Vegan Sushi

Serves: 4 Prep: 30_mins Prep: 30_minutes Cook: 15_mins


The ultimate DIY dinner! Get stuck in with your family or friends this evening and roll your own sushi. Use our fragrant Jasmine Rice and our Tamari as a delicious dipping sauce!


For the Rice:

150g Biona Organic Jasmine White Rice

235 mls water

3 Tbsp Biona Organic White wine vinegar

1 Tbsp Biona Organic Coconut sugar

1/2 tsp salt


Everything Else:

4 sheets Nori (dried seaweed)

150g Chopped Vegetables (carrot, cucumber, red pepper, avocado)

Biona Organic Kimchi


Dips & Accompaniments:

Biona Organic Shoyu Sauce or Tamari

Pickled ginger

Biona Organic Kimchi

Biona Organic Wasabi


  1. Start by preparing your rice. Rinse rice in a fine mesh strainer until your water runs clear. Then add to a medium saucepan with water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed – about 15 minutes.
  2. In the meantime, add vinegar, sugar and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Place in a jar or dish and cool in the fridge until rice is ready.
  3. Once the rice is done, kill the heat and add the cooled vinegar mixture and stir with a rubber spatula or fork as to not over-mix. It will appear wet but will dry up as you lightly stir to release heat. It should be sticky and completely dry once it’s ready.
  4. In the meantime, prep your veggies by chopping them into thin pieces. If they’re too bulky they won’t allow the sushi to roll well.
  5. Now it’s time to roll: grab a sushi mat and place a sheet of nori on it. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it’s not too thick or your roll will be all rice and no filling.
  6. Then, arrange a serving of your veggies or preferred filling in a line at the bottom 3/4 of the rice closest to you.
  7. Start to roll the nori and rice over with your fingers, and once the veggies are covered, roll over the sushi mat, using it to mold and compress the roll. Continue until it’s all the way rolled up.
  8. Slice with a sharp knife and set aside.
  9. Serve immediately with pickled ginger, shoyu sauce, wasabi & kimchi

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