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Japanese - Sushi

45 mins
Serves 4
Savoury pancakes

Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October.

You can buy sushi-making kits from the supermarket - it's an easy way to get started.

This recipe is a traditional Japanese recipe. This recipe is from our Home Tried Favourites recipe book.


  • 5 sheets nori paper
  • 2 cups sushi rice
  • 3 Tbs vegan sushi vinegar
  • Bamboo mat for rolling
  • Ginger, wasabi, soya sauce (optional extras)

SUGGESTED FILLINGS (sliced long ways)

  • Carrots
  • Cucumber
  • Marinated tofu
  • Avocado
  • Pineapple
  • Capsicum
  • Mango
  • Mushroom
  • Angel Food cream cheese


  1. Prepare rice as per instructions.
  2. Once cooked and cooled a little add sushi vinegar and stir.
  3. Place nori paper (shiny side up) on bamboo mat and spread rice over paper leaving 2cm at the furthest end uncovered.
  4. About 5 cm from the end closest to you place chopped vegetables and tofu, in a line.
  5. Wet 2cm of the uncovered nori paper to help it stick to the roll.
  6. Roll the mat, starting from the end closest to you. Squeezing the roll once past the fillings.
  7. Allow to rest for 5 minutes before slicing into 2cm thick pieces.
  8. Serve with ginger, wasabi and sauce.