Easy Sushi without Fish (or Seafood)
If you thought sushi without fish or seafood was impossible, think again! Not only is it possible, but it is incredibly delicious. This easy sushi rolls recipe takes you step-by-step through how to prepare colorful and flavorful maki sushi in your own kitchen in just an hour!
Servings 24 sushi rolls
Calories 66kcal
Ingredients
Sushi filling
- 3 oz Spinach (fresh)
- ½ Red bell pepper
- ½ Cucumber (small)
- 2 oz Shiitake mushroom
- ½ Avocado (ripe)
- 1 + ½ oz Beet (medium)
- 1 Tbsp Sesame oil
- 2 Romaine lettuce leaves
- 2 Tbsp Sesame seeds
Sushi rice
- 10 oz Sushi rice
- 1 + ¼ cup Water
- ¼ cup Rice vinegar
- 3 tsp Granulated sugar
- 1 tsp Salt
- 4 Nori sheets
Optional condiments
- Wasabi optional (to taste)
- Soy sauce or tamari
- Pickled ginger
- Hot mustard
- Chili oil
Instructions
Cooking sushi rice
- Wash the rice in cold water, changing water until it becomes clear. Leave it to soak for 15 minutes. Drain and leave to stand for 10 minutes.
- In the meantime, mix rice vinegar, sugar, and salt. Heat the compound and leave it to cool.
- Put rice into a pot with water and cook at full heat until water boils, then lower the heat and simmer for 10-15 minutes. Take it off the heat and leave to stand for another 15 minutes.
- Pour the rice into a large pan. Add the vinegar mix and stir with a wooden spoon. Be careful not to break the rice. Cool the rice with a fan to allow the vinegar to evaporate. Lastly, cover with a damp cloth and leave to cool.
Preparing the filling
- Heat a frying pan over medium heat and add a splash of sesame oil with the spinach leaves. Stir constantly until spinach leaves have reduced in size. You can sprinkle some salt and black pepper on top.
- Take the spinach out and add a bit of sesame oil and the sliced shiitake mushrooms. Sauté for 3-4 minutes. You can sprinkle some salt and black pepper on top.
- Cut the cucumber and bell pepper into ½ inch thick bars.
- Cut the romaine lettuce leaves into 1-inch thick lines.
- Peel and cut beet into julienne sticks.
- Peel and cut avocado into 1-inch thick bars.
Rolling no fish sushi
- Take a bamboo mat, cover it tightly with plastic wrap and place a dry nori sheet on it.
- Take a handful of cooked sushi rice and, using your fingers, spread it evenly and thinly over the nori sheets. Make your fingers wet to avoid the rice sticking to them too much. Sprinkle the sesame seeds on top of it.
- Now turn upside down the nori sheet.
- Add first the romaine lettuce leaves, then avocado, cucumber and bell peppers slices. Place sautéed spinach leaves and shiitake mushroom slices on top. At last, add beet strips.
- Take the bamboo mat and roll the sushi as tight as you can manage. (You can watch our video on how we do it, or check out the step-by-step photo collage above the recipe card.)
- Once it is tightly rolled, cut both ends first, then cut it into 1-inch wide sushi rolls.
- Repeat with all 4 nori sheets. You should have 24 sushi rolls at the end.
Video
Notes
How to roll exactly?
We made a video of how we do it, but above the recipe card, there is a step-by-step photo collage to show you each step.- Fold the bottom of the nori sheets with the help of the bamboo mat at the height of the filling.
- Gently roll it further until the bottom side hits the other side of the sushi.
- Apply a bit of pressure through the bamboo mat to squeeze the filling a bit together.
- Roll back the bamboo mat and tuck in any overflowing filling.
- Now, wrap it up with the bamboo mat again and roll it all the way to the end of the nori sheet.
- Apply a bit of pressure again, and voila, you are done! Here is your first sushi roll.
Nutrition
Serving: 1sushi roll | Calories: 66kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 104mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 648IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 0.5mg