My mom and I got to have a girl’s night this weekend because my dad was gone at his “guys only” poker night. So guess what we made? SUSHI! My dad absolutely does not like sushi at all and my mom and I both love it. So we took this chance and ran with it. We turned it into a sushi and movie night for just us two (if you’re wondering, our movie of choice was The Holiday which we watched for the millionth time). On the menu was two types of homemade vegan & gluten-free brown rice sushi rolls: one was just avocado and the other was carrot-cucumber.
I was nervous going into it because I’d never made sushi before. But it was actually super simple, required very minimal cooking & ingredients, and tasted extra yummy. You really don’t need a sushi mat to roll it (which I know many people use). I managed just fine rolling it on my cutting board with my hands. Just be sure to wrap it as tight as you can!
It’s really easy to make vegan & gluten-free sushi. I just made brown rice and mixed it with coconut aminos for the sushi rice. Then, I added in avocado and the veggies that I wanted for the filling. That’s about it! As for the technique, keep reading for some of my tips.
For the rice, I just heated up brown rice that I already had cooked and mixed it with coconut aminos to get it sticky. If you’ve never used coconut aminos before, it’s a great vegan, gluten-free, and soy-free soy-sauce alternative that’s really rich in amino acids. This adds the stickiness that helps the roll stay together. We also served some in a little dish on the side for dipping.
You could put whatever veggies you want inside! I’ve always been a big fan of avocado rolls so we made one with just creamy avocado in it. We decided to go with carrot and cucumber in the other because that’s what we had in the fridge at the time. Mix it up, have fun with it, and make it your own. There really are endless possibilities when it comes to vegan sushi.
I was literally jumping up and down when, after rolling the rolls up, I cut through them with a sharp knife. I turned over the pieces and got to see the lovely, colorful inside all nicely rolled up! For some reason, I was expecting the sushi to just fall apart when I tried cutting it. But it didn’t and I think running the knife under hot water before cutting really helped. The end result was really satisfying and made me excited to make sushi a regular weeknight dinner. If you try this recipe, please share with me on Instagram @asunshinemission!
- 2 nori sheets
- 1/2 cup brown rice, cooked
- 2 tsp coconut aminos, plus 1 tbsp for serving
- 1/2 fresh avocado
- 1 cucumber, thinly sliced
- 1/4 cup carrots, shredded
- Place nori sheet on a cutting board or smooth surface.
- Wet hands in cold water to prevent rice from sticking to them.
- In a small bowl, mix rice with coconut aminos until well combined.
- Spread half of the rice evenly over the nori about 3/8 inch thick, covering all but a 2-inch strip along the edge farthest from you.
- Cut avocado into thin strips and lay it in a row at the edge nearest you.
- Moisten the far edge of the nori with fingers dipped in water.
- Take the edge closest to you and roll the nori sheet as tightly as possible until you have one complete roll.
- Press the moistened end edge against the roll to seal.
- Place the roll seam side down.
- Run your knife under warm water to prevent sticking.
- Carefully slice the roll into 6-8 pieces.
- Repeat steps 4-11 with carrot and cucumber as filling.
- To serve, pour 1 tbsp coconut aminos in a shallow bowl to dip sushi slices in.