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Vegetarian Sushi Rolls

Vegetarian Sushi RollsServe these tempting sushi rolls with wasabi sauce, sweet chili sauce, or just “as is”. They make a great appetizer, lunch or even dinner! (Be sure to use our recipe for Pickled Radishes in making them.)

Makes about 20 pieces.


Sushi Rice:

  • 1 c Calrose Shirakiku rice
  • 1 c water
  • 2 Tbsp seasoned rice vinegar
  • 1 Tbsp mirin rice wine
  • 2 Tbsp sugar
  • 1 tsp salt

Other Ingredients:

  • 2 tsp sesame seed oil
  • 2 eggs
  • 1 tsp soy sauce
  • dash black pepper
  • 1/2 medium cucumber
  • 6-8 Pickled Radishes
  • 6-8 green onions (green tops only)
  • 3 full sheets of nori seaweed


Sushi Rice:

  1. Rinse rice in a fine strainer for about a minute. Allow to stand and drain in strainer 10 minutes to soften.
  2. In a 2-quart pot, mix rice and water. Bring to boil on medium heat. Stir, reduce heat to lowest setting, and cover tightly.
  3. Simmer 15 minutes, remove from burner and allow to cool 15 minutes without lifting lid.
  4. In small bowl, mix together vinegar, mirin, sugar and salt until dissolved. Add to rice and blend until distributed evenly through rice. Set aside.

Other Ingredients:

  1. In a 10-inch omelet pan on medium heat, warm the sesame oil and coat the entire bottom of the pan.
  2. Beat eggs lightly with soy sauce and pepper.
  3. Add egg mixture to pan, and cook a minute or two on each side, or until lightly browned and firm. Remove to large dish and cool slightly.
  4. Cut egg into half-inch long strips.
  5. Cut cucumber, radish and green onion tops into long, thin (1/4 inch) strips.
  6. Lay out nori on bamboo mat or any clean surface. Spread one-third of the rice evenly on the nori. Add strips of cucumber, radish, green onions and eggs to the center. Roll firmly, but gently.
  7. Repeat with remaining ingredients. Using a very sharp chef’s knife, slice each roll into 6-7 sushi pieces and arrange on platter. Serve warm or chilled.

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