Vegetable Sushi Rolls

No fish? No problem! This delicious mix of vegetables with brown sushi rice is sure to please any die-hard sushi lover. If you're not sure about raw carrots, try substituting them with pickled carrots - those really change the game!

Vegetable Sushi Rolls. Photo by Jenny Dorsey.

Vegetable Sushi Rolls. Photo by Jenny Dorsey.

Vegetable Nori Rolls

Servings: 6

Time: 1 hour 30 min (30 min inactive)


Brown Sushi Rice

  • 1.5 cups brown rice
  • 2 cups water
  • 1 Tbsp mirin
  • ½ tsp kosher salt

Pickled Shiitake

  • 2 Tbsp soy sauce
  • 2 Tbsp ponzu sauce
  • 1 cup water
  • 12 dried shiitake mushrooms

Per Roll

  • 1 piece nori wrapping paper
  • 2 Tbsp brown sushi rice
  • 1 leaf shiso, sliced in half 
  • ¼ avocado, sliced lengthwise
  • 1 small handful shredded or pickled carrots
  • 1 small handful fresh or marinated mung bean sprouts
  • 1 pickled shiitake, stemmed, sliced
  • 2 thin slices cucumber
  • ½ tsp scallion, sliced thinly on a bias
  • ½ tsp pickled ginger, chopped 


  1. In rice cooker, combine rice, water, mirin and salt. Cook on “brown rice” setting.
  2. In small stock pot, bring soy sauce, ponzu and water to a rolling bowl.
  3. Add dried shiitake and lower heat to low.
  4. Cover and let simmer 30 minutes until shiitakes are soft and pliable.
  5. Stem shiitakes and slice. Set aside.
  6. Place nori wrapper shiny side down on bamboo mat.  Add brown rice to form rectangle on bottom third of wrapper.
  7. Top with shiso, avocado, carrots, mung bean sprouts, shiitake, cucumber scallion and ginger.
  8. Roll wrapper tightly over filling, using bamboo mat, and squeeze gently to compress roll.
  9. Continue to roll and seal the end of nori wrapper with a dab of cold water. Slice into pieces using a sharp knife that has been run under cold water.