Vegan Sushi for Breakfast

Can you still call it breakfast and be eating at 1 in the afternoon? Well, it’s the first day of my holiday break from school. I slept until 11, I’m still in my pajamas as I write this, and I can call it breakfast if I want to.

I have an insane list of things to do. You know, all of those things that you can never do, because you,… you know, you have a job, and a commute, and bills, and life! I have to go to the dry cleaners, Target, finish up my Christmas list, laundry, etc, but what did I do when my eyes opened up this morning? I went straight to the kitchen in my jammies and started making vegetable sushi. Priorities…

Don’t do this activity if you are in a rush. Come on now. From beginning to end, it’s about an hour, and I still have to clean up! All the ingredients are simple, but the preparation is elaborate, tedious, and yes, fun!

You need:

for the sushi:
1/2 cup white jasmine rice (I used TJ’s)
1 small beet
3 tiny baby carrots cut in half (lol, this is a tiny recipe for tiny food)
1 Persian cucumber
garnish with shredded ginger and lime slices

for the avo dipping sauce:
1 avo
juice from 1 whole lime
10 or so cilantro sprigs
Sea salt to taste
(Just blend it in the blender! That’s it!)


I sliced the cucumber while the rice was cooking. As the beets were boiling, I ladled out some of the purple juice into a bowl with the cooked rice.

A fair amount of frustration (and anticipation and excitement!) went into this colorful photo! I had to do a couple re-dos on the roll-ups. I know I’m not technically using sushi rice, so it wasn’t very sticky. The trick was getting everything to balance against each other on the tray, or else they would unravel.


With no background in making sushi (ever), I did my best and ended up with a yummy, light, healthy, meal to brighten up this totally socked-in day in SF. Some of my colleagues at work are bonafide sushi chefs, so I’ll ask them for tips before I attempt this again. So much fun!


This is light enough that I’m heading to yoga now. Then I’ll eat something a little heartier afterwards. The good fats from the avo dip should keep me going until then.

Everyone who knows I’m a serial hashtagger can expect that I’m going to have a field day with this on Instagram. Between being gluten-free, dairy-free, vegetarian, and healthy, the hashtag possibilities are endless!

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6 Comments on “Vegan Sushi for Breakfast”

  1. anisakazemi December 19, 2015 at 08:10 #

    Wow! So so pretty!

    • Marisa LaValette December 19, 2015 at 09:24 #

      Thanks for visiting the site! Please subscribe to stay up to date with cooking adventures! Happy New Year!

  2. Lisa Young December 19, 2015 at 14:30 #

    Very cool! I think the cucumber makes the dish!

  3. pinkiebag December 19, 2015 at 15:07 #

    Wow, such pretty colours snd sounds yummy. Thanks for sharing.

    • Marisa LaValette December 19, 2015 at 15:09 #

      Thanks so much for visiting my site! Stay tuned into my colorful culinary adventures by subscribing. Happy New Year!

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