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Vegetable Sushi With Wasabi Mayonnaise

Making your own sushi isn't as difficult as you might think! Try this recipe for vegetable sushi and you'll quickly get the hang of how to do it!
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Course: Main
Cuisine: Asian
Servings: 3 -6 servings
Author: Jamieanne


  • 1 cup of sushi rice uncooked
  • 3 tablespoons rice wine vinegar
  • 1 carrot
  • 1 Lebanese cucumber
  • 1 avocado
  • 3 tablespoons whole egg mayonnaise
  • 3 teaspoons wasabi or depending on your taste
  • 3 squares of nori seaweed
  • a cup of plain water
  • soy sauce to serve


  • Rinse the sushi rice under running water until the water runs clear. Prepare the rice according to package instructions. While rice is cooking, cut carrot and cucumber into julienne slices (slice around the mushy center of the cucumber, as you don’t want to use this part in the sushi) – this is easiest with a mandolin and julienne attachment – and cut the avocado into slices.
  • To make the wasabi mayonnaise, mix the mayonnaise and wasabi together, using more or less of both ingredients to suit your tastes. You may even choose to leave the wasabi out, or leave the mayonnaise out, or just simply not use either one.
  • When rice is ready, fluff it up with a fork, and spread it out onto a non-metallic tray into a thin layer. Sprinkle over the rice wine vinegar and stir the rice around to mix it thoroughly. Spread it out into a thin layer again and cool quickly by fanning it with a notebook, a piece of heavy cardboard, or whatever you have lying around.
  • Place a square of seaweed onto a bamboo sushi mat. Take about ½ cup of the rice and place it onto the seaweed. Use the back of a spoon to spread it into a thin layer on the seaweed. Leave a 2cm border on the edge of the seaweed that is furthest from you. Spread about 1 tablespoon of wasabi mayonnaise towards the horizontal edge of the rice that is closest to you. Place about 4 lengths of carrot and cucumber and about 3 slices of avocado on top of the wasabi mayonnaise.
  • Using the bamboo mat, start to roll the sushi up from the edge that is closest to you. Stop rolling just before you get to the 2cm border at the other edge. Dip a finger into the cup of water and spread some water along the seaweed. Finish rolling the sushi.
  • Repeat for remaining seaweed, rice and vegetables.
  • Refrigerate the rolls for about 30 minutes. Dip a sharp, serrated knife into a tall cup of water, or stick it under some running water, then slice the rolls however you like. Always be sure to dip the knife in the water before each cut as this will help to slice it easier. Serve the sushi with soy sauce and store leftovers in the refrigerator promptly.


Refer to blog post for more detailed information and pictures on the process of making this recipe.