18 Delicious Vegan Sushi Recipes Creative

Dive into the vibrant world of vegan sushi with our roundup of 18 Delicious Vegan Sushi Recipes that promise to spice up your meal prep! Whether you’re a seasoned sushi lover or a curious newbie, these creative twists on classic rolls are perfect for anyone looking to add a splash of plant-based joy to their table. Get ready to roll, slice, and savor your way through flavors that delight and inspire!

Avocado and Cucumber Vegan Sushi Rolls

These Avocado and Cucumber Vegan Sushi Rolls are a refreshing twist on traditional sushi, perfect for a light lunch or a fun dinner project.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 1 avocado, sliced
• 1/2 cucumber, julienned
• 1 tbsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
2. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice and let it cool to room temperature.
3. Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Sprinkle sesame seeds over the rice.
4. Arrange avocado slices and cucumber strips horizontally across the rice. Roll the sushi tightly from the bottom, using the mat to help. Wet the top border with a little water to seal the roll.
5. Repeat with the remaining nori sheets and filling. Slice each roll into 6 pieces with a sharp, wet knife.

The creamy avocado and crisp cucumber create a delightful contrast, while the homemade sushi rice adds just the right touch of sweetness and tang.

Tip: For extra flavor, serve with soy sauce or a dab of wasabi on the side.

Sweet Potato and Spinach Vegan Sushi

Dive into the vibrant world of vegan sushi with this Sweet Potato and Spinach roll that’s as nutritious as it is colorful.

Ingredients

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 medium sweet potato, peeled and cut into thin strips
• 1 tbsp olive oil
• 1/4 tsp smoked paprika
• 2 cups fresh spinach leaves
• 4 nori sheets
• 1/2 avocado, sliced
• 1 tbsp soy sauce (for serving)

Instructions

1. Combine sushi rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. In a small bowl, mix rice vinegar, sugar, and salt. Stir into the cooked rice until well combined. Let cool to room temperature.
3. Preheat oven to 400°F. Toss sweet potato strips with olive oil and smoked paprika. Spread on a baking sheet and roast for 20 minutes, until tender and slightly crispy.
4. Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange spinach, sweet potato, and avocado slices in the center.
5. Roll the sushi tightly using the bamboo mat, pressing gently as you go. Wet the top border with a little water to seal the roll. Repeat with remaining ingredients.
6. Slice each roll into 8 pieces with a sharp knife. Serve with soy sauce.

The smoky sweetness of the roasted sweet potato pairs beautifully with the fresh spinach and creamy avocado, creating a sushi roll that’s bursting with flavor and texture.

Tip: For extra crispiness, lightly toast the nori sheets over a flame before rolling.

Mango and Avocado Vegan Sushi Rolls

These Mango and Avocado Vegan Sushi Rolls are a vibrant, fresh twist on traditional sushi, perfect for a light lunch or a fun dinner project.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 ripe mango, peeled and sliced into thin strips
• 1 ripe avocado, sliced
• 4 sheets nori (seaweed)
• 1 tbsp sesame seeds
• 1/2 cucumber, julienned

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice and let it cool to room temperature.
3. Lay a nori sheet on a bamboo sushi mat. With wet hands, spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Sprinkle sesame seeds over the rice.
4. Arrange mango, avocado, and cucumber strips horizontally across the rice near the bottom edge. Carefully roll the sushi away from you, using the mat to shape it into a tight cylinder.
5. Moisten the top border of the nori with water to seal the roll. Repeat with the remaining ingredients.
6. Use a sharp knife to slice each roll into 6-8 pieces. Serve immediately with soy sauce or wasabi if desired.

The combination of sweet mango and creamy avocado wrapped in seasoned rice offers a delightful contrast of flavors and textures that’s sure to impress.

Tip: For easier slicing, dip your knife in water between cuts to prevent sticking.

Quinoa and Black Bean Vegan Sushi

Who says sushi needs fish? This Quinoa and Black Bean Vegan Sushi is a colorful, nutrient-packed twist on the classic that’s as fun to make as it is to eat.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 teaspoon salt
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 cup black beans, rinsed and drained
• 1 avocado, thinly sliced
• 1/2 cucumber, julienned
• 4 sheets nori
• 1 tablespoon sesame seeds

Instructions

1. In a medium saucepan, combine the quinoa, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
2. Fluff the quinoa with a fork, then stir in the rice vinegar and maple syrup. Let cool to room temperature.
3. Lay a nori sheet on a bamboo sushi mat. Spread 1/4 of the quinoa mixture evenly over the nori, leaving a 1-inch border at the top.
4. Arrange 1/4 of the black beans, avocado slices, and cucumber strips horizontally across the quinoa.
5. Starting from the bottom, tightly roll the sushi using the mat. Moisten the top border with water to seal. Repeat with remaining ingredients.
6. Slice each roll into 8 pieces with a sharp knife, wiping the blade between cuts. Sprinkle with sesame seeds before serving.

