Healthy Garden Veggie Sushii Recipe

Summer vegetables are featured in this quick vegan sushi roll. A excellent method to start preparing sushi at home!

FOR THE QUICK PICKLED RADISHES – about 1/2 bunch of radishes, or enough to pack a half pint jar, julienned – 2 Tbsp rice wine vinegar – distilled white vinegar, to fill the jar – pinch salt – pinch sugar FOR THE SUSHI RICE – 2 cups sushi rice, cooked according to package instructions and allowed to partially cool. – 4 Tbsp rice wine vinegar – 1/4 tsp sugar – 1/4 tsp salt (or more to taste)


FOR THE SUSHI ROLLS – 4-5 sheets nori (dried seaweed sheets) – 1/2 medium cucumber, julienned – 1 large handful of chives, chopped into pieces about 4-5 inches long – 1/3 cup chive blossoms (optional) – 1/2 cup quick pickled radishes (instructions below) – a sprinkle of sesame seeds, optional FOR THE SPICY MAYO DIP – 1/2 cup vegan or regular mayonnaise, Recipe for vegan mayo here. Recipe for regular mayo here. – 1 tsp rice wine vinegar – Sriracha chili sauce, to taste (I used 2-3 tsp) – pinch of sugar


Put sliced radishes in a half-pint jar. Add rice wine vinegar, salt, and sugar. Fill the jar almost full with distilled white vinegar.

Step 1

Step 2

Chill 4-6 hours or overnight. Sharp pickled radish. A little goes into each sushi roll, so I think it's the right flavor balance, but they're tart out of the jar.

Step 3

Mix the rice wine vinegar, salt, and sugar into the warm sushi rice. Avoid overmixing to avoid starchy rice.

Step 4

Before making rolls, let the rice cool to room temperature. Place your sushi mat (or kitchen towel) on a flat surface.

Step 5

Lay a nori sheet with the smoother, shinier side down. Cover the nori sheet with rice, leaving 1/2" around the borders. 

Step 6

Though thin, the rice layer shouldn't have many bare patches. Put sushi ingredients on the bottom third of the rice.

Step 7

Start from the bottom and roll the nori tightly with the sushi mat or cloth. A good serrated knife dipped immediately in water works best for sushi slicing.

Step 8

Serve sushi straight now or chill until ready. Top with sesame seeds and chive flowers. Mix and taste all components. Refrigerate until serving time.

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