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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Simple Sushi

Vegetarian sushi is a fantastic low-fat option when you're dining out. It's also easy to prepare a whole foods version at home, using brown rice and fresh vegetables.

Prep Time: 15 Minutes
Cook Time: 50 Minutes
Yield: Serves 2 (can easily be doubled to serve 4)


You need to use short-grain brown rice for this recipe so that you can achieve the right semi-sticky sushi rice consistency.

If you are avoiding all fats for health reasons, you can substitute 1/2 a cup of mashed sweet potato in place of the avocado. Make sure that the sweet potato has cooled completely before using in the sushi.

For the Soy-Free Version: Serve your sushi without the soy sauce, and use pickled ginger or wasabi as an accompaniment instead.

For the Gluten-Free Version: Use gluten-free tamari in place of the soy sauce, or simply use pickled ginger or wasabi as an accompaniment instead.


  • 1 cup short-grain brown rice
  • 2 1/2 cups water
  • 3 tsp. rice vinegar
  • 2 tsp. sugar
  • 3 large sheets toasted nori
  • 1 large ripe avocado
  • 2 tsp. grated ginger
  • 2 tbsp. finely chopped coriander
  • 2 tsp. fresh lime juice
  • 1 carrot, cut into matchsticks
  • 1/2 a red pepper, thinly sliced lengthways
  • Soy Sauce & Wasabi, to serve (see notes for gluten and soy-free versions)


  1. Rinse the rice in cold water for 1-2 minutes. Add to a pot with the water, bring to a boil, then reduce heat and simmer for 45-50 minutes. Do not stir.
  2. When the rice has cooked, remove it from the heat and stir through the rice vinegar and sugar. Transfer it to a bowl and place in the fridge to cool slightly.
  3. Meanwhile, add the avocado flesh to a bowl and mash with a fork until smooth. Add the ginger, coriander and lime juice and stir to combine.
  4. To assemble the sushi, lay the seaweed on a dry board or sushi mat. Spread a 1 cm layer of rice across the sheet until 2/3 is covered (leave the 1/3 of the sheet furthest from you uncovered.) Cover this with a layer of the avocado mixture. Arrange carrots and red pepper in a row, 1 inch from the nori edge that is closest to you. Roll the seaweed tightly over the carrots and peppers, and continue rolling tightly until you have one long roll. Carefully slice the roll into 6 pieces with a sharp serrated knife. Repeat with remaining sheets and filling.
  5. To serve, arrange your sushi on serving plates, with a side of soy sauce and wasabi for dipping.