Brown Rice Veggie Roll


It’s been a little tough getting used to being back home and in my kitchen, I must say. After going out to eat for nearly every meal last week, I’ve been semi-spoiled by the convenience of it all. Slowly, but surely, I’ve been getting back into the mix of things; yesterday I grabbed some gorgeous produce from the local farmers market and I can’t wait to use it.

But, before I utilize the aromatic tomatoes and colorful nectarines, there has been one item hanging out in my pantry for a while. I felt a bit intimidated by it, but after this good experience I’m looking forward to the next time it makes an appearance! This ominous ingredient is Nori, well, the raw sheets of it to be exact. I bought it with the intent to try making rolls for the first time, and I’ve finally gotten around to doing so (especially since buying a sushi roller when I was in SF).

This is a super basic, but very delicious, sushi roll recipe. I have substituted the typical white rice with brown for a slightly healthier version, and used some fresh veggies as filling. Recipes like this one are super customizable, so feel free to switch out ingredients to what you have on hand, although my version is very good. 😉

Brown Rice Veggie Roll
Recipe type: Appetizer, Entree
Prep time: 
Total time: 
Serves: 2
A simple, yet very delicious and satisfying, brown rice and veggie roll!
  • 2-10" Sheets of Raw (Not Toasted) Nori
  • 1 Cup Steamed Brown Rice, Cooled to around room temperature
  • 1 Carrot, Julienne Cut or Shredded
  • Green Onion, Green Part Sliced in half Length-wise
  • ½ Avocado, thinly sliced
  • Sunflower Sprouts
  • Sesame Seeds
  • Shallow Small Dish of Water
  • Optional: Liquid Aminos
  1. Here's a great tutorial on Better Homes and Gardens on how to roll sushi, except instead of salmon, wasabi and cucumber, use the fillings that I have listed. :)
  2. The Liquid Aminos is for dipping instead of soy sauce.
This recipe makes two rolls (1 for each person), or more servings if you make it as an appetizer.


Have you ever rolled your own sushi at home? What are some of your favorite (vegan) sushi fillings?

19 Comments on “Brown Rice Veggie Roll

  1. Looks gorgeous Jackie! I, too, have nori laying around in the pantry unused. I’ve always wanted to make homemade veggie sushi, but have been daunted by the procedure & thought I’d have to take a class to learn. Excited to watch the tutorial you linked!

  2. I have not tried making sushi at home. It is on my list of things to learn and do. I like your brown rice rolls – nice change from the usual white rice.

  3. Why do you use the raw nori instead of the toasted one? Like your idea of using brown rice. Is it brown sushi rice or just regular brown rice?

  4. Love vegan sushi! I’m always too lazy to make my own, but I’m in love with the brown rice & tons of veggies idea. Need to get on it!

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  6. I could very happily eat veggie sushi every day, given the right filling options. I definitely don’t make it at home enough, but this is a great reminder. Your rolls look a million times fresher and tastier than anything ordered out!

    • I totally agree! I need to experiment with the fillings and toppings though. Definitely something to look forward to.

    • I think that you definitely should try it! I’d love to see your version. :)

  7. I’ve just recently fell in love with vegan sushi. I never cared for it before, but now I find myself craving Shojin! Thank you for making sushi-rolling so much less intimidating- I will have to give this a go! :-)

    • I haven’t been to Shojin yet, but am going there on Tuesday, I can’t wait!!

  8. If I have to choose between white or brown rice, I always choose brown. I love it so much:-) Sooooo, I am loving your veggie rolls, how gorgeous! Hugs, Terra

    • Thanks, Terra! I do the same, I love how fluffy it can be. Mmmm..

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  10. Pingback: Mixed Berry Coffee Cake | Vegan Yack Attack

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