Veggie Dog Sushi


  1. 3 c. sushi rice
  2. 1 tsp. Bragg’s liquid aminos
  3. 1 tsp. salt
  4. 1 tsp. oriental vegetable seasoning, without MSG
  5. 4 sheets roasted seaweed
  6. 1/2 c. cucumbers, cut into thin strips
  7. 1 c. sweet red pepper, diced
  8. 1 avocado, cut into slices
  9. 1 c. Loma Linda Big Franks, sliced into long strips


  1. Bring the rice, water, salt, soy sauce, and vegetable seasoning to a boil in a saucepan over high heat.
  2. Reduce heat to medium low, cover, and simmer until the rice is tender and the liquid has been absorbed, approximately 20 to 25 minutes.
  3. Let stand, covered, for approximately 10 minutes to absorb any excess water. Set rice aside to cool.
  4. To roll the sushi, lay a sheet of roasted seaweed, rough side up, on plastic wrap. With wet fingers, firmly pat ½ cup of prepared rice over the seaweed, covering it completely.
  5. Place approximately 1 tablespoon each of cucumber, red pepper, avocado, and Loma Linda® Big Franks in a line along the bottom edge of the seaweed.
  6. Roll the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder.
  7. Once the sushi is rolled, gently squeeze to compact it tightly. Cut each roll into 6 pieces and refrigerate until served.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Asian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.