Vegan Sushi

I love sushi, a lot of it is naturally gluten free and vegan so it seemed a good time to share some of my favourites with you all. You will need some tools for shaping the sushi, a sushi rolling mat will help you make the maki – or wraps. A nigiri mould will help you make the rice ball sushi.


Sushi Rice – 60g per person

Sushi Nori



Toasted Sesame Seeds


Vegan mayo


Gluten free Tamari

Sesame Oil

You can also use other vegetables including avocado, courgette, pepper

Start by cooking the rice. Unlike other rice it is important you bring the rice to boil quickly but then switch the heat down to a low-medium and simmer for approximately 20 minutes. In this way the rice will absorb the water and when cooked it will be fluffy and perfect for shaping. When coked through drain the water and leave to stand to cool.


I’m going to start by chatting you through a couple of maki dishes. These are the wraps with seaweed on the outside. Carefully line up your sushi nori (seaweed paper) on the rolling mat. Have the bamboo pointing vertically and, if the nori has perforated lines then ensure these are horizontal. Spoon a layer of rice over the left hand half of the nori and even it out to make sure it is perfectly flat.

When you have a layer of rice on the left half of your nori layer a line of chopped  veg right in the middle of the rice. I’ve used carrot and cucumber but you can also use avocado or courgette. As long as the veg is soft enough to cut though in one go you will be ok to use it. You can also sprinkle over toasted sesame seeds or a thin layer of vegan mayo. I like Mayola as a good vegan brand.

Use the rolling pad to roll over the top of the rice on the left of the nori, if you roll over in one go it makes a nice even wrap. Press hard and use your hands around the mat to gently squeeze into shape. Then use the mat to roll the remainder of the nori around the sushi.

When rolled remove from the rolling mat and chop widthways down your maki roll. If your nori has come with perforations you use these as your chopping guide.

Serve with gluten free tamari and enjoy.


The nigiri is in someway easier to shape than the maki sushi. One tp is to brush a small amount of sesame oil along the bottom clip in part of the mould. This will mean that when shaped the nigiri won’t prove tricky to remove from the mould.

Nigiri can be quite freestyle, you can layer veg or tofu at the top and then fill the mould with rice, or you can fill the mould with rice and layer the bottom with vegetables.

I’ve made nigiri using cucumber, radish, tofu, toasted sesame seeds. When layered and moulded remove the bottom of the mould and place gentle pressure on the top of the mould to remove the nigiri.

Hope you enjoy making sushi, it can be a great date afternoon and a tasty, healthy lunch ideal for coeliacs and vegans.




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