Veggie Sushi with Sunflower Miso Paste is a vibrant, nutrient-packed dish that’s as beautiful as it is delicious. Crisp, fresh vegetables meet creamy, umami-rich miso paste, creating a symphony of textures and flavors in every bite. This recipe is perfect for anyone seeking a light yet satisfying meal that’s ready in just 30 minutes.

The combination of crunchy cucumber, creamy avocado, and nutty sunflower seeds offers a delightful contrast, while the miso paste adds a savory depth that’s irresistible. Whether you’re a sushi novice or a seasoned pro, this dish is a fun, wholesome way to enjoy plant-based goodness. It’s a feast for the eyes and the palate, guaranteed to leave you feeling nourished and inspired.

Ingredients for Veggie Sushi with Sunflower Miso Paste

For the sunflower miso paste:
- 1 cup raw sunflower seeds (soaked for at least 6 hours)
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon white miso paste
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 teaspoon rice vinegar
- 1 teaspoon brown rice syrup, honey, or agave (your choice)
- 1 teaspoon toasted sesame oil
For the rolls:
- 2 nori sheets (cut in half widthwise)
- 2 large collard leaves (cut in half lengthwise, stems removed)
- 8 long cucumber slices (about the size of a chopstick)
- ½ beet (grated)
- ½ avocado (sliced lengthwise)
- Microgreens (a few pinches for each roll)
- Sesame seeds (for garnish)
- Soy sauce or tamari (for serving)
- Pickled ginger (for serving)

Step-by-Step Instructions

Make the sunflower-miso paste: Place the soaked sunflower seeds, tahini, lemon juice, miso paste, ginger, garlic, rice vinegar, brown rice syrup (or substitute), and sesame oil in a small food processor. Pulse until a smooth paste forms.
Prepare the nori and collard leaves: Place a ½ sheet of nori shiny side down on a bamboo mat, aligning it with the edge nearest you. Lay a ½ collard leaf on top, ensuring it doesn’t extend beyond the nori at the back (sides are fine).
Spread the paste: Spread a little less than ¼ of the sunflower-miso paste on the front ⅓ of the nori/collard piece, leaving space behind for rolling.
Add the fillings: Layer cucumber slices, grated beet, avocado slices, and a pinch of microgreens on top of the paste. Be careful not to overfill.
Moisten the nori: Dab a strip of water along the back edge of the nori to help it stick when rolled.
Roll the sushi: Using the bamboo mat, roll the nori over the fillings tightly. Place the roll cut side down.
Cut the roll: With a very sharp knife, cut the roll into pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Repeat: Repeat the process to make the remaining 3 rolls.
Garnish and serve: Sprinkle sesame seeds over the rolls and serve with tamari (or soy sauce) and pickled ginger on the side.

Time-Saving Tips for Perfect Veggie Sushi

To streamline your sushi-making process, consider prepping ingredients ahead of time. Soak the sunflower seeds overnight and store them in the fridge until ready to use. You can also make the sunflower-miso paste up to 3 days in advance—just keep it in an airtight container. Pre-slice your veggies and collard leaves for quick assembly when you’re ready to roll!

Creative Sauce and Topping Ideas

While the sunflower-miso paste is delicious on its own, feel free to experiment with other sauces. Try a drizzle of sriracha mayo or a sprinkle of furikake seasoning for extra flavor. For a tangy twist, mix tamari with a splash of lime juice and a pinch of chili flakes. Garnish with toasted sesame seeds or crushed peanuts for added crunch.

Storage and Reheating Tips

Veggie sushi is best enjoyed fresh, but if you have leftovers, wrap each roll tightly in plastic wrap and store in the fridge for up to 24 hours. Avoid freezing, as the nori can become soggy. To maintain freshness, keep the rolls whole and slice them just before serving. If the nori softens, lightly toast it with a kitchen torch for a crisp texture.

Recipe Variations to Mix It Up

Swap out the collard leaves for butter lettuce or spinach for a different texture. If you’re not a fan of beets, try shredded carrots or thinly sliced bell peppers. For a heartier option, add marinated tofu or tempeh. You can also experiment with different grains, like quinoa or cauliflower rice, for a unique twist on traditional sushi.

Essential Equipment for Sushi Success

A sharp knife is crucial for clean cuts—dip it in water between slices to prevent sticking. A bamboo sushi mat makes rolling easier, but you can use parchment paper in a pinch. If you don’t have a food processor for the paste, a high-speed blender works just as well. Keep a small bowl of water nearby to moisten the nori edges for sealing.