Sesame Sushi with Ginger-Tamari Dipping Sauce

Prep Time: 40M
Cooking Time: 30M
Serves: 6



  1. 1 cup white/brown sushi rice
  2. 1 Tbsp brown rice vinegar
  3. ½ Tbsp mirin
  4. 4 sheets toasted nori
  5. 1 small carrot, cut into strips
  6. ¼ cucumber, cut into strips
  7. ½ avocado
  8. Handful of watercress
  9. 1/2 pieces of pickled daikon cut into thin strips, or sauerkraut
  10. 1 Tbsp black or brown toasted sesame seeds
  11. 1/2 tsp Umeboshi paste or a tiny piece of Umeboshi plum (chopped finely)
  12. Ginger-Tamari Dipping Sauce:
  13. 2 Tbsp tamari or shoyu (soy sauce)
  14. 2 Tbsp water
  15. ¼ tsp grated fresh ginger
  16. (Mix ingredients together and place in individual serving bowls)

Sushi is so flexible, making it perfect for vegans! Wonderful as an appetizer, lunch, or main course.


  • Cook the rice and allow it to cool to room temperature, or use left over rice.


  • Place the rice in a large bowl and drizzle it with the brown rice vinegar and mirin, gently mix.
  • Lay a nori sheet shiny side down on the sushi mat.
  • Spread ¼ cup of rice over the nori using the rice paddle or your hands dipped in water, leaving ¼ bare on top edge.
  • Sprinkle ¼ of the sesame seeds over the rice
  • Make a canal with the rice paddle (or wooden spoon/hands) across the middle of the rice-covered nori sheet.
  • Place some carrot, cucumber avocado, watercress and daikon< or sauerkraut in neat lines across canal.
  • Add a thin line of Umeboshi paste across the vegetables
  • Starting with the end nearest to you, roll the sushi, making sure the filling is contained in the middle of the roll.
  • Unroll the mat, moisten the top edge of the sheet, and roll until the nori is sealed.
  • Cut the sushi into halves, and then quarters, using a slant or straight cut.
  • Dip your knife into a bowl of water mixed with some vinegar after each cut for easier cutting.
  • Serve with Ginger-Tamari Dipping Sauce.


Mix ingredients together and place in individual serving bowls.



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