Veggie Vegetable Sushi

let it roll…


Shan'shi ingredients

Additional ingredients

  • 400 g sushi rice
  • 1 pack nori sheets
  • 1 avocado
  • 1 small cucumber
  • 3-4 spears of green asparagus
  • 1 red pepper
  • 30g fresh spinach
  • ½ yellow pepper
  • 1 pinch Salt


  • Wash the rice and soak in cold water for 30 minutes. Then cook according to package directions.
  • Mix the cooked rice well with Reisessig and season with a pinch of Salt . Cover the rice with a damp cloth to keep it from losing too much moisture and leave to cool.
  • In the meantime, wash and trim the vegetables and cut the avocado, cucumber and peppers into thin strips. Cut the asparagus into bite-sized pieces.
  • Place the nori sheets on a bamboo sushi rolling mat, shiny side down. Using wet hands, cover them with rice about half a centimeter thick. Leave about 2 centimeters free at the top of the nori sheet.
  • Now place a thin strip of vegetables of your choice on the lower end of the nori sheet topped with rice. Roll the nori sheet into a sushi roll. Moisten the free end of the nori sheet with a little water and press into the sushi roll.
  • Repeat with the remaining vegetables, rice and nori sheets.
  • Now cut the sushi rolls into maki about 2 cm wide. Warning: always dip the knife in water.
  • Serve the vegetable sushi with Sojasauce and wasabi paste.
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