Veg Sushi Recipe | Classic Maki & Mango Avocado Uramaki
Delicious homemade Veg Sushi with perfectly seasoned sushi rice, crunchy pickled vegetables, creamy avocado, spicy cream cheese, and sweet mango. This easy sushi recipe includes both classic Veg Maki Rolls and colorful Mango Avocado Uramaki, making it perfect for a restaurant style Japanese meal at home.
Ingredients
For the Sushi Rice
- 1 cup sushi rice short-grain rice
- 1 cup water + 1 tbsp
- Butterfly pea flower water as needed (optional, for blue sushi rice)
For the Sushi Vinegar Seasoning
- ¼ cup water
- 1.5 tbsp rice vinegar
- 1 tsp sugar
- ¼ tsp salt
For the Pickled Vegetables
- 1 carrot julienned
- 1 cucumber julienned
- ½ capsicum julienned
- 1 tbsp rice vinegar
- 1 tsp sugar
- Salt to taste
For the Filling
- 1 avocado sliced
- Cream cheese as needed
- 1 tbsp Sriracha sauce
- Mayonnaise as needed
- Mango slices optional but highly recommended
- Wasabi paste as needed
For Rolling
- Nori sheets
- Bamboo sushi mat
- Cling wrap
For Garnishing
- White sesame seeds
- Black sesame seeds
- Pickled cucumber
- Mango cubes
- Cheese sauce or any sauce of your choice
- Cucumber ribbons
For Serving
- Soy sauce
- Wasabi paste
- Pickled ginger
Instructions
Step 1: Prepare the Sushi Rice
- Firstly, rinse 1 cup sushi rice thoroughly 2–3 times, until the water runs almost clear.
- Then soak the washed rice in water for 30 minutes.
- Drain the rice well and transfer it to a saucepan.
- Add 1 cup + 1 tbsp water to the rice, cover the saucepan, and cook on low heat for about 15 minutes.
- Turn off the heat and let the rice rest, covered, for another 10 minutes without opening the lid.
- Gently fluff the cooked rice and set it aside to cool slightly.
Step 2: Prepare the Sushi Vinegar Seasoning
- In a small bowl, combine ¼ cup water, 1½ tbsp rice vinegar, 1 tsp sugar, and ¼ tsp salt.
- Stir well until the sugar and salt dissolve completely.
- Transfer the cooked sushi rice to a large bowl and pour the prepared vinegar seasoning over it.
- Gently fold the seasoning into the rice, taking care not to break the rice grains.
- Allow the seasoned rice to cool until it is just warm before making the sushi.
Step 3: Prepare the Pickled Vegetables
- Julienne 1 carrot, 1 cucumber, and ½ capsicum into thin, even strips.
- Place the vegetables in a bowl and add 1 tbsp rice vinegar, 1 tsp sugar, and salt to taste.
- Mix everything well and allow the vegetables to marinate for about 15 minutes.
- Drain any excess liquid before using the vegetables in the sushi.
Step 4: Prepare the Spicy Cream Cheese
- In a bowl, combine cream cheese with 1 tbsp Sriracha sauce.
- Mix until smooth and creamy, then set aside for the sushi filling.
Step 5: Prepare the Classic Veg Maki Roll
- Cover a bamboo sushi mat completely with cling wrap.
- Place 1 nori sheet on the mat with the rough side facing upward.
- Wet your hands lightly with water and spread a thin, even layer of the prepared sushi rice over the nori, leaving about 1 inch of the top edge uncovered.
- Spread a very thin layer of wasabi paste across the center of the rice.
- Arrange a portion of the pickled carrot, cucumber, and capsicum horizontally in the center.
- Add a portion of the spicy cream cheese over the vegetables.
- Place several slices of 1 avocado along the filling.
- If desired, add other vegetables, tofu, paneer, or tempura-fried vegetables according to taste.
- Lift the bamboo mat and gently roll the sushi forward, applying light and even pressure.
- Seal the roll using the uncovered portion of the nori sheet.
- Set the completed roll aside for slicing.
Step 6: Slice the Sushi
- Dip a sharp knife into warm water and wipe it clean.
- Slice the sushi roll into 8 equal pieces.
- Wipe and moisten the knife between each cut to achieve clean and neat slices.
Step 7: Prepare the Uramaki (Inside-Out Sushi)
- Take the remaining seasoned sushi rice and mix in butterfly pea flower water, as needed, if you want to make naturally blue sushi rice.
- Cut 1 nori sheet in half, or use the required size for your sushi mat.
- Spread an even layer of the prepared sushi rice over the nori sheet.
- Carefully flip the nori over so that the rice is facing downward.
- Spread a portion of the spicy cream cheese in the center.
- Arrange slices of 1 avocado, mango slices, and a portion of the pickled vegetables over the cream cheese.
- Drizzle a small amount of mayonnaise over the filling.
- Carefully roll the sushi using the bamboo mat, applying gentle pressure to create a firm, even roll.
- Coat the outside of the roll with white and black sesame seeds.
- For extra crunch, coat the roll with crispy tempura flakes, if desired.
- Dip a sharp knife in warm water, wipe it clean, and slice the Uramaki into 8 equal pieces.
- Arrange the prepared Maki and Uramaki sushi pieces on a serving plate.
Step 8: Garnish and Serve
- Garnish the sushi with cucumber ribbons, pickled cucumber, mango cubes, white sesame seeds, black sesame seeds, and a drizzle of cheese sauce or your favorite sauce.
- Serve the sushi with soy sauce, wasabi paste, and pickled ginger.
Video
Notes
- Use short-grain sushi rice for the best texture.
- Do not overmix the rice after adding the vinegar seasoning.
- Keep your hands and knife slightly wet while working with sushi rice.
- Drain the pickled vegetables well so the sushi does not become soggy.
- Mango and avocado make an excellent combination for sweet, creamy vegetarian sushi.
- You can customize the filling with tofu, paneer, tempura vegetables, or other fresh vegetables.
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