Category: Appetizer

15-Minute Pineapple Carpaccio Dessert (Baked or No-Bake Options!)

This no-cook Pineapple Carpaccio Dessert (step-by-step pictures included) is guaranteed to impress your guests effortlessly. Use fresh or baked pineapples, both are delish!

So get ready to savour this tropical bliss combining sweet pineapples, crispy coconut flakes, and fresh minty, limey, ginger-spiced yoghurt!

Pineapple carpaccio dessert with blueberries, raspberries, and yoghurt.

In this post you’ll learn:

Why You Will Love This Recipe

  • 🍍 Fresh and Flavorful: Bursting with the tropical sweetness of pineapples, combined with zesty lime and yoghurt. Yums!
  • 🌱 Healthy Indulgence: Packed with whole foods for a healthy dessert that also nourishes your body.
  • 💚 Completely plant-based: Perfect for all vegans and your vegan friends!
  • ⏱️ Quick & Easy: The no-bake version is done in 15 minutes!
  • 🌟 Fancy Presentation: This dish is so easy to assemble, but they just look so yummy with all the colours together!
  • 🔥 Choose whether you want the baked or fresh pineapple option. Both work well!
Two plates of pretty baked pineapple carpaccio dessert with yoghurt on a grey serving napkin.

What is Pineapple Carpaccio Made Of?

This Pineapple Carpaccio dessert recipe (made popular by Jamie Oliver) is made of pineapple slices and berries, with ginger-spiced yogurt mix with mint and lime as the sauce. Topped with toasted coconut and more mint leaves, this is a light and healthy dessert that looks as fancy as it sounds!

Bonus: You can keep this raw like a traditional carpaccio, or use baked pineapple to make it a warmer dessert, especially for the winter! Or summer of course; roasted pineapple, anyone? 😉

Ingredients

  • Pineapple Slices: Use canned ones for convenience, but fresh pineapple works too.
  • Berries: Fresh, colorful berries like blueberries, raspberries, strawberries, and even pomegranate seeds, cut into small, bite-sized pieces. Feel free to use a mix or just opt for 1 type.
  • Toasted Coconut Chips/Flakes: Crunchy and golden coconut chips, toasted to perfection for that extra texture and nutty flavor. Feel free to sub with your favorite nuts.

And for the dressing.

  • Coconut Yogurt: Creamy and dairy-free yogurt, adding a luscious, tropical twist to your dessert that pairs really well with pineapples!
    • You can also use some Vegan Quark, thinning it out with water, if that’s what you have at home
  • Ginger: A bit of fresh ginger for a warm note. Trust me, it’s a game-changer. So do not skip it even if you think it won’t work!
  • Lime Juice: It gives this carpaccio pineapple dessert that zing which pairs really well with pineapples!
  • (Optional) Lime Zest: Because we make the most out of our lime, right?
  • Mint Leaves: Adds an extra layer and cooling taste. Feel free to use dried mint leaves for the yoghurt mixture mix-in, in case you don’t have enough fresh mint leaves.
Ingredients for pineapple carpaccio dessert with labels.

Step-by-step Instructions

Step 1: Prep Work

First up, cut and prepare your ingredients. So your ginger and mint leaves.

Toast your coconut chips either in a pan or in the oven at 180°C (355°F) for 2-3 minutes. Be careful not to burn them.

(Optional) If you want that caramelized flavor, layer the pineapple slices on a baking sheet and bake in the oven at 200°C (390°F) for 15 minutes. Allow it to cool down a bit so you don’t burn your hands, for about 5 minutes.

Afterwards, whether or not you’re baking your pineapple, finely slice the pineapple very thinly.

Then slice your berries into the size of half a blueberry. Unless you’re using pomegranate seeds, of course! Technically not berries, but they pair great with pineapples too!

If you’re using blueberries, one quick tip here is to slice your blueberries crosswise instead of lengthwise. So do NOT slice across the blueberry top, but around it instead. You can see the difference below, where the left shows the blueberry sliced crosswise, and the right one is when the blueberry is sliced lengthwise.

Cutting open a blueberry crosswise, versus lengthwise.

Step 2: Prepare the Yogurt Mix!

Mix coconut yogurt, lime juice, and grated ginger together.

Step 3: Plating Time!

Arrange the pineapple in a circular pattern on your plate. Then sprinkle the berries on top of the pineapple.

Place a generous dollop of the yoghurt mixture. You can choose between the two plating options below: either make small circles around the pineapple to resemble a Christmas wreath, or just dollop it in the centre of your carpaccio.

Plating option 1: Regular Carpaccio

Pineapple carpaccio dessert with the yoghurt sauce in the middle.

Plating option 2: Christmas Wreath Carpaccio

To garnish, sprinkle toasted coconut chips over the top, followed by fresh mint leaves. Enjoy your fruity carpaccio of pineapple!

To Bake or Not To Bake (Is Baking the Pineapple Worth the Effort)?

This one really depends on your preference!

The baked pineapples are more flavor-packed and drier, while the raw, no-bake pineapples taste fresher. The baked ones will have a more vibrant yellow color too so that’s definitely a plus. Both are delicious though, so it’s really up to you!

No-bake option for carpaccio of pineapple dessert with berries, coconut yogurt, and coconut chips.

Top Tips

  • If you’re using canned pineapples, drain them, then let them sit for a while so the extra moisture will be collected at the bottom. Drain the pineapple again so that your carpaccio doesn’t get watery.
  • To save time, feel free to skip slicing the pineapple and keep them thicker.
    • Note that you will then need about double the pineapple for this recipe.
  • If you don’t have coconut yogurt at home, you can sub with another type of (plant-based) yoghurt.

Other Toppings / Mixing It Up!

🥄 You might want to add a dash of cinnamon powder, especially when baking your pineapples.

🍊 You can also consider making a pineapple & orange carpaccio for more variety!

🍦 If you want to make this more decadent, serve it with a scoop of ice cream. You can opt for lime and coconut sorbet for example, or go for the classic vanilla flavor. Yums!

A closeup of a plate of easy no-bake vegan pineapple carpaccio dessert from above.

Serving Suggestions / Pair This With

Be it a refreshing summer salad, or a fancy dessert for dinner, this is the perfect recipe for all occasions!

This is also the perfect recipe for Christmas as that pineapple ring resembles a Christmas wreath. Plus, this light and healthy dessert is a great option for Christmas dinners which tend to be heavy!

Speaking of Christmas though, check out my 2 other No-Cook Vegan Christmas appetizers: Tomato Carpaccio and Beetroot Tartare!

Pair this with some spicy main dishes to balance them out, such as in my Tandoori Vegetables Platter recipe, my Creamy Tandoori Pasta, or my Gochujang Ramen recipe.

Feeling adventurous? Check out my Authentic Vegan Jackfruit Rendang (Indonesian curry-based dish) recipe which I adapted from my mum’s heritage recipe!

Storage and Meal Prep Instructions

Storage: This pineapple carpaccio dessert is best consumed fresh. However, store any leftovers in the fridge for up to 24 hours (longer at your discretion).

Meal prep: You can make the yoghurt mixture, storing them in an air-tight container for up to 3 days. You can also pre-slice your pineapples. Just before serving, slice your berries and assemble!

A plate of pineapple carpaccio dessert shaped like a ring, taken from above with other props.

FAQ

Can I freeze this Pineapple Carpaccio Recipe?

No, please do not freeze this recipe as it won’t work.

Can I use fresh pineapple instead of canned?

Absolutely! I’m just using canned ones since it’s more affordable and you can always get it no matter the season.

I don’t have coconut yoghurt. How can I substitute this?

Although coconut works best for this recipe, you can sub with any other plant-based yoghurt.

Normal yoghurt will probably also work but I did not test that. If using thicker yoghurt (such as Greek), or quark, be sure to thin it out with some water or pineapple juice from the can.

Can I use desiccated coconut instead of coconut chips/flakes for the garnish?

No, they are not substitutable.

Desiccated coconut is finely grated and has a powdery texture, while coconut flakes/chips are larger, thicker pieces. You can read more about coconut products in this article by Sainsbury’s.

If you cannot find coconut chips, you can sub with other sliced/crushed nuts such as almonds, pistachios, or walnuts.

Do I have to toast the coconut chips/flakes, or can I use them untoasted?

Toasting adds a delightful crunch and enhances the nutty flavor. Therefore, I wouldn’t skip toasting them especially since it only takes 3 minutes to toast!

P.S. Just toasted coconut chips are already super good on their own. Trust me, it’s hard to stop munching on them!

Close-up of pineapple carpaccio dessert taken from above, with napkins and other plates around it.

Looking for more Healthy Dessert Recipes?

You’re at the right place 😉

Check out my viral Flax Seed Pudding recipe (with 3 Variations!), or my Baked Oats recipe (with 5 Flavor Combos!) for a more cakey dessert/breakfast.

If you’ve got some Weetabix at home, definitely try this Cheesecake Overnight Weetabix or my Weetabix Cake Loaf recipe!

And if you’re a fan of Nutella, definitely check out this Sugar-free Vegan Nutella (using Dates), or this Easy Japanese Nutella Mochi!

Pineapple Carpaccio Dessert (Baked or No Bake Options!)

This no-cook Pineapple Carpaccio Dessert (step-by-step pictures included) is guaranteed to impress your guests effortlessly. Use fresh or baked pineapples, both are delish!
So get ready to savour this tropical bliss combining sweet pineapples, crispy coconut flakes, and fresh minty, limey, ginger-spiced yoghurt!
Cook Time15 minutes
(Optional) Baking + Cooling Down Time for the Pineapple25 minutes
Total Time15 minutes
Course: Dessert, Salad
Cuisine: American, British, European
Keyword: baked pineapple, pineapple carpaccio, pineapple carpaccio dessert, pineapple desserts no bake
Servings: 3 servings
Calories: 175kcal
Author: Jem @ The Fruity Jem

Ingredients

The Fruits

  • 15 grams coconut flakes/chips (⅓ cup or 0.5 oz), NOT shredded/desiccated coconut
  • 1 can pineapple slices (567 grams, or 20 oz)
  • 50 grams berries (such as blueberries, raspberries, strawberries, etc) (½ cup or 1.7 oz), cut into small bite-sized pieces about half a blueberry each (see photos for reference)

Yoghurt Dressing

  • 120 grams coconut yoghurt (½ cup or 4.3 oz)
  • 1 cm ginger (0.5 inch) peeled and grated/very finely minced
  • lime juice from 1 lime
  • 1 teaspoon lime zest (OPTIONAL)
  • mint leaves from 3 sprigs thinly sliced half of them, and finely chop the other half

Instructions

Preparations

  • (Optional) If you'd like to bake the pineapple slices first to get that caramelized flavor, layer the pineapple slices on a baking sheet.
    Bake in the oven at 200℃ (390℉) for 20 minutes.
  • Now toast your coconut flakes/chips. You can either just toast it in a pan (without using any oil) until they're golden brown.
    You can also bake them in the oven at 180℃ (355℉) for 2-3 minutes. They burn easily so definitely start low on your baking time. And take it out of the oven directly after it's done.
  • While waiting, slice the pineapple thinly, into 2 thin round slices.

Yoghurt Mix

  • Mix the coconut yogurt, grated ginger, lime juice (& lime zest if using), and the finely minced mint leaves.
    Note that you don't want to use the mint stems as they are hard and can be hard to bite.

Plating Time!

  • Arrange your pineapple slices in a circle around your plate.
  • Sprinkle the berries on top.
  • Dollop the yoghurt mix to the middle of the carpaccio, or make small yoghurt circles around the pineapple (see the process shots above).
  • Then sprinkle with toasted coconut flakes/chips, followed by the sliced mint leaves as garnish.

Notes

Ingredients Notes
  • If you’re using canned pineapples, drain them, then let them sit for a while so the extra moisture will be collected at the bottom. Drain the pineapple again so that your carpaccio doesn’t get watery.
  • If you don’t have coconut yoghurt at home, you can sub with another type of (plant-based) yoghurt.
Storage Notes
  • Store any leftovers in the fridge for up to 24 hours (longer at your own discretion).
Meal Prep Notes
  • You can make the yoghurt mixture, storing them in an air-tight container for up to 3 days. You can also pre-slice your pineapples. Just before serving, slice your berries and assemble!
Freezing Notes
  • Please do not freeze this recipe as it won’t work.

Read More

Garlic Bread with Sliced Bread (Regular Bread, Homemade Garlic Toast)

This easy garlic bread with sliced bread recipe makes use of regular bread for a flavor-packed toast, all in under 20 minutes, with just 5 common ingredients.

