This homemade vegan sushi offers a perfect balance of textures and flavors, combining tender sushi rice, crispy marinated tofu, creamy avocado, and fresh, crunchy vegetables. Rolled in nutrient-rich nori sheets, these plant-based sushi rolls are both satisfying and visually appealing. Whether you’re a sushi enthusiast or trying your hand at homemade rolls for the first time, this recipe is easy to customize and makes for an enjoyable culinary experience.
Ingredients Breakdown
The foundation of any great sushi roll starts with sushi rice, which provides the ideal sticky consistency necessary for rolling. Properly cooked and seasoned with rice vinegar and white wine vinegar, the rice adds subtle tanginess that enhances the overall taste. The tofu and sauce combination brings a rich, umami depth—extra firm tofu is pressed and pan-seared to create a crispy texture, then coated in a savory sauce made from soy sauce, maple syrup, cornstarch, grated ginger, garlic, and water, which thickens beautifully as it cooks. The carrots and cucumber offer a refreshing contrast with their natural crispness, while avocado lends a buttery smoothness that pairs perfectly with the other fillings. Finally, nori sheets serve as the essential wrapper, binding all the ingredients together into a classic sushi roll.
Step-by-Step Preparation Guide
Cooking the Sushi Rice
Begin by thoroughly rinsing the sushi rice under cold water until the water runs clear. This step removes excess starch and ensures the rice cooks to the perfect consistency. Once cooked, transfer the rice to a large bowl and let it cool. Gently fold in the rice vinegar and white wine vinegar to season it, giving it an authentic sushi rice flavor.
Preparing the Tofu
To achieve the best texture, press the tofu using a kitchen towel or a tofu press to remove excess moisture. Cut it into even strips and heat a pan with toasted sesame oil. Allow the tofu to sear undisturbed for several minutes to form a golden-brown crust, then flip and repeat on all sides. Pour in the pre-mixed sauce and let it thicken, coating the tofu evenly for maximum flavor absorption. Once done, remove from heat and set aside.
Slicing & Prepping the Fillings
Slice the carrots, cucumber, and avocado into thin, uniform pieces. This ensures even distribution in each sushi roll, making the rolling process easier and creating a well-balanced bite.
Rolling & Assembling the Sushi
Lay a nori sheet on a bamboo sushi mat with the shiny side facing down. Spread a thin, even layer of rice over the nori, leaving about ⅔ inch of space at the top edge to allow for sealing. Arrange the tofu, cucumber, carrots, and avocado in a horizontal line across the center of the rice. Using the sushi mat, begin rolling the nori over the fillings, applying gentle but firm pressure to keep everything compact. Continue rolling until the edge seals. Repeat with the remaining ingredients.
Using a sharp knife, slice each roll into 1-inch pieces. To prevent sticking, lightly wet the knife blade with water before cutting.
Recipe Tips & Frequently Asked Questions
Achieving the Best Rice Texture:
Use the correct water-to-rice ratio and allow the rice to rest before seasoning.
Preventing Sticky Hands:
Wet your fingers with water or rice vinegar when handling sushi rice.
Slicing Sushi Rolls Cleanly:
Use a sharp knife and wipe it clean between cuts for smooth slices.
Customizing the Rolls:
Swap tofu for tempeh, add mango for sweetness, or drizzle with spicy vegan mayo for extra flavor.
How do I keep my sushi from falling apart?
Roll the sushi tightly and avoid overstuffing the fillings.
Can I make sushi rolls ahead of time?
Yes, but store them in the fridge wrapped in plastic wrap to maintain freshness.
What’s the best way to store leftovers?
Keep sushi refrigerated in an airtight container and consume within 24 hours for the best texture.
Can I use brown rice instead of sushi rice?
Yes, but the texture will be slightly different.
How do I roll sushi without a bamboo mat?
Use parchment paper or a clean kitchen towel as an alternative.
What to Serve With This Recipe
Pair these sushi rolls with classic condiments like soy sauce, wasabi, and pickled ginger for dipping. Serve alongside miso soup, seaweed salad, or steamed edamame for a complete sushi night experience. To complement the flavors, enjoy with green tea, sake, or a citrus-infused sparkling water for a refreshing contrast.
Customization Ideas
Experiment with different fillings such as roasted sweet potatoes, bell peppers, or sautéed mushrooms for variety. For a gluten-free version, swap soy sauce for tamari. Add a creative touch by sprinkling sesame seeds on top or drizzling with vegan sriracha mayo for a spicy kick.
This homemade vegan sushi recipe is both fun and rewarding, offering a delicious balance of textures and flavors in every bite. Whether enjoyed as a light meal, snack, or part of a sushi night, these rolls provide a plant-based alternative that’s fresh, satisfying, and endlessly customizable.
