Created by mr.rands on Instagram!

Prep | 10 mins

Soak, Drain & Cook | 40 mins

Makes | 15 pieces

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan


125g sushi rice

Cold tap water, couple of cups of

Sushi seasoning:

3tbsp rice wine vinegar / apple cider vinegar

2tbsp equivalent sugar substitute

1tsp salt


50g plant-based salmon fillets, cut into thin strips

1/4 cucumber, deseeded and cut into matchsticks

Serve with:

Low sodium soy sauce

Pickled sushi ginger, thin slices of

Wasabi, thumbnail piece of


Rinse the sushi rice until the water runs clear.

Drain, then add the rice to a pan with 165ml of cold tap water and bring to the boil. Reduce the heat and simmer for 10 mins with the lid on. Turn off the heat and leave to stand for 10 mins with the lid on.

Place the sushi seasoning ingredients in a pan on low heat until the sugar dissolves. Set aside.

Lightly wet a wooden bowl then add the rice. Using a wooden spoon fold in the seasoning. Cover the bowl with a damp tea towel and allow the rice to cool at room temperature.

Place a nori sheet on your bamboo mat and cover the majority with rice leaving a space either end to create a seal.

Lay some salmon and cucumber sticks along the length around the middle of the rice. Take care not to overfill.

Hold the filling with one hand and with the other start to tightly roll the mat away from you. As you reach the other end lightly wet your fingers and moisten the remaining nori to help it stick. Finish your roll and squeeze to seal. Brush a sharp knife with rice vinegar to prevent it from sticking and cut the roll into 6 pieces. Absolutely Delicious.