We’ve taken the classic garlic bread and given it a budget-friendly, health-conscious twist by using olive oil and whole wheat bread. So, grab your regular sliced bread and let’s get cooking!

Homemade garlic bread with sliced bread stacked on a plate.

In this post you’ll learn:

Why You Will Love This Recipe

  • This quick and easy garlic bread with sliced bread 🍞 recipe is perfect for those looking to enjoy homemade garlic bread in a flash, using your regular bread.
  • Ideal for small portions: Perfect for solo dining or small gatherings, where using an entire bread loaf might be too much.
  • Budget-friendly: Make a delectable garlic toast without the need for special artisanal loaves. 💰
  • With pantry essential ingredients, it’s perfect for those ‘clean-out-my-fridge’ days! ❄️
  • Healthier choice: Using olive oil to sub the butter, and using wholegrain sliced bread 🌾 instead of normal white bread, this recipe is a much healthier alternative.
  • Plant-powered food, with flavor! This vegan recipe 🌱 does not compromise on any flavors of garlic bread!
Someone holding a slice of garlic bread with regular bread.

Ingredients

  • Garlic: Adds that robust, aromatic flavor that we love!
  • Parsley Leaves: Fresh and vibrant, these leaves provide a burst of color and that herby goodness.
  • Olive Oil: Extra-virgin olive oil to sub the butter in classic garlic bread, which also makes this recipe much healthier than other recipes! Say hi to guilt-free eating! 😉
  • Salt: A pinch of salt enhances the overall taste.
  • Sliced Bread: Your regular sliced bread, making this accessible and convenient. Opt for whole wheat bread for a healthier choice!
Ingredients of sliced bread garlic bread: regular whole wheat bread, garlic, parsley, salt, and olive oil.

Do I have to use Wholemeal Bread or Can I Use White Bread?

In principle, this garlic bread toast works with both wholewheat / wholegrain bread, and with white bread. The reason why I opt for wholemeal bread is because whole grains can help you maintain a healthy weight and cholesterol levels, improve your gut health, and even lower risk for certain types of cancer, as explained in this Cleveland Clinic article.

For tips on how to choose which bread should you buy for the most nutritious options, check out this other guide by Cleveland Clinic.

How to Make Garlic Toast with Regular Sliced Bread

Peel and finely mince the garlic, using a microplane or hand grater if preferred.

The finer you mince the garlic, the better the flavors will meld.

Snap off the fresh parsley leaves, setting aside the stems for other recipes, and finely chop the leaves.

In a small bowl, combine all ingredients (except the bread) and mix them thoroughly.

Using a spoon or pastry brush, evenly spread the olive oil mixture onto one side of the bread. Then put the bread on a lined baking sheet.

Bake the bread at 425°F (218°C) on the top rack for 3 minutes, or 4 minutes for a crispier texture.

For extra crunchiness (optional but recommended), flip the bread and bake for an additional 3 minutes. If you prefer softer garlic bread, you can skip this flipping step.

That’s all so go enjoy your delicious sliced bread garlic bread now!

Top Tips

  1. Mincing the garlic & parsley: The finer you mince them, the better the flavor will combine together. So spend that additional minute to minced them very finely!
  2. Crispiness: To achieve the perfect level of crispiness, keep an eye on the bread while baking. You can always add or subtract a minute or two to match your preference.
    • And remember, undercooking is preferable to burning, because you can always add an extra baking minute to an undercooked food, but burnt food is irreversible.
  3. Serve Fresh: Garlic toast is at its best when served fresh and warm. Reheat briefly in the oven if needed. Or consider freezing the prepared bread and just baking it before serving to maintain freshness (see freezing section below).
  4. You can toast your bread in any way you like! Using the oven, toaster, air fryer, or simply a good old frying pan. No fancy equipment is required!
Homemade garlic toast, cut in halves, arranged in a row on a white plate.

Garnish Suggestions

I’m a huge fan of garnish, and if you’re not, I highly encourage you to start experimenting!

Here are a few tasty garnish options:

  • Black pepper
  • Chilli flakes / crushed red pepper flakes
  • More herbs such as parsley, coriander, basil, chives, thyme, etc!
  • Vegan Parmesan cheese
  • Flaked sea salt
  • Lemon zest
  • Toasted nuts or seeds

And this isn’t a garnish, but if you want to jazz this recipe up, try swapping the garlic with some black garlic! You can read more about this fermented garlic with a slight caramel note in my List of 33 Black Vegetables post!

Two fingers holding caramelized homemade garlic toast, with more garlic toast in the background.

Storage and Meal Prep Instructions

Storage:

Serve this regular bread garlic bread fresh, preferably within 15 minutes.

For longer storage, freeze the brushed loaf (see the freezing section below). Avoid fridge storage, as it changes the texture of the bread.

Meal prep:

Bread is one of those rare food that does not store well in the fridge. The good news though is that it freezes great! So brush your bread slices with olive oil and freeze them.

Then reheat a few slices at a time, just before serving.

Freezing:

This sliced garlic bread recipe is ideal for freezing. Store the bread after brushing it with the olive oil mixture for up to 3 months.

No need to thaw before serving, because thawing them in the fridge might change the texture of the bread. Simply bake it for an additional 1-2 minutes at 425°F (218°C) for perfectly reheated garlic bread.

Five slices of garlic toast in a row on a white plate, taken from above, with more garlic bread in the corners.

FAQ

Can I make garlic bread with garlic powder instead of fresh garlic?

No, I do not recommend making that substitution as fresh garlic packs much more flavor than powdered garlic.

One exception is if you don’t like garlic. In that case, you can sub the 5 cloves of garlic in this recipe with 2 teaspoons of garlic powder.

Can I sub the fresh parsley leaves with dried parsley?

I have not tested this variation but I think it will work, although the flavor might be milder. I have to say that this recipe already tastes great even without parsley when I tested it.

If this is one of your ‘clean-my-fridge’ days, feel free to try this and let me know in the comments how it went!

How to make garlic bread with regular bread without oven?

If you don’t have a (toaster) oven, you can just toast it in a large non-stick frying pan. Toast on medium to high heat for about 3 minutes on each side.

Let it toast on one side without flipping (just flipping it once or twice) so your homemade garlic bread with sliced bread has time to get crispy!

How to make cheesy garlic bread with sliced bread?

Easy! Just add some grated Parmesan cheese (vegan or not, depending on your preference) to this sliced bread garlic bread to get that melty, cheesy garlic bread. You can also use some (vegan) shredded mozzarella for this.

Can you make garlic bread with sliced bread?

Absolutely! In fact, you can use any bread for garlic bread. Be it sliced white bread, wholemeal bread, French or Italian bread loaves, or even bagels!

Of course the texture depends on the bread you use as a base. But this garlic toast recipe exists to help you make garlic bread with the regular sliced bread we often have at home! Just one of those stuff we can do to make life feel a bit more special! 😄

Ten garlic bread from regular whole wheat sliced bread, cut into halves, arranged on a baking paper.

Recipes to Serve this Garlic Bread with

If you’re a fan of garlic bread + pasta combo, check out my Creamy Tandoori Sauce Pasta recipe. Or check out my dump-and-bake Grilled Tandoori Vegetables Platter that’s packed with so much flavor!

Or serve this garlic bread with regular bread with this deluxe-but-easy Caramelized Onions and Mushrooms recipe.

And if you’re a fan of homemade dips, these 4 dips recipes could be made in under 5 minutes each! So check out my Oil-free Mayonnaise (with Tofu or Cashews), Kimchi Aioil, Gochujang Aioli, or Tandoori Mayonnaise recipe!

Someone holding sliced bread garlic bread with white background.
Print Recipe
5 from 1 vote

Sliced Bread Garlic Bread (with Regular Bread, Homemade Garlic Toast)

This easy garlic bread with sliced bread recipe makes use of regular bread for a flavor-packed toast, all in under 20 minutes, with just 5 ingredients.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: garlic bread with regular bread, garlic bread with sliced bread, garlic toast, homemade garlic bread with sliced bread, sliced bread garlic bread
Servings: 6 slices
Calories: 160kcal
Author: Jem @ The Fruity Jem

Ingredients

  • 5 cloves garlic finely minced
  • 2 Tablespoon parsley leaves finely chopped
  • 4 Tablespoons olive oil
  • ¼ teaspoon salt
  • 6 slices sliced bread (opt for whole grain/whole wheat for a healthier choice)

Instructions

  • Peel and finely mince the garlic. You can also use a microplane or a hand grater.
    Remember that the more fine you mince the garlic, the better the flavor will blend together.
  • Snap off the parsley leaves and remove the stems. You can use the stems in soups or in casserole dishes, but we only want the leaves for this recipe.
    Once this is done, finely chop your parsley leaves.
  • Add all the ingredients (except the bread) to a small bowl and mix.
  • Using either a spoon or a pastry brush, spread the olive oil mixture evenly on one side of the bread.
  • Bake the bread in the oven at 425 °F (218 °C) for 3 minutes, or 4 minutes if you want a crustier bread. The bread should be golden brown.
  • (Optional but recommended if you want crusty bread): Flip and then bake further for 3 more minutes.

Notes

Tips
  • Garlic and Parsley Prep: The finer you mince the garlic and parsley, the better they’ll blend for richer flavor. Take that extra minute to finely mince them!
  • Crispiness Control: Keep a close watch while baking for the perfect level of crispiness. You can easily adjust by adding or subtracting a minute or two to match your preference.
    • Always remember that it’s better to undercook than to burn, as you can add extra baking time to undercooked food, but burnt food is irreversible.
  • Serve Fresh: Garlic bread is best when served fresh. If needed, briefly reheat in the oven. Alternatively, freeze the prepared bread and bake it before serving to maintain its freshness (see freezing section in the post above).
  • Toast Your Way: You can toast your bread using the oven, toaster, air fryer, or a trusty frying pan.
  • Storage, Meal Prep, and Freezing Notes: See the post above for a comprehensive guide on this!

Read More

Healthy Olive Oil Garlic Bread (Whole Wheat, Without Butter)

Healthy garlic bread recipe that does not compromise the flavor of the classic version. Substituting butter with olive oil, along with using whole wheat bread loaf does the trick! Plus, it’s all done with just 5 ingredients and 10 minutes of actual cooking!

Cut up healthy whole wheat garlic bread with olive oil on a white baking paper.

In this post you’ll learn:

Why You Will Love This Recipe

  • With wholegrain bread 🍞 and using olive oil to substitute the butter, this recipe is a healthy and guilt-free indulgence. 🌱👌
  • Easy recipe, even for beginners. 👩‍🍳👨‍🍳
  • Since we’re replacing the classic butter with olive oil, this garlic bread without butter is also vegan! 💚
  • The combination of garlic, olive oil, and fresh parsley creates an explosion of taste. 💥
  • The versatility of garlic bread means that you can serve it as an appetizer, snack, or side dish at any meal! 🍽️
  • Family and friends approved recipe: A crowd-pleaser that’ll have everyone asking for seconds. 🙌👨‍👩‍👦‍👦
  • Your home will smell so good while baking this olive oil garlic bread! 😋

Ingredients

  • Garlic: Packed with bold, aromatic flavor, garlic adds a delightful zing and is the star ingredient of this vegan garlic bread (duh!).
  • Parsley: Fresh parsley brings a burst of vibrant green and a touch of herbal freshness to your dish.
  • Salt: Just a hint of salt enhances the overall taste, balancing and harmonizing the flavors.
  • Olive Oil: Extra-virgin olive oil infuses richness while still keeping things light, making it a healthy garlic bread without butter recipe!
  • French or Italian Whole Wheat Bread: Some artisan bakery bread for this recipe that doesn’t only taste good, but is also good for your health!
Ingredients for healthy garlic bread with labels: whole wheat loaf, parsley, garlic, salt, and olive oil.

Is 100% whole wheat bread healthier?

Yes, it is. Whole wheat bread has more fiber and nutrients in general. It also has a lower glycemic index, as explained in this Livestrong article.

Furthermore, this study published in Nutrients in 2019 concluded that consumption of more whole grains lead to a healthier live, especially as people age. So wait no more, make that substitution and start making this whole wheat garlic bread!

Step-by-step Instructions

Step 1: Make the Garlic Olive Oil Blend

  1. Preheat your oven to 425°F (218°C).
  2. Peel and finely chop/grate the garlic. Remember that the finer they are, the better they will blend!
  3. Chop the parsley leaves (after removing the tough stalks) finely.
  4. Combine the garlic, parsley, and salt in a bowl. Then add and mix with olive oil to make your garlic oil blend.

Step 2: Drizzle and Bake to Perfection

  1. Cut the bread loaf in half lengthwise.
  2. Drizzle the olive oil mixture evenly over each bread half.
  3. Toast or broil in the oven at 425°F (218°C) for 10 minutes with the brushed sides facing up. For extra crispiness, add 2 more minutes to the toasting time.

Step 3: Cut to Serve

  1. To cut, it might be easier if you flip the garlic bread so you’re cutting the crust first, since the crust is the hardest part of the bread, and therefore the hardest one to cut!
  2. Enjoy your delicious vegan garlic bread!

Top Tips

  1. Do NOT use garlic powder as a substitute for fresh garlic. You just cannot capture the full flavor of fresh garlic with garlic powder.
    • However, if you prefer a milder garlic flavor, you can substitute with 2 teaspoons of garlic powder.
  2. If you like your garlic bread softer, consider wrapping it in aluminum foil before baking.
  3. For an added kick, feel free to add some black pepper to your olive oil mixture, or by sprinkling it on top as garnish.
  4. To make this fancy, you can substitute the garlic with black garlic (which is part of my List of 33 Black Vegetables) instead. The taste will be different but it’s gonna taste great!

Dipping Suggestions

This healthy garlic bread tastes great without any dips but if you’re a fan of one, I do have some popular recipes so you’re in the right spot here!

A fan of garlic? Try serving it with one of my aioli dips: either the 5-Minute Kimchi Aioli, my 3-Minute Gochujang Aioli, or my Tandoori Mayonnaise recipe!

Want a non-garlic dip instead? Then check out my 3-Minute Oil-free Mayonnaise or this 5-Minute Hummus Without Garlic recipe.

Someone holding a slice of garlic bread with olive oil with her fingers.

Storage, Meal Prep, and Freezing Instructions

Storage Notes

This DIY garlic bread without butter is best served fresh, preferably within 6 hours.

For longer storage, freeze the brushed loaf (see the freezing section below). Do NOT store in the fridge as it alters the bread texture. And nope, storing the olive oil mixture in the fridge is also not recommended as they will solidify.

Meal Prep Notes

Unlike most foods, bread does not store well in the refrigerator. So if you’re meal prepping, pre-slice the bread and freeze. This way, you can just re-heat a couple of slices at a time.

When reheating smaller slices, reduce baking time to around 5 minutes. Remember that if you undercook, you can always toast it further but burning your bread is irreversible!

Freezing Notes

This whole wheat garlic bread recipe is great for freezing! Store the bread after brushing with the olive oil mixture for up to 3 months.

You do NOT need to thaw before serving. Just bake it for an additional 3-5 minutes at 425°F (218°C) for perfectly reheated garlic bread, so for 13-15 minutes in total.

Cute up slices of whole wheat healthy garlic bread on a white baking paper.

FAQ

Can you bake bread with olive oil instead of butter?

Yes, you can. It will taste lighter with olive oil, but yes, as shown in this recipe, you can definitely do that!

Can I just use a regular sliced bread for this recipe?

Absolutely! In fact, I have a separate Garlic Bread with Sliced Bread recipe. Essentially the same recipe, but without having to make that trip to get that Italian / French loaf!

P.S. It’s a secret but I honestly like the sliced bread version better. The bread is thinner so you get more of that garlicky flavor even if it’s using your regular sliced bread!👀

What is the green herb on garlic bread?

It’s parsley! This herb adds a fresh, vibrant color and flavor to any garlic bread!

What is a healthier substitute for garlic bread?

A healthier alternative to traditional garlic bread is by using whole-grain or whole-wheat bread and by using olive oil instead of butter. These substitutions offer more fiber and nutrients, and are lower in saturated fat.

Looking for more healthy recipes that pair well with this Garlic Bread?

Check out my Creamy Tandoori Sauce Pasta recipe, or this Caramelized Onions and Mushrooms recipe.

It also pairs well with my Tandoori Vegetables Platter recipe, my favorite dump-and-bake recipe that’s so flavorful!

Healthy Olive Oil Garlic Bread (Whole Wheat, Without Butter)

Healthy garlic bread recipe that does not compromise on flavor. Substituting butter with olive oil, along with using whole wheat bread loaf does the trick!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: garlic bread without butter, healthy garlic bread, olive oil garlic bread, whole wheat garlic bread
Servings: 5 servings
Calories: 321kcal
Author: Jem @ The Fruity Jem

Ingredients

  • 5 cloves garlic very finely chopped or grated
  • 2 Tablespoons parsley leaves chopped
  • ¼ tsp salt
  • 4 Tablespoons olive oil
  • 1 loaf French or Italian bread whole wheat
  • a sprinkle of black pepper (optional)

Instructions

Step 1: Make the garlic olive oil mixture

  • First, pre-heat your oven to 425°F (218°C).
  • Peel and finely chop or grate the garlic. The finer you mince them, the better the flavor will blend.
  • Snap off just the leaves of the parsley (we don't want to use the tough stalks in our garlic bread) then chop them finely.
    Refer to the photos above to see how fine you need to chop it to.
  • Combine the garlic, parsley leaves, and salt in a small bowl. Then add in the olive oil and mix together.

Step 2: Drizzle and bake!

  • Cut your loaf of bread lengthwise into two.
  • Using a spoon, slowly drizzle the olive oil mixture on top of each bread. Even it out using the back of the spoon.
  • Toast/broil in the oven at 425°F (218°C) for 10 minutes, with the brushed sides facing up. Feel free to toast/broil for an additional 2 minutes if you want a crispier bread!
  • Garnish with extra chopped parsley leaves and black pepper if using.

Notes

Top Tips
  • I do NOT recommend using garlic powder to substitute actual garlic, but if you want a milder garlic flavor, you can substitute with 2 teaspoons of garlic powder.
  • If you like softer garlic bread, wrap it in aluminium foil before baking.
Storage Notes
  • This recipe is best served fresh, or at least within 6 hours. If you need to store it longer, store the brushed loaf in the freezer (see the freezing section below).
  • Do NOT store the bread in the fridge since it will change the texture and the olive oil will solidify.
Meal Prep Notes
  • Check out my notes on freezing below since this is the recommended meal prep method.
  • You can pre-slice the bread before brushing it with the olive oil mixture, so you can just re-heat it one at a time.
  • If you’re heating smaller slices of bread (instead of half a loaf), reduce the baking time to about 5 minutes. Remember that it’s better to undercook since you can always toast them longer, but you can’t reverse a burnt toast!
Freezing Notes
  • This recipe is great for freezing! Brush with the olive oil mixture, and freeze for up to 3 months.
  • You don’t have to thaw it before serving. Simply bake them in the oven for about 3-5 minutes longer, so bake them for 13-15 minutes at 425 °F (218 °C).

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5-Minute Tandoori Mayonnaise (Oil-free + Step-by-step Photos!)

This 5-minute Tandoori Mayonnaise is the perfect combination of rich, smoky flavors of tandoori and the creamy goodness of mayonnaise. Such a delightful twist to your regular mayo!

So, wait no more and dive into the world of flavors with this Tandoori Mayonnaise Sauce recipe today!

Someone dipping a potato fries into a bowl of tandoori mayo.

In this post you’ll learn:

Why You Will Love This Recipe

  • Unique Fusion: Experience the best of both worlds – the smoky essence of tandoori and the creaminess of mayo.
  • Versatile: Use it as a dip, spread, or dressing. The possibilities with tandoori mayo are endless!
  • Easy to Make: With just a few ingredients and a blender, you’re all set.
  • Healthy Twist: Made with silken tofu, this mayonnaise is a much healthier alternative based on my Vegan Oil-Free Mayonnaise recipe.
  • Customizable Heat: Adjust the chili powder to your liking. Want more kick? Just add more! 
  • Perfect for Parties: Impress your guests with the unique flavor of this dip.
  • Vegan Friendly: Made without any eggs and dairy, it’s a 100% plant-based recipe. 🌱
  • Economical: Why buy when you can make it at home? Homemade is always better anyway, right? 😉

What is Tandoori Mayonnaise?

Tandoori Mayonnaise, often referred to as tandoori mayo, is a delightful fusion of the traditional Indian tandoori flavors with the creamy texture of mayonnaise.

It’s like taking a trip to India with every bite. The smoky, spicy notes of the tandoori (with the same spices as my Creamy Tandoori Sauce Pasta and my Easy Tandoori Vegetables Platter recipe), combined with the smoothness of the mayo make it a must-try for everyone, in my opinion. 

You may have seen brands in the store or online like Veeba Tandoori or Urban Platter. But why go through the trouble of finding it though? You can make your very own tandoori mayo right at home, fresh to order!

So, if you’ve already ordered it, use that return policy, haha! After reading this post, trust me you won’t need it. 😉

Tandoori mayonnaise with a small spoon in a white bowl.

How Does Tandoori Mayonnaise Taste?

The tandoori mayo sauce is packed with bold flavor given the spices it contains. It combines the creamy and tangy notes of traditional mayonnaise with the aromatic and spicy elements of tandoori seasoning.

It’s creamy, spicy, tangy, balanced with a slight sweetness, and packed with aromatic flavour. Definitely a must-try!

Is Tandoori Mayo Sweet?

Tandoori mayo can have a subtle sweetness, as it usually contains ingredients like agave syrup or other sweeteners for balance. But it’s generally more savory than sweet.

Is Tandoori Mayo Spicy?

Tandoori mayo can be spicy, but the level of spiciness varies depending on the amount of chili powder or paprika used in the recipe. It typically has a mild to moderate heat, providing a pleasant kick without being overly spicy.

But as always, you know yourself best so definitely start with a bit of chili powder / cayenne pepper first, taste to check if it’s spicy enough, then add more or even use Kashmiri chili powder if you’d like more heat!🔥

A potato wedge with spicy tandoori mayonnaise sauce.

Ingredients

The following items should be available at your local grocery store. I’ll bet you can see how yummy this is going to be just by that list!

  • Silken Tofu: This acts as the creamy base for our mayo. It’s a healthier alternative to the usual mayo ingredients but still gives a smooth, velvety texture.
  • Rice Vinegar: Introduces a tangy flavor. If you don’t have it, lemon juice is a great substitute.
  • Salt: Enhances the overall flavor.
  • Agave Syrup: Adds a hint of sweetness to balance out the spices.
  • Mustard (optional): Gives an extra layer of tanginess.
  • Garlic: A must-have for that aromatic punch. After all, what’s a recipe without some garlic?
  • Ginger: Complements the garlic and adds a warm, spicy undertone.
  • Garam Masala: Our favorite Indian spice mix. It brings the tandoori taste to life, without making you buy like 10 bottles of different spices separately.
  • Paprika: Adds color, smokiness, and a bit of sweetness.
  • Chili Powder: For that heat! Adjust according to your preference.
All the raw ingredients needed to make tandoori mayonnaise in small white bowls and measuring spoons.

Step-by-step Instructions

Peel and chop: Peel and finely chop the garlic and ginger.

Add: Add all the ingredients into a tall cup.

Blendy blend: Blend for approximately 15-30 seconds using an immersion blender, until you achieve a smooth consistency. Alternatively, you can use a regular blender.

Serving this Mayo

Tandoori Mayonnaise is incredibly versatile. Use it as a dip for your favorite snacks, spread it on sandwiches or wraps, or drizzle it over salads. It pairs wonderfully with grilled vegetables, chips, and even Indian snacks like samosas.

If you’re hosting a party, serve it alongside other dips and watch it disappear in no time! Even if your friends and family aren’t vegan, they’ll love this stuff. And most won’t even notice that it’s vegan, it’s that good! 😋🤤

Try it out and let me know how it goes in the comments. Maybe you’ve got an idea for serving it that I’ve never tried!

Close-up of tandoori mayo sauce in a white bowl.

What to Make with Tandoori Mayonnaise

Tandoori Mayonnaise is a delightful addition to various dishes. Use it as a marinade for chicken or vegetables (to make something like my Tandoori Vegetables Platter recipe), mix it into pasta for a creamy sauce (to make something similar to my Creamy Tandoori Pasta recipe), or stir it into soups for added richness and flavor.

The possibilities are endless, and it’s a great way to infuse Indian flavors into your meals.

Storage and Meal Prep Instructions

Storage: Store your Tandoori Mayonnaise in an airtight container in the fridge. It stays fresh for up to a week, though it’s best to consume it within 3-4 days for the best taste.

Meal prep: If you’re into meal prepping, make a big batch and use it throughout the week. It adds a great flavor to really whatever you want to use it with. However, for the best flavor, it’s recommended to consume it within 3-4 days.

Tandoori mayo sauce, with the left side of the bowl cropped out.

FAQ

Can I use garlic and ginger powder instead of fresh?

Yes, you can. However, fresh ingredients always give a more vibrant flavor. If using powders, adjust the quantity to your taste.

