Homemade Vegan Sushi Recipe Every Vegan Must Try

Homemade Vegan Sushi Recipe Every Vegan Must Try

Making sushi at home might sound complicated especially when it’s vegan sushi you want to make, but once you try it, you’ll wonder why you haven’t been doing it since. This my vegan recipe results in a fresh, colorful, and tasty vegan sushi better than whatever you’ve been having before, my favorite thing about this recipe is that you can actually customize it to according to your taste.

Start with soft, sticky sushi rice seasoned with a simple mix of rice vinegar, sugar, and salt. Then roll it up with your favorite fillings. Fillings like avocado, crisp cucumber, sweet bell pepper, roasted sweet potato, and crunchy carrots. The texture combination is so satisfying, and every bite gives you something different. You can even add tofu or pickled veggies for more variety.

Once you’ve rolled your sushi and sliced it into perfect little rounds, serve it with soy sauce, wasabi, and pickled ginger on the side. It’s a light but filling meal that feels fancy without being fussy. Plus, it is significantly cheaper than ordering.

Homemade Vegan Sushi Recipe Every Vegan Must Try

The only vegan sushi recipe that's worth your time on the internet. This homemade vegan sushi recipe introduces you to how to make high quality sushi that every vegan would enjoy and not have the feeling of missing out on anything at all.

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Prep Time 35 minutes mins

Cook Time 20 minutes mins

Servings: 4 Rolls

Course: Main Course, Vegan

Cuisine: Japanese

Calories: 280

Ingredients Equipment Method Nutrition

Ingredients

  

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For the Sushi Rice:

• 1 cup sushi rice short-grain
• 1¼ cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt

For the Fillings (customizable):

• 1 small cucumber julienned
• 1 small carrot julienned
• ½ avocado sliced
• ½ red bell pepper julienned
• 1 small cooked sweet potato sliced into thin strips
• tofu strips(optional) pickled radish (takuan), sprouts

For Rolling:

• 4 sheets of nori seaweed
• Soy sauce for dipping
• Pickled ginger and wasabi optional, for serving

Equipment

• Bamboo sushi mat (makisu)
• Sharp knife
• Small bowl of water (to wet fingers)
• Rice paddle or spoon
• Plastic wrap (optional, this is to line bamboo mat)

Method

 

Cook the Sushi Rice:

1. Rinse the rice under cold water until the water runs clear.
2. Combine rice and water in a pot, bring to a boil, then reduce heat to low and cover. Cook for 15–20 minutes or until water is absorbed.
3. Remove from heat and let sit covered for 10 minutes.
4. In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this into the warm rice without smashing the grains. Let it cool to room temperature.

Prepare Fillings:

1. While rice is cooling, julienne all vegetables and slice avocado.
2. Optional: Lightly sauté tofu or sweet potato slices for extra flavor.

Assemble the Rolls:

1. Place a sheet of nori on the bamboo mat, shiny side down.
2. Wet your fingers and spread a thin layer of rice over the nori, leaving about 1 inch at the top edge.
3. Arrange a line of assorted vegetables and fillings across the center.
4. Roll the sushi tightly using the bamboo mat, pressing gently.
5. Seal the edge with a little water.

Slice and Serve:

1. Use a sharp, wet knife to cut the roll into 6–8 pieces.
2. Serve with soy sauce, pickled ginger, and wasabi if desired.

Nutrition

Calories: 280kcal

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