Making vegan sushi at home is delicious, fun, and much cheaper than in any sushi restaurant! A vegan sushi recipe with step-by-step pictures everyone can follow!
Who says sushi has to have fish to be delicious? Vegan sushi is just as tasty and way more affordable than what you’d get at a sushi restaurant. With this simple, step-by-step guide, you’ll be rolling your own sushi in no time!
Whether it’s packed with fresh veggies, vegan cream cheese, or fragrant herbs, the possibilities are endless. Let me show you how to make a variety of vibrant rolls that will satisfy your sushi cravings.
Suitable for Beginners
Whether you’re an experienced sushi maker or this is your first attempt, this recipe is for you! With detailed instructions and helpful pictures, you’ll feel confident rolling your sushi, no matter your skill level. Your first rolls might not look perfect, but that’s totally fine—it takes a little practice to master the art of sushi rolling, and you’ll improve with each roll!
Making sushi takes a bit longer than you might think, especially if it’s your first time. So, set aside a leisurely afternoon or evening to enjoy the process—it’s a fun activity, not a race! You can find most sushi ingredients at your local grocery store. If there’s an Asian market nearby, I recommend visiting—they often offer better prices and more authentic flavors.
How To Roll Sushi Without a Bamboo Mat
No bamboo sushi mat? No problem! Many recipes call for a bamboo mat, but I’ll show you how to create a perfect sushi roll using just a plastic wrap and a kitchen towel. Simply fold a thick towel in half and you’ve got yourself a sushi mat replacement!
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
And if you’re not a fan of nori, you can try my rice paper sushi recipe instead – no seaweed required!
Ingredients
See recipe card for quantities.
- Nori (Seaweed Sheets): Used to wrap the sushi, providing a slightly salty flavor and crisp texture.
- Sushi Rice: Short-grain rice seasoned with rice vinegar, sugar, and salt, giving sushi its signature flavor.
- Rice Vinegar: Adds tanginess to the sushi rice.
- Fillings such as cucumber, sun-dried tomatoes, avocado, dairy-free cream cheese, sesame seeds, cilantro.
Visual Step-by-Step Instructions
- Make the Sushi Rice: Follow this guide for perfectly cooked sushi rice every time.
- Prepare Your Roll: Lay a sheet of nori (glossy side down) on a piece of plastic wrap. Spread a thin layer of sushi rice on top. Use a plastic spoon from the rice cooker or your hands (dipping them in water to prevent sticking). Leave about 1 inch at the bottom and 2 inches at the top of the nori. → For thicker rolls, leave just 1 inch at the top (this will result in fewer rolls, but they’ll be thicker).
- Add the Fillings: Slice your veggies into thin strips and place a line of cream cheese, cucumber, avocado, and sun-dried tomato strips on the lower third of the rice. Add cilantro or sesame seeds for extra flavor. → Feel free to mix and match your fillings!
- Roll It Up: Transfer the nori onto a folded kitchen towel. Begin rolling the sushi tightly, starting from the bottom. Hold the lower edge of the nori with both hands and fold it over the fillings, just like wrapping a burrito.
- Once it’s tightly wrapped, roll it back and forth in the towel to shape it into a perfect round. (Tip: Make sure not to roll the plastic wrap into the sushi.) If the nori’s edge isn’t sticking, dampen it with a little water and press to seal.
- Slice the Roll: Use a sharp knife to cut your roll into slices. For clean cuts, dip the knife in water between cuts. (Tip: The ends might be messy, but don’t worry—I always snack on them while preparing the rolls!)
- Serve: Enjoy with soy sauce, wasabi, and pickled ginger.
Rice Cooker Recommendation
Cooking sushi rice works best in a rice cooker. I absolutely love my digital mini rice cookier – it’s a loyal companion in my kitchen and perfect for smaller households with 2 people. Got a bigger family? This larger rice cooker is your best bet.
