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+ servings

Plant-Based Sushi

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24
Author: Caroline


  • 2 sheets of sushi nori cut into half
  • 230 g cooked sushi brown rice
  • 1/2 cucumber cut into match sticks
  • 1/2 red pepper cut into match sticks
  • 1/2 avocado cut into match sticks (a bit tricky, but doable!)
  • 2 teaspoons brown rice vinegar
  • 1 teaspoon mirin

Dipping sauce

  • 3 tablespoons low salt soy sauce or Tamari
  • 3 tablespoons mirin
  • juice from one lime
  • 1 bunch spring onions / scallions finely chopped
  • 2 tablespoons pickled ginger
  • 2 tablespoons wasabi / horseradish


  • Cook the sushi brown rice as per the instructions on the packet.
  • Once the rice is cooked, add the brown rice vinegar and 1tsp mirin and mix together.
  • Place the nori with the shiny side down on a sushi mat, or a chopping board. Spread half the rice over the nori, leaving about 1cm/one third of an inch at the top.
  • Along the centre of the rice, hollow out a space to place the cucumber and the red pepper. Then place the cucumber and red pepper in the hollow.
  • It's now time to roll! Start by rolling from the point nearest to you, keeping the filling in with your fingers and firmly pressing - just watch you don't press too much so that the filling comes out at the ends!
  • Finish rolling, and with another gentle press that's it made. You can now cut it into pieces. Try to make each slice about 3cm/1 inch in width. Cut by using a serrated edge knife and saw the sushi.
  • Repeat, but instead of the cucumber and red pepper filling, use the avocado and the cucumber.
  • It's now time to create the dipping sauce. Just place the soy sauce/Tamari, mirin, lime juice and spring onion/scallion in a small bowl and mix together. That's it! Super simple.
  • Place on a plate and serve with picked ginger, wasabi and the dipping sauce.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !