Cabbage Sushi Rolls

Cabbage Sushi Rolls

Servings: 2 Sushi-hungry people
Prep time: 15 min
Cook time: 15 min
Total time: 30 min


  • 2 cups rice (calrose is the best for sushi)
  • 1 package nori sheets
  • 1/2 bag shredded cabbage
  • 1/2 onion diced into small pieces (red is best, but a white/yellow will do)
  • 1/2 cucumber cut into slivers
  • 1/2 avocado cut into slivers
  • 1/2 sushi dipping sauce

optional (but recommended)

  • 1 mango cut into slivers


  • 1 tsp minced garlic
  • 1 tbsp tahini
  • 1 tbsp liquid aminos/tamari soy sauce
  • 1 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1/2 cup almond/peanut butter
  • 1/4 cup water


  1. Make the rice according to package directions 

    ** NOTE: I have found warm, sticky rice works the best for rolling

  2. Make the sushi dipping sauce by combining all the sauce ingredients together 

  3. Put the cabbage + diced onion in a medium bowl with 1/2 of the sushi sauce and mix

  4. Place the cabbage mixture in the fridge for 15-20 minutes

  5. Place the rice in the freezer to cool down if it is still too hot to touch 

  6. Cut your cucumber + avocado (and mango if using)

  7. Roll your sushi

    ** NOTE: This is a great video on how to roll your own sushi if you don't know how 

  8. Chill your un-cut sushi roll in the fridge 15-20 minutes (makes for easier cutting)

  9. Cut into 1-inch pieces

  10. Serve with the remaining sushi sauce as dipping sauce! It's so yummy!

Join My Vittle Club for Updates + Recipes + Tips

Leave a Reply

Your email address will not be published. Fields marked as * are mandatory

gluten-free, vegan ginger spice cake with blood orange buttercream frosting by healthy little vittles
gluten-free, vegan curried kale salad with edamame, red cabbage, carrots, cucumber, and candy cane beets
gluten free, vegan sweet potato breakfast bowls by healthy little vittles