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1. Gather the ingredients.

Makes about 6-7 handrolls

  • 1 cup uncooked sushi rice
  • nori sheets (I recommend cutting these in half)
  • cucumbers, avocados, carrots, mangoes, apples, pears, and any other filling you desire (see step 7 for more ideas)
  • tofu (optional)
  • rice vinegar (optional)
  • soy sauce or tamari for dipping

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2. Cook the rice and prepare your fillings.

Cook the rice on the stove top or in a rice cooker. Drizzle with rice vinegar (if using) and let cool to room temperature. If the rice is too hot, it will cause the nori to become soggy and limp. Thinly slice whatever fruits, veggies, tofu, etc that you are using. You want long strips of the ingredients as chopped pieces will fall out. If using cucumbers, only slice the parts without the seeds.

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3. Set up your rolling station.

This step simply makes the process quick and less messy. Having everything within arm’s reach will also keep the process streamlined. If you are getting help from your kids in making these handrolls, setting up your station lets them easily see and choose which ingredients they would like.

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4. “Fill” your sushi.

Spread some of the cooled rice thinly over  1/3 to 1/2 of your nori sheet. Place desired fillings on a diagonal. Don’t put too many ingredients in at once or the handroll will be too big and floppy. The above picture was done using a full sheet of nori, but I highly recommend using half-sheets to make these handrolls — they are much easier for little hands to hold.

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5. Swaddle the fillings.

Your baby swaddling skills come in handy yet again! Take the bottom left corner of the nori and pull it up over the filling so that it makes a triangle. Tuck the nori over the filling and into the rice.

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6. Roll and finish off the handrolls.

There are a few ways to finish rolling the handrolls. The easiest is to take the part of the nori (the right side) that doesn’t have filling and roll it over the “swaddled” part and around. I found this to be a little loose and messy, so I recommend continuing to roll the now-covered swaddled part over towards the other side of the nori. In doing this you will basically be turning the roll over. Seal up the loose end of the roll with little rice or wet your finger and then run into along the edge, pressing it closed for a few seconds. The moisture of the rice should help seal the handroll.

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7. Get creative and serve!

Here are a few options for filling:

  • Veggie explosion: Any raw or cooked veggie you or your child likes. My favorite combos are avocado, cucumber, and carrot and seasoned mushroom and sweet potato. My husband had a delicious roll that incorporated roasted red peppers and slow cooked tomatoes!
  • Fruity flavors: Mango is found in many sushi rolls and can be included in a variety of savory versions. We also like apple and pear as fillings.
  • Vegan protein power: Baked tofu is a great addition to any veggie roll. I love seasoned tempeh slices too, surprisingly with pear (a recipe that appears in the must-have Veganomicon)
  • Elvis roll: Thinly slice bananas and layer as filling, Drizzle with peanut butter.
  • Other variations: Use a different type of rice or try quinoa as a filling.Use hummus or another bean-based spread to add extra protein and flavor. Honestly, kids are usually much more adventurous than we are with flavor combinations, so let them try out some funky flavors.

Serve with tamari or soy sauce. Don’t leave the handrolls out too long because you want them to be fresh and crispy. Enjoy!

sushi, vegan sushi, how-to, vegan

Vegan Sushi Handrolls (aka Sushi Ice Cream Cones)

Makes about 6-7 handrolls

  • 1 cup uncooked sushi rice
  • nori sheets (I recommend cutting these in half)
  • cucumbers, avocados, carrots, mangoes, apples, pears, and any other filling you desire (see step 7 for more ideas)
  • tofu (optional)
  • rice vinegar (optional)
  • soy sauce or tamari for dipping

Gather the ingredients. Cook the rice on the stove top or in a rice cooker. Drizzle with rice vinegar (if using) and let cool to room temperature. If the rice is too hot, it will cause the nori to become soggy and limp. Thinly slice whatever fruits, veggies, tofu, etc that you are using. You want long strips of the ingredients as chopped pieces will fall out. If using cucumbers, only slice the parts without the seeds.Set up your sushi rolling station to make the process quick and less messy. Having everything within arm’s reach will also keep the process streamlined. If you are getting help from your kids in making these handrolls, setting up your station lets them easily see and choose which ingredients they would like.Spread some of the cooled rice thinly over  1/3 to 1/2 of your nori sheet. Place desired fillings on a diagonal. Don’t put too many ingredients in at once or the handroll will be too big and floppy. The above picture was done using a full sheet of nori, but I highly recommend using half-sheets to make these handrolls-they are much easier for little hands to hold.

Your baby swaddling skills come in handy yet again as you swaddle the fillings! Take the bottom left corner of the nori and pull it up over the filling so that it makes a triangle. Tuck the nori over the filling and into the rice.There are a few ways to finish rolling the handrolls. The easiest is to take the part of the nori (the right side) that doesn’t have filling and roll it over the “swaddled” part and around. I found this to be a little loose and messy, so I recommend continuing to roll the now-covered swaddled part over towards the other side of the nori. In doing this you will basically be turning the roll over. Seal up the loose end of the roll with little rice or wet your finger and then run into along the edge, pressing it closed for a few seconds. The moisture of the rice should help seal the handroll.

Here are a few options for filling:

  • Veggie explosion: Any raw or cooked veggie you or your child likes. My favorite combos are avocado, cucumber, and carrot and seasoned mushroom and sweet potato. My husband had a delicious roll that incorporated roasted red peppers and slow cooked tomatoes!
  • Fruity flavors: Mango is found in many sushi rolls and can be included in a variety of savory versions. We also like apple and pear as fillings.
  • Vegan protein power: Baked tofu is a great addition to any veggie roll. I love seasoned tempeh slices too, surprisingly with pear (a recipe that appears in the must-have Veganomicon)
  • Elvis roll: Thinly slice bananas and layer as filling, Drizzle with peanut butter.
  • Other variations: Use a different type of rice or try quinoa as a filling.Use hummus or another bean-based spread to add extra protein and flavor. Honestly, kids are usually much more adventurous than we are with flavor combinations, so let them try out some funky flavors.

Serve with tamari or soy sauce. Don’t leave out the handrolls for too long before serving because you want them to be fresh and crispy. Enjoy!