Not your average sushi…

Not your average sushi…

Being a vegetarian since the late 1980’s, sushi was one thing which I was never really aware of. I’m not sure how much raw fish would have appealed to me anyway but bundles of colourful flavoursome vegetables all wrapped together tightly for a burst of flavour… yes please! 🙂 I’m not a great fan of rice (apart from brown rice I’ve cooked myself), and cold rice whilst delicious in itself is not the most easiest thing to prepare and store safely! So! here we have sushi with no raw fish and no rice! 😀 YUM!

You can of course use rice if you’re happy to do so and you can of course use your own selection of vegetables to suit your tastes. I have used a spicy paste to hold the ingredients together but you could use your favourite sauce, mayonnaise, houmous or even a natural yogurt (hubby just suggested marmite… ?!?)

Don’t worry of you don’t have a sushi rolling mat – it’s really not necessary and is just another thing to find a home for! That said my son has just requested one so that he can make his own sushi! My local Asian store sell them for less than a £1 and if it gets my son to add another dish to his repertoire then all’s well with me! 🙂

This week I’m sharing these with Angie over at Fiesta Friday co-hosted by the wonderful master of veg and spices Elaine @ Foodbod and the lovely Jhuls @ The Not So Creative Cook 🙂 While I’m sharing, I couldn’t let Deborah @ the Plant Based Pot Luck Party miss out so you’ll also find these over there too! Come and join the fun… if you don’t want to miss out on more amazing recipes and great conversation! 😛 😀

Not your average sushi (Vegan & Free-From)

  • Servings: 1-2
  • Difficulty: medium
  • Print


  • A selection of vegetables such as…
  • 1/2 red pepper
  • 1/2 carrot
  • 1/4 cucumber
  • 1/2 avocado
  • 2cm ginger
  • Sushi nori sheets
  • Spread/paste
  • 1/2 cup sweetcorn kernels
  • 1 tablespoon flaked coconut
  • 1 tablespoon sesame seeds
  • Handful of fresh herbs (I used basil)
  • 1/2 fresh lemon


  1. Peel and chop the vegetables into matchsticks. With round vegetables it is easier to cut a thin slice off each side so that you have a flat surface before chopping into smaller sticks. Aim to get the vegetables a similar size.
  2. Peel the ginger and slice into very thin sticks (unless you love ginger and want a real zing then you can have bigger sticks)!
  3. Gather all of your ingredients together and lay them out next to your work area.
  4. Lay a sushi sheet in front of you and spread a thin layer of your chosen spread against the edge nearest you. One vegetable at a time, layer your vegetables across the sheet ensuring that each vegetable is represented the whole way across the sheet.
  5. Add your sweetcorn in the same manner then add one stick of ginger across the sheet (try not to overlap the ginger).
  6. Sprinkle the vegetables with coconut, sesame seeds and finally add a layer of herbs.
  7. Finish the sushi with a drizzle of fresh lemon juice.
  8. Now the fun part! Starting closest to you, start to fold the sushi sheet over the vegetables. Tuck the sheet around the vegetables as tightly as possible using a knife if it’s helpful. The sauce should enable you to create a seal and you will have a courgette-cucumber sized roll.
  9. Add another thin layer of sauce at the open end of the sushi sheet, then continue to roll the vegetables (keeping them tightly wrapped) until the sheet joins. Firmly press the edges together to seal and place with the seal underneath. Hooray! You almost have sushi!
  10. Continue with your remaining ingredients until you have several sushi rolls.
  11. Take a sharp warm dry knife and cut your sushi rolls into 2-3cm pieces. Try to cut in one backwards motion rather than sawing back and forwards through them. Clean your knife as required to obtain a cleaner cut.
  12. Enjoy! 🙂

Serve & Store

  • Serve immediately or refrigerate until required.
  • Add a dipping sauce which complements your spread such as sweet chili, tahini or minted yogurt.
  • If your rolling skills need a bit of practice, you could serve the sushi on mini oatcakes or thinly sliced rye bread.
  • Store refrigerated for up to two days (they will start to loose their shape and go limp after this).
  • Make them again and use a different vegetable selection, different spread, different herbs, different seeds.

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28 thoughts on “Not your average sushi…

  1. This certainly is not your average sushi, with such a variety of healthy ingredients and no rice! It looks and sounds wonderful! Why not share it with #CookBlogShare, which I happen to be guest hosting this week:)

    Liked by 1 person

  2. Hmm, I have tried only once from a Japanese resto. This one is unique, but I bet it tastes amazing with all those lovely stuff! Thanks for the mention and for linking up to this week’s Fiesta Friday party! Enjoy your weekend!

    Liked by 1 person

  3. I love gimbap which is a Korean rice roll…similar to sushi but they tend to use crab sticks, ham and a thin egg omelette instead of raw dish….now I’m no fan of crab stick and I usually leave out the ham and egg when I’m making it because I’m lazy! I love your version, though. I never would have thought of adding coconut flakes!! Inspiring

    Liked by 1 person

    • Ooo thanks for the new word ‘Gimbap’ – I never knew that! 😀 What do you put in your gimbap then if you leave out the ham, crab & egg? The coconut flakes… oh yes! 🙂 they take this to a whole new level of deliciousness! Thanks, I’m glad it gives you something new to think about – people often stick to their same flavours! 😀

      Liked by 1 person

  4. I have always been a big fan of vegetable sushi combos! They are so yummy and perfect anytime. Your lovely slideshow makes it so easy to follow! I am delighted that you shared your simply delicious yet easy to make Not your average sushi… with us at the Plant-based Potluck Party. I’m pinning and sharing this.

    Liked by 1 person

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