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.

By Darshana Thacker Wendel,


  • 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


  • In a small bowl whisk together vinegar, maple syrup, arrowroot powder, and salt.
  • 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.
  • 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.
  • 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.
  • 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.
  • Repeat Steps 3 through 5 to make and cut two more rolls. Serve rolls with tamari and wasabi paste.

Comments (8)

(5 from 5 votes)

Recipe Rating

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Sue Zega

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


Yummy! I used microgreens instead of cilantro. Radish sprouts are the best. They give the sushi a little kick!

Donna Fields

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!!!


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.


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


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


Not true. More bee's because of bee keeper's and unless YOU have kept them you have no clue-and it shows

ian h.

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!

About the Author

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 and follow her on Instagram for more.
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