Is there a substitute for silken tofu?

Absolutely! You can use 1 cup of cashews with 1/4 to 1/2 cup of water, as mentioned in the notes. Just make sure they’re soaked well to get that creamy texture.

I don’t have agave syrup. Can I use something else?

Yes, if you don’t have agave syrup on hand, you can substitute it with maple syrup or honey (if you don’t mind eating honey). Both will add a touch of sweetness to balance the spices in the mayo.

If you’re aiming to keep the recipe vegan, opt for maple syrup or another plant-based sweetener. Adjust the quantity based on your desired level of sweetness.

I already have regular mayo. Can I just use this mayo and add the spices?

Yes, if you have mayo on hand, just add the spices to get the tandoori flavor. Almost always, we’re all looking to save some time so this is a great shortcut! 

Dipping a baked potato fries into homemade tandoori mayonnaise.

More Delicious Recipes!

Looking for more fun dips and sauces?

Then check out my spicy aioli recipes: this 5-Minute Kimchi Aioli or 3-Minute Gochujang Aioli! 🌶️

Or try this 5-Minute Easy but Delicious Hummus recipe, or my 1-Ingredient Vegan Quark recipe.

And if you don’t know how rich and creamy a cashew-based mayo would be, try my Oil-Free Mayonnaise recipe, which could also be used as the base for this tandoori mayo recipe!

Looking for things to serve this tandoori mayonnaise with? What better way to serve it than with some sushi! Be it this Shiitake Roll, Kappa Maki (Cucumber) Roll, Kimchi Sushi Roll, or the more traditional sushi of Natto Rolls (Japanese fermented soybeans) and Umeshiso Roll (shiso leaves with pickled plums)!

P.S. It’s also delicious in bowls such as this Rainbow Poke Bowl!

Fries dipped in tandoori mayonnaise
Print Recipe
5 from 1 vote

5-Minute Tandoori Mayonnaise

This 5-minute Tandoori Mayonnaise Sauce is the perfect combination of rich, smoky flavors of tandoori and the creamy goodness of mayonnaise. Such a delightful twist to your regular mayo!
Cook Time5 minutes
Total Time5 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Indian
Keyword: tandoori mayo, tandoori mayonnaise, tandoori mayonnaise recipe, tandoori mayonnaise sauce
Servings: 16 Tablespoons
Calories: 18kcal
Author: Jem @ The Fruity Jem

Ingredients

For the Mayonnaise (or use 1 cup of regular mayonnaise):

  • 300 grams silken tofu (10.6 oz) sub with 1 cup cashews, soaked in hot water for at least 30 minutes + ¼ to ½ cup water
  • 2 Tablespoons rice vinegar sub with lemon juice
  • ½ teaspoon salt
  • 1 Tablespoon agave syrup sub with any other liquid sweetener
  • ¾ teaspoon mustard (optional)

The Spices:

  • 1 clove garlic
  • 1.25 cm ginger (0.5 inch)
  • 2 teaspoon garam masala
  • 1 Tablespoon paprika powder
  • ½ teaspoon chilli powder feel free to add more later on, up to 1 teaspoon

Instructions

  • Peel and finely mince the garlic and ginger.
  • Add all the ingredients to a tall cup. Using an immersion blender, blend for about 15-30 seconds until smooth. You can also use a normal blender for this.

Notes

  • Feel free to juse use 1 cup of regular mayo if you already have it on hand. Then just add the spices for some tandoori flavor.
  • You can substitute the silken tofu using 1 cup cashews (soaked) plus ¼ to ½ cup of water.
    • Soak the cashews in hot water for at least 30 minutes so they soften.
    • When adding the water, start with ¼ cup. If it still looks hard to blend, then add 1 more Tablespoon of water, check, and continue until you get the desired consistency.
Storage and Meal Prep Notes
  • Storage: Store your Tandoori Mayonnaise in an airtight container in the fridge. It stays fresh for up to a week.
  • Meal prep: If you’re into meal prepping, make a big batch and use it throughout the week. It adds a great flavor to really whatever you want to use it with. However, for the best flavor, it’s recommended to consume it within 3-4 days.

Read More

Kappa Maki

This 6-ingredient easy kappa maki recipe means restaurant-worthy (but healthy) sushi in no time. Get ready to impress with this simple & fresh creation!

kappa maki being dipped to a white bowl of soy sauce

In this post you’ll learn:

Why You Will Love This Recipe

  • Healthy and Nutritious: Kappa maki made with a combination of brown rice and fresh cucumber provides a wholesome and nutrient-rich meal.
  • Easy and Beginner-Friendly: No worries if you’re not a master chef (yet)! 😉 This recipe breaks it down into simple steps, so even if you’re just starting out in the kitchen, you’ll nail these vegan sushi rolls.
  • Refreshing and Light: Crunchy cucumber and zingy rice vinegar seasoning come together in these rolls, creating a light and refreshing bite!
  • Vegan-Friendly: Calling all plant-based pals!🌱 This recipe is 100% plant-based, so you (or your guests) can enjoy the awesomeness of sushi without any animal products. It’s a win-win for your taste buds and the planet.🌎
  • Customize Your Roll: Make it your own, friend! Feel free to get creative and try different fillings like avocado or tofu to customize your kappa maki. It’s all about finding your flavor groove🎵
close up of kappa maki rolls using both white and black rice

What is Kappa Maki?

Kappa Maki is a type of hosomaki (sushi roll that contains only 1 ingredient as a filling). Kappa maki sushi uses cucumber as its only filling. It is wrapped in seaweed (nori) and seasoned sushi rice. They are considered to be thin sushi rolls, only about 1 inch (2.5cm) in diameter since it only has 1 filling. They are a popular and classic sushi option in Japanese cuisine.

What is Kappa in Sushi?

In sushi, “kappa” refers to the Japanese mythological creature (yōkai) which is a water-dwelling creature often depicted as having the appearance of a green, mischievous turtle. Kappa is also known to love cucumbers a lot, and thus the name “kappa maki” for cucumber sushi rolls. So nope, “kappa” does not mean cucumber in Japanese. And in case you’re curious, the Japanese word for cucumber is kyuri. 🥒

Making this recipe is definitely a throwback for me since in case I was a huge fan of the Japanese Harvest Moon game and in that game, I had to throw a couple of cucumbers in some kind of lake so I could (virtually) meet Kappa!

What Does Kappa Maki Taste Like?

It’s a combination of tangy and slightly sweet sushi rice, with refreshing and crisp cucumber, wrapped together with an umami nori wrapper which adds a satisfying crunch to each bite of this cucumber roll! Yums! 😋

Since this sushi does not contain fish like most types of sushi, you will not taste something ‘fishy’. However, I promise that it still tastes good!

three plates of kappa maki using black and white rice

What is the Difference between Maki and Kappa Maki?

Maki is a general term for sushi rolls, while kappa maki is a specific type of maki roll.

Namely, kappa maki is a type of hosomaki which is sushi consisting of only 1 filling. Kappa maki roll therefore contains only cucumber as the filling. On the other hand, other maki rolls can contain more than 1 filling so you can add avocado, fish, or other vegetables.

Is Kappa Maki Healthy?

Kappa maki can definitely be a healthy choice, although these cucumber sushi rolls alone will not provide you with the widest varieties of nutrients. As always, variety is good so your body can get all the different nutrients contained in different food!

Having said that, kappa maki is made with fresh cucumber, which is low in calories and high in hydration. Additionally, this recipe uses a combination of brown rice instead of just plain white rice adds more fiber and nutrients to the roll. So comparatively, this recipe would be healthier than other kappa maki!

a plate full of kappa maki sushi at an angle

Ingredients

Six main ingredients: brown rice, sushi rice, rice vinegar, nori sheets, cucumber, and soy sauce. The rest are the seasoning that you probably already have at home so let me explain further!

  • Brown rice: A nutritious whole grain rice which packs fiber and protein into this recipe.
  • Sushi rice: White, short-grained rice that becomes sticky when cooked, providing the traditional texture and taste associated with sushi.
  • Water: Used to cook the rice to the desired consistency following package instructions.

Now the holy trinity of sushi rice seasonings!

  • Rice vinegar: A tangy and mildly sweet vinegar used to season the cooked rice, giving it the characteristic sushi flavor.
  • Sugar: Adds a touch of sweetness to the rice vinegar seasoning, enhancing the overall taste of the sushi rice.
  • Salt: Balances the flavors of the rice vinegar mixture by adding a hint of savory taste, plus it enhances flavor in general.

And the vegetables plus dipping sauce!

  • Nori sheets: Dried seaweed sheets that serve as the wrapper for the sushi roll, imparting an umami-rich taste. And speaking of nori sheets, it is one of those naturally black vegetables. Definitely check out my list of 33 Black Vegetables (with Pictures!) if you’re interested to learn more!
  • Cucumber: The Japanese kappa character is a creature in Japanese folklore who loves cucumbers, which explains why this dish is called kappa maki!
  • Soy sauce or vegan mayo: Condiments often served alongside sushi rolls for dipping, adding additional flavor and richness to these cucumber rolls!
all labeled ingredients for kappa maki roll on a white marble

What Kind of Cucumber Can I Use?

The most commonly used cucumber for kappa maki is the Japanese cucumber, also known as kyuri in Japanese. Japanese cucumbers are slender, seedless, and have a crisp texture, making them perfect for these kappa sushi rolls.

If you can’t find Japanese cucumbers, you can also use English cucumbers (the common cucumber you would see in supermarkets). English cucumbers, also known as hothouse cucumbers, are longer and have thin skin with minimal seeds. Another good option is Persian cucumbers. They are smaller than English cucumbers but have similar flavor and texture profiles.

In general, it’s best to choose cucumbers that are firm, fresh, and have a mild flavor. Avoid cucumbers that are overripe, wrinkled, or have a bitter taste. Regardless of the specific type you choose, removing the seedy and watery part of the cucumber before slicing it for the kappa maki will help maintain the roll’s texture and prevent it from becoming too watery!

a plate full of cucumber sushi rolls from above

Step-by-step Instructions

Cook the sushi rice: Cook the brown rice and sushi rice according to the package instructions or using a rice cooker.

Here in the Netherlands, brown rice is cooked completely in just 10 minutes so I just mix both the brown rice and sushi rice in the same pot. If they have different cooking times, make sure you cook them separately.

Prepare the rice seasoning: Combine the rice vinegar, sugar, and salt. Whisk or stir until they are somewhat dissolved. If needed, heat the mixture in the microwave (in 10-15 seconds increments) or on low heat until mostly dissolved.

Slice the cucumber: Cut the cucumber into long, thin strips, removing the seedy and watery part. You don’t want to use the seeds because the moisture can make your kappa maki soggy.

Season and cool the rice: Spread the cooked rice on a sheet pan or large plate. Drizzle the rice vinegar mixture over the rice and use a rice spoon or spatula to fold and mix well, ensuring each grain is coated. Allow the seasoned rice to cool for 10-15 minutes.

sushi rice after mixing with rice vinegar solution

Assemble: Place a bamboo sushi mat on a clean surface, with the knots of the strings on the upper side. Then place a nori sheet on top, shiny side down. Spread the rice evenly over the nori, leaving about 1 inch (2.5 cm) of space at the top. Be sure to add spread the rice on both the left and right sides too. Lay a cucumber strip horizontally about 1 inch (2.5 cm) from the bottom.

Roll: Lift the lower end of the bamboo mat with your thumbs and gently press the cucumber to keep it in place. Then tightly roll the sushi up, bit by bit. Massage the sushi roll with your fingers to ensure the rice sticks together.

Seal: Continue rolling until the entire sheet is rolled up, and press gently to seal the roll. If needed, moisten the top border of the nori sheet with a wet finger to help it stick together.

Slice: Using a sharp knife, slice the roll into 8 to 10 pieces per roll. You might want to wet the knife with water between each cut to prevent sticking.

Serve and enjoy: Arrange the cucumber maki pieces on a plate, serve with soy sauce, this 3-minute healthy vegan mayonnaise, wasabi, or other desired condiments, and enjoy your delicious homemade kappa maki!

Serving Suggestions

Serve soy sauce or tamari (for a gluten-free option) alongside the cucumber roll sushi for dipping. You can also provide pickled ginger and wasabi paste for those who enjoy a bit of extra flavor and heat.

For bolder, less traditional dipping sauce, experiment serving with vegan mayo. Maybe make some kimchi mayo/aioli, sriracha mayo, wasabi mayo, or lemony mayo to accompany this dish! You can even try using truffle mayo since this dish does not have an overpowering flavor!

