7 Vegetarian & Vegan Options for Sushi Dining

Trying sushi is a major attraction for visitors to Japan, and there are many vegetarian and vegan sushi options for those with dietary restrictions. Try them in nigiri (hand-pressed) sushi, te sushi (a single hand-rolled style) or in maki (rolled, usually sliced) sushi 

It should be noted that some of the vegetables or toppings may have been marinated with a fish-type broth (for example: bonito) as opposed to a konbu (seaweed) based broth, so check with the restaurant beforehand.

Nasu (Eggplant)

Although nasu is a summer season vegetable, it is available throughout the year in sushi restaurants. There are various types of nasu nigiri, depending on the texture you want to experience. Tempura nasu has a light but crunchy outside layer. It is often served with grated ginger and its own dipping sauce. The most common nasu nigiri is a lightly grilled variation that melts in your mouth. It is firm enough to create a pleasurable contrast with the sushi rice.

Shiitake

Shiitake is a type of mushroom which has a strong, piquant taste, and is often dried to be used in soup stock and broths. Sometimes fresh or reconstituted shiitake are lightly seasoned with salt or soy sauce, or gently flame-torched to extract their natural juices. They make delicious sushi toppings. 

Kappa-maki

Its namesake comes from the folklore of kappa, creatures which are known to be green and love cucumber. Kappa-maki is a refreshing delight, and the lingering scent of the cucumber makes it a good starter or palette cleanser. 

Tamagoyaki (Egg omelet)

Fluffy and sweetened, this is popular among all sushi lovers. The tamagoyaki nigiri is bright yellow with a rigid thin seaweed belt attaching itself to the sushi rice. 

This is an example where it's advisable to confirm with the restaurant whether any fish dashi (broth) has been added to tamagoyaki. In many cases, you can request it without the fish dashi.

Natto (fermented soybeans)

High in protein and health benefits, natto can be enjoyed in two common sushi styles: gunkan-maki (battleship) and te-maki (hand rolled). Gunkan-maki is easy to devour and aesthetically pleasing, with the natto sitting on top on a pillow of sushi rice and wrapped with nori (seaweed) around its side. The te-maki variation allows you to customize your fillings in a larger, hand-sized, piece of nori. Spring onions and other tangy vegetables are a good complement to the natto.

Kampyo-maki (Gourd)

Kampyo are dried gourd strips from the gourd calabash. They are often used to balance out the fishy/ocean scent from seafood, but they're good on their own as well. Brown in color, the gourd has a sweet soy sauce-like flavor. Kampyo is thought to encourage digestion and is often ordered at the end of a meal. 

Avocado

The creamy texture of avocado enriches the sushi rice flavor. Often called the "butter of the garden," a slice of avocado rests on a log of rice and is carefully wrapped with a thin strip of nori. Sometimes there's a sprinkle of sesame seeds on the avocado, creating a subtle nutty flavor.

Other toppings

Often the above-mentioned ingredients can be found in combination with one another. For example, cucumber and avocado in a sushi roll, or a mixture of diced summer vegetables on a gunkan-maki. Other Japanese pickles are also common toppings, such as ume (pickled plum), seasoned nori, and hijiki (high fiber seaweed).

In a sushi counter setting, the chef may offer custom vegetarian dishes that combine seasonal vegetables and accompanying pickled ingredients. We're fans and think you will be, too.

Author: Galileo Ferrari