The combination of creamy avocado and crunchy cucumber with the hearty quinoa and black beans makes every bite a delightful contrast. Perfect for those who love sushi but are looking for a plant-based option.

Tip: For extra flavor, serve with a side of soy sauce or a drizzle of sriracha mayo.

Tempura Asparagus Vegan Sushi Rolls

These Tempura Asparagus Vegan Sushi Rolls are a crispy, fresh twist on traditional sushi, perfect for a light lunch or a fun dinner project.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 8 asparagus spears, trimmed
• 1/2 cup tempura batter mix
• 1/2 cup ice water
• 4 sheets nori
• 1 avocado, sliced
• 1 tbsp sesame oil
• Vegetable oil, for frying

Instructions

1. Rinse sushi rice until water runs clear. Cook with 1 1/4 cups water in a rice cooker or pot. Once done, mix with rice vinegar, sugar, and salt. Let cool.
2. Heat vegetable oil in a deep pan to 375°F. Mix tempura batter with ice water until just combined. Dip asparagus in batter, fry until golden, about 2 minutes. Drain on paper towels.
3. Place a nori sheet on a bamboo mat. Spread a thin layer of rice over nori, leaving a 1-inch border. Arrange avocado slices and tempura asparagus in the center.
4. Roll tightly using the mat, sealing the edge with a bit of water. Repeat with remaining ingredients.
5. Brush rolls with sesame oil, slice into pieces with a wet knife. Serve immediately.

The contrast between the crispy tempura asparagus and creamy avocado makes these rolls irresistibly satisfying.

Tip: Keep your tempura batter cold for the crispiest results.

Beetroot and Carrot Vegan Sushi

Dive into the vibrant world of vegan sushi with this colorful Beetroot and Carrot Vegan Sushi, a perfect blend of earthy and sweet flavors wrapped in a nutritious package.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 medium beetroot, julienned
• 1 large carrot, julienned
• 1 avocado, sliced
• 4 sheets nori
• 1 tbsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
2. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice and let it cool to room temperature.
3. Lay a nori sheet on a bamboo mat. Spread a quarter of the rice evenly over the nori, leaving a 1-inch border at the top. Arrange strips of beetroot, carrot, and avocado horizontally across the rice.
4. Roll the sushi tightly from the bottom, using the bamboo mat to help. Moisten the top border with water to seal the roll. Repeat with the remaining ingredients.
5. Slice each roll into 8 pieces with a sharp, wet knife. Sprinkle with sesame seeds before serving.

The natural sweetness of the carrot and the earthy depth of the beetroot create a stunning contrast that’s as pleasing to the palate as it is to the eye.

Tip: For an extra crunch, try adding thinly sliced cucumber or bell pepper to your rolls.

Spicy Tofu Vegan Sushi Rolls

Spice up your sushi game with these Spicy Tofu Vegan Sushi Rolls, a perfect blend of heat and freshness that’s surprisingly easy to make at home.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 package (14 oz) firm tofu, pressed and cubed
• 2 tbsp sriracha sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 avocado, sliced
• 1 cucumber, julienned
• 4 sheets nori

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to manufacturer’s instructions.
2. In a small bowl, mix the rice vinegar, sugar, and salt. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
3. In a medium bowl, toss the tofu cubes with sriracha sauce, soy sauce, and sesame oil until evenly coated. Let it marinate for 10 minutes.
4. Heat a non-stick skillet over medium heat. Add the marinated tofu and cook for 5-7 minutes, stirring occasionally, until the tofu is crispy on the edges.
5. Place a nori sheet on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange the spicy tofu, avocado slices, and cucumber strips in a line near the bottom edge of the nori.
6. Roll the sushi tightly from the bottom, using the mat to help. Wet the top border with a little water to seal the roll. Repeat with the remaining ingredients.
7. Use a sharp knife to slice each roll into 6-8 pieces. Serve immediately with extra sriracha on the side.

The crispy tofu and creamy avocado create a delightful contrast in every bite, while the sriracha adds just the right amount of kick.

Tip: For extra crunch, try adding some tempura flakes inside the rolls before rolling them up.

Peanut Butter and Jelly Vegan Sushi

Who says sushi has to be savory? This Peanut Butter and Jelly Vegan Sushi is a playful twist on the classic, combining nostalgic flavors in a fun, rollable format.

