Vegan Take Away Sushi Rolls

Learn how to make these Vegan Take Away Sushi Rolls that are packed with vegetables and tofu. They’re just like the ones sold in the streets of Japan and are the perfect on-the-go meal! Gluten-free.

When I went to Japan earlier this year, I saw these mini un-cut sushi rolls sold right beside the onigiri in convenient stores. They were basically a hybrid of temaki (hand rolls), ehomaki (a lucky 7- ingredient filled burrito-like sushi roll) and hosomaki (thin sushi rolls)… think mini sushi burritos!

In Japan, everyone is always on the go and I saw many people eating them as they were walking to school or work. I thought this was such a good idea especially for those who don’t really have a lot of time to eat throughout the day. Whats awesome about these is that you only need one hand toe at them and don’t need any utensils! Literally a finger food thats actually healthy and filling. Just pack a couple of these sushi rolls and eat them whenever you have a bit of time.

Ingredients to Make Vegan Sushi Rolls

The ones I saw at the convenient store only had one ingredient in them but as I was walking I also saw these Take Away Sushi Roll shops near onigiri stores and they had anywhere from 2-3 fillings in them. I think this is a relatively new concept so there isn’t a traditional way to fill them so add whatever you like!

Every sushi roll needs the following:

• sushi rice / Japanese short grain rice
• roasted nori (seaweed)
• sushi seasoning, which you can buy premade of make yourself with some rice vinegar, sugar and salt.

You can really make these Vegan Sushi Rolls with any ingredients you like! In Japan, vegan-friendly sushi rolls typically include things like:

• cucumber
• kanpyo (seasoned gourd strips)
• daikon pickled radish
• natto
• avocado

But I also like to include other vegetables like:

• carrots
• sweet potato
• shiitake mushrooms
• koya-tofu (freeze dried tofu)

You can make Hosomaki (thin) sushi rolls which consist of 1 ingredient, Chumaki (medium) which consist of 2-3 ingredients or Futomaki (thick) which consist of around 5 ingredients!

How to Make Vegan Sushi Rolls

1. First prep the rice by cooking it in your rice cooker and seasoning it with sushi seasoning. This is the rice cooker I use to make the best sushi rice!
2. Next, all you filling ingredients by cutting them into strips (they can be half the length of the nori sheet or the full length). I aim for around 1cm in thickness for each ingredient.
3. Prepare your work station by lining up the nori, sushi (covered with a damp cloth) and your fillings
4. Place a nori sheet smooth side down on a bamboo sushi rolling mat. The nori should be placed at the end of the mat closest to you for easy rolling.
5. Wet your hands with the vinegar water and scoop out 1/4th of the rice. Spread and gently press the rice over the nori (without squishing the rice), leaving 1.5-2 cm at the top uncovered.
6. Place your filling onto the nori sheet starting with firmer fillings (such as tofu or pickled radish) towards the bottom (this makes it easier to roll the ingredients over without it getting too messy).
7. Starting from the bottom, use your thumb and index finger to hold the mat and sushi rice while using your middle, ring and pinky finger to hold the fillings on top. In one swift motion, bring the roll over top of the other fillings (in the direction away from you) and tightly squeeze.
8. Lift the bamboo mat and roll until again and tightly squeeze. Continue until you’re at the top of the roll.
9. The bamboo mat should be covering the entire roll at the end and give it one last gentle but tight squeeze.
10. Remove the mat and then with a sharp knife, cut straight down the middle.
11. After each cut, wipe the knife with a wet towel so the rice doesn’t stick to the knife.

How to Store Vegetable Sushi Rolls

If you’re taking them with you on the go, just pop some into a container with a lid or wrap with re-usable plastic wrap! They’re best eaten the day it’s made but if you would like to make them the night before, just wrap them in a towel and store in the fridge. Wrapping them in a towel prevents the rice from getting too cold and hard- but cool enough so it doesn’t go bad.

You can of course cut these sushi rolls into pieces like typical sushi rolls you see sold in stores but I find eating them this way it quite fun and also very easy to pack and take on the go for lunch. I hope this recipe leaves you inspired to try and make sushi rolls in your own kitchen!

If you recreate these Vegan Sushi Rolls let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Take Away Sushi Rolls

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5 from 2 reviews

• Author: Lisa Kitahara
• Total Time: 50 minutes
• Yield: 8 Rolls 1x

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Description

Learn how to make these Vegan Take Away Sushi Rolls that are packed with vegetables and tofu. They’re just like the ones sold in the streets of Japan and are perfect on-the-go meal! Gluten-free.

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Ingredients

Scale 1x2x3x

• 4 pieces of nori seaweed
• 2 rice cooker cups sushi rice / Japanese short grain rice

Sushi Seasoning:

• 1/4 cup rice vinegar
• 1.5 tbsp sugar
• 1 tsp salt

Fillings:

• 4 strips pre-cooked kanpyo (gourd strips)*
• 1 Japanese cucumber (or 2 Persian cucumbers)
• 4 strips pickled daikon
• 1 avocado, sliced
• 1 medium carrot, thinly sliced
• 1/2 block smoked tofu

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Instructions

1. Prepare the rice by adding 2 cups of rice cooker cups into your rice cooker and adding water until the #2 line.
2. Next, prepare the filling ingredients by cutting them into strips (they can be half the length of the nori sheet or the full length, around 1cm in thickness).
3. Prepare your work station by lining up the nori, sushi (covered with a damp cloth) and your fillings
4. Place a nori sheet smooth side down on a bamboo sushi rolling mat. The nori should be placed at the end of the mat closest to you for easy rolling.
5. Wet your hands with the vinegar water and scoop out 1/4th of the rice. Spread and gently press the rice over the nori (without squishing the rice), leaving 1.5-2 cm at the top uncovered.
6. Place your filling onto the nori sheet starting with firmer fillings (such as tofu or pickled radish) towards the bottom (this makes it easier to roll the ingredients over without it getting too messy).
7. Starting from the bottom, use your thumb and index finger to hold the mat and sushi rice while using your middle, ring and pinky finger to hold the fillings on top. In one swift motion, bring the roll over top of the other fillings (in the direction away from you) and tightly squeeze.
8. Lift the bamboo mat and roll until again and tightly squeeze. Continue until you’re at the top of the roll.
9. The bamboo mat should be covering the entire roll at the end and give it one last gentle but tight squeeze.
10. Remove the mat and then with a sharp knife, cut straight down the middle.
11. After each cut, wipe the knife with a wet towel so the rice doesn’t stick to the knife.

Notes

Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Entree
• Method: Rice Cooker
• Cuisine: Japanese

Nutrition

• Serving Size: 1 roll
• Calories: 211
• Sugar: 2.8g
• Sodium: 69g
• Fat: 4.5g
• Saturated Fat: 0.8g
• Unsaturated Fat: 2g
• Trans Fat: 0
• Carbohydrates: 35.6g
• Fiber: 2.3g
• Protein: 6.6g
• Cholesterol: 0g

SAVE IT FOR LATER! ↓

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