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Vegetarian sushi filling combinations

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I am looking for ideas for vegetarian sushi filling combinations. I was curious what people generally use for their homemade creations. I was also curious if people used cooked vegetables and/or fresh fruit in their homemade sushi.

Thanks.

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  1. I've found that the yellow pickled radish, umeboshi, tempura'd veggies and even cooked carrot to be relatively common items in makizushi around here.

    1. Avocado, cucumber, onion, mushroom are some "American" style ingredients.

      And as Curtis wrote, there are "Japanese" style ingredients too.

      You can make sushi with anything you like. Think of burritos/tacos as an analogy. I once made rice balls (no sushi su) with roast beef inside.

      1 Reply
      1. re: Alan408

        The roast beef rice balls sounds wonderful. A chinese/taiwanese favourite is to put that shredded fried pork "fluff" in sticky rice.

      2. My Fiancé is vegetarian and loves sushi so I make it a lot. I have done some experimenting and found that onion and bell pepper (tex-mex sushi) is good. She rolls her eyes at this one. I like store-bought baked tofu (teriyaki flavor works well).

        Also, if you haven't made Inari, you must! It is our favorite. The tofu pockets are available at Japanese markets in cans or in packets in the refrigerated section (these are generally a little better). Make sure you pat them dry before stuffing them or they are a little soggy.

        Eli

        1 Reply
        1. re: ChefElias

          My family calls Inari "brown bag".

          A easy recipe for "brown bag", is sushi rice with chopped carrots, peas, and chopped mushrooms (shitake) stuffed inside the brown bag. The veggies are cooked.

          I guess ChefEli is purchasing prepared brown bag, because my family cooks them before stuffing. Simmer in seasoned dashi for ~15-20 minutes.

          If you make them too big, they can be difficult to eat.

        2. We like asparagus (cooked), carrots (cooked slightly), semi-ripe avocado, lox, cucumber, green onions, and some tempura - but not all together. Try them out and pick the combos you like the most.

          Never done fruit, not my style.

          1. Chirashi zushi is a great way to incorporate a variety of vegetables. Instead of the rolls, a large platter of vinegared rice topped with a variety of toppings. Eggs (scrambled, cooked in thinlike crepe sheets and then shredded), pea pods, pickled renkon, other pickles, toasted sesame seeds, shiso, nori, etc.

            Other traditional Japanese toppings - umeboshi and cucumber, kanpyo (seasoned with soy, dashi and mirin), pickled daikon, natto, and as mentioned earlier, inari zushi is easy and delicous.

            Happy Eating!