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Vegan Sushi with Miso Tahini Sauce

Make some beautiful easy vegan sushi that is perfect for parties or gatherings. Combine it with a homemade Miso Tahini sauce, and you are in business.
Course Dinner, Lunch
Cuisine Japanese

Ingredients
  

  • 1 1/2 cups quinoa rinsed and drained (you can also use rice or a mix of both)
  • 2 cups water
  • 2 tbsp rice vinegar
  • 1 tbsp agave
  • 2 seaweed wraps

Veggies/Filling:

  • 1 Persian cucumber seedless variety & cut into long strips
  • 1 large carrot cut into long strips
  • 1 avocado sliced
  • 1 mango cut into strips

Sauce: you can also use a store bought vegan peanut sauce or soy sauce or even a Kimchi Mayo

  • 2 tsp white miso paste
  • 3 tsp tahini paste
  • 2 tbsp plant based milk
  • 2 tsp sesame oil
  • 1 tsp agave
  • 3 tsp rice vinegar

Instructions
 

  • Cook the quinoa or rice according to the instructions on the package or however you usually prepare it. Let it cool slightly.
  • In a bowl, combine rice vinegar and agave, then add to the cooked quinoa or rice and stir.
  • Place a seaweed wrap on your sushi mat with the shiny side down.
  • Add about a half a cup of quinoa on top of the wrap.
  • Spread evenly over the seaweed wrap, leaving about 2 inches at the top.
  • Place the veggies in long strips on top of the quinoa at the bottom edge.
  • Using the mat, slowly start rolling the roll, using a roll-n-tuck motion.
  • Using a wet chef’s knife or serrated knife, cut the sushi rolls into half inch thick pieces.
  • For the dipping sauce (which can be made in advance and kept refrigerated): combine all ingredients until smooth.
Keyword vegan
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