Sushi Time! Vegan Brown Rice Sushi Rolls



Sushi Rolls

  • 6 cups water
  • 3 cups brown rice
  • 3 spring onions
  • 1 small ripe avocado
  • 1/2 red pepper
  • 2/3 cup rice wine vinegar
  • 1/4 packet tofu, cooked
  • Sushi paper/nori


  • Small handful of coriander, chopped
  • 2 inch piece of ginger, shredded
  • 1 whole lime, juiced
  • 1 TBSP agave nectar, organic
  • 1/2 TBSP tamari sauce


  1. Bring the water to a boil. Add the rice, lower the heat, and simmer for 40 minutes, stirring occasionally
  2. Slice the avocado, red pepper and spring onion into thin slices, then cut the tofu into slightly thicker slices, set aside
  3. Once the rice is cooked, stir in the vinegar, allow to cool to room temperature.
  4. Place the first nori sheet on a flat surface, then place a handful of rice in the centre of the sheet, moisten your hands with water, and gently but firmly press the rice to the edges of the sheet so that there is a thin layer of rice in a line on the sheet
  5. Lay the avocado, red pepper, spring onion and tofu along the sheet width wise
  6. Carefully wrap the closest edge over the vegetables, then roll the nori delicately but tightly. Seal by moistening the edge of the nori. Once the nori sheet is completely rolled, slice the roll into 6 pieces and arrange on a platter. Repeat with the remaining nori sheets
  7. To make the dressing, in a bowl mix the shredded ginger, tamari, coriander, agave and lime juice and mix until smooth

Vegan Sushi Rolls are easy to make try adding in some of your favourite ingredients such as mango, cucumber and even tomatoes, this is your invention so get creative 🙂

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