I also love making sushi for gatherings and parties! Gather your friends and family so everyone can get their hands on rolling sushi!

two square plates of cucumber rolls with two chopsticks

Storage and Meal Prep Instructions

Storage: This cucumber sushi roll is best enjoyed fresh. But if you have leftovers, store them in an airtight container in the refrigerator for up to 12 hours. Keep in mind that the texture and quality of the sushi may slightly change upon refrigeration. So definitely aim to consume it within 12 hours for optimal taste and texture!

Meal prep: Since this cucumber sushi is pretty simple, it is a great option for meal prep. Just make sure that you only roll your sushi just before you want to eat them.

So batch-cook your sushi rice and prepare your cucumbers and store them in an airtight container in the refrigerator for up to 3 days. But only roll your sushi in the morning of the day you want to eat them!

nine kappa maki rolls on a grey square plate

FAQ

Can I only use sushi rice and not brown rice too?

Yes, you can. I just added brown rice into the mix to add more fiber and protein to the recipe.

How about just using brown rice and not sushi rice?

Brown rice is not naturally sticky so doing this will make rolling the sushi harder. If you are not used to rolling sushi, I do NOT recommend this.

However, if you have successfully rolled sushi a couple of times, feel free to do this to experiment!

Can I use regular white rice instead of sushi rice?

No, please do not substitute the sushi rice. Sushi rice is a special type of short-grained rice which is stickier than other medium-grain and long-grain varieties. This is important so your sushi will hold its shape.

You can get sushi rice in most Asian supermarkets.

Can I substitute the rice vinegar with another type of vinegar?

I haven’t tried this substitution but in a pinch, I think it will work. However, be aware that there might be a tinge of another flavor (such as a tinge of apple when you substitute it with apple cider vinegar).

White vinegar tends to have a sharper taste, so consider diluting it with water (2 parts white vinegar to 1 part water) to mellow the flavor.

Is kappa maki vegan?

Yes, kappa maki is vegan by default as we only use rice, nori sheet (seaweed), and cucumbers.

Do I have to peel the cucumber skin?

Nope, that’s not necessary since the skin is thin enough and it adds a nice pop of color!

I’ve seen people rubbing the cucumbers with salt. Do I need to do that?

Rubbing cucumber skin with salt is said to remove bitterness and smoothen their skin. To be honest, I don’t think it’s worth the effort to do it since I don’t find cucumber bitter so I don’t do that in this recipe.

But of course, feel free to do so if you’d like to see for yourself if the trick works!

Can I make the rolls ahead of time and store them for later?

Yes, you can make the kappa rolls ahead of time and store them in the refrigerator for a few hours (2-3 hours) before serving. However, it’s best to consume them as fresh as possible to retain the freshness and texture of the ingredients.

close up of kappa maki held by chopsticks from the right with white background

Want More Sushi Recipes?

Lucky you because I happen to have a few sushi recipes here on my blog! Try some of these:

A fan of sushi but don’t have a sushi mat / don’t want to spend your time rolling sushi? I gotcha 😉 Try this Rainbow Poke Bowl recipe instead, which I often say is a deconstructed sushi bowl! And if you just want a quick tofu recipe, check out my 5-Minute Marinated Tofu recipe which has been a favorite of mine due to its simplicity and rich flavor!

And if you’re looking for drinks to pair this with, check out this super pretty 5-Minute Strawberry Oat Milk recipe!

a kappa maki held by chopsticks from the right
Print Recipe
5 from 2 votes

Kappa Maki

This simple 6-ingredient maki recipe means restaurant-worthy (but healthy) sushi in no time. Get ready to impress with this simple & fresh creation!
Cook Time30 minutes
Cooling Down Time15 minutes
Total Time45 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian, Japanese
Keyword: kappa maki
Servings: 7 rolls
Calories: 137kcal

Ingredients

  • ½ cup brown rice uncooked (105 grams)
  • ½ cup sushi rice (110 grams) white, short-grained rice uncooked
  • 1.5 cups water or according to package instructions
  • ¼ cup rice vinegar (60ml), see notes for substitutes
  • 2 Tablespoons sugar (30 grams), see notes for substitutes
  • 1 teaspoon salt (5 grams)
  • 1 large cucumber
  • 3.5 nori sheets cut into half each (so into 7 pieces)

For Serving

  • soy sauce or vegan mayo
  • (optional) pickled ginger and wasabi

Instructions

Preparation

  • Cook the rice: Cook the rice according to the package instructions or using a rice cooker. Once cooked, let the rice cool slightly.
  • Prepare the rice seasoning: Combine the rice vinegar, sugar, and salt. Use a whisk or fork to mix them evenly until they are somewhat dissolved.
    If they are not dissolving, microwave in 10-15 seconds increment. Or heat them in a small saucepan on low heat, just until they’re mostly dissolved for about 2-3 minutes.
  • Prepare the cucumber: Cut the cucumber into half lengthwise. Using a spoon, remove the seedy and watery part. Then slice lengthwise into long strips of about 1 cm in width each.
  • Season the rice: Your rice is probably ready by now. Spread on a sheet pan or a large plate, then drizzle the rice vinegar mixture over. Using a rice spoon or a spatula, fold and mix well, ensuring that each grain is coated with the seasoning. Be careful not to mash the rice.
  • Let the rice cool down: Allow the seasoned rice to cool down for about 10-15 minutes. Do NOT skip this step since this will make the rice sticky so it will be easier for you to roll your sushi later!

Rolling Time!

  • Spread the rice: After your rice cools down, lay a bamboo sushi mat on a clean surface and place a sheet of nori on top of it, shiny side down. Use a (rice) spoon to spread the rice evenly over the nori sheet. Make sure that the rice covers both the left and right side while leaving about 1 inch (2.5 cm) of space at the top.
  • Add the cucumber: Place one cucumber strip horizontally on the rice, about 1 inch (2.5cm) from the bottom.
  • Roll: With your thumbs lifting the lower mat, and your other gently pressing the cucumber tightly roll the bamboo mat up bit by bit. So first make sure that the bottom part of the rice covers the cucumber, then gently press the sushi mat with your fingers (as if you’re massaging the sushi) to ensure that sushi rice won’t fall off later on when cutting the sushi.
  • Repeat and seal: Repeat the rolling and ‘massaging’. Then moisten the top border of the nori sheet with a wet finger to help it stick together.
  • Slice the rolls: Using a sharp knife, slice each roll in the middle into two. Then repeat until you get 8 pieces of maki sushi. You might want to wet the knife with water between each cut to prevent sticking.
  • Serve: Arrange the maki roll on a serving platter. Serve with soy sauce (or vegan mayo), and the optional pickled ginger plus wasabi paste.

Notes

Ingredients Notes:
  • Brown rice: Feel free to use only white short-grained sushi rice if you prefer the traditional method. However, keep in mind that this will result in a lower fiber and protein content compared to using a combination of brown and white rice.
  • Rice vinegar: Substitute by diluting white vinegar with water (using a ratio of 2 parts vinegar to 1 part water). Just be aware that using other clear vinegars may introduce a subtle flavor, such as the apple-like aroma that comes with apple cider vinegar.
  • Sugar: If you’re out of sugar, you can use any flavorless sweetener as a substitute. However, be mindful that sweeteners with distinct flavors like honey or maple syrup will slightly alter the taste of the rice. For example, maple syrup will bring a hint of mapley flavor.
Storage and Meal Prep Notes:
  • Storage: This cucumber sushi roll is best enjoyed fresh. But if you have leftovers, store them in an airtight container in the refrigerator for up to 12 hours. 
  • Meal prep: You can batch-cook your sushi rice and prepare your cucumbers, then store them in an airtight container in the refrigerator for up to 3 days. But remember to only roll your sushi in the morning of the day you want to eat them!
Equipment Notes:
  • Sushi mat: If you don’t have a sushi mat, you can also use a clean and thick kitchen towel.
Other Notes:
  • The calorie information is per roll. Seven rolls of kappa maki would be enough for 2-3 people, depending on the portion.

Read More

Umeshiso Roll

Super easy Umeshiso Roll combining tangy pickled plums and aromatic shiso leaves to get you rolling your homemade sushi successfully ASAP!

chopsticks holding umeshiso sushi from the right

In this post you’ll learn:

Why You Will Love This Recipe

  • A delicious healthy vegan option packed with nutritious ingredients, making them a guilt-free and flavorful choice.
  • This recipe is beginner-friendly, providing step-by-step instructions that will have you rolling like a pro in no time.
  • Whether you’re packing them for lunch or taking them on a picnic, these rolls are conveniently portable and make for a satisfying meal wherever you are!
  • Forget the sushi restaurants – with this recipe, you can create your own restaurant-quality rolls at home without breaking the bank.
  • Feel Good, Eat Good. By making these ume shisho maki rolls, you’re not only treating your taste buds but also nourishing your body with wholesome ingredients. Win-win! 🏆
  • Embark on a culinary adventure with these ume shiso rolls which would make you feel like you’re traveling to Japan 🎌 (well, sorta…), and have fun exploring the world of vegan sushi!

What is a Umeshiso Roll?

The term Umeshiso Roll can be broken down into ume shiso roll. “Ume” comes from “umeboshi”, a Japanese pickled, salted, and fermented apricots/plums. “Shiso” is a type of Japanese herby leaf. And when you have both “umeboshi” and “shiso” leaves in sushi, you get this ume shiso roll!

What does Ume Shiso taste like?

Ume Shiso tastes refreshing as the sharp, salty, and sour flavor of umeboshi is combined with the minty, citrusy freshness, and slight sweetness of shiso leaves.

Definitely a must-try combination since this combination is also often found in Japanese seasoned rice recipes!🍚 But when you make it at home, definitely be careful not to put too much umeboshi since it has a strong flavor. Remember that a little goes a long way!

three square plates of umeshiso rolls

What is Umeboshi Exactly?

Ume” or “umeboshi” is a traditional Japanese delicacy of pickled and fermented apricots or plums. Botanically, they come from an apricot tree (prunus mume) but they are often referred to as plums. However, they are different from the common plums and apricots you usually find in supermarkets. The raw ume plums are yellow or green in color, but red shiso leaves (see below for a more detailed explanation) are usually added which changes the color of these apricots/plums to reddish.

These umeboshi taste very salty and sour, so a little goes a long way. They are often used as a filling for onigiri rice balls or served with rice in bento boxes.

You can find ume in Asian or Japanese supermarkets, or get them online. If you can’t find them, you can substitute them with Neri Ume (Japanese umeboshi paste). However, note that Neri Ume usually contains artificial flavorings, added sugar, and thickeners.

What are Shiso Leaves?

Shiso leaves, also known as perilla leaves or ooba, are a type of herb that is very popular in Japanese cuisine, although it is also often used in Korean and Vietnamese cuisines. The leaves are vibrant green or purple, with a slightly fuzzy texture and serrated edges. Shiso leaves have a distinct aroma and flavor, often described as a combination of mint, basil, and citrus.

They add a refreshing and aromatic element to dishes and are commonly used as a garnish, in sushi or sashimi, or incorporated into salads, stir-fries, and pickles. Red shiso leaves are also used in making umeboshi (yes, the same pickled plums we were talking about), where they are layered between the salted plums to enhance their flavor and color.

You can find these leaves in Asian or Japanese grocery stores. If you are into gardening, you can also plant one in your garden since I read that they are actually quite easy to grow!👩‍🌾

chopsticks holding umeshiso roll from above

Ingredients

  • Regular sushi rice: The traditional, classic short-grained rice essential to any sushi recipes. This is the ingredient that makes sure that your rice sticks together well.
  • Brown rice: A healthier alternative to white rice, adding a nutty flavor and extra fiber and protein to the rolls.
  • Rice vinegar: A key ingredient that adds a tangy flavor to your sushi rice.
  • Sugar: Provides a touch of sweetness to balance the flavors in the rice.
  • Salt: Enhances the overall taste of the rice and brings out its natural flavors.

And now the fillings!

  • Umeboshi or ume: Japanese pickled plums that are intensely sour and salty, adding a unique and tangy flavor to the rolls.
  • Shiso leaves: Also known as perilla or ooba leaves, these aromatic and refreshing herbs impart a minty, basil-like taste to the rolls.
  • Nori sheets: Thin seaweed sheets used as the outer wrapping for the sushi rolls, providing a delicate umami flavor.
  • White sesame seeds (optional): Adds a subtle nutty flavor and crunchy texture to the rolls.
  • Avocado (optional): Sliced avocado can be added for a creamy and buttery element to complement the other flavors.

Note that I did not use avocado and sesame seeds in the pictures for the blog since I want the pictures to look as simple as the recipe actually is. However, I have tested the recipe using these two ingredients so if you would like to add them, rest assured that they pair well!

raw ingredients of umeshiso roll in small bowls with labels

Step-by-step Instructions

Cook the rice: Combine sushi rice, brown rice, and water in a saucepan. Simmer until cooked.

