How to Make Veggie Sushi from Forks Over Knives

Sushi is easy to make at home, and it’s a super-healthy option for snacks and meals. Plus, you can get creative and max out on your favorite plant-based fillings. Here’s how to make and roll your own vegan sushi.

Select and Season the Grains 

No, you don’t need specialty rice to make sushi. Any short-grain rice type will work, as will other small whole grains such as quinoa, millet, barley, and bulgur.

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The real secret to tasty sushi rice and grains is the seasoning. This master recipe provides that perfect balance of sour and sweetness with a touch of salt—the flavor profile that gives the grains their “sushiness.” Be sure to use the optional arrowroot powder or cornstarch with non-rice grains, as it will help them stick together.

Master Recipe: Sushi Rice (or Other Grains)

  • 2 tablespoons brown rice vinegar or distilled white vinegar
  • 1 tablespoon maple syrup
  • 1½ teaspoons arrowroot powder or cornstarch, optional
  • ¼ teaspoon salt, optional
  • 2 cups hot cooked brown rice or other whole grains

Stir the vinegar, maple syrup, arrowroot (if using), and salt into 2 cups of hot (just-cooked) grains. Cover, and let stand 15 minutes so the grains absorb the flavors. Cool until easy to handle, then use to make sushi.

Continued here: How to Make Veggie Sushi

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