Vegetarian Delicacy

Vegetable Sushi

with Nori Seaweed
Average: 5 (4 votes)
(4 votes)
Vegetable Sushi

Vegetable Sushi - A mouth-watering vegetarian delight

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Health Score:
68 / 100
1 hr
ready in 1 hr 45 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The red paprika provides valuable vitamin C, while the avocado supplies mono and polyunsaturated fatty acids, which have a positive effect on cholesterol levels.

You can also fill the sushi with tofu, carrots, arugala or other vegetables, depending on your preference. The recipe is ideal for using up vegetable leftovers.

1 serving contains
(Percentage of daily recommendation)
Calorie264 cal.(13 %)
Protein6 g(6 %)
Fat9 g(8 %)
Carbohydrates36 g(24 %)
Sugar added3 g(12 %)
Roughage3.5 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin K34.4 μg(57 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin3 mg(25 %)
Vitamin B₆0.4 mg(29 %)
Folate68 μg(23 %)
Pantothenic acid0.9 mg(15 %)
Biotin7.7 μg(17 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C54 mg(57 %)
Potassium392 mg(10 %)
Calcium94 mg(9 %)
Magnesium52 mg(17 %)
Iron2.4 mg(16 %)
Iodine13 μg(7 %)
Zinc1.3 mg(16 %)
Saturated fatty acids2.6 g
Uric acid53 mg
Cholesterol10 mg
Complete sugar12 g
Development of this recipe:


4 ozs Sushi rice
2 Tbsps Rice vinegar
½ Tbsp Mirin
1 tsp sugar
½ tsp salt
1 Cucumber
1 small ripe Avocado
6 sheets Endive
1 small red Bell pepper
3 ozs Cream cheese (13% fat)
2 tsps Wasabi paste
2 sheets Nori seaweed
soy sauce
How healthy are the main ingredients?
EndivesugarsaltCucumberAvocadosoy sauce

Kitchen utensils

1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Teaspoon, 1 Brush, 1 Kitchen towel, 1 Bamboo sushi mat, 1 Pot (with lid), 1 Small pot, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Measuring cups, 1 Peeler

Preparation steps

Vegetable Sushi preparation step 1

Rinse sushi rice with cold water in a sieve so until the water runs clear. Drain for about 20 minutes, then transfer to a pot with 1 cup of water and bring to a boil.

Vegetable Sushi preparation step 2

Cook uncovered for 2 minutes, then covered for another 20 minutes. Remove the pot from heat, remove lid and cover with a kitchen towel. Allow rice to stand for 10 minutes.

Vegetable Sushi preparation step 3

In a small pot, combine 1 1/2 tablespoons rice vinegar and mirin with sugar and salt and cook over medium-high heat without boiling. Stir until the sugar and salt dissolve. Place the rice in a bowl and spread slightly to speed cooling. Pour the vinegar mixture over the rice and allow to cool to room temperature for about 30 minutes.


Meanwhile, rinse cucumber and dry thoroughly. Cut in half lengthwise and scrape out the seeds with a spoon. Use a potato peeler to cut the flesh lengthwise into thin strips.


Halve avocado and remove pit. Remove fruit by working a spoon between the flesh and skin. Cut into slices. Immediately sprinkle with the remaining rice vinegar to prevent discoloration.


Rinse the Belgian endive and pat dry, then cut into long strips about 1/4 inch wide.

Vegetable Sushi preparation step 7

Halve peppers, remove seeds, rinse and cut into long thin strips.

Vegetable Sushi preparation step 8

In a small bowl, blend cream cheese with wasabi paste until smooth.

Vegetable Sushi preparation step 9

Place 1 sheet of nori on the bamboo sushi mat and cover with half of the rice, leaving a narrow border above and below the rice.

Vegetable Sushi preparation step 10

Spread half of the cream cheese mixture diagonally on the lower third of rice.

Vegetable Sushi preparation step 11

Add cucumber, avocado, Belgian endive and peppers.

Vegetable Sushi preparation step 12

Use bamboo mat to form ingredients into a roll. Use remaining ingredients to make another roll. Dip a sharp knife into water and cut rolls into 8 equal pieces each. Serve with soy sauce.