DIY easy plant-based sushi hand rolls
I don’t know about you, but I love a simple, easy and light lunch in the summer.
Because I’m very into food prepping and batch cooking, it’s usually the case that I’ve got a fridge full of ingredients ready to throw together. Easy salads or bowls are usually my go-to but this week I was craving something different.
Actually, what I was really craving was a veggie-loaded sushi roll.
With that in mind, and some leftover rice, colorful vegetables and a creamy ripe avocado on hand, I decided to throw together a plant-based hand roll.
It was delicious and it hit the spot. And it came together in mere minutes - always the best part. Also, that’s what you get when you prep and batch cook, you guys!
To make this, I used whatever I had on-hand from my latest grocery haul, and tried to create something that closely resembled what you’d find at a Japanese restaurant.
That said, this is definitely one of those recipes with lots of room to make it your own!
Just don’t forget the staples - furikake or plain sesame seeds, some crunchy vegetables (like cucumbers and carrots), tamari or liquid aminos for dipping, and rice of course.
Before you set out to make it, a few important tips so you get it just right:
Use sushi grade nori sheets. For my first attempt I used nori sheets from Sea Snax, which I love, but they aren’t meant for rolling and so my hand rolls barely survived my first bite.
If cooking fresh rice, be sure to let it cool before laying it on the nori sheets.
Don’t go overboard on the fillings, or else it’ll be tough to roll and will fall apart.
Speaking of rolling, I put fairly specific instructions together to help you get a good roll going. That said, don’t be discouraged if it takes a few tries. Also, if you’re the only one eating it…don’t get too caught up in the rolling aspect because who really cares what it looks like!
Hope you enjoy this easy snack as much as I do!
And don’t forget to share your favorite combos in the comments section below.
Plant-based sushi hand rolls
Prep time: 10 minutes | Cook time: 5 minutes minutes | Yields: 1 hand roll
Ingredients:
1 nori sheet
2 tbsp cooked and cooled white rice (you can use short grain sushi rice, or medium or long grain white rice if you don’t have sushi rice. Or cauliflower rice as a grain-free option)
1/4 of an avocado, thinly sliced lengthwise
1/4 of a bell pepper, thinly sliced lengthwise
1/4 of an english cucumber, peeled and thinly sliced
1 tbsp of black and white sesame seeds, or furikake
Tamari or coconut aminos for dipping
Directions
Place your nori sheet on a clean surface.
Dampen your hands with water so the rice doesn’t stick. Spread rice onto the left half of the nori sheet.
Top rice with a bit of sesame seeds or furikake, then layer your avocado, peppers and cucumbers. Sprinkle additional sesame seeds or furikake on top.
Take the bottom left corner of the nori sheet and bring it diagonally up over the filling, toward the top middle section of the nori. Tuck it under the filling and continue to wrap the remaining nori around until a cone is formed. This may take a few tries to get right. Tip: don’t overdo it on the rice and vegetable filling. Use a little bit of water to help to seal the last corner of nori to the roll.
Repeat for additional rolls. Serve with tamari or liquid aminos.
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