Cooking Vegetarian: 2,600+ Recipes
Spicy tofu sushi rolls are my vegetarian answer to spicy tuna. Tiny cubes of tofu soak up garlic chili paste, dark sesame oil, and fresh orange juice and zest, then roll up with cool avocado wedges. The orange isn't a gimmick — it rounds out the heat beautifully....
Butternut squash and crystallized ginger sushi rolls are the maki I crave the moment fall produce appears. Cubes of squash simmer in Vegetarian Dashi with soy sauce and fresh ginger, then roll up with green onions and finely chopped crystallized ginger. Thirty-seven...
Classic pickle sushi rolls — hosomaki — are the little thin maki I make when I want sushi with zero fuss. One strip of pickle runs the length of each roll: takuan, kampyo, miso-pickled eggplant, or brined lotus rootlet, your pick. Fifteen minutes of rolling once the...
Asparagus and almond sushi rolls are spring rolled up in nori. Blanched asparagus and roughly chopped toasted almonds go into seasoned rice with a swipe of Sesame Soy Mustard — crunchy, grassy, and a little punchy all at once. Rolling takes fifteen minutes once the...
These vegetarian kombu kelp sushi rolls with kampyo are my favorite fast sushi night. Tender kombu and sweet-simmered kampyo roll into prepared sushi rice with a slick of Sesame Dressing and toasted sesame seeds. With the rice already made, you're twenty minutes...
These Mediterranean pomegranate and basil sushi rolls are the prettiest fifteen minutes you'll spend in the kitchen. Juicy pomegranate arils burst against briny green Greek olives and fresh basil, all wrapped in seasoned sushi rice. Cook the rice ahead and the...
Classic cucumber rolls — kappa maki — are where every sushi lover starts, and they're still the cleanest bite on the platter. Crisp cucumber, sushi rice, nori, and a scatter of toasted sesame: that's the whole magic trick. With prepared rice, rolling takes...
Spicy apple and daikon sushi rolls are the sweet-heat maki I order first at my local counter. Matchsticks of Granny Smith apple and drained chili daikon roll up with scallions and sushi rice, with ponzu for dipping. The apple crunch against the chili bite is genuinely...
Broccoli-stem kimchi inari is zero-waste sushi that tastes like a masterstroke. Those thick broccoli stems — usually compost — turn quick-pickle tangy with daikon, carrot, garlic chili paste, and ginger, then tuck into inari pouches with seasoned rice. Twenty-five...
Baby bok choy nigiri with black bean sauce is the two-bite wonder my sushi nights were missing. Blanched baby bok choy, glossy with savory black bean sauce and brightened with orange zest, sits on pressed rice with a nori belt. Twenty minutes, and it tastes like...
Cucumber peanut sushi boats are no-roll sushi at its friendliest. Thin English cucumber slices cup pressed sushi rice, topped with roasted peanuts, grated daikon and ginger, and scallions, with a shake of chili seasoning and sweet chili sauce for dipping. No rolling...
Vegan gunkanmaki — battleship sushi with amaranth roe — is the conversation piece of a plant-based sushi night. A wide nori band circles the rice, cradling spoonfuls of faux roe made from amaranth. Fifteen minutes once the rice is done, and everyone gets the pop of...