Simple recipe how to make your own sushi rolls at home without a bamboo sushi rolling mat. Roll-up and serve up this tasty vegetarian dinner that can be a healthy gluten-free snack for kids too!
Disclosure: I received free samples of Seasnax products in exchange for writing a review on the blog. All opinions are my own and written in my own words.
More easy weeknight dinners to try: Thai Peanut Turkey Cabbage Bowls, Shrimp and Scallop Pasta, or Cabbage Soup.
Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 4 large sushi rolls
- ⚡ Calories: 439kcal
- 🌶️ Flavor Profile: Salty crisp nori wrapped around seasoned rice and fresh vegetables
- ✋ Difficulty: Easier than it looks, and no bamboo mat required
Quick Answer
Lay out a sheet of plastic wrap and place your nori sheet on it. Spread about 1 cm of rice covering 80 percent of the nori sheet, add vegetables on the end, and roll it up using the plastic wrap underneath to contain everything. Keep the roll whole as a soft hand roll, or press tightly and slice into 1-inch pieces.
Jump to:
While I was pregnant I was told to eat seaweed for its super-food powers of iodine which neutralizes hormones and helps maintain a healthy thyroid. It is also filled with antioxidants, calcium, and a broad range of vitamins - healthy for mamma and baby! Now that I am not pregnant, I love eating seaweed snacks for its salty crisp flavor.
The other night I tried making sushi out of wasabi seaweed sheets. Mind you I have never made sushi before and I don't own a bamboo rolling mat, so mine turned into soft rolls that I left as a whole log to eat instead of cutting into 1-inch pieces. This turned out delicious - I can not believe I have not tried making this at home before. I was always a bit terrified thinking it was complicated, but it is not!
Why This Recipe Works
Click to see the technique science
- Plastic wrap stands in for the bamboo mat. Rolling with plastic wrap underneath contains everything, it just makes a softer roll than a tightly pressed one.
- 1 cm of rice, 80 percent coverage. Leaving a bare strip of nori at the end is what seals the roll closed.
- Don't over-stuff. Just make sure not to over-stuff your rolls so they do not break.
- Tight pressing makes clean slices. If you want California style pieces, use a bamboo rolling mat and press your rolls tightly together before slicing.
- Nori is the classic wrapper. There are various types of seaweed but Nori is the most common type used in sushi rolls, and flavored sheets like wasabi nori work too.
Why You'll Love This Recipe
- Easy and inexpensive. Sushi rolls are so easy and inexpensive to make for dinner and a great make-ahead meal.
- No special equipment. No bamboo mat, no problem - plastic wrap does the job.
- Kid-approved. A healthy gluten-free snack for kids too, right up there with a party snack platter.
- Vegetarian and gluten-free. Fresh vegetables and rice wrapped in mineral-rich seaweed.
Key Ingredients
- Nori sheets - the most common seaweed for sushi; wasabi-flavored sheets add a little kick.
- Sushi rice - about 1 cm spread over the nori; measure it out with my ounces-to-cups guide if you are scaling up.
- Fresh vegetables - sliced into thin strips so the roll stays snug and easy to roll.
- Soy sauce, ginger and wasabi - for drizzling and serving.
As always, please see recipe card below for full ingredient list.
Variations
- California style rolls - use a bamboo rolling mat instead of plastic wrap, press tightly, slice into 1-inch pieces, then drizzle with soy sauce and serve with fresh ginger and wasabi.
- Soft hand rolls - leave the roll whole as a log, the way mine turned out the first time. Just as delicious.
- Wasabi nori sheets - swap plain nori for wasabi seaweed sheets for built-in heat.
- Protein-packed filling - a spoonful of vegan chickpea tuna salad rolled inside makes a heartier lunch roll.
- Seaweed snack side - my boys love Seasnax STIX and CHOMPERZ alongside - the CHOMPERZ taste like guilty potato chips, without the guilt. Flavors like Wasabi, Almond, Sesame and Original make a great healthy grab-and-go snack.
How to Make Sushi Rolls Without a Mat
1First, lay out a bamboo rolling mat (or plastic wrap), before placing your nori sheet down. Since I did not have a bamboo rolling mat I used plastic wrap and rolled it using that.
2Next add about 1 cm of rice covering 80% of your nori sheet. Add vegetables on the end.
3Roll using plastic wrap underneath to contain everything, keeping the roll snug as you go.
4Press together, then slice into 1-inch pieces with a sharp knife, or leave whole as a soft roll. Drizzle with soy sauce and serve with fresh ginger and wasabi.
Expert Tips
- Use your best judgement on filling amounts. I did not measure out ingredients - the important part is keeping the layer thin.
- A bamboo mat gives the cleanest cut pieces. Press the roll tightly before slicing so the pieces hold together.
- Make it ahead. Rolls hold up well, which makes this a great make-ahead dinner.
- Serve it like a spread. Set out soy sauce, ginger and wasabi and let everyone build their plate, appetizer-style like these vegetarian potstickers.
Serving Ideas
Serve the rolls for dinner with a light starter like cucumber tomato salad, or slice them small for a party tray next to deviled eggs, pumpkin hummus, and grilled stuffed jalapenos. For a fun weeknight rotation, alternate with cottage cheese mac and cheese for the kids.
Round out the meal with a glass of fresh mango juice and a gluten-free lemon bar for dessert.
Recipe FAQs
Yes! Use plastic wrap underneath the nori sheet and roll with it to contain everything. The rolls come out softer than mat-pressed rolls, so you can leave them whole as a log instead of cutting into pieces.
Nori is the most common type of seaweed used in sushi rolls and crunchy seaweed sticks. Flavored versions like wasabi nori sheets work great too.
Over-stuffing is the usual culprit. Keep the rice to about 1 cm covering 80 percent of the sheet, keep fillings modest, and press the roll together before slicing.
Yes, sushi rolls are a great make-ahead meal - inexpensive, easy, and they hold up well for dinner or lunches.
Very - this vegetarian version doubles as a healthy gluten-free snack for kids. My 3 year old is a picky eater and loves seaweed in all forms except wasabi.
Drizzle with soy sauce and serve with fresh ginger and wasabi on the side, plus a light salad or seaweed snacks to round out the meal.
Make Your Own Sushi Rolls
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Plus get latest recipes and emails.
Ingredients
- 4 sheets nori
- 2 cups organic brown rice I used frozen cooked brown rice to speed up the process
- 2 persian cucumber sliced lengthwise into 8 slices each
- ¾ cup shredded carrots
- 1 avocado thinly sliced
- sesame seeds
Garnishes
- mint
- pickled ginger
- wasabi
- *optional- add 1 tbsp. rice vinegar 2 tablespoons sugar, and a pinch of salt to cooked rice.
Instructions
- Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Leave some bamboo exposed on either side. If you do not have a bamboo rolling mat, use plastic wrap.
- Grab a handful of prepared rice and spread it gently over the nori about 1 cm high. No need to press tightly. Cover about 80% of the sheet leaving the end plain. Sprinkle the rice with sesame seeds.
- Line cucumber, avocado and carrots along the close end of the nori.
- With bamboo rolling mat gently roll it. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm and stay together. Then cut it into 8 equal pieces. If using plastic wrap, roll it tightly, separate plastic and continue rolling. Serve with soy sauce, pickled ginger and wasabi.
Nutrition
Thank you Seasnax for the samples! Disclosure: I received free samples of Seasnax products in exchange for writing a review on the blog. All opinions are my own and written in my own words.
Leave a Reply