*Note: I recommend checking out the recipe video + tips + step-by-step pictures above!

Cook Sushi Rice

• Add the sushi rice and water to in pot and bring to a boil according to package instructions. Then reduce the heat to low and cook, covered, for about 10-15 minutes. Then remove the pot from the heat and let the rice steam out for about 5 minutes without a lid. Then transfer into a large bowl, spread it out a bit and allow to cool.
• Combine the rice vinegar, sugar and salt in a small saucepan and bring to the boil until the sugar and salt have dissolved. Then let cool and fold into rice gently.

Prepare Filling/Toppings

• Finely slice the veggies and prepare the other ingredients for your vegan sushi filling. Coarsely chop the walnuts and, optionally, toast briefly in a pan for more flavor.

Sushi Rolls (Maki):

• Place a nori sheet on a sushi bamboo mat. Spread the rice evenly on it, leaving an approx. 0.5-inch (1-2 cm border) at the top (as shown in the step-by-step photos above).
• Top with toppings of choice (cream cheese, spinach, avocado, mango, tomatoes and walnuts). Moisten the nori ends with a little water and roll up using the sushi mat, applying a little pressure.
• Finally, cut the roll into equal pieces with a sharp knife.

Sushi Sandwiches (Onigirazu):

• Place a nori sheet on a sushi mat. Place about 1-2 tbsp of rice in the center of the nori sheet and flatten slightly. Then top with the toppings and optionally finish with another layer of rice.
• Carefully fold the corners toward the center and press them together slightly with wet fingers. Flip the sushi sandwich over, bring it in shape, and let it sit for a few minutes before cutting in half.

Serve!

• Garnish your vegan sushi with scallions and sesame seeds as desired and serve with the dipping sauce. Enjoy!