Vegan Sushi

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!

Author : Aline Cueni

5 from 2 votes

Prep Time :20

Rice Preparation :1 25

Total Time :1 45

Servings : 8 Sushi Rolls

Calories : 204kcal

Ingredients

Sushi Rice

1 ½ cups (300 g) sushi rice
1 ½ cups + 1 tbsp (375 ml) water
¼ cup (60 ml) rice vinegar
2 tablespoon sugar
1 teaspoon 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 tablespoon sesame seeds
a few stalks cilantro, optional

Serving

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.