Oh my goodness gracious garbanzo beans. Make this NOW. You can taste the energy in this recipe, especially because of the sprouts. The sauce brings everything together deliciously with a savory, sweet and salty flavor; the avocado adds a rich creaminess, the bell pepper gives you that juicy crunch and finally; the cucumber makes it all taste hella fresh.

Sushi With Sprouts and Tahini Ginger Miso Sauce [Vegan]

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2 rolls


For the Sushi Rolls 
  • 1/2 avocado
  • 1/3 cucumber
  • 1/3 bell pepper
  • 2 cups mung bean sprouts (or other fresh sprouts)
  • Seaweed sheets, like nori
For the Tahini Sauce
  • 2 tablespoons tahini
  • 1 tablespoon miso
  • 2 tablespoons peeled ginger root
  • 1 tablespoon tamari
  • 1 tablespoon agave nectar
  • 1/8 cup water (more or less)


  1. To make the sauce: blend all ingredients until smooth and creamy, adding liquid as needed.
  2. To make the sushi: slice the cucumber, avocado and bell pepper very thin, and add anything else you want to. Now spread some sprouts evenly over a sheet of seaweed, but leave a bit of space at one end and drip a tiny bit of sauce all over the sheet. Place in your veggies and roll up like a pro! Keep doing this until you use all your stuff. Then with a sharp knife, slice carefully present your beautiful sushi to the lucky folks you're sharing this with. If that's just you - pretend to surprise yourself and get really excited.
  3. Vegan sushi just magically appeared from nowhere.


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