Homemade Sushi Nori Rolls (Vegan, Gluten-free, SERIOUSLY YUM)

Homemade Vegan Quinoa Nori Sushi Rolls - The Urban Ecolife

Getinmabelly you little round, veggieful stuffed, nori rolls of goodness. Seriously, yum. I don’t know if I can technically call these sushi rolls, since they’re a bit of a twist on the age old rice and salmon varieties which is what I really define to be sushi, but each to their own. No, actually, not each to their own. I’m sorry (no I’m not), but chicken in nori rolls is NOT sushi. Just had to clear that one up thankyouverymuch.

So I love salmon but I can’t always get my hands on the wild caught stuff that’s sushi grade. In lieu of salmon, I whipped these up with what I had available in my ever so conveniently located grocery store, aka my refrigerator in the kitchen. We are so lucky to have fridges. Take a moment to say, “Thank you Mr fridge for keeping my food cold and having yummy food at arms length so I don’t have to battle the hot sun on days like today when I’d rather be laying by my pool, soaking up vitamin D and eating sushi made from the abundant food you preserve for me.”

I whipped these up the night before for a small gathering at my place. Waking up this morning, I literally was jumping up and down inside when I remembered I had leftovers in the fridge! Isn’t that just the best feeling ever?! Love me some leftovers.


Homemade Sushi Nori Rolls (Vegan, Gluten-free, SERIOUSLY YUM)


  • Nori sheets
  • Combination of cooked and chilled organic rice and quinoa (the quinoa helps to make it gluggy if you can’t get short grain rice which is typically used in sushi & I think it adds a nice nutty flavour)
  • Coconut vinegar (1 Tablespoon mixed in with the rice after it’s been cooked)
  • Grated carrot
  • Cucumber
  • Lettuce
  • Mashed Avocado (seasoned with salt & pepper, lemon and coriander or dill)


  1. It’s a pretty simple process to construct. I don’t even use those fancy bamboo sushi rolling mats. Just me and my hands. That’s how I roll (pun intended).
  2. Lay the nori sheet shiny side down.
  3. Slap on a bit of the rice/quinoa mixture keeping it around 2cms from one end. Keep it to one end so you can roll it up. Don’t go too crazy with the fillings as you’ll just end up with a big pill of seaweed and vegetables on a plate that tastes like sushi, but looks nothing like sushi.
  4. Smear on the avocado.
  5. Stack on the carrot, cucumber and lettuce.
  6. Wet the edges/end of the nori sheet with wet fingers (from water).
  7. Slowly and gently roll it all up and gently press down.
  8. Ta-da! You now have a sushi roll!



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Posted on by Emily Uebergang Posted in Recipes

About Emily Uebergang

Urban hippie by day, wandering gypsy by night. Emily is all about sustainable living and writes like she's out to try and save the world or something. Follow on Facebook, Twitter, Instagram or Google+