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vegan sushi on a white plate from above
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Vegan Sushi

Enjoy vegan sushi from home; they’re easy to make, fun to customize, and within no time at all, you’ll be enjoying restaurant-quality veggie sushi rolls (makizushi) packed with all your vegetable faves and ready to impress; with no meat or seafood in sight!
Course Dinner, lunch
Cuisine Asian, Japanese
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6
Author Michaela Vais

Equipment

  • Sushi mat (bamboo mat)
  • chopsticks
  • Cutting board

Ingredients

For the sushi rice

  • 750 g (26.4 oz) sushi rice
  • 120 g (1/2 cup) rice vinegar
  • 2 1/2 tbsp sugar or sugar-free alternative
  • 1 1/2 tsp sea salt

Vegetables

  • 1 carrot
  • 1 bell pepper
  • 1 cucumber
  • 1 white radish
  • 3 red radishes
  • 2-3 spring onions
  • 1 avocado

Other ingredients

  • 12 leaves of nori (more if needed)
  • pickled ginger
  • soy sauce
  • wasabi (optional)
  • vegan cream cheese (optional)

Instructions

Cook the sushi rice

  • Rinse the sushi rice in a colander until the water runs clear. Let the water drip off, transfer the rice into a pot and cover with plenty of cold water.
  • Let the rice soak in the water for about 20-30 minutes, then drain the water and add 900 ml (3 3/4 cups) of fresh water.
  • Place the pot on the stove and bring the water to a simmer, then reduce the heat to low, cover the pot with a lid and let the rice simmer for about 12-15 minutes. Turn off the heat and leave the pot (still covered) on the stove for a further 10 minutes.
  • Meanwhile, in a small saucepan, heat the rice vinegar with the sugar and salt (don't let it boil!) until the sugar and salt are completely dissolved.
  • Transfer the rice into a large bowl and pour the rice vinegar mixture over it. Mix well with 2 wooden spoons and then cover the bowl with a damp kitchen towel.

Make the sushi rolls

  • While the rice is cooling, cut vegetables of choice into sticks.
  • Then place a nori sheet, smooth side down, on a sushi mat. Add a generous amount of sushi rice and spread it out with moistened fingers, but leave out the last 3-4 cm (1 1/2 inches) at the bottom of the nori sheet.
    Note: It is best to have a small bowl of water ready to keep dipping your fingers in between.
  • Place the vegetable strips in 2-3 rows on the top third of the nori sheet. Optionally, add vegan cream cheese underneath.
  • Then roll up the nori sheet tightly using the bamboo mat (see step-by-step pictures in the post). Rolling up takes a little practice, but gets better each time.
  • Wet the end from the nori sheet with water to "seal" the sushi roll.
  • Place the sushi roll on a cutting board and cut it with a sharp knife into pieces about 3-5 cm (1 1/2-2 inches) in size. Repeat this process with the remaining ingredients.
  • Serve the vegan sushi with soy sauce, wasabi, and pickled ginger. Enjoy!

Notes

  • Use veggies of choice: Some other options are zucchini, asparagus, green beans, mango, enoki mushroom, sprouts, etc. You can also add fried tofu or tempeh.
  • Be careful not to overfill: This is one of the most important tips. If you try to overload the sushi, it’ll be difficult to roll up.
Nutrition Facts
Vegan Sushi
Serving Size
 
2 rolls
Amount per Serving
Calories
486
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
5
%
Carbohydrates
 
107
g
36
%
Fiber
 
4
g
16
%
Sugar
 
5
g
6
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.