vegan sushi

Sushi without fish? Absolutely no problem! If you are a sushi fan, you will love this easy vegan sushi recipe with avocado, tofu, carrots, and cucumber. Homemade sushi can be so easy!

Vegan Sushi

Japanese sushi rice

rice vinegar

sugar

salt

nori sheets

oz firm tofu

avocado

cucumber

carrots

soy sauce

Rinse the sushi rice in a fine mesh colander under cold water.

Either cook the rice in your Instant Pot or cook it on the stove top. If you are using an Instant Pot use the rice setting (low pressure for 12 minutes). Allow the pressure to release naturally. The rice should be tender and the water should be completely absorbed. If you are cooking it on the stove top, bring the rice with the water to a boil, then reduce the heat to low, cover, and cook for 20 minutes. I usually prefer to make sushi rice in my Instant Pot.

Combine the rice vinegar, the sugar, and the salt in a small bowl. Add the cooked rice to a large bowl and stir in the vinegar sugar mixture until well combined. Let it cool down. Cover the bowl of rice with a damp napkin or kitchen cloth until it's ready to use.

In the meanwhile, cut the cucumber, the carrots, the avocado, and the tofu in thin strips. Heat some oil in a flat pan and cook the tofu strips for about 4 minutes on high heat until crispy. Add a tablespoon of soy sauce while cooking.

Place a nori sheet lengthwise on a bamboo rolling mat with the shiny side down. Fill a shallow bowl with cool water and wet your hands. Take a handful of rice and place it in the center of the nori sheet. Spread evenly, leaving a 3/4 - inch strip of the nori sheet uncovered on the top.

Place some thin strips of cucumber, carrot, tofu and avocado in a line on the near edge of the nori sheet. Make sure not to overfill the nori.

Tuck your thumbs underneath the bamboo mat and hold the ingredients with your fingers. Then roll the bamboo mat and the nori sheet towards your fingers with slight pressure. Make sure that the ingredients are fully covered with the rice and the nori sheet. Roll slowly to ensure that the sushi is rolled evenly.

Wet your fingers again in the shallow bowl of cool water and moisturize the uncovered strip of the nori sheet. Then completely roll up the nori sheet with the bamboo mat.&nbsp;

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.

Sprinkle the vegan sushi rolls with sesame seeds and serve with soy sauce. If you want you could also add wasabi and pickled ginger.

This straightforward vegan sushi recipe makes 4 different types of sushi - maki rolls, nigiri and two types of California rolls.  In addition to the ingredients listed below you will need a bamboo sushi rolling mat, and cling film.

Easy Vegan Sushi

250 g sushi rice

yellow pepper

carrot

tbsp rice vinegar

tbsp caster sugar

tsp salt

tenderstem broccoli

tbsp frozen peas

sushi nori ((roasted seaweed sheets))

tbsp sushi ginger

tbsp sesame seeds

tbsp black sesame seeds

Begin by preparing the sushi rice.&nbsp; Rinse the rice in a sieve until the water runs clear, then tip it into a saucepan and add 330ml of water.&nbsp; Bring it to the boil, then simmer for 10 minutes covered with a lid.&nbsp; Then turn off the heat and leave it to stand for 30 minutes, without removing the lid.

Preheat the oven to 180ºC / 350ºF / Gas Mark 4.&nbsp; Remove the seeds from the yellow pepper, and place it (skin side up) onto a baking tray.&nbsp; Drizzle or spray with a little oil, and roast for 25 minutes until it is soft and the skin is just starting to brown at the edges.&nbsp; Remove from the oven and set aside to cool.

To pickle the carrot: peel and trim the ends off, then cut it into very fine matchsticks, either by hand or using a julienne slicer or peeler.&nbsp; Place the carrot into a shallow bowl or tupperware container.&nbsp; Mix together 3 tbsp rice vinegar, 1 tsp sugar and 1/2 tsp salt.&nbsp; Pour this over the carrot and mix to combine, then pour over a little warm water until the carrots are just covered.&nbsp; Chill in the fridge until needed.