Ingredients

• 1 cup sushi rice, cooked and cooled
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori
• 1/2 cup creamy peanut butter
• 1/2 cup strawberry jelly
• 1 banana, sliced into thin strips

Instructions

1. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice.
2. Lay a nori sheet on a bamboo sushi mat. Spread 1/4 of the seasoned rice evenly over the nori, leaving a 1-inch border at the top.
3. Spread 2 tbsp of peanut butter and 2 tbsp of jelly in a line along the bottom edge of the rice. Arrange a few banana slices on top.
4. Roll the sushi tightly from the bottom, using the mat to help. Wet the top border with a little water to seal the roll.
5. Repeat with the remaining nori sheets and ingredients. Slice each roll into 6 pieces with a sharp, wet knife.

The contrast of creamy peanut butter and sweet jelly with the tangy rice makes each bite a delightful surprise. Perfect for lunchboxes or a whimsical snack!

Tip: For a crunchier texture, add a sprinkle of crushed peanuts before rolling.

Teriyaki Mushroom Vegan Sushi

Who says sushi needs fish? These Teriyaki Mushroom Vegan Sushi rolls are a delightful twist on the classic, packed with umami flavors and a satisfying crunch.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 2 cups sliced shiitake mushrooms
• 3 tbsp teriyaki sauce
• 4 sheets nori
• 1 avocado, sliced
• 1 small cucumber, julienned

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to manufacturer’s instructions.
2. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice and let it cool to room temperature.
3. Heat the vegetable oil in a pan over medium heat. Add the shiitake mushrooms and sauté for 5 minutes. Pour in the teriyaki sauce and cook for another 2 minutes until the mushrooms are glazed.
4. Lay a nori sheet on a bamboo mat. Spread a quarter of the rice evenly over the nori, leaving a 1-inch border at the top. Arrange a quarter of the mushrooms, avocado, and cucumber in a line at the bottom.
5. Roll the sushi tightly using the bamboo mat, pressing gently as you go. Repeat with the remaining ingredients.
6. Slice each roll into 8 pieces with a sharp, wet knife. Serve immediately.

The combination of savory teriyaki mushrooms with creamy avocado and crisp cucumber creates a sushi roll that’s bursting with texture and flavor.

Tip: For extra crunch, add a sprinkle of sesame seeds to the rolls before slicing.

Pineapple and Cucumber Vegan Sushi Rolls

These Pineapple and Cucumber Vegan Sushi Rolls are a refreshing twist on traditional sushi, combining sweet and crisp flavors for a light, satisfying bite.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 nori sheets
• 1/2 cup fresh pineapple, thinly sliced
• 1/2 cucumber, julienned
• 1 avocado, sliced
• 1 tbsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to manufacturer’s instructions.
2. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice and let it cool to room temperature.
3. Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
4. Arrange pineapple, cucumber, and avocado slices horizontally across the rice. Sprinkle with sesame seeds.
5. Roll the sushi tightly using the bamboo mat, pressing gently as you go. Wet the top border with a little water to seal the roll.
6. Repeat with the remaining nori sheets and ingredients. Slice each roll into 8 pieces with a sharp, wet knife.

The combination of juicy pineapple and crisp cucumber gives these rolls a delightful contrast in textures, making them a hit for any occasion.

Tip: For extra flavor, serve with a side of soy sauce or a drizzle of sriracha mayo.

Chickpea and Avocado Vegan Sushi

Dive into the world of vegan sushi with this Chickpea and Avocado roll that’s as nutritious as it is delicious, perfect for a light lunch or a fancy appetizer.

Ingredients

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 ripe avocado, sliced
• 1/2 cup mashed chickpeas
• 1 tbsp vegan mayo
• 1 tsp lemon juice
• 4 nori sheets
• 1/2 cucumber, julienned
• 1 tbsp sesame seeds

Instructions

1. Combine sushi rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let stand for 10 minutes.
2. In a small bowl, mix rice vinegar, sugar, and salt. Stir into the cooked rice until well combined. Let cool to room temperature.
3. In another bowl, mix mashed chickpeas, vegan mayo, and lemon juice until smooth.
4. Place a nori sheet on a bamboo mat. Spread 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top.
5. Layer chickpea mixture, avocado slices, and cucumber strips in the center of the rice.
6. Roll the sushi tightly using the bamboo mat, pressing gently as you go. Repeat with remaining ingredients.
7. Slice each roll into 8 pieces with a sharp knife, wiping the blade between cuts for clean edges. Sprinkle with sesame seeds before serving.

