Toss those takeout menus because I’m going to teach you how to make vegan sushi! This is a fun experience for the whole family. We made this during a family together with the kids and everyone got to make a roll that they wanted.
How To Make Vegan Sushi
If you haven’t made sushi before, that’s is okay! Once you get the hand of rolling it, it’s a lot easier than you thought it was. Sushi recipes require options for filling, sushi rice, nori sheets and a bamboo sushi rolling mat. You can purchase all of these items at an Asian market or directly from Amazon. Click on the items above to be sent to their listing.
If you prefer to use a different varietal of rice, you can. Some restaurants will use brown rice, black rice and I’ve even seen quinoa before. I serve my rolls with wasabi and pickled ginger and both can be found in the international isles of your grocery store. If you’re gluten-free, use tamari instead of soy sauce.
Veggie sushi is incredibly healthy for you – minus the white rice. Adding ingredients like sweet potatoes, avocado, asparagus and tofu are all great sources of nutrients. I like to get creative with my sushi so I’ve listed some options for fillings below, but do it your own way! If you’re into tempura, try making a batch of tempura tofu or tempura yam as your filling.
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Scroll below for a full list of ingredients and instructions to make Vegan Sushi Rolls. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter
PrintHow To Make Vegan Sushi
Toss those takeout menus because I’m going to teach you how to make vegan sushi! This is a fun experience for the whole family. We made this during a family together with the kids and everyone got to make a roll that they wanted.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4-6 rolls
- Category: Sushi
- Method: Raw
- Cuisine: Japanese
- Diet: Vegan
Ingredients
Sushi Rice:
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3 cups Japanese sushi rice
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3.5 cups water
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½ cup of rice wine vinegar
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2 tbsp sugar, agave or maple syrup
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2 tsp salt
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Nori sheets
Sushi Filling:
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1 cup sweet potato roasted or air fried
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1 avocado thinly sliced
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2 small carrots thinly sliced (I used rainbow for color)
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½ English cucumber, seeded and thinly sliced
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1 bell pepper, thinly sliced
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Vegan mayo (recipe here)
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A small handful of chives
Optional Fillings:
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Tofu
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Beets
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Mango
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Tempeh
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Sautéed mushroom
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Jackfruit
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Fried asparagus
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Baby spinach
Sides:
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Wasabi
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Pickled ginger
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Soya sauce or tamari
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Sesame seeds
Instructions
For the sushi rice:
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Place rice in a fine mesh colander and rinse under cold water until water runs clear.
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Combine rice with 3 ½ cups of water in a thick bottom pot or rice cooker. Start on high heat. Once water comes to a boil lower heat to simmer. Cook until water has been absorbed and rice is tender when tested.
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Once ready, transfer rice to a large bowl. Do not cover.
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Meanwhile, heat rice wine vinegar, sugar and salt on the stovetop in a thick bottom pot for 3-4 minutes or until sugar has dissolved. You can use a microwave for this step. Make sure you use a microwave safe dish and not a pot
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Pour seasoning evenly over rice and mix thoroughly.
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Let rice cook down to room temperature by the window or using a fan, but never in the refrigerator.
Assemble the sushi:
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Fill a shallow bowl with cool water to wet your hands.
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Place a nori sheet lengthwise on a bamboo rolling mat with the shiny side down. Some brands are lightly perforated to guide you. I recommend using a large spoon or spatula for the next step as the rice is very sticky. If using your hands use the bowl with cool water to wet your hands.
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Place a scoop of rice in the center of the nori sheet. Spread it evenly and about 3-4 grains of rice thick, leaving ¾ inch strip of nori uncovered on the top.
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Spread a thin layer of vegan mayo and add desired toppings. Make sure not to overfill!
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Tuck your thumbs underneath the bamboo mat holding the ingredients with your fingers with slight pressure. Make sure that the ingredients are fully covered with the rice and nori sheet. Roll slowly to ensure that the sushi is rolled evenly.
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Wet your fingers in the bowl of cool water and moisturize the uncovered strip of the nori sheet. Continue rolling up the nori sheet with the bamboo mat.
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Place the sushi roll on a cutting board and carefully cut it in half with a sharp knife. Put the knife under cold water before and after cutting. Put the sushi halves beside each other and carefully cut them into small slices.
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Sprinkle your vegan sushi roll with sesame seeds (if desired)
