Rice Paper Sushi

Rice Paper Sushi without Seaweed! A perfect alternative if you don't like nori (seaweed) or just want to try something new.

5 from 5 votes

Prep Time :1

Cook Time :15

Total Time :1 15

Servings : 12 Sushi Rolls

Calories : 162kcal

1 ½ cups (300 g) sushi rice
1 ½ cups + 1 tbsp (375 ml) water (if using the rice cooker method), or 1 ⅜ cups (330ml) water if using the stovetop method
¼ cup (60 ml) rice vinegar
2 tablespoon sugar
1 teaspoon salt

Wash and cut all vegetables into even strips.
Soak the rice paper in cold water until it softens, which takes about 30 seconds. → I use a pie dish for this.
Place the softened rice paper on a work surface or large plate (avoid wooden boards or bamboo mats, as the rice paper can stick too much). Spread about 2 tablespoons of sushi rice on the bottom third of the rice paper and flatten it gently with a damp spoon or your hands. Leave about ½ inch (1 cm) of space around the edges.
Arrange a thin layer of cream cheese, sesame seeds, and vegetables on the lower third of the rice. → Feel free to vary the fillings for each roll as you like!
Roll the rice paper tightly into a dense roll. Trim any excess rice paper from the ends (using a sharp knife).
Cut the rolls with a sharp knife into thin (or thick – as you like) sushi rolls. → For a nice and clean cut, wet the knife under running tap water after every other roll.
Serve with soy sauce, wasabi, and pickled sushi ginger.

Filling Ideas: Cucumber, Avocado, Carrots (also delicious with Pickled Carrots), Red Cabbage, Mango, Japanese Pickled Radish, Sun-dried Tomatoes, Cream Cheese (also great with vegan cream cheese), Vegan Tuna, Tofu, Cilantro, Toasted Sesame Seeds.
Rice paper can be quite sticky. Avoid using a wooden board or bamboo mat as they can make the rice paper stick too much. Additionally, the rolls tend to stick together, so avoid placing them too close to each other.
To prevent the sushi rice from sticking, keep your hands and spoon damp. It's best to have a bowl of cold water on your work surface to keep everything moist (just dip your finger/spoon in it). This also applies to the knife when cutting the sushi rolls.