These three vegetarian sushi recipes go beyond the expected and give your palate a run for its money, so you won’t crave sashimi and all the health and environmental risks it comes with ever again.

With all we know (and don’t know) about seafood these days, there’s no absolute assurance that it can be consumed sustainably or healthily. But who wants to give up a Sushi habit just because fish is no longer on the menu? Not me! The only problem I have with vegetarian sushi is that it often comes in one form: avocado Roll. And that same go-to combo can get real lackluster, real fast.

Before you dive into these recipes, take the time to teach yourself how to roll sushi, which is outlined in this DIY sushi guide.

1. Bean Veggie Roll

Makes five rolls

Ingredients

• 5 nori sheets
• 2 cups cooked brown rice
• 1 tablespoon rice vinegar
• ¼ teaspoon salt
• 1 ½ cups white beans, drained and rinsed
• 2 tablespoons sriracha
• 2 tablespoons mayonnaise
• 1 small tomato, diced
• 1 green onion, thinly sliced lengthwise
• Few leaves of kale, stemmed and chopped

Directions

Once the Rice has cooked, toss it in a large bowl with rice vinegar and salt. Set aside.

In a blender, add the white beans, sriracha, and mayonnaise. Blend until smooth.

For assembly, line each nori sheet with a layer of rice. Spread the shorter end of each sheet with the bean puree and top each with an equal amount of diced tomato, green onion, and kale. Roll each sheet, starting with the end with the fillings and keeping the roll as tight as possible. Slice each roll in half, and then each half into halves, and then each quarter into halves to create eight rolls.

Season with red pepper flakes and enjoy!

2. Spicy Eggplant Sushi

Makes two rolls

Ingredients

• 1 ½ cups cooked sushi rice
• ¼ teaspoon salt
• ½ tablespoon rice vinegar
• 2 tablespoons vegetable oil
• 1 garlic clove, minced
• 2 tablespoons chili paste
• 1 scallion, sliced lengthwise
• ½ eggplant, sliced into thin strips
• 2 nori sheets

Directions

Mix rice in a large bowl with rice vinegar and salt.

In a medium skillet over medium-heat, add the oil, garlic and chili paste. Sauté the garlic and chili paste for about one minute while stirring with a spatula. Add the eggplant strips in a single layer. Cook the eggplant strips for three to four minutes on each side, or until browned. Be careful not to burn the eggplant. Set aside.

To assemble the sushi, lay out the nori sheets. Spread an even layer of the rice across each sheet. Line the shorter end of each sheet with an equal amount of eggplant and scallion. Roll each sheet, starting with the end with the fillings and keeping the roll as tight as possible. Slice each roll in half, and then each half into halves, and then each quarter into halves to create eight rolls.

3. Shiitake Mushroom Roll

Makes four rolls

Ingredients

• 1 ½ cups cooked sushi rice
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon salt
• 1 cup vegetable oil for frying
• 6 large dried shiitake mushrooms, soaked in hot water for one hour
• 1 egg, whisked
• 1 cup cornstarch
• 4 nori sheets
• 1 teaspoon sriracha
• 1 tablespoon mayonnaise
• Red pepper flakes for garnish

Directions

In a large bowl, mix the rice vinegar, maple syrup, and salt into the cooked rice, which is still hot.

In a small saucepan over medium-high heat, add the oil. Check to see if the oil has heated by tossing a pinch of cornstarch into it. If it sizzles, it’s ready. Drain the mushrooms and remove their stems. Dip each mushroom into the whisked egg and then pat all sides with cornstarch. Carefully place the mushrooms into the oil and fry them for about two minutes. Once finished, transfer them to a plate lined with paper towels to absorb excess oil. Roughly chop them before assembly.

To assemble the sushi, lay out the nori sheets. Spread an even layer of the rice across each sheet. Line the shorter end of each sheet with the mushrooms and top each with an equal amount of sriracha and mayonnaise. Roll each sheet, starting with the end with the fillings and keeping the roll as tight as possible. Slice each roll in half, and then each half into halves, and then each quarter into halves to create eight rolls. Season with red pepper flakes and enjoy!

Related on EcSalon
Nutritional Breakdown: Sushi
Sushi On the Rocks
Sustainable Sushi in London

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