23 Delicious Vegan Sushi Recipes for Every Occasion

You’re about to embark on a culinary adventure that proves vegan sushi is anything but boring! Whether you’re craving a quick weeknight dinner, looking for seasonal favorites, or in need of some comfort food with a twist, our roundup of 23 delicious vegan sushi recipes has something for every occasion. Dive in and discover how easy and exciting plant-based sushi can be!

Avocado and Cucumber Vegan Sushi Rolls

Today, I stumbled upon the most refreshing combination for sushi that’s not only vegan but also incredibly easy to make at home. Trust me, these Avocado and Cucumber Vegan Sushi Rolls are a game-changer for quick lunches or dinner parties.

Ingredients

• 1 cup sushi rice, sticky and perfectly cooked
• 2 tbsp rice vinegar, with a subtle sweetness
• 1 ripe avocado, creamy and sliced thinly
• 1 medium cucumber, crisp and julienned
• 2 sheets nori, toasted and aromatic
• 1 tbsp sesame seeds, lightly toasted for crunch
• 1/2 tsp salt, fine and evenly distributed

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions for that perfect stickiness.
2. While the rice is still warm, gently fold in the rice vinegar and salt, ensuring every grain is coated for that authentic sushi flavor.
3. Lay a nori sheet on a bamboo mat, and with wet hands, spread half of the rice evenly over the nori, leaving a 1-inch border at the top.
4. Arrange thin slices of avocado and julienned cucumber in a line along the bottom edge of the rice-covered nori.
5. Carefully roll the sushi using the bamboo mat, applying gentle pressure to ensure a tight roll. Tip: A little water on the nori’s edge helps seal the roll.
6. Sprinkle the toasted sesame seeds over the roll for an extra crunch and nutty flavor.
7. Using a sharp knife, wet between cuts, slice the roll into 6-8 pieces for beautiful, even sushi rolls. Tip: Clean the knife after each cut for pristine slices.
8. Repeat with the remaining ingredients to make a second roll.

Perfect for a light meal, these rolls offer a delightful contrast between the creamy avocado and the crisp cucumber, all wrapped in the subtle tang of sushi rice. Serve them with a side of soy sauce or wasabi for an extra kick, and watch them disappear in no time.

Sweet Potato and Spinach Vegan Sushi

Every time I think about sushi, I imagine the classic fish-filled rolls, but today, I’m sharing a twist that’s close to my heart—Sweet Potato and Spinach Vegan Sushi. It’s a dish that came to me during a lazy Sunday when I was craving sushi but wanted something plant-based and hearty.

Ingredients

• 1 cup sushi rice, sticky and perfectly cooked
• 2 tbsp rice vinegar, with a subtle sweetness
• 1 tbsp sugar, fine and dissolvable
• 1/2 tsp salt, finely ground
• 1 medium sweet potato, roasted to creamy perfection
• 1 cup fresh spinach leaves, vibrant and tender
• 2 nori sheets, crisp and sea-scented
• 1 tbsp sesame oil, rich and nutty
• 1 tbsp soy sauce, dark and umami-packed
• 1 tsp sesame seeds, toasted for a crunchy finish

Instructions

1. Preheat your oven to 400°F. Peel and slice the sweet potato into thin strips, toss with sesame oil, and roast for 20 minutes until tender and slightly caramelized.
2. While the sweet potato roasts, rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions.
3. In a small bowl, mix rice vinegar, sugar, and salt. Fold this mixture into the cooked rice while it’s still warm, allowing the flavors to meld.
4. Lay a nori sheet on a bamboo mat. Spread a thin layer of the seasoned rice over the nori, leaving a 1-inch border at the top.
5. Arrange roasted sweet potato strips and spinach leaves in the center of the rice. Carefully roll the sushi using the bamboo mat, pressing gently to seal.
6. Repeat with the second nori sheet and remaining ingredients.
7. Slice each roll into 8 pieces with a sharp, wet knife to prevent sticking. Drizzle with soy sauce and sprinkle with toasted sesame seeds before serving.

Perfect for a light lunch or a fancy appetizer, this sushi boasts a delightful contrast between the creamy sweet potato and the crisp spinach. Serve it with pickled ginger and wasabi for an extra kick, or enjoy it as is for a simple, satisfying meal.