Filling Ideas
Here are my favorite fillings for vegan sushi without fish. They can all be mixed and matched well. Just be sure to cut everything into similar-sized strips!
- Cucumber
- Avocado
- Carrots (also delicious with Pickled Carrots)
- Red Cabbage
- Mango
- Japanese Pickled Radish
- Sun-dried Tomatoes
- Kimchi
- Vegan Cream Cheese or Vegan Mayo
- Vegan Tuna
- Tofu
- Cilantro
- Toasted Sesame Seeds (White & Black)
Tips for Success
- Storing Leftovers: Wrap each uncut sushi roll in plastic wrap and refrigerate. It’s best to eat within one day.
- Rice Cooker vs. Stove: For beginners, a rice cooker is highly recommended for perfect sushi rice.
- Wasabi Powder vs. Paste: Wasabi powder is more intense and traditionally served at quality sushi bars, but it’s pricier. Either works fine, just remember to prepare powder at least 15 minutes ahead of time to let the flavor develop.
- Pickled Ginger: Make your own pickled ginger by following this recipe. Prepare it at least one day in advance.
- Aline’s Dipping Tip: If you have sweet soy sauce, mix it 1:1 with regular soy sauce for a tasty dipping sauce, especially great with vegan cream cheese rolls!
More Recipes You’ll Love
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Follow me on Instagram, Pinterest, or Facebook, and sign up for my free newsletter to stay updated with new recipes. Thank you for your support! ❤️✨
📖 Recipe
Vegan Sushi
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
Sushi Rice
- 1 ½ cups sushi rice
- 1 ½ cups + 1 tbsp water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
Sushi Rolls
- 8 sheets nori
- ½ avocado, cut into strips
- ½ cucumber, seeded & cut into strips
- ¼ cup sun-dried tomatoes, cut into strips
- ¼ cup vegan cream cheese
- 2 tbsp sesame seeds
- a few stalks cilantro, optional
Serving
- soy sauce
- wasabi powder, or wasabi paste
- sushi ginger
Instructions
Sushi Rice
- Follow my recipe on how to make sushi rice for the best results!
Sushi Rolls
- Place a sheet of nori (glossy side down) on a piece of plastic wrap. Spread a thin layer of sushi rice over the nori, leaving about 1 inch (2 cm) at the bottom and 2 inches (5 cm) at the top. Tip: For thicker rolls, leave just 1 inch at the top. To spread the rice, use a plastic spoon from the rice cooker or your hands (dipping them in water to prevent sticking).
- Add a thin line of cream cheese, followed by cucumber, avocado, and tomato strips onto the lower third of the rice. Top with cilantro or sesame seeds. Tip: Feel free to mix and match your fillings!
- Transfer the nori onto a folded tea towel and roll tightly into a sushi roll. → Check out the blog post for the visual guide with step-by-step pictures!
- Using a sharp knife, slice the rolls into thin (or thicker, if you prefer) pieces. For a clean cut and to avoid tearing the nori, rinse the knife under running water between cuts. Tip: The ends of the rolls may look a bit messy – perfect for a snack while preparing the sushi!
- Serve with soy sauce, wasabi, and pickled sushi ginger.
Notes
- Leftovers & Make-Ahead: To store sushi, wrap each uncut roll in plastic wrap and refrigerate. Enjoy within one day.
- Fillings: If you don’t like a particular ingredient, swap it out! You will find plenty of filling ideas in the blog post. I love adding variety by mixing different fillings in each roll.
- Wasabi: Powdered wasabi is more intense and often served at quality sushi bars, but it’s pricier. Both powder and paste are delicious. If using powder, prepare it at least 15 minutes before serving for the best flavor.
- Dislike Nori? Try my rice paper sushi recipe for a different sushi experience.
- Bamboo Sushi Mat: If you have a bamboo mat, you can skip the plastic wrap and towel and roll your sushi directly on the mat.
Nutrition
Comments
No Comments