Three veggie sushi

Recommended materials: Large bowl, small bowl, knife, peeler/grater (can also use knife), cutting board, tablespoon (or one big spoon), measuring cups.

This recipe makes roughly 6 sushi rolls.


  • Toasted Nori wraps
  • 2 cups dry short grain brown or white rice (cooked)
  • ¼ cup seasoned rice vinegar
  • Vegetables – your choice! Some good options include cucumber, carrot, daikon radish, avocado, sweet potato, etc. (these can be peeled, grated, or cut into thin strips)
  • Soy sauce (for dipping)


  1. Wash hands.
  2. In a large bowl, season rice with vinegar (to taste).
  3. Spread rice, using a spoon, over the lower ⅔ of the Nori wrap, leaving the top edge free of rice.
  4. Peel vegetables into long thin strips – this works best for veggies like cucumber, carrots, and daikon radish (peeler alternative: grater or knife). If you’re using yams or avocado, cut into strips.
  5. Lay vegetables lengthwise across rice, leaving some space both below and above your row of veggies. 
  6. Moisten the top edge of nori wrap with water using a finger (an easy way to do this is to have a small bowl of water nearby).
  7.  Roll the wrap up tightly, starting at the bottom (the moistened edge of Nori should be at the top, used to seal your roll).
  8. Repeat with the remainder of your Nori wraps, rice, and vegetables – mix it up with different vegetable combinations to see what you like best!
  9. Cut your rolls into pieces and serve with soy sauce.
  10. Enjoy!

Six veggie sushi