Vegetable Sushi Rolls

Vegetable Sushi Rolls

A good friend of mine, who happens to be a vegetarian, recently had a birthday.  I thought that it would be a great time to test out a recipe that I received while taking a cooking class at Schoolcraft College.   They are known for their culunary arts program and often offer classes conducted by master chefs.  This recipe is part of our workbook and it owned by them.  It is for vegetable sushi rolls.

Ingredients for Rice:

  • 6 cups Jicma Peeled (roughly one inch cubes)
  • 1/2 cup Pine nuts
  • 5 tsp Sea salt
  • 1/4 cup Brown rice vinegar


Place the jicama and the pine nuts in a food processer and puylse until chopped to represent the size of rice grains.  Place the mixtrue between clean kitchen towels to squeeeze out the excell mosture.  The liquid could be used for breakfast for cereal milk, it is nice and sweet.

Mix the rice  with the vinegar, salt and agave nectar, spread mixture onto a dehydrator screens and dehydrate at 115 f. for 1 to 2 hours to remove excess moisture.  Rice will keep up to three days.

Ingredients for the Assembly

  • 6 to 8 nori sheets
  • 1 Meduim cucumber, cut into thin Julienne
  • 1 Medium red bell pepper cut into strips
  • 1 to 2 Ripe avocados, peeled and cut into wedges
  • 1 Small bunch of sprouts
  • 2 Green ionions
  • As needed Wasabi
  • As needed Pickled ginger
  • As needed Sesame seeds
  • 1 cup Shitake mushrooms, sliced thin and marinated in nama shoyu and Hemp oil


  1. Place nori on a saran wrapped bamboo mat, place about 1/2 cup of the rice on half the mat.
  2. Layer the vegetables, avocado, mushrooms and green onions on top of the rice.
  3. Spread a small amount of wasabi on the opposite aend and roll tightly.  The wasabi willl helpl to bind the nori together.
  4. Slice the rolls into 6 pieces and serve with wasabi, pickled ginger and nama shoyu.

This recipe is part of the workbook that was given to us in class as part of a “Vegetarian Boot Camp” class.  Chef Jeffrey Gabriel provided it to us.  As you probably already figured out, this recipe uses some ingredients that you may not have on hand.  Fortunately, you can improvise with any type of Asian spices that you like.  You can also add any vegetables that are mild in taste, like carrots or cucumbers.  Avoid stronger tasting ones like cabbage, cauliflower or raw onions, as they tend to overpower the dish.  Other options are using real brown rice instead of the jicma mixture.