Vegan Sushi
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan Sushi features fresh vegetables like beets, cucumber, and avocado wrapped in nori with seasoned rice. Bright and refreshing, it's a plant-based take on a classic. Serve with sriracha mayo and miso soup for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pink Chioggia beets
- Extra-virgin olive oil (for drizzling)
- 1 tablespoon rice vinegar
- 1 tablespoon tamari
- ½ tablespoon sesame oil
- ½ teaspoon grated ginger
- Sea salt
- 1 cup uncooked short-grain white rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 4 nori sheets
- 1 Persian cucumber (sliced into strips)
- 1 avocado (pitted and sliced into long strips)
- Sesame seeds (for sprinkling)
- Tamari (for serving)
- Pickled ginger (for serving)
- Vegan mayo and sriracha (optional, for serving)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 304mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 535mg
- Calcium
- 41mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 304MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.