Prepare rice vinegar mixture: Mix rice vinegar, sugar, and salt until dissolved.

stirred up rice vinegar mixture for sushi

Prepare fillings: Cut out the shiso leaf stems. Slice the avocado, if using.

Season the rice: Let the cooked rice steam, then transfer to a tray and flatten. Pour the rice vinegar mixture over the rice and mix until coated. Allow to cool.

sushi rice after being seasoned with a spoon on the right

Assembly time: Place nori on a sushi mat, spread rice, and then shiso leaves, umeboshi, and optional avocado. One roll should contain 3 shiso leaves and 1 to 1.5 pickled plum. Be careful not to put too much pickled plum as that could overpower the taste of the sushi very quickly! Remember that it’s better to have too few umeboshi than too many!

Roll the sushi: Roll tightly and seal with a bit of water (using a wet finger to brush it) if needed.

Slice and serve: Cut rolls into bite-sized pieces. Serve on its own, or with some mayo for a twist.

Serving Suggestions

Serve these ume shiso sushi rolls immediately for the best, most fresh flavor. I usually serve them plain without soy sauce since the umeboshi already has quite a strong flavor.

However, if you’d still like to pair it with a dipping sauce, it pairs well with my 3-minute oil-free mayonnaise. You can also add sesame seeds or additional shiso leaves for garnish to make it even more visually appealing!

For some sweet pairings, check out my Green Tea Mochi Ice Cream for matcha-flavored dessert. Or my Nutella Mochi Daifuku Balls which can easily be made sugar-free using my Homemade Vegan Nutella!

And if you’re looking for the perfect occasion to make this recipe, I can recommend this for parties, picnics, or lunchboxes. They are great finger food that is also packable in lunchboxes, making them an easy, portable option to enjoy both good weather and good food with your loved ones!🌞💖

Storage and Meal Prep Instructions

Storage: Ume shiso rolls are best enjoyed fresh, or for a maximum of 2 hours. The shisho leaves wilt quickly once rolled up in the sushi, which is a pity given that they are quite hard to find and expensive. So this is definitely one of those recipes that you want to consume as soon as possible.

Meal prep: To meal prep, prepare the seasoned rice and the fillings (such as mincing the umeboshi and preparing the shiso leaves) ahead of time. Store them separately in the refrigerator in airtight containers until ready to use, for a maximum of 4 days.

When you’re ready to assemble the rolls, follow the rolling instructions. You definitely only want to roll your sushi just before you consume them so they can stay as fresh as possible!

two chopsticks grabbing umeshiso sushi from the corners

FAQ

Where can I find Umeboshi and Shiso leaves?

You can find both ingredients in your Japanese or Asian grocery stores. Getting them from an online store is also an option if your local Asian grocery stores don’t sell them. However, note that the shiso leaves might be pricey since they have to be kept fresh.

Another option to get shiso leaves is to plant them in your garden since they are quite easy to plant!

Can I substitute the umeboshi?

If you cannot find umeboshi, you can opt for Neri Ume, which is umeboshi in a paste form. Note that they often contain additional sugar, thickeners, and preservatives so if you don’t want them, try searching for umeboshi online.

Can I substitute the shiso leaves?

It’s actually very hard to substitute shiso leaves so I do not recommend doing so.

nine umeshiso sushi with a chopstick on the bottom right

Looking for More Vegan Sushi Ideas?

For more vegan sushi recipes, check out my maki roll recipes such as this Kappa Maki (cucumber roll) recipe or this Shiitake Roll recipe. If you are a fan of fermented food, this Natto Maki (fermented soybeans roll) recipe, or this Korean Kimchi Sushi (fermented cabbage) recipe might be your next favorite recipe!

Speaking of Korea, check out this super pretty 5-Minute Korean Strawberry Oat Milk recipe to pair your sushi with! And if you don’t want to bother with rolling your sushi, check out this deconstructed sushi recipe aka Rainbow Poke Bowl. P.S. It uses my super flavorful 5-Minute Marinated Tofu recipe that’s always in rotation for lunches and dinners!

Want to go even further on your culinary adventure and try an authentic recipe from Southeast Asia? Check out my Jackfruit Rendang recipe where I veganize my mum’s rendang recipe (Indonesian curry-like dish, traditionally made with beef). Or if you’re a fan of tempeh (or if you would like to try another fermented soybean recipe), check out my version of this Indonesian Sticky Tempeh recipe.

Or maybe you want to go to the Middle East instead? Then check out this 5-minute Hummus Recipe that’s just way better than store-bought hummus!

And if you want to have a taste of what British breakfast could look like, check out this 5-Minute Overnight Weetabix Cheesecake recipe that has both Biscoff and berries variation!

chopsticks holding umeshiso sushi from the right
Print Recipe
5 from 1 vote

Umeshiso Roll

Super easy Umeshiso Roll combining tangy pickled plums and aromatic shiso leaves to get you rolling your homemade sushi successfully ASAP!
Cook Time25 minutes
Cooling Down Time15 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Asian, Japanese
Keyword: umeshiso roll
Servings: 2 servings
Calories: 554kcal

Ingredients

Sushi Rice

  • ½ cup white short-grained sushi rice 110 grams uncooked
  • ½ cup brown rice 105 grams uncooked, feel free to sub with regular sushi rice as above for a more traditional recipe
  • 1.5 cups water or according to package instructions
  • ¼ cup rice vinegar 60ml (see notes for substitutes)
  • 2 Tablespoons sugar 30 grams (see notes for substitutes)
  • 1 teaspoon salt 5 grams

Fillings

  • 35 grams umeboshi Japanese pickled plums, 12 pieces
  • 24 shiso leaves perilla or ooba leaves
  • 4 nori sheets cut into halves to make 8 sheets

(Optional) More Fillings

  • 2 Tablespoons white sesame seeds optional
  • 1 medium avocado sliced optional
  • vegan mayonnaise for serving

Instructions

Cook the rice and prepare rice vinegar mixture

  • In a medium pot or saucepan, add the sushi rice, brown rice, and water. Bring to a boil over medium-high heat. Once boiling, turn the heat to low and simmer for 10-15 minutes, or according to package instructions.
  • While the rice is cooking, whisk in the rice vinegar, sugar, and salt until they are mostly dissolved. If there are clumps, microwave in 10-15 second increments. Another option is to bring them on low heat on the stove, but note that you don’t want them to be boiling.

Prepare your fillings

  • Remove the tough stems of the shiso leaves.

Mix rice with the sushi rice seasoning

  • The rice should be done by now. Cover the pot or saucepan with a lid to let the rice steam, for about 5 minutes.
  • Transfer rice to a large plate/dish or baking sheet and gently flatten out the rice. If your plate/dish/baking sheet is metallic, layer with some baking paper so the metallic flavor won’t mess with the acid from the rice vinegar. Note that this step is important to get a sticky but fluffy sushi rice so please do NOT skip this step.
  • Pour the rice vinegar mixture over the rice. Then mix evenly using a rice spoon or spatula. You would want to mix them using a ‘slicing’ motion until all grains of rice are coated with the rice seasoning, for about 2-3 minutes.
  • Now let the rice to cool down for about 10-15 minutes.

Roll, roll, roll!

  • Once the rice cools, place half a nori sheet with its shiny side down on the sushi mat.
  • Spread the rice evenly on the nori, leaving an inch (2.5cm) at the top. Be sure to fill in the left and right sides completely. The more traditional way is to use your hands to do this but I prefer just using (rice) spoon.
  • Fold three shiso leaves, each into half lengthwise, then place them about an inch (2.5cm) from the bottom. Then take out the pit of your umeboshi plum. Tear out each plum into 4-5 parts, then spread them on top of your shiso leaves in a horizontal line. One sushi roll should use 3 shiso leaves and 1 to 1.5 plums.
    Be careful not to put too much umeboshi since they have a strong taste and can overpower the recipe that way. Remember that it's better to have too few than too many umeboshi!
  • (Optional) If you are using avocado, add it on top of the umeboshi. Also sprinkle your sesame seeds over the sushi rice now, if using.
  • Roll the sushi tightly using the sushi mat, applying gentle pressure by pressing the sushi roll (and sushi mat) to keep it secure. If needed, seal the roll by brushing the top edge of the nori using a damp finger (wet, but not dripping with water).
  • Repeat the process with the remaining nori sheets, sushi rice, and vegetables.
  • Then slice them into bite-sized pieces, about 8 pieces per roll. It's easiest to first slice the roll into two halves, then continue slicing each piece into two (see process shots above in the post).
  • Serve the Umeboshi Sushi on its own, with vegan mayo, or soy sauce for dipping!

Notes

Ingredients Notes:
  • Brown rice: You can also use only white short-grained sushi rice instead of combining it with brown rice. This is the traditional method but will result in lower fiber and protein content.
  • Rice vinegar: Diluted white vinegar (2 parts white vinegar to 1 part water) can be used as a substitute. Other clear vinegars may impart a subtle flavor, such as an apple-like aroma with apple cider vinegar so proceed at your discretion.
  • Sugar: You can substitute with any flavorless sweetener of your choice. Note that sweeteners with intrinsic flavors like honey or maple syrup will slightly alter the taste of the rice (e.g., honey’s taste or maple syrup’s mapley flavor), so keep that in mind when using them.
  • Vegan mayo: Make your own oil-free vegan mayonnaise using my 3-Minute Oil-free Mayonnaise recipe!
  • Avocado and sesame seeds: I did not use avocado and sesame seeds in the pictures for the blog since I want to keep it as simple as possible. However, I have tested the recipe using these two ingredients so if you would like to add them, rest assured that they pair well with the umeboshi and shiso leaves!
 
Storage and Meal Prep Notes:
  • It is best to consume these umeshiso rolls fresh, or at least within 2 hours.
  • If you want to meal prep, you can make the sushi rice and prepare the vegetables separately, but only roll the sushi when you want to consume them. This way, the shiso leaves and nori sheets would stay as fresh as possible.
 
Equipment Notes:
  • Sushi mat: If you don’t have a sushi mat, you can also use a clean and thick kitchen towel.

Read More

Shiitake Roll

Umami-packed shiitake roll that is also healthy, thanks to the brown rice added. Step-by-step photos are included, making it a beginner-friendly recipe!

close up of shiitake roll after being dipped into soy sauce

In this post you’ll learn:

Why You Will Love This Recipe

  • Easy and approachable: Perfect for those who are new to cooking, this recipe provides simple step-by-step instructions to create delicious shiitake rolls.
  • Healthy and vegan-friendly: Packed with nutritious ingredients like shiitake mushrooms and optional spinach, these rolls cater to individuals seeking a healthy and plant-based meal option.
  • Bursting with flavor: The combination of savory shiitake mushrooms, tangy rice vinegar, and a hint of soy sauce creates a burst of umami flavors that will leave your taste buds craving more.
  • Customizable fillings: Whether you prefer adding vibrant spinach or creamy avocado, this recipe allows you to personalize your shiitake mushroom rolls with additional fillings to suit your taste and preferences.
  • Delicious: Make your own homemade mushroom maki rolls that rival your favorite restaurant’s offerings.
  • Super fun to make: Well, alright, you might end up with them falling apart on your first try but hey I’ve also seen a lot of people getting them right on their first try! And trust me, once you got it right, you will just absolutely love making this recipe over and over again!
dipping the shiitake roll into soy sauce

Ingredients

For the Sushi Rice

  • White short-grained sushi rice: A type of rice commonly and traditionally used in sushi preparation, known for its sticky texture.
  • Brown rice: A whole grain rice option that adds a nutty flavor and additional fiber and protein to the shiitake mushroom sushi rolls.
  • Rice vinegar: The classic vinegar used in sushi rice seasoning.
  • Sugar: Adds sweetness to the sushi rice and helps balance the flavors.
  • Salt: A natural flavor enhancer which also rounds off the rice seasoning mixture well!

For the Vegetables

  • Olive oil: Used for cooking the shiitake mushrooms, adding a light flavor.
  • Shiitake: Sliced mushrooms that provide a meaty texture and earthy flavor. Both fresh and dry work well in this recipe!
  • Soy sauce: I just love the mushroom + soy sauce combination! So sauce adds both savory and umami flavors.
  • Nori sheets: Dried seaweed sheets to wrap the sushi roll.
  • (Optional) Spinach: Leafy green vegetable that can be added as a filling, adding freshness and color.
  • (Optional) Avocado: Sliced avocado, if used, provides a creamy and buttery element to the roll which will make everyone want to grab an extra sushi!
  • (Optional) Sesame oil: A flavorful oil that can be added for extra aroma.
  • Soy sauce or vegan mayo: Soy sauce is the classic condiment, while vegan mayo provides a more modern twist to serve the shiitake sushi roll with.
labelled raw ingredients of shiitake roll recipe on a white marble

What is Shiitake Made Of?

