Vegan Sushi Class with Chef Atsushi Koda

Thanks to everyone that came out last night for our vegan sushi class!   Below you will find the instructions so that you can make your own sushi at home.

Thank you to Peter Hernandez of for providing the photos of our event!

Many of you were asking where Chef Sushi works.  The restaurant is called RA Sushi and is located at 7501 Lonestar Drive, Plano, TX 75024 (Legacy and Dallas North Toll Way). Their website is:

Vegan Sushi Rolls

The first thing you need to do is cook the rice.  For this recipe, we will use 3 cups of short grain white rice, which will make 15-20 sushi rolls, depending on how thick of a layer of rice you use.

3 cups SHORT grain rice, (measured dry) prepared according to your rice cooker specifications (Long or medium grain rice, basmati, jasmine, etc., won’t stick together well enough and the rolls will fall apart. Short grain brown rice works also. Botan is the brand that Chef Sushi prefers, but any short grain rice will work.)

While the rice is cooking, prepare a vinegar mixture:

1 cup rice vinegar
8 teaspoons sugar
4 teaspoons salt

Stir to dissolve the sugar and salt in the rice vinegar. Set aside. When rice is finished cooking, pour the vinegar mixture over the rice and mix it in. The rice should cool before rolling the sushi.

While the rice is cooking, you can also prepare your sushi mats and vegetables. (Note:  I didn’t use captions, so you will find the instructions above each corresponding picture.  Hope that doesn’t confuse anyone.)

To protect your sushi mat from getting rice stuck between the bamboo, cover it in plastic wrap. Hold the mat so the bamboo is vertical (this prevents it from rolling as you cover it with plastic). Wrap it 3-4 times, then place it on the table and smooth out any air that may be inside. Fold the plastic over the edges to seal the top and bottom edges of the mat.


Ready to begin!


Two of the most popular ingredients for vegan sushi rolls are cucumber and avocado.  Chef Sushi recommends the English cucumbers because of their thin skin and smaller seeds. (If you use regular cucumbers, you’ll want to peel them first.)  Slice into long strips and remove the seeds as Chef Sushi demonstrates in the next photo.


Peel and cut the avocado into thin slices.


Many other ingredients can also be used:  Roasted red peppers, picked radish, cilantro, jalepeño, asparagus, carrot, lettuce, etc.


The pickled radish was new to many of us, so here is a pic of it:


Slice the radish into thin strips.


When you’re ready to start, find the rough side of the sushi paper, and place it facing up.


Take a small ball of rice, about the size of a baseball.


Place the ball on the rough side of the sushi paper.


Smash the rice on to the sushi paper, leaving a small strip exposed.  If you don’t have gloves at home, you can use oil on your hands to keep the rice from sticking to them.


Dip your gloves in water if the rice starts sticking to them.


Next, sprinkle sesame seeds on the rice.


Flip the sushi paper over so the rice with sesame seeds is facing down and the sushi paper is up. Line up your choice of veggies lengthwise.


Start rolling from the edge that you left without rice.


Some of us less talented people need the sushi mat for this step!


Once the roll is made, you can use the mat to shape into round, square or even triangular sushi! Tap the ends of the roll so the veggies don’t squeeze out as you roll it.



If you forgot the sesame seeds, it’s okay.  You can always sprinkle them on the roll after you make it (they just won’t be pressed in as well).


Slice the sushi roll into individual pieces. For best results, use your sharpest knife and wipe it with a wet cloth after each slice.



Now, for the variations!

For those that don’t care for seaweed, try wrapping with soy paper instead.


For a party, make an adorable caterpillar.  Slice avocado very thinly and place on top of the roll. Place a layer of plastic wrap over the roll, and then a paper towel over that (so that the plastic won’t stick to the plastic on the mat when you roll it). Remove the plastic after you slice it. (Just slice through the plastic wrap.)


Use jalepeño slices for the antenna, and bits of something else, like red pepper, for the eyes.  You can carve an avocado leaf for the caterpillar to eat!


You can make a low carb version using cucumber instead of rice and seaweed.

Slice around the outside of the cucumber, rolling the it against the knife. (The first cut will remove the peel but keep going.  You can cut the peel off later.)


Use the curled pieces of cucumber to wrap the other veggies.


Wrap it tightly and then slice.


Fewer calories, still beautiful and tasty!


You can also roll the sushi with the seaweed on the outside. (This method works better with full size sheets, though.)


Enjoy your creations!




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