close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app

Light, fluffy, and short-grained, bulgur makes a great alternative to rice for veggie sushi. Here, it’s infused with maple syrup and rice vinegar for a touch of sweetness. Cilantro sprigs are tucked in with the vegetables to give these rolls a hit of fresh, herbal flavor. If you’re not a fan of cilantro, try substituting basil, parsley, or tarragon.

Bulgur Sushi with Zucchini - Held with chopsticks, with a dab of wasabi on the side

Ingredients

  • 2 tablespoons brown rice vinegar
  • 1 tablespoon pure maple syrup
  • 1½ teaspoons arrowroot powder
  • ¼ teaspoon sea salt
  • 1 cup bulgur
  • 3 toasted nori sheets
  • 1 medium zucchini, seeded and cut into twelve 4×¼-inch strips
  • 1 small red onion, halved, thinly sliced, and separated into strips (1 cup)
  • 1 cup coarsely shredded carrots
  • 12 fresh cilantro sprigs
  • Low-sodium tamari or soy sauce
  • Wasabi paste

Instructions

  1. In a small bowl whisk together vinegar, maple syrup, arrowroot powder, and salt.
  2. In a small saucepan bring 1½ cups water to boiling. Stir in bulgur and vinegar mixture. Cover pan and remove from heat; let stand 20 minutes. Drain; fluff bulgur with a fork.
  3. Prepare a station to assemble rolls. Lay sushi mat on cutting board; place a nori sheet lengthwise on mat. Spoon ⅔ cup of the bulgur onto nori. Using your fingers, press bulgur into an even layer, leaving a 1-inch border on the top and bottom edges of nori. Arrange one-third of the vegetable strips and cilantro lengthwise over bulgur.
  4. Lift bottom edge of the mat and roll nori sheet over vegetables, making sure to tuck the veggies under as you roll so they are not pushed out the top. Roll to top and seal by pressing nori edge into roll. If needed, brush edge with water to seal.
  5. Dip a long, sharp knife in water, then cut roll in half. Cut each piece in half again, and then again to make eight pieces.
  6. Repeat Steps 3 through 5 to make and cut two more rolls. Serve rolls with tamari and wasabi paste.

Comments (6)

(5 from 4 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Sue Zega3 weeks ago
Reply
Do you want to report this comment as inappropriate?

Maya – who or what is your source regarding your statement about honey being cruel to bees?

Donna Fields3 months ago
Reply
Do you want to report this comment as inappropriate?

Really delicious. I was completely sceptical because of how simple the recipe is. However, the vinegar/molasses (I used honey), arrow root (I used corn starch), was key and made it absolutely delicious. I also changed the rice for quinoa and added chia so it would gel together a bit better. Very successful. Thank you so much for sharing. I don’t even have a sushi roller, so I just pressed the noori sheets tightly, added avocado to the top with the soy sauce, and an incredibly satisfying lunch!!!

Maya2 months ago
Do you want to report this comment as inappropriate?

Please consider using a non honey sweetener because of the cruelty to the bees. Honey is also not a sustainable or environmentally friendly industry and is dangerous to other bee populations.

Julietta1 year ago
Reply
Do you want to report this comment as inappropriate?

You are the best , thank you so much for giving us acsses to all your beautiful recipes
Thank you
Julietta

Maggie3 weeks ago
Do you want to report this comment as inappropriate?

Not if you get your honey from a small local hobby beekeeper that you know.

ian h.1 year ago
Reply
Do you want to report this comment as inappropriate?

You’re on a roll with all these sushi recipes lately. I need to put the sushi making kit stashed in my pantry to use and try one of them soon!

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

Bulgur Sushi with Zucchini - Held with chopsticks, with a dab of wasabi on the side see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap