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Easy Whole Grain Sushi Handrolls

You don't need special equipment, just a pot and a cutting board. Plant based sushi is easy!
Course Main Course
Keyword handrolls, sushi, vegan sushi, whole grain
Servings 12 pieces
Author Robin Asbell


  • 3/4 cup sushi rice
  • 1/4 cup white quinoa
  • OR
  • 1 cup black rice
  • 1 tablespoon rice vinegar
  • 1 teaspoon organic sugar


  • 6 sheets nori
  • pickled ginger
  • 1/2 large English Cucumber
  • 1/2 block extra firm tofu
  • 12 leaves baby lettuce
  • 1/2 large avocado
  • 12 pinches radish sprouts
  • 2 tablespoons wasabi optional


  • Rice with quinoa: Wash rice repeatedly until water runs clear. Use a rice steamer if you have one, following instructions for your cooker. To cook on the stove, bring 1 1/2 cups water and the washed rice and quinoa to a boil, cover tightly and lower heat to lowest setting. Simmer, covered, for 10-15 minutes, until all the water is absorbed. Let stand, covered, for at least 5 minutes.
    For black rice: Put rice and 1 1/2 cup water in a pot, bring to a boil, then cover and reduce heat to low. Cook for about 25 minutes, depending on variety of rice. When all the water is absorbed, let stand for 5 minutes, covered, then transfer to a large plate.
    Meanwhile, stir vinegar and sugar to dissolve. Pour over rice and fold in with a rice paddle. Fan rice to cool.
  • Assembly: Use sharp scissors to cut nori sheets in half, reserve. Prepare a bowl of cool water with a shot of rice vinegar added, and have a clean towel for your fingers.
  • On each nori sheet, place a ping pong ball sized scoop of rice on one half. With wet fingers, pat the rice to cover a square area at one end of the nori, leaving the remaining portion exposed. The corner of the square of rice that is closest to the center is the point of the cone. From that corner, place a few slices of ginger, a slice of cuke, a leaf of lettuce, a slice of tofu, an avocado slice, and a few sprouts. Roll the rice around the fillings, keeping the point of the cone closed. Dab some vinegar water on the exposed nori and dry your fingers. Roll the nori around the cone and press to seal. Serve with pickled ginger and shoyu for dipping.