Vegetarian Sushi

These vegetarian sushi rolls are a delicious snack, great as an appetiser or a healthy mid-week meal.
Lunchbox
30 min prep
30 min cook
5 serves
1.1 serves of veg
  • 1 cup sushi rice, uncooked
  • 2 tbsp sushi vinegar*
  • 5 seaweed sheets (yaki nori)
  • 5 tbsp natural reduced fat yoghurt
  • 1 tsp Dijon mustard*
  • 1 medium carrots, thinly sliced sticks
  • 1 Lebanese cucumber, cut into sticks
  • ½ medium red capsicum, cut into sticks
  • 1 ripe avocado, cut into strips
  • 2 tbsp soy sauce, reduced salt*
  • Pickled ginger, thinly sliced

 

*For gluten free, check the products are ‘gluten free’.

  1. Cook sushi rice according to instructions on packet.
  2. Sprinkle sushi vinegar over warm rice and gently mix through. Allow to cool.
  3. Lay a seaweed sheet on a bamboo sushi roller and spread half a cup of rice over the sheet with moistened hands, leaving a 5cm gap at one end.
  4. Mix yoghurt and mustard together in a small bowl. Spread a tablespoon of the mixture in a horizontal strip along the sushi rice, at the opposite end to the gap that you left.
  5. Place a mixture of the vegetable sticks and avocado over the yoghurt and mustard.
  6. Lightly dampen the edge of the seaweed sheet by dipping your finger in water and spreading along the edge. Starting at the end with the fillings, gently roll the sheet, tucking in the ingredients as you go to create a firm sushi roll.
  7. Wrap in plastic wrap and place in fridge until ready to serve.
  8. Cut each roll into 6 and serve with pickled ginger and soy sauce for dipping.

Serving Suggestion: Vegetables can be swapped for other vegetables you may have on hand such as spring onion, mushroom, or green beans. 

Storage: Sushi can be stored wrapped tightly in plastic wrap in an airtight container in the fridge for 1 day.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help select the vegetables to add to each sushi roll and mix the dressing together. Older children could even have a go at rolling the sushi.

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 258g Per serving Per 100g
Energy (kJ) 1074 416
Fat (g) 4.9 1.9
Saturated fat (g) 0.9 0.3
Carbohydrates (g) 43.0 16.7
Sugars (g) 10.5 4.1
Fibre (g) 5.7 2.2
Protein (g) 6.7 2.6
Sodium (mg) 515.7 199.9

Acknowledgement

Recipe originally publish by Queensland Country Women’s Association Country Kitchens team, adapted by Health and Wellbeing Queensland.

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