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Black Rice Vegetable Sushi Rolls (Vegan+GF)

A quick and easy veggie filled sushi recipe that you can make whenever the need for sushi arises. Mix and match the fillings with whatever veggies you like.
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4 servings



  • 1 cup uncooked black rice
  • 1/2 teaspoon Himalayan pink sea salt
  • 2 tablespoons sushi seasoning *see note


  • 1 teaspoon sugar
  • 1 teaspoon rice vinegar


  • 1 large carrot julienned
  • 1 cup red bell pepper thinly sliced
  • 1 medium zucchini julienned or cucumber if you prefer
  • 1 bunch fresh radishes thinly sliced


  • 8 sheets roasted nori sushi seaweed
  • tamari soy sauce or coconut aminos for serving



  1. Cook the rice according to package instructions until al dente. (If using pre-cooked rice you may skip this step.) Add about 1 cup of water and the salt to the already cooked rice and place over low heat, covered. Stir every few minutes until the water is absorbed and the rice is a bit sticky. Remove from heat and stir in the sushi seasoning (if using) and allow it to cool completely before making sushi. (Cold rice is the best to work with.)


  1. Spread a Sushi Mat out on your counter or work surface (You can also use a towel or a place mat.) Take 2 sheets of nori and lay them so they overlap for about 2 inches. Wet your hands and spread about 1/2 cup of the rice onto the top sheet of nori. Cut and layer your veggies to form a line from side to side.
  2. Now slowly start rolling up the end with the rice and applying pressure as you roll. Continue until completely rolled. Use a very sharp knife to slice through the nori and make sushi pieces.
  3. Serve with any of your favorite sushi condiments.

Recipe Notes

*The sushi seasoning is a great addition if you'd like a completely traditional sushi flavor but it's not necessary. (I usually skip it actually) Same for the sugar and vinegar.