The creamy chickpea filling paired with crisp cucumber and buttery avocado creates a symphony of textures that’ll make this sushi a repeat request.

Tip: For extra flavor, serve with a side of soy sauce or a drizzle of sriracha mayo.

Roasted Red Pepper and Hummus Vegan Sushi

Transform your sushi night with this vibrant Roasted Red Pepper and Hummus Vegan Sushi, a delightful twist that’s as nutritious as it is colorful.

Ingredients

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori
• 1/2 cup roasted red pepper strips
• 1/2 cup hummus
• 1 avocado, sliced
• 1/2 cucumber, julienned

Instructions

1. Combine sushi rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until water is absorbed.
2. In a small bowl, mix rice vinegar, sugar, and salt. Stir into the cooked rice and let cool to room temperature.
3. Lay a nori sheet on a bamboo mat. Spread 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top.
4. Spread 2 tbsp hummus over the rice, then arrange red pepper strips, avocado slices, and cucumber juliennes in a line at the bottom.
5. Roll the sushi tightly using the bamboo mat, moistening the border with water to seal. Repeat with remaining ingredients.
6. Slice each roll into 8 pieces with a sharp, wet knife. Serve immediately or refrigerate for up to 2 hours.

The creamy hummus and sweet roasted peppers create a surprising depth of flavor that makes this sushi a standout. Perfect for those who love a bit of creaminess in their rolls.

Tip: For extra crunch, add a sprinkle of sesame seeds before rolling.

Zucchini and Avocado Vegan Sushi Rolls

These Zucchini and Avocado Vegan Sushi Rolls are a fresh, vibrant twist on traditional sushi, perfect for a light lunch or a fun dinner project.

Ingredients

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 2 medium zucchinis, thinly sliced lengthwise
• 1 ripe avocado, sliced
• 1/2 cucumber, julienned
• 2 sheets nori
• 1 tbsp sesame seeds

Instructions

1. Combine sushi rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until water is absorbed.
2. In a small bowl, mix rice vinegar, sugar, and salt. Stir into the cooked rice and let cool.
3. Lay a nori sheet on a bamboo mat. Spread half the rice evenly over the nori, leaving a 1-inch border at the top.
4. Arrange half the zucchini, avocado, and cucumber in a line at the bottom of the rice. Sprinkle with 1/2 tbsp sesame seeds.
5. Roll tightly from the bottom, using the mat to help. Repeat with the second nori sheet and remaining ingredients.
6. Slice each roll into 8 pieces with a sharp, wet knife. Serve immediately.

The combination of creamy avocado and crisp zucchini offers a delightful contrast, while the homemade sushi rice adds just the right touch of sweetness.

Tip: For extra flavor, serve with a side of soy sauce or a drizzle of sriracha mayo.

BBQ Jackfruit Vegan Sushi

Dive into the world of vegan sushi with this BBQ Jackfruit Vegan Sushi, a delightful twist on traditional sushi that’s bursting with smoky, sweet flavors.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 can (20 oz) young green jackfruit in water, drained and shredded
• 1/2 cup BBQ sauce
• 1 tbsp olive oil
• 1 avocado, sliced
• 1 cucumber, julienned
• 4 nori sheets

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice with 1 1/4 cups water in a rice cooker or pot until tender, about 20 minutes.
2. In a small bowl, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt. Fold this mixture into the cooked rice and let it cool to room temperature.
3. Heat 1 tbsp olive oil in a pan over medium heat. Add the shredded jackfruit and 1/2 cup BBQ sauce, cooking for 5-7 minutes until the jackfruit is caramelized and sticky.
4. Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange avocado slices, cucumber, and BBQ jackfruit in a line at the bottom.
5. Roll the sushi tightly from the bottom, using the mat to help. Wet the top border with water to seal. Repeat with remaining ingredients.
6. Slice each roll into 8 pieces with a sharp, wet knife. Serve immediately.

The smoky BBQ jackfruit paired with creamy avocado and crisp cucumber creates a sushi roll that’s unexpectedly hearty and satisfying.

Tip: For extra crunch, add a sprinkle of toasted sesame seeds before rolling.

