Edible Innovations: Cannabis-Infused Sushi Rolls

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Edible Innovations: Cannabis-Infused Sushi Rolls

Elevate your sushi experience with these Cannabis-Infused Sushi Rolls. Combining the art of sushi making with the calming effects of cannabis, this recipe is perfect for a unique and flavorful meal. Enjoy the balance of fresh ingredients with the subtle infusion of cannabis oil.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Japanese, Fusion
Diet: Vegan, Vegetarian
Keyword: Cannabis Sushi
Servings: 4 People
Calories: 300kcal
Cost: Approx $20-$25


  • Sushi mat
  • Sharp knife
  • Plastic wrap
  • Bowl of water
  • Measuring cups and spoons
  • Small saucepan


  • 2 cups sushi rice
  • 2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1-2 tablespoons cannabis-infused sesame oil or vegetable oil
  • 4 sheets nori (seaweed)
  • 1/2 cucumber, julienned
  • 1 avocado, sliced
  • 1/2 carrot, julienned
  • 8 ounces sushi-grade fish (e.g., salmon or tuna), thinly sliced
  • Soy sauce (or tamari for gluten-free), for serving
  • Pickled ginger, for serving
  • Wasabi, for serving


  • Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 2 cups of water in a rice cooker or saucepan. Cook according to the rice cooker instructions or bring to a boil, then reduce to low heat, cover, and cook for 20 minutes.
  • In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat, stirring until the sugar and salt dissolve. Let it cool slightly.
  • Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture while the rice is still warm. Allow the rice to cool to room temperature.
  • While the rice is cooling, mix the cannabis-infused oil with the cooked rice, ensuring an even distribution.
  • Place a sheet of nori on a sushi mat covered with plastic wrap. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
  • Arrange a line of cucumber, avocado, carrot, and fish across the center of the rice.
  • Lift the edge of the sushi mat closest to you and begin rolling the nori over the fillings, pressing gently to keep the roll tight. Continue rolling until you reach the border.
  • Use a sharp knife to slice the roll into 6-8 pieces. Repeat with remaining ingredients.
  • Arrange the sushi rolls on a serving platter. Serve with soy sauce, pickled ginger, and wasabi.


  • Adjust the amount of cannabis-infused oil based on your tolerance and desired potency.
  • Experiment with different fillings like crab, shrimp, or tofu for variety.
  • Keep a bowl of water nearby to dip your fingers in while handling the sticky rice.


Serving: 1roll | Calories: 300kcal | Carbohydrates: 45g | Protein: 12g | Fiber: 5g | Sugar: 4g

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