To cook the tenderstem broccoli and peas: place them into a microwaveable bowl with 2 tbsp water.&nbsp; Cover with a lid or cling film with a small hole, and microwave on full power for 2 minutes.&nbsp; Drain and set aside to cool.

When the rice has completely cooled, tip in 3 tbsp rice vinegar, 2 tbsp sugar and 1 tsp salt and mix thoroughly with a fork until fully combined.&nbsp;

To prepare the ingredients:

Lay a sheet of nori on the bamboo rolling mat. 

Spoon about a quarter of the rice onto the nori, and use the back of a wet spoon to spread it to the edges of the nori sheet, leaving about a centimetre at each end to allow it to stick together when rolled.  

Place a line of sushi ginger along the rice, followed by a line of pickled carrot (about half the carrot - you will need the rest later).&nbsp;

Use a wet finger to slightly dampen the edges of the nori sheet, then roll it up tightly, (moving the bamboo mat out of the way as you go, so it isn't trapped inside!).&nbsp; Squeeze the bamboo mat as you go to make the roll as tight and neat as possible.&nbsp;

Fill a tall glass with water, and dip your sharpest knife into it - you will need to wet it again every time you cut through the roll, to stop the rice sticking to it as you cut.&nbsp; Trim the ends off the roll, then slice the roll into 8 equal slices.

To make the Pickled Carrot &amp; Ginger Maki Rolls:

Lay a sheet of cling film on the bamboo rolling mat, followed by a sheet of nori.    

Spoon about a quarter of the rice onto the nori, and use the back of a wet spoon to spread it to the edges of the nori sheet.

Sprinkle 1 tbsp sesame seeds and 1 tbsp black sesame seeds over the rice, then cover it with another sheet of cling film.&nbsp; Flip over the nori so that the rice is now face down, and peel off the cling film over the nori sheet.&nbsp;&nbsp;

Lay the pieces of tenderstem broccoli in a line across the nori, then de-stone and slice the avocado and lay this on top of the broccoli.

Roll everything up tightly, (moving the remaining cling film and bamboo mat out of the way as you go, so they aren't trapped inside!).  Squeeze the bamboo mat as you go to make the roll as tight and neat as possible.&nbsp;

Use your sharp, wet knife to trim the ends off the roll, then slice the roll into 8 equal slices.

To make the Tenderstem &amp; Avocado California Rolls:

Cut six equal-sized rectangles from the roasted pepper, (save the offcuts for hummus sandwiches... yum!). Turn them skin-side down, then lay a slice of sushi ginger on each one.&nbsp;&nbsp;

Take a dessertspoon full of rice, wet your hands, and squeeze and shape it into roughly the same shape as a pepper slice.&nbsp; Mould the rice onto the pepper slice with your hands.&nbsp;&nbsp;

Cut strips of nori about half a centimetre wide, then dampen each one with a wet finger, and wrap one around each pepper and rice mound.

Your finished roasted pepper nigiri.

To make the Roasted Pepper Nigiri:

Lay a sheet of cling film on the bamboo rolling mat, followed by a sheet of nori.    Spoon about a quarter of the rice onto the nori, and use the back of a wet spoon to spread it to the edges of the nori sheet.

Sprinkle 1 tbsp sesame seeds and 1 tbsp black sesame seeds over the rice, then cover it with another sheet of cling film.  Flip over the nori so that the rice is now face down, and peel off the cling film over the nori sheet.&nbsp;

Squash the peas with the back of a fork, and put them in a line across the nori, then place the remaining pickled carrots on top of the peas.

Roll everything up tightly, (moving the remaining cling film and bamboo mat out of the way as you go, so they aren't trapped inside!). Squeeze the bamboo mat as you go to make the roll as tight and neat as possible.&nbsp;

To make the Peas 'n' Carrots California Rolls:

Serve the sushi with a dipping bowl of tamari or soy sauce.

To serve:

https://embed.mediavine.com/videos/hqvl8zntwmdeiydialev

An easy to follow how-to video showing how to make this impressive sushi platter.

