Vegetarian Sushi Platter Recipe

Rinse the sushi rice under cold water until the water runs mostly clear to remove excess starch (about 3–4 washes). Drain.

Combine the rinsed rice and 2.25 cups water in a rice cooker or medium pot. If using a pot, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Meanwhile, warm the rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Set aside to cool slightly.

Transfer cooked rice to a large shallow bowl or hangiri. Pour the seasoned vinegar over the rice and fold gently with a rice paddle or spatula to combine while fanning to cool the rice to near room temperature. Cover with a damp towel to keep moist until ready to use.

Marinate and cook tofu (soy vegan rolls)

Press extra-firm tofu for 15–20 minutes to remove excess water, then slice into 6–8 thin strips. Toss tofu strips with 2 tbsp tamari, 1 tbsp mirin (optional), 1 tsp sesame oil and 1 tsp maple syrup. Heat 1 tbsp neutral oil in a nonstick skillet over medium-high heat and pan-fry the tofu until golden and slightly caramelized, about 2–3 minutes per side. Remove and let cool slightly.

Prepare veggie burger filling (veggie burger roll)

Cook or reheat the vegan burger patty according to package instructions if pre-made. If using a homemade/crumbled patty, crumble or thinly slice into strips ~1/4 inch thick. Lightly season with a pinch of salt and a few drops of soy or tamari if needed. Keep warm or room temperature for assembly.

Peel and pit avocados. For the rolls: slice 3 avocados into long thin strips for filling. Reserve 1 avocado to slice thinly for nigiri. To prevent browning, toss avocado slices lightly with a few drops of lemon juice if desired.

Julienne cucumber, carrot and roasted beet into long matchsticks roughly the length of the nori sheets (about 3–4 inches). Pat vegetables dry with paper towel to avoid excess moisture.

Lightly toast sesame seeds in a small dry skillet over low heat until fragrant, about 1–2 minutes, stirring constantly. Remove from heat and set aside.

Place a bamboo mat on a flat surface and cover with plastic wrap (this keeps rice from sticking). Put one nori sheet shiny-side down on the mat.

With wet hands, spread a thin, even layer of sushi rice over the nori leaving a 1-inch strip at the top edge free of rice to seal the roll. Press rice gently so it adheres but do not compress too tightly.

Place 3–4 strips of the cooked tamari-marinated tofu about 1 inch from the bottom edge of the rice-covered nori. Add a small amount (about 2 tbsp) of julienned cucumber and carrot alongside the tofu.

Roll using the bamboo mat: lift the bottom edge, tuck the filling and roll away from you, applying gentle even pressure with the mat to form a tight cylinder. Seal the top edge with a little water.

Brush or drizzle a tiny bit of sesame oil on the seam and roll surface, then lightly sprinkle toasted sesame seeds on the roll. Repeat to make the second soy vegan roll.

Using a sharp, wet knife, slice each roll into 6 equal pieces (total 12 pieces across two rolls). Wipe the knife between cuts for clean slices.

On the rice-covered nori, arrange a row of avocado strips (about 4 strips), cucumber, carrot and roasted beet julienne so fillings are evenly distributed.

Sprinkle 1/2 tbsp toasted sesame seeds across the fillings for each roll.

Roll tightly with the bamboo mat and seal. Slice each roll into 6 pieces (12 pieces total). If desired, press a few extra sesame seeds onto the outside of the cut roll for presentation.

Use hosomaki nori (full sheets cut in half) so the roll is narrow. Spread a thinner layer of rice across the nori, leaving a 1-inch top margin.

Place a single row of avocado strips (2–3 strips) down the center. Roll tightly and seal.

Slice each hosomaki roll into 6 pieces (12 pieces total across two rolls). These are smaller/thinner than full rolls.

On a full nori sheet with rice, spread 1–2 tbsp vegan mayonnaise in a thin line near the bottom third to act as a binder and flavor boost.

Place the cooked/sliced vegan burger patty pieces, a thin layer of sliced lettuce and a few avocado slices on top of the mayo.

Roll tightly, seal with a touch of water, and slice into 6 pieces.

With wet hands, divide a small amount of seasoned sushi rice into 3 portions (about 2 tablespoons each). Shape each portion into an oblong mound by pressing gently between palms — firm enough to hold shape but not compressed.

Thinly slice the reserved avocado (the 4th avocado) into 3 pieces long enough to drape over each rice mound. Optionally smear a very small dab of wasabi paste on top of each rice mound before placing avocado (or between rice and avocado).

Press the avocado gently onto the rice to adhere. If desired, brush a tiny swipe of sesame oil and sprinkle a pinch of toasted sesame seeds on each nigiri.

Arrange the completed rolls on a platter: 2 soy vegan rolls (12 pieces), 2 vegetarian rolls (12 pieces), 2 avocado hosomaki rolls (12 pieces), 1 veggie burger roll (6 pieces), and 3 avocado nigiri (3 pieces).

Garnish with pickled ginger, extra toasted sesame seeds, and small bowls of soy sauce or tamari for dipping. Serve immediately at room temperature.

Leftover sushi rice and sliced avocado are best consumed within a few hours; cover and refrigerate any unused components separately.