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top view close up of veggie sushi rolls on a square white plate with slice of lemon and dish with soy sauce and wasabi

Vegetable Maki with Edamame

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  • Author: Gigi & Sersie
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Diet: Vegan


This Vegetable Maki recipe uses avocado, brown rice, cucumber, and carrot. It's the perfect pairing with steamed edamame for a complete meal. This veggie sushi roll is gluten-free, nut-free, and vegan. 


Units Scale
  • 2 cups edamame, frozen in the pods
  • 2 nori sheets (full size sheet for sushi, not the little snack pack sheets)
  • 1/2 cup cooked short grain brown rice
  • 1/2 avocado, sliced thin
  • 1/2 cucumber, julienned (like matchsticks)
  • 1/2 carrot, julienned
  • 1-2 tsp sesame seeds
  • 2 Tbsp reduced-sodium tamari soy sauce
  • 2 tsp wasabi paste for heat


Start by preparing the edamame. Place frozen pods into a medium pot of boiling water. Cook for 5 to 6 minutes. Drain and set aside.

Take two nori sheets and carefully spread 1/4 cup of room temperature or slightly warmed rice across the dull side of each sheet, leaving about an inch of space at one end.

Add the sliced avocado and julienned cucumbers, and carrots. Sprinkle sesame seeds across the open rolls.

Take the end with more rice, and carefully yet tightly roll the sheets towards the end with the one-inch gap. When you get to the end of the roll, wet your fingertips and run them across the gap to help seal the roll closed. Using either a sushi rolling mat or a clean kitchen towel, gently press the roll so it's nice and firm.

While holding the roll, use a sharp knife (for me, my serrated knife works best), and carefully cut it into 5 or 6 pieces.

Prepare the wasabi paste (for heat) and soy sauce for dipping. Enjoy!



  1. Knife
  2. Cutting board
  3. Measuring cup
  4. Medium pot (to cook frozen edamame)
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Lunch/Dinner Entrée
  • Cuisine: Japanese