Farmers Market Vegetable Sushi (Vegan, Healthy & Delicious)
Looking for a vibrant, healthy, and satisfying plant-based meal? This Farmers Market Vegetable Sushi is the perfect way to enjoy seasonal produce in a fun and flavorful way. Packed with crisp, colorful veggies and wrapped in perfectly seasoned sushi rice and nori, these vegan sushi rolls are not only visually stunning—they’re also incredibly nourishing and simple to make at home. Whether you’re a longtime sushi lover or just exploring plant-based meals, this healthy vegetarian sushi recipe is sure to become a go-to favorite for lunch, dinner, or meal prep. This sushi is completely vegan, gluten-free, and a fantastic way to use up fresh vegetables from your local farmers market. Let’s roll!
Did you know you can make the best sushi ever, based on what’s fresh, seasonal, and local? Hand-crafted vegan sushi is one of my favorite special treats. Just get your rice cooking, slice up your favorite veggies, and start rolling ‘em up. You can check out my step-by-step guide for making hand-crafted veggie sushi here. This easy recipe for Farmers Market Vegetable Sushi is a great way to kick off this food tradition. This is a tried and true recipe in my house, and I love to let my family and dinner guests get in on the act and make their own veggie sushi roll to enjoy at their meal. Though I love Japanese food ways, I am not a true expert of this cuisine. Check out the work of Michiko, who is a plant-based Japanese nutrition expert.
Description
Make the best veggie sushi ever, based on seasonal, local veggies and this super simple, healthy and delicious vegan recipe.
Brown Sushi Rice:
Vegetable Fillings, as desired:
2 cups assorted vegetables, sliced into thin strips or small pieces, as desired, such as:
- Carrots, peeled, sliced into thin matchstick strips
- Cucumbers, sliced into thin matchstick strips
- Asparagus spears, thin, sliced
- Microgreens or sprouts
- Avocado, sliced thinly
- Green onion, sliced
- Mushrooms, sliced
- Summer squash, sliced into thin matchstick strips
- Bell pepper, thinly sliced
- Cilantro leaves
- Arugula or spinach, small leaves
- Radishes, sliced into thin matchstick strips
- Broccoli florets, thinly sliced
- Snow peas, sliced into thin slivers
- Red cabbage, sliced into thin slivers
Seaweed, Toppings:
Vegan Creamy Sriracha Sauce:
- To make Brown Sushi Rice: Rinse brown rice, and add to pot with water. Bring to a boil, then cover, reduce heat, and simmer for 40–45 minutes until tender and the water is absorbed. Cool for 10 minutes.
- Place soy sauce, vinegar and agave in a small microwaveable dish and heat for 2 minutes. Stir until smooth. Pour over rice and stir to combine. Set aside.
- Prepare 2 cups of assorted vegetables into thin pieces as described and place on a large dish.
- On a clean cutting board, place a sushi mat or a piece of plastic wrap a little bigger than the size of the nori sheet.
- Place one sheet of nori seaweed, shiny side down, lengthwise on sushi mat or plastic wrap.
- Measure out about 7/8 cup of rice and spread it out evenly with a spoon or wet hands over nori sheet, leaving a margin of about one-fourth of the length of the nori sheet on the right side.
- Sprinkle ½ teaspoon sesame seeds over rice.
- Place ½ cup of the vegetables in your desired combination on the margin of the nori sheet that has no rice.
- Starting with the vegetable side, roll the sushi tightly, pressing with either the mat or the plastic wrap to make a tight, cylindrical roll, until you reach the end of the nori sheet.
- Using a sharp knife, slice the roll into 8 slices. Repeat four times with all ingredients.
- Make the Vegan Creamy Sriracha Sauce by combining vegan mayonnaise, sriracha sauce, ginger, agave, and lemon juice in a small dish.
- Arrange sushi rolls on a platter with additional vegetables, sprouts, or greens, as desired. Drizzle with Vegan Creamy Sriracha Sauce and garnish with cilantro, green onions, or basil, as desired.
- Enjoy or chill in an airtight container until serving time for up to 5 days. Makes 8 servings (1/2 roll each).
Notes
If you love making sushi, try this easy sushi making kit that has everything you need to make sushi rolls the easy way.
To make this recipe faster, precook your rice the day before, then mix with sushi rice ingredients and chill until you are ready to roll your sushi.
Add sliced tofu in step 8 to increase the protein of this recipe.
- Prep Time: 1 hour
- Cook Time: 45 minutes (precook rice to save time)
- Category: Entree
- Cuisine: Asian, American
Nutrition
- Serving Size: 1/2 sushi roll each
- Calories: 137
- Sugar: 2 g
- Sodium: 123 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 2 g
Top 10 Farmers Market Recipes
Discover more recipes packed with seasonal veggies here.
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Avocado Corn Salsa
Creamy Vegan Roasted Butternut Squash Soup
Arugula Salad with Tomatoes
Vegan Rainbow Veggie Pizza with Cornmeal Crust
Southwest Stuffed Peppers with Black Beans and Quinoa
Roasted Asparagus Salad with Harissa-Spiced Sorghum
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