How to roll your vegan sushi

This Vegan sushi is made with simple ingredients and great for those new to making sushi at home! So easy and so delicious!

sushi rice*

maple syrup

cornstarch

grated ginger

water

large (or 2 small) carrot, thinly sliced

½ of a cucumber, thinly sliced

Avocado, thinly sliced

white wine vinegar

Cook your rice according to package instructions. Once done, place in a large bowl in the fridge to cool down.

Make the sauce by whisking together the soy sauce, maple syrup, cornstarch, ginger, garlic, and water. Set aside.

In a large non-stick skillet, heat 1 tablespoon of oil over medium heat. Once hot, add in the tofu and saute for 5 minutes untouched. Once it has formed a nice crust, flip and cook for a few more minutes on each side, about 12 minutes total. Add in the sauce and cook for a few more minutes, tossing often, so that the sauce can thicken. Stir to ensure the tofu is evenly coated in the sauce. Remove from heat and set aside.

Once rice is cooled down, mix in the rice vinegar and white wine vinegar and set aside.

Assemble the sushi by placing a nori sheet on a sushi mat*. Spread 2/3 cup of the cooked rice over the nori sheet, leaving about 2/3 of an inch clean on one end (see video).  Top with some of the cucumber, 2 pieces of the tofu, carrots, and 2 slices of avocado. Roll the nori sheet over top of the fillings and continue to gently and *tightly* roll the sheet until it&#8217;s all the way rolled up. Repeat will the remaining ingredients (I end up with 5-6 rolls depending on how I filled them).

Slice into 1 inch pieces and ENJOY! I LOVE mine with a little sliced ginger and a touch of soy sauce.

This recipe was delicious and instructions were written perfectly! My boyfriend's first time eating sushi AND tofu and he asked to keep some of the leftovers! I used a full 14oz package of tofu and found the amount of sauce to still be plenty for us and we had a little bit of rice left over too. I also was able to get 8 full rolls out of the recipe (maybe cause I used more tofu?) but hey I'm not complaining because it was so delicious and EASY!

Thank you so much!
I will try to make today and put in to my shop menu !!

Oh right this is Gimbap! Glad to see the acknowledgment. Agree that we all need to stay informed. Thanks for the ingredients ideas. Nice photos!

https://content.jwplatform.com/videos/&rdquo;TePCAtAY&rdquo;.mp4

”Vegan

This easy vegan sushi recipe is so fresh and delicious! I love serving it with vegan sriracha mayo for dipping and a bowl of miso soup on the side.

pink Chioggia beets

Extra-virgin olive oil (for drizzling)

tamari

sesame oil

ginger

Sea salt

white rice

sea salt

Sesame seeds (for sprinkling)

Tamari (for serving)

ginger (for serving)

Vegan mayo and sriracha (optional, for serving)

Prepare the beets: Preheat the oven to 400°F. Place the whole beets on a piece of foil and drizzle with olive oil and pinches of salt. Wrap the beets in the foil and roast on a baking sheet for 45 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven and remove the foil. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands. Slice the beets lengthwise into ¼-inch strips.

In the bottom of a small baking dish or shallow bowl, combine the rice vinegar, tamari, sesame oil, and ginger. Add the beets, toss to coat, and set aside to marinate. After 15 minutes, toss again to ensure even coating.

Make the rice: Cook the rice according to the directions in this post. Mix the cooked rice with the vinegar, sugar, and salt.

Assemble the rolls: Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet. At the bottom of the rice place a row of beets, cucumber, and avocado. Don’t overfill or it will be more difficult to roll. Use the bamboo mat to tuck and roll the nori. Once rolled, use the bamboo mat to gently press and shape the roll. Place the roll to the side, cut-side down. Repeat with remaining rolls.

Use a sharp knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.

Sprinkle with sesame seeds. Serve with tamari, pickled ginger, and vegan mayo mixed with a little sriracha, if desired.

Make easy veggie sushi rolls using the Sushi Bazooka! They turn out perfect every time without having to learn special techniques.  Use any veggies you like to mix it up and impress your friends with amazing sushi for your next party!

