Veggie Sushi Rolls

Jul 13 2016

If you’re not a fan of raw fish or expensive take-out, try making your own homemade sushi, filled with a variety of vegetables.

Recipe created by Melissa Girgis, Dietetic Intern at Oregon State University.

Serves 2-3 

Dietitian's Tip: 

For a fun meal with family or friends, spread out bowls of diced veggies and let everyone get creative rolling their own unique combination of sushi ingredients. Getting kids involved in making their own meals can help them learn to try new foods, understand their own hunger and fullness signals, and discover an interest in preparing healthy foods.  


• 1 package Nori seaweed sheets
• Low-sodium soy sauce
• Sriracha sauce
• 1 cup cooked quinoa, rice or other grain
• Variety of veggies cut into strips such as:  red cabbage, carrots, yellow bell pepper, cucumber (sliced lengthwise), red onion, avocado, alfalfa sprouts or any others you would like 


1. Lay out sheet of seaweed.
2. Line edge of seaweed closest to you with a pile of veggies of your choice, quinoa, and sriracha sauce.
3. Roll up seaweed. Dip fingers in water and brush over end of seaweed to seal roll together.
4. Slice into bite-size pieces, dip rolls in soy-sauce.
5. Repeat as desired. 

Nutrition Information: 

Per 3 full unsliced rolls, with 1 tbsp soy sauce:
200 calories, 7 g total fat, 1 g saturated fat, 30 g carbohydrate, 6 g protein, 7 g fiber, 360 mg sodium, 550 mg potassium, 40 mg calcium, 90 mg magnesium