Vegan Sushi Recipe

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This easy homemade vegan sushi recipe is a great way to turn simple ingredients into a delicious meal without heading to a restaurant. Sushi rice, crisp vegetables, nori sheets, and flavorful fillings create fresh rolls in under an hour that taste just as satisfying as takeout. Whether I am making lunch, dinner, or a platter for friends, these rolls always the first thing to go.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Main Course

Cuisine: Asian, Japanese

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 278kcal

Author: Anjali Shah

Ingredients

Sushi Base:

4 Seaweed/Nori sheets or thinly sliced cucumber
4 cups cooked sushi rice (see note)
2 tablespoons rice vinegar
1 tablespoons sugar
1 teaspoon sea salt

Cooked fillings:

1 cup Shitake mushrooms
1 tablespoon Tamari , soy sauce for non gluten-free
1 cup sweet potato cut into matchsticks
1 tablespoon Tamari , soy sauce for non gluten-free

Raw fillings:

6 slices avocado
6 slices cucumber matchstick style
6 slices carrot matchstick style
6 slices green onion matchstick style

Serving suggestions:

Tamari , soy sauce for non gluten-free
wasabi
fresh pickled ginger
Creamy Peanut Sauce

US Customary - Metric

Instructions

Base:

Mix vinegar, sugar and salt in a bowl and heat on the stove or the microwave until the sugar is dissolved.
Add the mixture to the cooked rice and mix well.

Fillings:

Make the marinated sweet potato and mushrooms by pouring the tamari over them and allowing them to marinate a bit while you prep the rest of the roll ingredients.
Bake at 400 for 20-25 minutes until crisping on edges. You can also saute them in a pan until crisp and cooked through.

Build the sushi:

Build by spreading 1 cup of rice onto nori sheet.
On one end lay filling ingredients of choice in a thin line. You want between 2-4 pieces of each filling ingredient. Don’t use more than 4 or 5 fillings ingredients or it will get too big to roll.
Tightly roll and cut.
Serve with dipping sauces like Tamari (soy sauce for non gluten-free)

Notes

My #1 Secret Tip for this easy homemade vegan sushi recipe is to keep a small bowl of water nearby while I work. Sushi rice is naturally sticky, so lightly wetting my fingertips before handling it makes it much easier to spread the rice into an even layer without pulling or compressing the grains.
Cool rice slightly: Warm rice is easier to season, but I let it cool until it is just barely warm before rolling. Hot rice can soften the nori and make it more difficult to work with.
Do not overfill: It's tempting to use lots of fillings, but sticking to 2-4 filling ingredients keeps the rolls compact and much easier to roll tightly.
Cut evenly: I slice my vegetables into thin, uniform matchsticks so each bite has a balanced texture and the rolls stay evenly shaped.
Use a sharp knife: A very sharp knife is key to clean slices without crushing the rolls. I like wiping the blade clean between cuts for the neatest presentation.
Prep ahead: Having all of my fillings chopped, cooked, and ready before I begin rolling makes the entire process much more enjoyable and keeps the nori from sitting out too long.

Nutrition