Vegetarian Makizushi

If you went to a Japanese restaurant with my parents it wouldn’t be too long before they started telling you of the infamous evening when, as a young child, they took me to a friends house for dinner. The wife had spent hours lovingly preparing a meal of her native Japanese cuisine. I obviously didn’t look too impressed by this and when asked if it was nice replied “yuk, I only eat French food”.

Thankfully I’ve grown up since then and I now love Japanese food, especially sushi. Simple sushi are remarkably easy to make and vegetarian sushi is easiest of all as sourcing sashimi grade fish in the UK can be expensive and can mainly only be sourced from sushi counters in major supermarkets or from online specialist stores.

Everything that you need to make sushi can be bought from most supermarkets and it is a useful item that can be made for a Christmas party up to a day in advance, reducing your workload on the day.

Serves: 4 as a light meal, 24 pieces

Five a day: 1 per 6 pieces

Time: 45 minutes




  • 200g sushi (short grain) rice
  • 1 inch dried kombu
  • 4 sheets of nori seaweed
  • 200g of a mixture of cucumber, avocado, daikon/radish or carrot
  • 6 tbsp of sushi vinegar or 4 tbs vinegar, 1  tbs sugar, 1 tsp salt

To Serve

  • Soy sauce
  • Wasabi paste
  • Pickled Ginger


Rinse the sushi rice well, agitating the rice to remove some starch, cover generously with water and leave to soak for half an hour then drain completely.

Add the rice, 150 g water and kombu to a rice cooker or pan with a tight fitting lid. Bring to the boil, stir a couple of times and then turn down to a low heat. Check the water level after 5 minutes. Continue to check every few minutes until the water is fully absorbed and the rice is cooked.

Meanwhile if making the sushi vinegar combine all ingredients and stir until sugar is dissolved.

Prep vegetables.

Once the rice is cooked, let it cool very slightly then stir in the sushi vinegar. Allow to cool completely.

To make you rolls lay each nori out, for hygiene reasons it is best to use a sushi matt so that your hands are not in contact with food that will not later be cooked. Cover 2/3 of the nori with rice, 1 cm high. Make sure that the rice end is towards you, with the uncovered end away from you. Lay your ingredients in a line, on the rice close to the edge that is closest to you. Roll the sushi rice and nori over the vegetables, away from you. Continue rolling to form a tight roll, all the way to the end of the nori.

Tightly wrap in clingfilm and refrigerate until required.

Remove the sushi from the fridge around 15 minutes before serving. When ready to serve cut each roll in to 6 pieces. Serve with soy sauce, wasabi and pickled ginger.




3 Comments Add yours

  1. skyeent says:

    I do like the idea of sushi, but I think I’d like someone else to make it for me! Is that watercress you’ve used in the garnish?


    1. Tabula Rasa says:

      It’s actually lambs lettuce which is great because you can grow it quite easily in winter. It still pops up in my poly from time to time. I’ve got some watercress growing in a pot though.

      Liked by 1 person

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