So… I don’t like sea food. That is why you will never see any sea food recipes around here. No, I’m not allergic to it, I just don’t like it. It’s not a taste thing or a texture thing. It is flat out just that I don’t like sea food. BUT. I do like sushi. I love vegetarian sushi.

Sushi can be a little pricy. Especially consider what it is. Seaweed, rice, and an assortment of veggies, meats, and sauces. Seems simple enough, right? While there is a certain art to making sushi traditionally, I’m a modern girl and a simple girl. So, let's make some damn sushi.

There are a few different vegetarian and non-seafood oriented sushi that I like to make. This Vegetarian Sushi is my go-to. It’s the basic one that you will find on almost any sushi list as a vegetarian option, and it’s easy to see why. There’s some crisp and there’s some soft. Sweet and savory. Several very different textures that play on one another.

I’ll be honest in saying, there isn’t really much to do to lighten sushi up. It’s already a fairly clean food!

Step-by-Step Photos:

Nutritional Claims: Low Fat • Low Sodium • Fat Free • Low Fat Abs • Sugar Conscious • Low Potassium • Kidney Friendly • Vegan • Vegetarian • Pescatarian • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free •Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Fodmap Free • Kosher