Vegan Sushi Rolls

Vegan Sushi Rolls Recipe is an excellent choice if you love sushi rolls but don’t want to go to a high-priced restaurant or spend a lot of money. You can quickly create four sushi rolls at home with nori seaweed, sushi rice, rice vinegar, sugar, salt, carrot, cucumber, avocado, sesame seeds, and soy sauce. It’s a perfect activity to do with your family or friends, and it’s an option that everyone can enjoy.

To get started, it’s necessary to make the sushi rice. You will need water, vinegar, sugar, and salt to cook the rice. Once the rice is cooked, it’s time to add sliced carrots, cucumbers, and avocados on top of the cooked rice. Then, using a rolling mat and nori seaweed, you can roll it all up tightly. Voila! You have your delicious sushi rolls ready to eat.

One of the best things about this Vegan Sushi Rolls Recipe is that it’s plant-based. Vegans or anyone interested in plant-based diets can enjoy it. It’s also incredibly healthy since it’s filled with nutritious vegetables such as carrot, cucumber, and avocado.

To fully enjoy the flavors of the Vegan Sushi Rolls Recipe, be sure to dip it in soy sauce for a salty and umami flavor. You can also sprinkle some sesame seeds on top to add texture to your rolls.

In summary, Vegan Sushi Rolls Recipe is a great way to enjoy sushi rolls without breaking the bank. It’s easy to make, healthy, plant-based, and perfect for sharing with family or friends.

Vegan Sushi Rolls Recipe

This vegan sushi rolls recipe is perfect for anyone looking for a healthier, plant-based alternative to traditional sushi. Packed with fresh vegetables and vibrant flavors, these rolls are easy to make and will please even the most discerning sushi fan.
5 from 3 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner, Lunch, Meal Prep
Cuisine Asian, International, Japanese
Servings4 servings
Calories (per serving)187.55 kcal



  • Cook sushi rice in water with rice vinegar, sugar and salt
  • Lay out nori seaweed sheets on a rolling mat
  • Place cooked rice on top of nori seaweed
  • Layer carrot, cucumber, avocado and sesame seeds on top of rice
  • Roll nori seaweed tightly around filling using rolling mat
  • Slice sushi rolls with a sharp knife
  • Serve with soy sauce for dipping


1. Use quality ingredients: It's important to use fresh and quality ingredients as they are the star of the dish.
2. Cook rice properly: Cook sushi rice properly in water with rice vinegar, sugar, and salt. If you don't have a rice cooker, use a pot and simmer the rice until it is soft and tender.
3. Cut vegetables finely: Cut vegetable thinly and long for better presentation and rolling. Carrot and cucumber should be julienned to add a crunch and texture to the filling.
4. Use a sharp knife: Sushi rolls should be sliced cleanly and precisely, use a sharp knife and wipe it clean between each cut for better results.
5. Get the rolling mat: Use a bamboo rolling mat for better control and ease while making sushi rolls.
6. Add sesame seeds for texture: Sprinkle sesame seeds on top of the filling for added texture, crunch and flavour.
7. Keep sushi rolls moist: Roll your sushi tightly to prevent it from drying out, and wrap it in damp cloth or plastic wrap until you're ready to slice and serve it.
8. Dip in soy sauce: Soy sauce is the classic dipping sauce for sushi rolls, and it adds depth and flavour to the dish.
9. Experiment with fillings: Customize your sushi rolls with different veggies, fruits, or protein like tofu for variety and to suit your personal taste.
10. Have fun and be creative: Making sushi rolls can be an enjoyable and creative process, so have fun with it and experiment with different shapes, textures, and ingredients.


Serving: 1servingCalories: 187.55kcalCarbohydrates: 25gProtein: 3.58gFat: 8.68gSaturated Fat: 1.25gPolyunsaturated Fat: 1.42gMonounsaturated Fat: 5.35gSodium: 693.28mgPotassium: 423.07mgFiber: 5.24gSugar: 5.17gVitamin A: 2805.26IUVitamin B1: 0.1mgVitamin B2: 0.12mgVitamin B3: 1.43mgVitamin B5: 1.08mgVitamin B6: 0.23mgVitamin C: 9.3mgVitamin E: 1.22mgVitamin K: 18.07µgCalcium: 50.3mgCopper: 0.3mgFolate: 60.62µgIron: 0.96mgManganese: 0.42mgMagnesium: 38.06mgPhosphorus: 69.14mgSelenium: 4.82µgZinc: 0.97mgNet Carbohydrates: 19.77g
Read more nutritional information values.

Data source: USDA

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Storage Tips

This Vegan Sushi Rolls recipe can typically last for up to 2-3 days in the fridge if properly stored. To store, wrap the sushi tightly in plastic wrap and keep in an airtight container.

To freeze, wrap the sushi rolls tightly in plastic wrap and put them in a freezer-safe container. This recipe can be stored in the freezer for up to 4-6 weeks.

To defrost, take the sushi rolls out of the freezer and let them thaw in the fridge overnight or for a few hours before consuming.

Please note that the texture and quality may change after freezing the sushi rolls, so it is recommended to consume them as soon as possible for the best taste.

When ready to serve, slice the sushi rolls into bite-sized pieces and serve with soy sauce for dipping. Enjoy!

Recipe Variations

1. Quinoa Sushi Rolls – swap out the traditional sushi rice for cooked quinoa to make a healthier and gluten-free version of sushi.
2. Tofu Sushi Rolls – use marinated and pan-fried tofu as the protein in your sushi rolls, adding a different texture and flavor profile.
3. Avocado and Cucumber Sushi Rolls – skip the raw fish altogether and make a refreshing vegan sushi roll with sliced avocado and crunchy cucumber.
4. Soba Noodle Sushi Rolls – add cooked soba noodles to your sushi rolls for a heartier, more filling version of sushi.
5. Sweet Potato Sushi Rolls – use roasted and mashed sweet potato as the filling for your sushi rolls, adding a touch of natural sweetness.
6. Kimchi Sushi Rolls – add some heat to your sushi rolls by incorporating spicy and tangy kimchi into the filling.
7. Mango and Jalapeno Sushi Rolls – combine sweet and spicy flavors by using fresh diced mango and sliced jalapeno in your sushi rolls.

What To Serve With

– Soy sauce or tamari for dipping
– Pickled ginger slices
– Wasabi paste
– Edamame beans
– Miso soup
– Seaweed salad
– Sweet chili sauce
– Cucumber slices
– Carrot sticks
– Avocado slices
– Tofu slices
– Roasted sesame seeds
– Sliced green onions

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