Easy Cucumber Avocado Sushi Rolls

dry brown jasmine rice (important

water (plus extra for fingers)

sushi nori wraps

soy sauce (for dipping)

pickled ginger

wasabi paste

sesame seeds

Cook the brown jasmine rice.  I like to use my Instant Pot.  Cook at a 1:1 ratio on the rice setting, then do a quick release.  If you don&#039;t have a Rice setting, cook for 4 minutes on high pressure, then let it slow release for 10 minutes.  If cooking over the stove, use 1:2 ratio of brown rice to water.  Bring to a boil, cover, then lower heat to simmer for 40-50 minutes.

After the brown rice is finished cooking, let it chill in the refrigerator for 30 minutes to cool so you don&#039;t burn your fingers making the rolls.

While the brown rice is chilling, chop your veggies.  Chop them as thin as possible so they are like match sticks.

Peel the carrot. Cut off ends and then cut the carrot in half.  Slice the halves lengthwise.  Then put the flat part on the cutting board to slice into then slices.  Then cut the slices into thin matchsticks.

Slice the 1/2 cucumber into matchsticks, same way as carrot.

Slice thin lines in one half of avocado and then carefully scoop out with a spoon.  Cut the avocado slices into thin strips.

Place veggies on their own plate to work from when making sushi rolls.

Set a bowl of water near by to wet your fingers with.  Open Sushi Bazooka and remove plunger rod. Wet your fingers slightly to keep rice from sticking to them. Fill both sides of bazooka with cooked rice (about 1/2 cup-1 cup).  (I put enough so it&#039;s level to the top; if you don&#039;t use enough rice it won&#039;t compact tight enough and can fall apart easier)

Use plunger to make an indention on both sides of the rice.

Fill the indention with your veggies as desired.  I like to put carrot strips &amp; avocado on the bottom indention (about 2 strips thick of each all the way down), then the cucumbers on the top side (about 2 strips thick all the way down).

Place the plunger rod end in the thread of the bazooka, sticking out to the right.

Holding the cucumber in place, close the bazooka &amp; latch.  Place the end cap on &amp; twist to close.

Twist the plunger rod 5 times to compact the roll.

Lay 1 sushi nori wrap on a bamboo mat.

Remove the end cap from the bazooka, then push the plunger to squeeze the roll out on to the nori wrap about 1 inch from the edge (not the middle), lining it up from right to left edges so it doesn&#039;t hang over.

Now use the bamboo mat to roll the wrap up.  Wet the edge of the nori wrap to stick it close.

Transfer your roll on to a cutting board, and using a sharp sushi knife, slice into 1 inch rolls, wetting your knife in between each cut.  Voila!  You have sushi!  Repeat 3 more times. (you may have veggies left over depending on how many you use)

If desired, sprinkle with toasted sesame seeds &amp; serve with low sodium soy sauce, pickled ginger &amp; wasabi paste.

To make sushi using the bazooka

Dynamite Sushi Bowls! just like a dynamite roll, but easier and healthier with tofu, avocado, cucumber, ginger, brown rice, and spicy mayo. Vegetarian / easily made vegan.

Dynamite Plant Power Sushi Bowls

extra firm tofu

agave

minced garlic

white or brown rice

cucumbers

greens – I used microgreens

soy sauce + wasabi for topping

sriracha + mayo

TOFU: Press the tofu to eliminate excess moisture. Cut into small cubes and marinate in the soy sauce, vinegar, agave, and garlic while you prep the veggies and other ingredients.

BOWLS: Prep all the veggies, rice, and toppings.

TOFU AGAIN: Heat a little bit of oil in a skillet. Drain off excess marinade and add tofu to the hot pan, shaking or stirring gently every so often to keep it from over-browning. When the tofu is browned, add to the bowls and serve.

ASSEMBLY: Divide the tofu, rice, and veggies into bowls. Top with soy sauce, spicy mayo, sesame seeds, and pickled ginger!

haha I am so glad I am not the only one that likes sushi but totally runs from raw fish...and I am glad Sage's tofu urges didn't cause this lovely recipe to not be posted!

Vegan sushi bowls - all the delicious flavors and textures of sushi without the rolling. Two popular sushi roll bowl options (vegan style): dynamite roll and California roll! Easy to make, super satisfying, and so delicious that everyone loves them - vegan or not! Don&#039;t forget the sauce!

