Simple and easy vegan Pink Sushi recipe.
Making sushi at home is a great budget-friendly alternative to fancy sushi restaurants, and it’s actually totally easy and so much fun! Probably the best part about homemade sushi is that you can customise your sushi however you like. You can make smaller or larger rolls, then stuff them with your favourite fruits, veggies, herbs, tofu or tempeh. You can also use sushi, white, brown, red or black rice, or as I did here a pretty little beetroot coloured pink rice. So get out your trusty little sushi mat if you are a fan of crunchy veggies that are covered with sweet and tangy sticky rice and some seaweed! It’s going to be so cool!
The truth is that I’ve never been the biggest fan of sushi. In fact up until a year ago, I couldn’t even eat a piece of it, I hated it so much. Seaweed used to be the most unappetising food for me…that fishy smell just killed me. Plus rice is actually my least favourite carb, I prefer potatoes, pasta, millet, quinoa, buckwheat or basically anything over rice.
Though I would lie if I’d say sushi has become my favourite thing, I’ve reached a point where about once a month I absolutely love to go out for a lovely sushi dinner. Thanks to a lots of painful training to learn to love seaweed…the only little problem, that surprise, surprise, sushi is crazy super duper expensive, especially if you wanna go for something more special. Luckily homemade sushi is much more budget-friendly, and it’s just so cool to make them yourself. Not to mention it’s so delicious!
I’ve actually ‘learned’ to roll sushi from YouTube videos. If you’ve never made sushi before, I’d suggest you to watch a few videos too. It’s really not that difficult, but it’s good to have some examples first. You can make larger rolls, which are very uncomplicated to make, since you can stuff them as much as you want. However I personally prefer smaller bites (probably because of my non-existing chopstick skills). When you make such half rolls, make sure that you don’t overstuff your sushi, otherwise it’s gonna be hard to close them.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 6 sheets nori
- 1 cup of sliced veggies (I used bell pepper, cucumber, avocado and carrot)
- 1 tbsp black sesame seeds (optional)
- 1 cup of sushi rice
- ¼ cup of rice vinegar
- 1 tbsp sweetener of your choice (I used coconut sugar)
- 1 tsp beet powder
- soy sauce
- sushi ginger
- Prepare rice according to package instructions. Let it cool completely.
- Mix together vinegar, sugar, beet powder and salt in a bowl. Add mixture to the rice and mix well. Use a rubber spatula or wooden spoon and make sure you don't break the rice. Rice should be very sticky, but dry.
- Cut your veggies into thin strips, and cut your nori sheets into half.
- Place your sushi mat on a flat surface, and lay out a half sheet of nori.
- Wet your hands and spread a handful of rice evenly on the nori sheet. Leave about 2 cm/1 inch margin at the top.
- Add your fillings to the bottom of the rice.
- Start rolling the sushi with your fingers. Press firmly to make sure it’s tight. Use your fingers to keep the filling inside. Wet your fingers in water and brush the water on the edge to seal the roll. Continue rolling until it is all the way rolled up.
- Repeat with the remaining nori, rice and veggies.
- Slice the rolls using a very sharp knife. Sprinkle sushi with sesame seed and serve with wasabi, pickled ginger and soy sauce. Enjoy!