Edamame and Carrot Vegan Sushi Rolls

These Edamame and Carrot Vegan Sushi Rolls are a vibrant, nutritious twist on traditional sushi, perfect for a light lunch or a fun dinner project.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 nori sheets
• 1 cup shelled edamame, steamed
• 1 large carrot, julienned
• 1 avocado, sliced
• 1 tbsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to manufacturer’s instructions.
2. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice and let it cool to room temperature.
3. Lay a nori sheet on a bamboo mat. Spread a quarter of the rice evenly over the nori, leaving a 1-inch border at the top.
4. Arrange a quarter of the edamame, carrot, and avocado in a line along the bottom edge of the rice. Sprinkle with sesame seeds.
5. Roll the sushi tightly from the bottom, using the bamboo mat to help. Moisten the top border with water to seal the roll.
6. Repeat with the remaining ingredients to make 4 rolls. Slice each roll into 8 pieces with a sharp, wet knife.

The combination of creamy avocado and crunchy carrot with the nutty flavor of edamame makes these rolls irresistibly fresh and satisfying.

Tip: For extra flavor, serve with soy sauce or a drizzle of sriracha mayo.

Kimchi and Tofu Vegan Sushi

Dive into the vibrant flavors of Korea with this Kimchi and Tofu Vegan Sushi, a delightful twist on traditional sushi that’s packed with probiotic goodness and a spicy kick.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 nori sheets
• 1/2 cup vegan kimchi, drained and chopped
• 1/2 block firm tofu, pressed and sliced into thin strips
• 1 tbsp sesame oil
• 1 tsp soy sauce
• 1 avocado, sliced
• 1/2 cucumber, julienned

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to manufacturer’s instructions.
2. In a small bowl, mix the rice vinegar, sugar, and salt. Fold this mixture into the cooked rice and let it cool to room temperature.
3. Heat the sesame oil in a pan over medium heat. Add the tofu strips and soy sauce, cooking until golden on each side, about 3 minutes per side. Set aside.
4. Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange the kimchi, tofu, avocado, and cucumber in a line at the bottom of the rice.
5. Roll the sushi tightly from the bottom, using the mat to help. Wet the top border with a little water to seal. Repeat with the remaining ingredients.
6. Slice each roll into 8 pieces with a sharp, wet knife. Serve immediately.

The tangy kimchi and creamy avocado create a perfect balance of flavors and textures, making this sushi a standout dish for any gathering.

Tip: For extra crunch, add a sprinkle of sesame seeds on top before serving.

Lentil and Cucumber Vegan Sushi Rolls

These Lentil and Cucumber Vegan Sushi Rolls are a refreshing twist on traditional sushi, packed with protein and crunch for a satisfying bite.

Ingredients

• 1 cup cooked lentils
• 1 medium cucumber, julienned
• 2 cups sushi rice, cooked
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 nori sheets
• 1 avocado, sliced
• 1 tbsp sesame seeds

Instructions

1. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice and let it cool to room temperature.
2. Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of the seasoned rice over the nori, leaving a 1-inch border at the top.
3. Arrange a line of cooked lentils, julienned cucumber, and avocado slices horizontally across the rice.
4. Roll the sushi tightly from the bottom, using the mat to help compress the ingredients. Wet the top border with a little water to seal the roll.
5. Repeat with the remaining nori sheets and ingredients. Slice each roll into 8 pieces with a sharp, wet knife.
6. Sprinkle sesame seeds over the top of the sliced rolls for an extra crunch.

The combination of creamy avocado, crunchy cucumber, and hearty lentils makes these rolls a nutrient-dense option that doesn’t skimp on flavor.

Tip: For an extra kick, serve with a side of soy sauce mixed with a dash of wasabi.

Wasabi Pea and Avocado Vegan Sushi

Dive into the vibrant flavors of this Wasabi Pea and Avocado Vegan Sushi, a perfect blend of spicy and creamy that’s sure to impress.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 ripe avocado, sliced
• 1/4 cup wasabi peas, crushed
• 4 sheets nori
• 1 tbsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to manufacturer’s instructions.
2. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice and let it cool to room temperature.
3. Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
4. Arrange avocado slices and sprinkle crushed wasabi peas along the center of the rice. Sprinkle with sesame seeds.
5. Roll the sushi tightly using the bamboo mat, pressing gently as you go. Wet the top border with a little water to seal the roll.
6. Repeat with the remaining nori sheets and ingredients. Slice each roll into 8 pieces with a sharp, wet knife.

The crunch of wasabi peas against the smooth avocado creates a delightful contrast, making this sushi a standout dish for any gathering.

Tip: For extra spice, mix a little wasabi powder with water and brush it on the nori before adding the rice.

Conclusion

We hope this roundup of 18 delicious vegan sushi recipes inspires your next kitchen adventure! Whether you’re a sushi novice or a seasoned pro, there’s something here for everyone. Don’t forget to share your favorites in the comments and pin your must-try recipes on Pinterest. Happy rolling!