simple vegetable sushi from Donna Hay

Here is a simple and appealing vegie snack that is easy to make.


8 sheets toasted nori

125g (4½ oz) baby spinach leaves

3 cucumbers, halved and sliced lengthways

3 carrots, peeled and grated or shredded using a julienne peeler

2 avocados, thickly sliced

⅔ cup (10g/¼ oz) mint leaves

⅔ cup (60g/2 oz) store-bought pickled ginger

water, for brushing

soy sauce or coconut aminos, to serve

wasabi, to serve

store-bought pickled ginger, extra, to serve


Place 1 sheet of the nori, rough-side up, onto a clean surface. Arrange a line of overlapping spinach leaves to cover one-third of the sheet, leaving a 2cm (¾ in) border at the edge closest to you. Top the spinach with cucumber, carrot, avocado, mint and ginger.

Roll the nori to encase the filling, brushing the edge with a little water to seal the roll. Cut the roll in half. Repeat with the remaining nori sheets and fillings.

Serve the sushi rolls with soy, wasabi and extra ginger. Serves 4

Cook’s note

You can choose to add all kinds of fillings to this sushi, so everyone will be happy and satisfied. Or if you have a few options on-hand, then each person can design their own combination! For each roll, you might like to add 2 slices smoked salmon, 45g (1½ oz) sashimi-grade salmon or tuna or 3 cooked and peeled prawns (shrimp). You could also try adding 45g (1½ oz) cooked shredded chicken or 3 very thin slices of roasted beef fillet per roll.

Photograph Con Poulos Recipes and styling Donna Hay

Donna-Hay-weeklight“Vegetables are at the forefront of nearly every recipe, with a few meat options thrown in, and there are lots of my all-time classics re-worked to include more goodness. This book is about using food to refuel and re-energise while nurturing ourselves with flavour. Super-fast meals to make you feel good.”

Extracted from Week Light by Donna Hay, RRP$45.00 available at all good bookstores and


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