Epic Vegan Sushi Bowl Recipe

rice (sushi, basmati, brown)

Persian cucumbers, julienne

avocado (sliced, diced, rose)

edamame beans

sesame seeds, toasted

nori flakes (optional)

oyster mushrooms, shredded/pulled

flour, ap

tbsp corn starch

garlic powder

oz tin hearts of palm, whole

Vegenaise

tsp sriracha

- 1 1/2 tsp old bay seasoning

salt,

Prepare the sushi rice (basmati, brown or quinoa) or use leftover rice!

Rice, (white, brown)

Prepare the vegetables: julienne or matchstick the cucumbers, shred the carrots, and slice or dice the avocado. If you&#39;re feeling fancy, try an avocado rose!

Basic Sushi Rice Bowl Ingredients

Easy but takes a little finessing: Slice avocado in half, remove pit, and skin.

Place cut side down and make thin slices across the avocado.

Pro Tip: Make sure you slice all the way through the avocado for each slice. Maintain the avocado shape as you slice it.

Cup your fingers over the avocado and gently slide the slices away from each other starting in the center. Fanning the slices into a long snake.

Start at one end and curl the avocado snake into itself until it&#39;s coiled into a circle (rose).

&#39;Open&#39; the rose by gently pressing the top of the petals out.

How to Make an Avocado Rose

Start heating the oil in a medium size pan or skillet over medium heat (to ~350 - 360º F).

King Oyster Mushrooms - remove the caps and shred the stems by holding one end and pulling a fork through the length of the stem. Turn the stem and continue to shred until you&#39;ve shredded the whole stem. Pull any bigger pieces apart.

OR for larger chunks, break the stems into long thin pieces instead of shredding.

Save the caps for another recipe or break into chunks and fry along with the rest.

Tempura Batter: sift all dry ingredients into a medium bowl. *Add 1 cup of cold water, stir, and then add more as needed to resemble thin pancake batter.

*Don&#39;t add the cold water to the dry ingredients until the oil is hot and the mushrooms are ready to go.

Check to be sure the oil is hot. If no thermometer, place drop of batter into the pan - it should sink down, bounce up, and then sizzle and bubble right away.

Once the oil is ready, add the first batch of mushrooms to the pan. Pro Tip: At least half the surface should be oil (don&#39;t overcrowd the pan).

After 2 or 3 minutes, gently flip the mushrooms (away from you) and cook the other side until golden and crispy.

Remove to cooling rack with paper towel below to catch the drippings. Immediately sprinkle with salt so it sticks to the hot tempura. Continue until all the mushrooms are cooked.

Remove all the stray bits of tempura from the oil before each new batch so you don&#39;t get burnt bits sticking to next batch.

Vegan Dynamite Roll Option

Hearts of palm vegan crab meat.Drain, rinse and pat dry the hearts of palm.

Cut into large chunks and add to food processor. Pulse a few times. Do not over blend.

Add the vegan mayo and sriracha, old bay, and salt. Pulse a few times.

Stir with a spoon, taste, adjust seasoning as necessary. Store in the fridge for up to a week.

Vegan California Roll Option

Make your choice of sauces (details in post) and accompaniments, eg. spicy mayo, soy sauce, wasabi, pickled ginger, and toasted sesame seeds.

Vegan Sushi Dipping Sauces and Accompaniments

Top 10 vegan sushi recipes from across the web

The most viewed vegan sushi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Sushi

Easy Vegan Sushi

Easy Vegan Sushi

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Top 10 vegan sushi recipes from across the web

The most viewed vegan sushi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Sushi

Easy Vegan Sushi

Easy Vegan Sushi

Vegan Sushi

Easy Cucumber Avocado Sushi Rolls

Dynamite Plant Power Sushi Bowls

Epic Vegan Sushi Bowl Recipe

Easy Quinoa Sushi Rolls with Miso-S...

Avocado Cucumber Sushi Rolls

Vegan Sushi Burrito

The most viewed vegan sushi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine