This Vegan Sushi recipe is easier than you think! With a few insider tips, homemade vegetable sushi rolls won’t seem so intimidating.
Can we all agree? Sushi night is the best! I began to crave it so much I had to start making it at home. To my delight, it is easier than I ever thought and every bit as delicious – crunchy veggies, sweet and sticky rice, toasted nori… its all there!
Reasons to love this recipe!
- Customize your rolls to include your favorite fillings, veggies, sprouts, protein, etc!
- This surprisingly easy recipe is a money saver. Homemade rolls are pennies on the dollar.
- It’s a fun project for the whole family!
Ingredients and Substitutions:
- Sushi rice – or short grain brown rice. You can even try black rice!
- Unseasoned rice vinegar – to season the sushi rice.
- Agave – or sugar to season the sushi rice.
- Crunchy veggies – I used purple cabbage, carrots, cucumber, green onions, and cilantro, but any mix of raw, pickled, cooked veggies, greens, and proteins will do! See section below for more ideas.
- Nori – toasted or raw nori both work but be sure to buy large sheets of “sushi nori” not “snacking nori.”
How to make vegan sushi:
Cook and cool rice: Cook your sushi rice according to the package directions, making sure to rinse it well first. Once cooked, stir in rice vinegar and agave. Spread the rice on a sheet pan in an even layer and transfer it to the fridge to cool.
Prep the veggies: While the rice cools, chop your veggies into thin strips and pick or chop any herbs.
Assemble and roll: Place a piece of nori on a bamboo sushi mat. Spread the rice in an even layer on top of the nori. Top with veggies and herbs. Roll tightly and slice.
To store, tightly wrap any remaining sushi rolls in plastic wrap. Store in the fridge for 1-3 days.
Freezing is not recommended.
How to Roll Sushi like a Pro!
See the video for step-by-step visual instructions!
The first and most important thing, invest in a sushi rolling mat. And by invest, I mean pick one up on Amazon for under ten bucks! This inexpensive mat will be key for rolling your sushi into a tight roll that holds together when cut!
Begin by placing one sheet of nori centered on your mat. Spread an even layer of rice, leaving a 1-inch boarder on the top of the nori without any rice. You’ll need about 1 cup of cooked rice per roll. Use the back of a wet spoon to spread and pack the rice into an even layer.
On top of the rice, lay a stacked line of veggies and herbs about ¼ of the way up the roll, closer to you than the top. Using your fingers, wet the 1-inch boarder of nori – this helps the nori adhere to itself and seal the roll.
Grab the edge of the mat closest to you and use it to push and roll the sushi into log. Roll slowly to ensure the sushi rolls evenly.
Use a very sharp knife to slice into 1-inch pieces. If the knife is sticking, run it under cold water before each slice.
How to Cook Perfect Sushi Rice:
You’ll want to grab a bag of aptly named Sushi Rice at the store (or order it online when you grab your sushi mat and you’ll knock off two things at once!). This rice is starchier, which is essential for getting our Homemade Veggie Sushi to hold together.
The next trick is all in how you cook your rice. Rinse the rice well and follow the package cooking water to rice and time ratios. Toss your rice with a mixture of rice vinegar and agave. Then spread it out on a sheet pan in an even layer and get it into the fridge so it can cool down before you get rolling on this recipe. (Now is the perfect time to chop your veggies!)
Rice vinegar and agave not only give the rice an authentic flavor, but this step helps the rice become extra sticky, which is just what we want for perfect our Vegan Sushi Recipe!
Vegan Sushi Filling Ideas!
- Crunchy veggies like carrot, cucumber, radish, and bell pepper.
- Pickled veggies like gobo (grab some at your local Asian market!), pickled onions, radish, etc.
- Cooked veggies like seared mushrooms, blanched asparagus, and roasted sweet potato.
- Protein like baked tofu, fried tofu, and marinated tempeh.
- Fruit like plumbs, mangos, and pineapple – tart fruits work best.
- Greens like romaine leaves, sprouts, and micro greens.
- Avocado – of course!
Sauces that pair well with vegan sushi!
- Sriracha Mayo – the richness pairs so well with this vegan sushi recipe!
- Soy sauce – or liquid aminos, tamari, coconut aminos, shoyu, etc.
- Eel sauce
- Ponzu Sauce
More easy takeout fake-out recipes!
- Addicting Gochujang Sauce which is the perfect for Vegan Bibimbap!
- General Tso’s Tofu
- Salt and Pepper Tofu
- Easy Homemade Matcha Lattes
- Korean Tofu Soup
This Vegan Sushi Recipe is easier than you think! With a few insider tips, sushi won’t seem so intimidating. Then customize your roll with your favorite veggies and wow your friends by bringing the sushi bar home.
- 2 cups uncooked sushi rice
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons agave
- 6 sheets nori
- ½ red cabbage, finely chopped
- 1 cup shredded carrots
- 2 scallions, thinly sliced into matchsticks
- 1 English cucumber, cut into thin strips
- ½ cup cilantro leaves
- Cook the sushi rice according to the package directions. Add it to a large bowl and toss, don’t stir, it with the rice vinegar and agave. Spread the rice out on a sheet pan and place it in the fridge to cool. While the rice is cooking, now is a great time to prep your veggies.
- Once the rice is cooled, grab a sheet of nori and place it shiny side down on your bamboo mat. Take the rice and spread it out on the nori, leaving a 1 inch strip along the edge that is farthest away from your body. Use the back of a wet spoon to press the rice down and get it into a compact layer. The more the rice is stuck together, the better the roll will stay together.
- To the side closest to you, add a row of each of the veggies. Lightly wet the strip of nori that is exposed (this allows the sushi to seal). Using the sushi mat, tightly tightly roll the sushi into a log. Repeat with the remaining rolls. Using a sharp knife, slice into 1-inch pieces.
Storage: To store, tightly wrap any remaining sushi rolls in plastic wrap. Store in the fridge for 1-3 days.
Filling: Use any mix of raw, cooked, and pickled veggies, greens, sprouts, and protein in these rolls!
Sauces: serve with soy sauce, sriracha mayo, wasabi, eel sauce and/or ponzu.
- Serving Size: 1 roll
- Calories: 288
- Sugar: 9g
- Sodium: 35mg
- Fat: 1g
- Saturated Fat: 0mg
- Carbohydrates: 63g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: rice, veggies, cabbage, carrot, cucumber, scallion, cilantro, avocado, tofu, tempeh,