Shiitake is a type of mushroom that is made of the Lentinula edodes fungus. It is native to Japan, China, and Korea and it is known for its meaty texture and earthy flavor.

What is the Flavor of Shiitake?

Shiitake has a rich and savory flavor with umami notes, often described as meaty, smoky, and slightly nutty. It adds so much flavor to any dish, which is the reason why I love using them in cooking!

Why is Shiitake So Expensive?

Shiitake mushrooms are more expensive compared to other mushrooms due to factors such as their longer growing time, labor-intensive cultivation process, high demand, and low supply. For instance, they need to grow on wood whereas button mushrooms grow in composted manure.

close up of shiitake sushi rolls

Step-by-step Instructions

Step 1: Cook the Rice

In a medium saucepan, combine the sushi rice, brown rice, and water. Bring to a boil over medium-high heat. Once it boils, reduce the heat to low and simmer simmer for 10-15 minutes, or according to package instructions.

Or if you have a rice cooker, of course, you can always use it at this step.

As the rice cooks, mix the rice vinegar, sugar, and salt until they are somewhat dissolved. If there are clumps, microwave in 10-15 second increments.

Step 2: Cook the Shiitake

Pan-fry your sliced shiitake mushrooms and cook for 5-7 minutes until the mushrooms shrink and turn darker brown.

Stir in the soy sauce and cook for another 1-2 minutes until the mushrooms are well coated. If you have sesame oil, add them now so it makes your mushroom extra fragrant.

Step 3: Mix Rice with the Rice Vinegar Mixture

Now your rice should also be done. Cover the saucepan with a lid to let the cooked rice steam for about 5 minutes.

Transfer rice to a baking sheet or a large plate and gently flatten out the rice. This is important to get sticky but fluffy sushi rice.
Pour the rice vinegar mixture over the rice. Then use a rice spoon or spatula to mix it evenly. Continue mixing in a ‘slicing’ motion until all grains of rice are coated with the rice seasoning.

Allow the rice to cool down for about 10-15 minutes. You can also use a fan to speed up the process.

Step 4: Roll and Serve!

Now gather up all your friends, family, and whoever you want to invite to the sushi party!

Place a nori sheet on the sushi mat with the shiny side of the nori facing down. Spread the rice over the nori, leaving an inch (2.5cm) at the top. Be sure to fill in the left and right sides completely. You can use your hands to do this the more traditional way, or use a (rice) spoon.

(Optional) If you are using more fillings, add the spinach and sliced avocado, about an inch (2.5cm) from the bottom. Next, add the shiitake on top of the other vegetables.

Roll the sushi tightly using the sushi mat, applying gentle pressure by pressing the sushi roll (and sushi mat) to keep it secure. It’s kind of as if you’re giving it some massage. If needed, seal the roll by moistening the edge of the nori with a bit of water.

Repeat the process with the remaining ingredients. Once you’ve rolled all the sushi, slice them into bite-sized pieces, about 8 pieces per roll. Serve the Shiitake Rolls with soy sauce or vegan mayo for dipping!

How to Roll Nori Sheets?

Place a nori sheet on a clean surface with the shiny side down. Then spread the sushi rice evenly over it, leaving some space at the top but making sure that the sides are filled. Add your desired fillings, then use a sushi mat or your hands to tightly roll the nori sheet, applying gentle pressure to create a compact roll. Then cut them into bite-sized pieces and you’re done!

Can You Make Sushi Without the Roller?

Yes, you can make sushi without a roller. Simply place the nori sheet on a clean and thick kitchen towel, spread the rice and fillings evenly, then tightly roll the nori using your hands, applying pressure to ensure a secure and compact roll. It may take some practice, but it’s also doable without a special sushi mat!

And in case you’re not up to experimenting with this, you can always just make a deconstructed sushi aka Poke Bowl instead! The same ingredients, the same deliciousness, but without the hassle (or should I say, fun??) of having to roll the sushi!😋

a plate of nine shiitake sushi rolls with chopsticks

Serving Suggestions

Here are some fun ideas to serve your shiitake rolls with!

Garnish with spring onion and sesame seeds. Sprinkle them over the shiitake rolls for added visual appeal and a burst of flavors. The green freshness of the spring onion and the nuttiness of sesame seeds complement the roll nicely. You can also choose to mix them in as the fillings.

For the dipping, serve with soy sauce or this 3-minute oil-free mayo. You can also customize your mayo and make flavors such as this Kimchi Aioli or Gochujang Aioli. Want more inspiration? You can try sriracha mayonnaise or even wasabi mayonnaise. To make it even more complete, serve it with pickled ginger so you have that restaurant-like experience with this sushi!

I also love to make a sushi party out of it!🥳 Sushi is such a versatile recipe and you can include so many options as the fillings! How about also making other sushi recipes such as this Kimchi Sushi, Natto Rolls, Umeshiso Roll (Japanese pickled plums and shiso leaves sushi), or Kappa Maki (Cucumber Rolls)?

And pair it with this super pretty 5-Minute Strawberry Oat Milk to impress your guests!

Storage and Meal Prep Instructions

Storage: It is best to consume these shiitake sushi fresh, or at least within 24 hours.

Meal prep: If you want to meal prep though, you can make the sushi rice and prepare the vegetables separately, but only roll the sushi when you want to consume them.

one shiitake roll close up with eight other rolls in the background

FAQ

How do you rehydrate dried shiitake mushrooms?

To rehydrate dried shiitake mushrooms, place them in a bowl of water and let them soak for about 10-15 minutes until they become soft and pliable. Note that this only applies to sliced dried mushrooms.

For whole mushrooms, you would need at least 2 hours of soaking to rehydrate them fully. And afterwards, I would advise you to boil them for about 30 minutes because otherwise, the stems will still be hard.

Is it okay to eat the stems of shiitake mushrooms?

Yes, it is safe and perfectly fine to eat the stems of shiitake mushrooms! They are edible and have a similar texture and flavor to the caps, although they may be slightly tougher.

Can you eat shiitake mushrooms raw?

While shiitake mushrooms are commonly cooked before consuming, it is safe to eat them raw!

Is it safe to eat shiitake mushrooms every day?

Shiitake mushrooms are generally safe to eat every day as part of a balanced diet. They offer various nutritional benefits and are enjoyed regularly in many cuisines.

However, individual dietary needs and preferences may vary, so it’s always good to consult with a healthcare professional if you have any concerns!

Do shiitake mushrooms grow wild?

Yes, shiitake mushrooms do grow in the wild, particularly in East Asia where it is native. However, commercially cultivated shiitake mushrooms are more commonly available in markets and grocery stores due to controlled growing conditions and consistent quality.

close up of shiitake roll held by chopsticks from the right

Want More Recipes Like These?

Check out my other vegan sushi recipes below!

Don’t want to bother with rolling? Try this deconstructed sushi aka Rainbow Poke Bowl recipe!

A fan of mushrooms? Check out this 4-ingredient Caramelized Mushrooms and Onions recipe.

Have an adventurous palate? Then check out my Authentic Vegan Rendang (Indonesian Curry-like Dish) recipe and this Indonesian Sticky Tempeh recipe!

close up of shiitake roll after being dipped into soy sauce
Print Recipe
5 from 2 votes

Shiitake Roll

Umami-packed shiitake roll that is also healthy, thanks to the brown rice added. Step-by-step photos are included, making it a beginner-friendly recipe!
Cook Time35 minutes
Cooling Down Time15 minutes
Total Time50 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian, Japanese
Keyword: shiitake roll
Servings: 2 people
Calories: 515kcal

Ingredients

Sushi Rice

  • ½ cup white short-grained sushi rice (110 grams) uncooked
  • ½ cup brown rice (105 grams) uncooked, feel free to sub with regular sushi rice for a more traditional recipe
  • 1.5 cups water or according to package instructions
  • ¼ cup rice vinegar (60ml) see notes for substitutes
  • 2 Tablespoons sugar (30 grams) see notes for substitutes
  • 1 teaspoon salt (5 grams)

Fillings

  • ½ tsp olive oil for cooking
  • 150 grams shiitake sliced (5.3 oz) or sub with 30 grams dried shiitake, after being rehydrated (see the FAQ section above on how to rehydrate them)
  • 2 Tbsp soy sauce
  • ¼ teaspoon sesame oil (optional)
  • 4 nori sheets

For More Fillings (Optional)

  • 1 cup spinach (optional) 30 grams
  • 1 medium avocado (optional) sliced

For Serving

  • soy sauce or vegan mayo

Instructions

Cook the rice and prepare rice vinegar mixture

  • In a medium saucepan, combine the sushi rice, brown rice, and water. Bring to a boil over medium-high heat. Once it boils, reduce the heat to low and simmer simmer for 10-15 minutes, or according to package instructions.
  • As the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until they are somewhat dissolved. If there are clumps, microwave in 10-15 second increments.

Cook your shiitake mushroom

  • Heat the olive oil in a frying pan over medium heat. Once the oil is hot, add the shiitake mushrooms to the pan and cook for 5-7 minutes until the mushrooms shrink and turn darker brown.
  • Add the soy sauce, turn the heat to low, and stir for 1 more minute until the mushrooms are well coated. If you have sesame oil, add them now so it makes your mushroom extra fragrant.

Mix rice with the sushi rice seasoning

  • Now your rice should also be done. Cover the saucepan with a lid to let the cooked rice steam for about 5 minutes.
  • Transfer rice to a baking sheet or a large plate and gently flatten out the rice. This is important to get sticky but fluffy sushi rice.
  • Pour the rice vinegar mixture over the rice. Then use a rice spoon or spatula to mix it evenly. Continue mixing in a ‘slicing’ motion until all grains of rice are coated with the rice seasoning.
  • Allow the rice to cool down for about 10-15 minutes. You can also use a fan to speed up the process.

Roll, roll, roll!

  • Once the rice cools down, place a nori sheet on the sushi mat with the shiny side of the nori facing down.
  • Spread the rice evenly on the nori, leaving an inch (2.5cm) at the top. Be sure to fill in the left and right sides completely. You can use your hands or a (rice) spoon.
  • (Optional) If you are using more fillings, add the spinach and sliced avocado, about an inch (2.5cm) from the bottom.
  • Next, add the shiitake on top of the other vegetables.
  • Roll the sushi tightly using the sushi mat, applying gentle pressure by pressing the sushi roll (and sushi mat) to keep it secure. If needed, seal the roll by moistening the edge of the nori with a bit of water.
  • Repeat the process with the remaining nori sheets, sushi rice, and vegetables.
  • Once you’ve rolled all the sushi, slice them into bite-sized pieces, about 8 pieces per roll.
  • Serve the Shiitake Rolls with soy sauce or vegan mayo for dipping!

Notes

Ingredients Notes:
  • Brown rice: If desired, you can use only white short-grained sushi rice instead of combining it with brown rice. This is the traditional method but will result in lower fiber and protein content.
  • Rice vinegar: Diluted white vinegar (2 parts white vinegar to 1 part water) can be used as a substitute. Other clear vinegars may impart a subtle flavor, such as an apple-like aroma with apple cider vinegar.
  • Sugar: If you don’t have sugar, you can use any flavorless sweetener of your choice. However, sweeteners with intrinsic flavors like honey or maple syrup will slightly alter the taste of the rice (e.g., honey’s taste or maple syrup’s mapley flavor), so keep that in mind when using them.
 
Storage and Meal Prep Notes:
  • It is best to consume these shiitake rolls fresh, or at least within 24 hours.
  • If you want to meal prep though, you can make the sushi rice and prepare the vegetables separately, but only roll the sushi when you want to consume them.
 
Equipment Notes:
  • Sushi mat: If you don’t have a sushi mat, you can also use a clean and thick kitchen towel.
 
Other Notes:
  • The calorie calculation includes all the optional ingredients but excludes the dipping sauce.

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Natto Rolls

Get ready to roll with these delicious natto rolls! Our easy recipe (step-by-step photos included) will have you making this healthy Japanese delicacy in no time!

natto roll on chopsticks being dipped into soy sauce

In this post you’ll learn:

Why You Will Love This Recipe

  • Packed with wholesome ingredients, this recipe offers a nutritious and satisfying option.
  • A flavorful and fulfilling sushi experience without any fish and animal products for all you vegetarians and vegans out there!
  • I’ve included step-by-step photos to make homemade sushi rolls a breeze, even if you’re a beginner!
  • Sticky rice, tangy rice vinegar, and savory natto create a one-of-a-kind taste experience, especially if you like natto like me!
  • Once you’ve mastered this recipe, you will never go back to eating sushi at restaurants anymore! Making sushi is very customizable so you can play with bold flavors and flavor combinations!

