How to Create Authentic Vegan Sushi

How to make spectacular Vegan Sushi with chef extraordinaire Brenda C. Wong. Learn the art of compassionate sushi! #LunchBreakLIVE. Get the recipe here:

Posted by Jane Velez-Mitchell on Thursday, April 13, 2017

How to make spectacular Vegan Sushi with chef extraordinaire Brenda C. Wong. Learn the art of compassionate sushi! #LunchBreakLIVE


Sushi Rice


  • 2 cups of sushi rice (Lundberg Organic California Sushi rice)
  • 2 cups cold water
  • ¼ cup red wine vinegar (Napa Valley Naturals Oak Aged Organic Red Wine Vinegar)


  1. Rinse rice in warm water 5 times
  2. Strain and let sit for 15 min
  3. Add to saucepan + 2 cups cold water + cook on high
  4. Bring to boil, turn to low & cover to simmer for 15 min
  5. Transfer rice to large mixing bowl & add vinegar evenly
  6. Cut rice by slicing at 45 degree angle with wooden spatula until vinegar has mixed with all rice
  7. Flip rice and let rest  for 10 min or until cooled to a warm temp
  8. Cover with wet kitchen towel or cheesecloth to keep warm

Sushi Rolls

INGREDIENTS (for Vegetables & Toppings)

  • Nijiya Market brand Organic Sushi Nori
  • Wildwood Organic Baked Tofu
  • Daikon Radish
  • Baby Arugula
  • Earthbound Farm Organic Spring Mix Salad
  • Japanese Traditional foods Natto
  • Cilantro
  • Red Cabbage
  • Tomatoes
  • Scallions
  • Shiso
  • Bell Pepper
  • Avocado
  • Cucumber
  • Asparagus
  • Carrot
  • Bell Pepper

Serve with:

  • S&B Selected Wasabi Powder
  • SAN-J Organic Tamari

Marinated Shiitake


  • 6 Shirakiku Dried Shiitake mushrooms
  • 3 tbsp Sake
  • 3 tbsp Tamari


  1. Add mushrooms 3/4 cups water, bring to boil, add sake & tamari
  2. Simmer for 10 min.
  3. Strain mushrooms & reserve broth

Kitchenware:   Maki Su (sushi roll mat)

Miso Soup


  • Marukome reduced sodium Organic Miso
  • House Foods Organic Silken Tofu – cut into small squares
  • Kombu Dashi (2 strips in 4 cups water soaked overnight, boil for 20 min, skim if needed, add Shiitake broth & Tamari to taste – can use vegetable stock to subsititute) Yields ~ 2 ½ cups broth


  1. Turn off heat, add some hot broth and 3 tbsp of Miso paste, dissolve and add into pot
  2. Cut Shiitakes in strips and serve with broth
  3. Top with chopped scallions & shredded nori

LBL Brenda Wong Vegan Sushi Overhead 4:13:17
LBL Brenda Wong Vegan Sushi Rolls 2