Ingredients
Sushi Rice
2 cups uncooked sushi rice*
2 tablespoons rice vinegar
2 tablespoons white wine vinegar
Tofu & Sauce
½ block extra firm tofu (~8 ounces), pressed and cut into ½-inch long strips
1 tablespoon oil (toasted sesame oil recommended)
¼ cup soy sauce
2 tablespoons maple syrup
1 tablespoon cornstarch
½ tablespoon grated ginger
1 clove garlic, minced
2 tablespoons water
Sushi Fillings
1 large carrot (or 2 small), thinly sliced
½ cucumber, thinly sliced
1 avocado, thinly sliced
5-6 nori sheets
Instructions
Prepare the sushi rice according to package directions. Once fully cooked, transfer it to a large bowl and refrigerate to cool completely.
In a small mixing bowl, whisk together the soy sauce, maple syrup, cornstarch, grated ginger, minced garlic, and water until smooth. Set aside.
Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the tofu strips and cook for 5 minutes without stirring to allow a golden crust to form. Flip each piece and continue cooking for another few minutes on each side, about 12 minutes in total. Pour the prepared sauce over the tofu, stirring frequently, until the sauce thickens and evenly coats the tofu. Remove from heat and set aside.
Once the rice has cooled, gently fold in the rice vinegar and white wine vinegar to enhance the flavor.
To assemble the sushi, place a sheet of nori onto a bamboo sushi mat. Evenly spread about ⅔ cup of rice across the nori, leaving about ⅔ inch of space at one edge. Arrange a few slices of cucumber, two strips of tofu, a handful of carrots, and two slices of avocado in a horizontal row along the center of the rice. Carefully roll the nori over the fillings, applying gentle but firm pressure to keep it compact. Continue rolling until sealed. Repeat with the remaining ingredients, yielding 5-6 sushi rolls.
Using a sharp knife, slice each roll into 1-inch pieces. Serve immediately with pickled ginger and soy sauce on the side. Enjoy!
Vegan Sushi Recipe
Ingredients
Sushi Rice
- 2 cups uncooked sushi rice*
- 2 tablespoons rice vinegar
- 2 tablespoons white wine vinegar
Tofu & Sauce
- ½ block extra firm tofu ~8 ounces, pressed and cut into ½-inch long strips
- 1 tablespoon oil toasted sesame oil recommended
- ¼ cup soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
- ½ tablespoon grated ginger
- 1 clove garlic minced
- 2 tablespoons water
Sushi Fillings
- 1 large carrot or 2 small, thinly sliced
- ½ cucumber thinly sliced
- 1 avocado thinly sliced
- 5-6 nori sheets
Instructions
- Prepare the sushi rice according to package directions. Once fully cooked, transfer it to a large bowl and refrigerate to cool completely.
- In a small mixing bowl, whisk together the soy sauce, maple syrup, cornstarch, grated ginger, minced garlic, and water until smooth. Set aside.
- Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the tofu strips and cook for 5 minutes without stirring to allow a golden crust to form. Flip each piece and continue cooking for another few minutes on each side, about 12 minutes in total. Pour the prepared sauce over the tofu, stirring frequently, until the sauce thickens and evenly coats the tofu. Remove from heat and set aside.
- Once the rice has cooled, gently fold in the rice vinegar and white wine vinegar to enhance the flavor.
- To assemble the sushi, place a sheet of nori onto a bamboo sushi mat. Evenly spread about ⅔ cup of rice across the nori, leaving about ⅔ inch of space at one edge. Arrange a few slices of cucumber, two strips of tofu, a handful of carrots, and two slices of avocado in a horizontal row along the center of the rice. Carefully roll the nori over the fillings, applying gentle but firm pressure to keep it compact. Continue rolling until sealed. Repeat with the remaining ingredients, yielding 5-6 sushi rolls.
- Using a sharp knife, slice each roll into 1-inch pieces. Serve immediately with pickled ginger and soy sauce on the side. Enjoy!
Notes
- Use Japanese short-grain rice: This variety has the ideal sticky texture needed to hold sushi rolls together. Using long-grain rice, such as basmati, will not work for this recipe—it lacks the necessary stickiness (I’ve tested it!).
- Firm tofu works too: If extra firm tofu isn’t available, firm tofu is a great alternative. Just be sure to press out excess moisture before cooking to achieve the best texture.
- No sushi mat? No problem! Rolling sushi can be done without a traditional bamboo mat. A sheet of parchment paper or a clean kitchen towel can help achieve a tightly wrapped roll.
