Your Home for Homemade Japanese Food

How to cook "with visual instructions" "using familiar ingredients from your local grocery stores" healthy, traditional and delicious Japanese dishes!!

Egg and Vegetables Sushi Roll (Vegetarian/Gluten-Free)


Today, I will introduce you to a great homemade sushi roll, the “Egg and Vegetable Sushi Roll.” For filling I used egg, spinach, carrot and Shiitake mushrooms. I seasoned the filling deliciously so you don’t need to put it in soy sauce when you eat.

In the PDF recipe, I explain with easy instructions how to make sushi rolls with a great shape and I provide you with detailed pictures (and some special tips) so you can do it even if this is your first time making a sushi roll.

On YouTube recipe video, you can see how I actually do.

The recipe is


Cook rice and make sushi rice


Cook fillings


Roll the ingredients with the sushi rice and dried seaweed.


You may think making sushi is too hard until you learn the tricks to doing it well. It is definitely worth it to learn. However, if you want you can skip the rice cooking process if you can get prepared steamed rice. And also you can pick easy ingredients for sushi fillings such as avocado, cucumber, smoked salmon, Sashimi and so on. This egg and vegetables filling recipe is actually what I grew up with. I think it is the best.

First, you wash dried rice like you wash vegetables before you cook it to get rid of dust and to polish the rice. Polishing rice makes it digest smoothly when we eat it. And also washing rice brings us great taste and great final presentation. Lately, some people say we don’t need to wash rice as hard as we used to because the technology of rice polish is getting better. In addition, if you use no-wash rice “Musen-Mai”, you don’t need to wash. You can also use brown rice and multigrain rice instead of white rice if you want.

Lately, I made “Thin-Fried-Egg Roll Sushi” instead of wrapping with dried seaweed. This is also delicious!!


For making any sushi roll, you should get Makisu which is a bamboo mat to roll sushi. You can get Japanese Makisu: Bamboo Sushi Mat Makisu from Amazon.

{Ingredients ( about 15 pieces)}
*Click BLUE TEXT to link to the product on Amazon*


2 Shiitake Mushrooms

½ Carrot

10 leaves Spinach (frozen one is okay)

2/3 cup Kelp Dashi Stock (any kind is okay)

2 Tbsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

1 Tbsp. Cooking Sake

1 Tbsp. Mirin Sweet Cooking Rice Wine

1 Tbsp. Sugar

1 Egg + Pinch Salt + Non-Stick Cooking Spray


1-1/4 cup Premium Rice, Medium Grain

5-inch × 5-inch piece Dashi Dried Kelp

2 cup Water

50 ml Rice Vinegar

1 Tbsp. Sugar

1 tsp. Salt

2 pieces Dried Seaweed Wrap for Sushi


Bamboo Sushi Mat Makisu (Sushi Roll Mat)

Detailed and visual instructions can be found in the recipe PDF: egg-and-vegetables-sushi-roll

Here is “Kelp Dashi Stock” Recipe in PDF: Kelp Dashi stock

The Recipe Video on YouTube


Author: fravitch

We have two blogs: One is a recipe blog "Your Home for Homemade Japanese Food". Another is about my husband's book "Accidental Samurai".

39 thoughts on “Egg and Vegetables Sushi Roll (Vegetarian/Gluten-Free)

  1. This is so good.I loved your recipe.

    Liked by 2 people

  2. so awesome. sadly we don’t have sea weed wraps in Pakistan…at least I haven’t seen them 😦

    Liked by 2 people

  3. This looks lovely 🙂 the last time I tried making sushi, they looked more like ellipses than circles, but I’ll definitely try again with this recipe.

    Liked by 2 people

  4. Love this sushi experience!

    Liked by 1 person

  5. i’m inspired
    to give sushi
    a roll 🙂

    Liked by 1 person

  6. Love sushi – maybe I’ll be brave and give this a try. Great looking recipe… 🙂

    Liked by 1 person

  7. I always felt left out when my friends ordered sushi. Thanks for posting a vegetarian recipe !

    Liked by 2 people

  8. Oh i love sushiiii! Your blog is beautiful.. we are 2 italian girls who makes recipes and explain food intolerance 🙂 hope you like 😄

    Liked by 2 people

  9. This is lookin absolutely beautiful!! And the best part is its gluten free!! As m a vegan its my time to fly high with this one!! 😉

    Liked by 1 person

  10. Love this! Thank you for sharing! I am definitely going to give your recipe a try!!! I have not made sushi before, but your ease and confidence have given me the courage to take the leap!!! I would also love to know more about ‘polishing’ the rice–is this the washing/soaking step? Thank you again for sharing!

    Liked by 1 person

    • Thanks for your lovely comment!
      I know you don’t understand polishing part. That’s my bad. I can’t find exact term of that and can’t explain well.
      Washing- add water, whisk lightly, drain and rinse.
      Polishing- rub surface of rice vigorously so that the rice is scrubbed to get rid of dirt of the surface. We can’t rub one by one so we just agitate with fingers without water. This makes rice bumping into one another which scrub all rice easily.
      As I wrote in the post, lately the technology of rice polish before they come to a market, is really getting better. That means we don’t need to take time for polishing rice at home. You can just wash and rinse it. I prefer to polish even now because I think the rice looks shiny when I cook and the taste and texture is better in my opinion.
      I hope my explanation helps you.
      Thank you again. Don’t hesitate to ask any questions 🙂


      • Wonderful! That is what I thought polishing meant. I do the same thing with our wild rice that we have here. I wash/rinse it several times, while agitating. Thank you for explaining the process to me, I enjoyed your post and look forward to gathering ingredients to make your beautiful sushi rolls on our little homestead!
        Blessings~ Wendy

        Liked by 1 person

      • I am glad that you know how to do it!!
        I hope you enjoy making sushi roll 🙂

        Liked by 1 person

  11. A cool well-explained video! yay! I made your tasty recipe but I was a novice & it all turned out great! Delicious! xxxx

    Liked by 1 person

  12. A note for all those who will want to try this recipe: the amounts you give to season the rice vinegar are just perfect — I was afraid it might be too salty at first, but no, not at all. I have used your recipe several times already, never disappointed. Thank you for all the tips!


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