Vegan Bunny Elle

No rolling, no problem! These easy sheet pan sushi are super beginner-friendly and just as satisfying!

If you struggle with rolling sushi maki, this easy no-roll sheet pan sushi is for you! This method might be a little conventional but it maintains the characteristic sushi flavors and saves lots of time and effort. All you need to do is layer sushi rice, your filling of choice, then cut it into bite-sized squares.

The filling posibility is endless, you can do marinated tofu, shredded veggie, or make a white bean “tuna” salad like in this combo I did here. And instead of wrapping the sushi roll with nori, aka seaweed paper, we will be serving these sushi mosaic squares with a side of crispy seaweed.

You can use the crispy seaweed to wrap a sushi square, or, in an even more fun way, hold a piece of crispy seaweed with your lips, then send a sushi square into your mouth by pushing against the center of the seaweed and boom, you have that signature ocean and land sushi flavor in one bite!

Easy Sheet Pan Sushi

Easy, beginner-friendly, no-roll sushi that’s just as satisfying!

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Ingredients Method

Ingredients

  

• 2 cup cooked sushi rice aka short grain white rice
• 1 – 2 tablespoon sushi vinegar to taste
• 1 1/2 cup great northern beans
• 1 small beetroot finely grated
• 1 small carrot finely grated
• 2 scallion finely chopped
• 1 teaspoon white miso paste
• 1 teaspoon Dijon mustard
• 1/2 lemon juiced
• Salt and black pepper to taste
• 1 avocado
• Crispy seaweed for serving

Method

 

1. Season your cooked sushi rice while it’s still warm, mix in the sushi vinegar with a spatula, using a slicing motion so we don’t smoosh the rice grains too much;
2. In a large bowl, mash the beans until mostly smooth but with leave some texture, add in the grated beet and carrot, chopped scallion, miso, mustard, lemon juice, fold to mix in evenly, taste and season with salt and pepper to your liking;
3. Once you have everything ready, thinly slice your avocado, make cutting avocado the last step you do to minimize oxidization;
4. Line glass Tupperware or bake pan with cling wrap or parchment paper, fan out the avocado and lay the slices flat on the bottom;
5. Then add the bean salad, and then rice, press to flatten;
6. Cover and refrigerate for 30 minutes;
7. Flip the pan over, cut into bite size squares, serve with crispy seaweed, enjoy!