What is a Natto Roll?

A Natto Roll is a type of hosomaki which are sushi rolls filled with just one ingredient. It uses natto as the main filling. The natto maki roll is made by wrapping seasoned sushi rice and natto in a sheet of nori seaweed and rolling it into a cylindrical shape.

What is Natto Made Of?

Natto is made from fermented soybeans. The soybeans are first cooked, and then a specific bacteria called Bacillus subtilis natto is added to start the fermentation process. The fermentation creates a unique sticky/slimy texture and distinct flavor of natto.

What is the Flavor of Natto?

Natto has a strong and distinctive flavor. People often describe it as nutty, earthy, and slightly bitter. Some compare them to the taste of aged cheese. The Japanese usually eat natto with plain rice to mellow out this flavor. Some people find the taste to be an acquired one due to its unique and fermented characteristics, so I suggest you just try it for yourself!🙌

a plate full of natto sushi taken at an angle

Why is Natto So Good For You?

Natto is a good source of plant-based protein, fiber, and vitamins like vitamin K and B complex vitamins. It also contains a natural enzyme called nattokinase, which may have potential cardiovascular benefits by promoting healthy blood circulation. Additionally, natto is rich in probiotics, which are beneficial bacteria that support gut health. In case you want to read more, check out this Healthline article about the health benefits of natto.

So…with this nutrient-dense and gut-friendly food, plus this easy and tasty recipe, what else are you waiting for? Try this recipe now! 😉

Ingredients

For the rice

  • Sushi rice: The classic Japanese rice that is essential for making any sushi! They are naturally sticky which helps hold the shape of your natto sushi.
  • Brown rice: Adds a nutty flavor and a wholesome touch, though you can also skip this and substitute with only regular sushi rice for a more traditional approach.
  • Water: To cook the rice.
  • Rice vinegar: A key seasoning ingredient for the rice, adding that tanginess which is key in any sushi.
  • Sugar: Used in combination with rice vinegar, sugar balances the flavor profile of the rice, adding a touch of sweetness to complement the other ingredients.
  • Salt: Enhances the overall taste and brings out the flavors.

And now for the filling and rolling!

  • Nori sheets: Thin seaweed sheets act as the wrapper for the sushi rolls, giving them a distinct taste.
  • Natto: The star ingredient! The fermented soybean product that I’m guessing is the reason why you’re here on this page 😉
  • Green onion or chives (optional): Chopped and mixed with the natto, these ingredients offer a fresh and aromatic element to the rolls.
  • Soy sauce or vegan mayo: Condiments that can be served alongside the natto rolls for dipping, adding additional layers of flavor and can be used according to personal preference.
raw ingredients of natto rolls measured out with labels

Step-by-step Instructions

Cook the rice by combining sushi rice, brown rice, and water in a saucepan. Boil, then simmer until cooked. Let it steam for 10 minutes.

While waiting for the rice to cook, mix rice vinegar, sugar, and salt to create the vinegar mixture. Microwave if needed to dissolve any clumps.

Optional: Chop green onions or chives.

Once your rice is cooked through, cover your saucepan with a lid to let it steam for 5 minutes.

Transfer the cooked rice to a baking sheet. Then, pour the vinegar mixture over the rice and fold gently to coat every grain evenly. Yes, every grain. But don’t worry, this shouldn’t take more than 3 minutes!

Now allow the rice to cool for 10-15 minutes. And no, please do NOT skip this step if you want to get nice sushi rolls!

Place a nori sheet on a bamboo sushi mat with the shiny side down. Then spread rice evenly over it, leaving space at the top while making sure that both sides are covered well.

Spread the natto horizontally, about an inch (2.5cm) from the bottom. Add the chopped green onions/chives now if using. Be careful not to add too much natto so the sushi can roll up nicely!

Roll the sushi tightly using the mat, applying gentle pressure by pressing the sushi roll using the mat. Seal the roll with a bit of water if necessary.

Repeat with the remaining ingredients.

Use a sharp knife to slice the rolls into bite-sized pieces, approximately 6 pieces per roll.

Serving Suggestions

Garnish the plate with additional chopped green onions or chives for added freshness, or by sprinkling sesame seeds. Serve the Natto Sushi alongside small dipping bowls filled with soy sauce or vegan mayo for dipping so everyone can enjoy their dipping sauce of choice.

You can also get creative with the dipping sauce by combining your 3-minute oil-free vegan mayo with other flavors such as sriracha mayo or wasabi mayo! Want some garlicky dipping sauce? Then check out my Gochujang Aioli and Kimchi Aioli recipes!

This delightful and nutritious sushi can be enjoyed as a flavorful appetizer, a light lunch, or a fun addition to a sushi party. In that case, you can check my other easy maki sushi recipes such as this Kappa Maki (cucumber roll), Umeshiso Roll (Japanese pickled plum and shiso leaves roll), Shiitake Roll, and Brown Rice Kimchi Sushi recipes.

It’s also super fun to let other people try natto for the first time and see their reaction!

chopsticks holding a natto roll from the right

Storage and Meal Prep Instructions

Storage: For the best taste and experience, consume the natto sushi rolls fresh, or at least within 12 hours of preparation. If you are not consuming them directly, store them in the refrigerator.

Meal prep: If you want to meal prep, prepare the sushi rice beforehand and refrigerate it for up to 4 days. Only when you’re ready to enjoy the sushi, assemble them by making the rolls. This way, you can have the convenience of prepped ingredients while still enjoying the optimal freshness of the sushi rolls. Win-win!🏆

FAQ

Can I use regular white rice instead of sushi rice and brown rice?

Unlike sushi rice, regular white rice isn’t sticky. This means that your sushi might fall apart when you roll or slice them. Therefore, I do not recommend it.

However, if you don’t really care about the shape of the sushi, but more about wanting to finish up your regular white rice because for example you’re going on a long vacation, then yes that will work. In this case, you might also opt to not roll the sushi at all and make something closer to a poke bowl instead.

I don’t have rice vinegar on hand. Can I substitute it?

You can substitute rice vinegar with diluted white vinegar (2 parts white vinegar to 1 part water).

You can also use other types of clear vinegar. But note that you will taste a hint of flavor, such as that apple-like aroma if using apple cider vinegar.

Is there a specific type of nori sheet I should look for?

Look for nori sheets specifically labeled for sushi-making, as they are typically the ideal size and thickness for rolling sushi.

What is the difference between Miso and Natto?

Miso is a fermented soybean paste with a milder and smoother flavor, while natto is fermented soybeans known for their distinctive sticky and slimy texture with a strong taste.

Miso is commonly used in soups, marinades, glazes, and dressings whereas natto is commonly enjoyed with rice.

What dipping sauce would pair well with the Natto Rolls?

Traditional options like soy sauce or a combination of soy sauce and wasabi make excellent dipping sauces to complement the flavors of Natto Rolls.

If you want a more creamy dipping sauce, you can pair it with some vegan mayonnaise.

Do I need a sushi mat or can I do this recipe without one?

I myself have never tried making sushi without a sushi mat so I cannot advise this. You can find bamboo sushi mats in Asian supermarkets or online and they are quite cheap so I highly recommend just getting one for all your sushi adventures!

Having said that, you might want to try rolling one using a thick kitchen towel. Note that this way, I cannot guarantee that the sushi will turn out well, especially if this is your first time making sushi rolls.

a plate full of natto rolls from above

Want More Recipes Like This?

Check out this Healthy Brown Rice Kimchi Sushi or Shiitake Roll Sushi recipe! For simpler sushi recipes, check out these Kappa Maki or Umeshiso Roll recipes!

Prefer deconstructed sushi instead? Check out this 30-minute Rainbow Poke Bowl recipe which uses this 5-Minute Easy Marinated Tofu and my 3-Minute Oil-free Mayonnaise recipe!

If you’re a fan of fermented food, try my Indonesian Sticky Tempeh recipe.

And if you love to try new food and vegetables, check out this comprehensive list of Black Vegetables and Pink Vegetables (including pictures!)

chopsticks holding a natto roll from the right
Print Recipe
5 from 2 votes

Natto Rolls

Get ready to roll with these delicious natto rolls! Our easy recipe (step-by-step photos included) will have you making this umami-packed Japanese delicacy in no time!
Cook Time30 minutes
Cooling Down Time15 minutes
Total Time45 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Asian, Japanese
Keyword: natto rolls
Servings: 3 people
Calories: 366kcal

Ingredients

Sushi Rice

  • ½ cup white short-grained sushi rice 110 grams uncooked
  • ½ cup brown rice 105 grams uncooked, feel free to sub with regular sushi rice as above for a more traditional recipe
  • 1.5 cups water or according to package instructions
  • ¼ cup rice vinegar 60ml (see notes for substitutes)
  • 2 Tablespoons sugar 30 grams (see notes for substitutes)
  • 1 teaspoon salt 5 grams

Fillings

  • 4 nori sheets cut into half
  • 75 grams natto
  • (Optional) 1 small green onion or chives
  • Soy sauce or vegan mayo for serving

Instructions

Cook the rice and prepare rice vinegar mixture

  • In a medium saucepan or pot, combine the sushi rice, brown rice, and water. Bring to a boil over medium-high heat. Once it boils, reduce the heat to low and simmer according to package instructions, probably for about 10-15 minutes. Turn off the heat and let the rice sit, covered, for an additional 10 minutes to steam.
    Note that you can also cook it in a rice cooker.
  • While the rice is cooking, prepare the rice vinegar mixture by mixing the rice vinegar, sugar, and salt. They don’t have to be completely dissolved although the more evenly dissolved they are, the better.
    If you see clumps, microwave the mixture, in 10-15 second increments.
  • Optional: Chop some green onions or chives.
  • Once the rice is cooked, cover with a lid to let it steam for an additional 5 minutes.

Mix rice with the sushi rice seasoning

  • After about 5 minutes, transfer the rice to a baking sheet or a large plate. This is important to get a sticky but fluffy sushi rice. Gently flatten out the rice.
  • Directly afterwards, pour the rice vinegar mixture to the rice. Then use a rice spoon or spatula to fold over the rice to mix it evenly with the seasoning. Continue mixing in a ‘slicing’ motion until all grains of rice is coated.
  • Now leave the rice to cool down for about 10-15 minutes. You can also use a fan to do this to speed it up.

Roll, roll, roll!

  • Once the rice cools down, place a nori sheet on the bamboo sushi mat with its shiny side down.
  • Using a (rice) spoon, spread the rice evenly over the nori, leaving an inch (2.5cm) at the top. Be sure to fill in the left and right sides completely. If the rice sticks too much to the (rice) spoon, wet the spoon slightly but note that you don’t want water to be dripping from the (rice) spoon.
  • Add the natto in a horizontal line, about an inch (2.5cm) from the bottom. Be careful not to add too much so you can roll them nicely.
  • (Optional) Add the cut green onions/chives if using.
  • Roll the sushi tightly using the sushi mat, applying gentle pressure by pressing the sushi roll (and sushi mat) to keep it secure. If needed, seal the roll by moistening the edge of the nori with a bit of water.
  • Repeat the process with the remaining rice, natto, and nori sheets.
  • Once all the sushi rolls are prepared, use a sharp knife to slice them into bite-sized pieces, about 6 pieces per roll.
  • Serve the Natto Sushi rolls with soy sauce for dipping!

Notes

Ingredients Notes:
  • Brown rice: You can substitute this with regular sushi rice such that you’re only using white short-grained sushi rice for this recipe. This is the more traditional way of making this natto sushi roll, but it will then contain less fiber and protein.
  • Rice vinegar: You can replace this with diluted white vinegar (2 parts white vinegar to 1 part water). If substituting with other types of clear vinegar, you will taste a hint of flavor (such as that apple-like aroma if using apple cider vinegar)
  • Sugar: If you don’t have sugar, you can use another flavorless sweetener of choice. If you use a sweetener that has an intrinsic taste such as honey or maple syrup, they will impart a slightly different flavor to the rice (e.g. that honey and mapley taste), so you can proceed while being mindful of this effect!
 
Storage and Meal Prep Notes:
  • It is best to consume these natto maki fresh, or at least within 12 hours.
  • If you want to meal prep though, you can make the rice separately, but only roll the sushi when you want to consume them.
 
Other Notes
  • The calorie calculation is for 1 serving, excluding the toppings and dipping sauce.

Read More