Mango and Avocado Vegan Sushi

Believe it or not, the first time I tried making vegan sushi, I was skeptical about how satisfying it could be without fish. But let me tell you, this Mango and Avocado Vegan Sushi is a game-changer, bursting with flavors and textures that even sushi traditionalists would admire.

Ingredients

• 1 cup sushi rice, short-grain and sticky
• 1 1/4 cups water, filtered for purity
• 2 tbsp rice vinegar, subtly sweet
• 1 tbsp sugar, organic and fine
• 1/2 tsp salt, sea-sourced
• 1 ripe mango, peeled and sliced into thin strips
• 1 ripe avocado, creamy and sliced
• 4 sheets nori, crisp and seaweed-flavored
• 1 tbsp sesame seeds, toasted for nuttiness
• 1/2 cucumber, julienned for crunch

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, about 3-4 times, to remove excess starch.
2. Combine the rinsed rice and water in a rice cooker. Cook on the ‘sushi’ setting or according to your rice cooker’s instructions, usually about 20 minutes.
3. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Tip: Warming the mixture slightly can help the ingredients blend more smoothly.
4. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a rice paddle. Let it cool to room temperature. Tip: Fanning the rice can speed up the cooling process and give it a glossy finish.
5. Place 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.
6. Arrange strips of mango, avocado, and cucumber horizontally across the center of the rice.
7. Using the bamboo mat, roll the sushi tightly from the bottom up, pressing gently but firmly. Tip: A little water on the nori’s border can help seal the roll.
8. Sprinkle the roll with toasted sesame seeds, then slice into 8 pieces with a sharp, wet knife for clean cuts.

Kind of amazing how the creamy avocado and sweet mango play off each other, isn’t it? The sesame seeds add a delightful crunch, making each bite a perfect harmony of textures. Serve these beauties with a side of pickled ginger or a drizzle of sriracha mayo for an extra kick.

Teriyaki Tofu Vegan Sushi Rolls

Today, I stumbled upon a craving that took me back to my first attempt at making sushi at home—teriyaki tofu vegan sushi rolls. The combination of sweet, sticky teriyaki sauce with the subtle, creamy texture of tofu wrapped in nori and sushi rice is a game-changer for anyone looking to dive into vegan sushi.

Ingredients

• 1 cup sushi rice, rinsed until the water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp organic cane sugar
• 1/2 tsp sea salt
• 1 block firm tofu, pressed and cubed
• 1/4 cup teriyaki sauce, preferably thick and glossy
• 4 sheets nori, toasted lightly for extra crispness
• 1 avocado, sliced thinly
• 1 small cucumber, julienned
• 1 tbsp sesame seeds, toasted

Instructions

1. In a medium saucepan, combine the sushi rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes until the water is absorbed and the rice is tender.
2. While the rice cooks, whisk together the rice vinegar, sugar, and sea salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice with a wooden spoon to season it evenly.
3. Heat a non-stick skillet over medium heat. Add the tofu cubes and cook until golden on all sides, about 5 minutes. Pour the teriyaki sauce over the tofu and stir to coat evenly. Cook for another 2 minutes until the sauce thickens and clings to the tofu.
4. Lay a nori sheet on a bamboo mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Arrange the teriyaki tofu, avocado slices, and cucumber strips horizontally across the rice.
5. Using the bamboo mat, roll the sushi tightly from the bottom up, pressing gently to seal the edge with a bit of water if needed. Repeat with the remaining ingredients.
6. Slice each roll into 8 pieces with a sharp, wet knife for clean cuts. Sprinkle with toasted sesame seeds before serving.

Zesty and satisfying, these teriyaki tofu vegan sushi rolls offer a delightful crunch from the cucumber and nori, balanced by the creamy avocado and savory tofu. Serve them with a side of pickled ginger and wasabi for an extra kick that complements the sweet teriyaki flavor perfectly.

Quinoa and Black Bean Vegan Sushi

Kicking off my week with a dish that’s as nutritious as it is delicious, I found myself reaching for the quinoa and black beans in my pantry. There’s something about the combination of these two that screams ‘healthy comfort food,’ and turning them into vegan sushi was a game-changer for my meal prep routine.

Ingredients

• 1 cup of fluffy, cooked quinoa
• 1/2 cup of creamy, mashed black beans
• 2 tbsp of smooth, tahini
• 1 tbsp of tangy, rice vinegar
• 1 tsp of fragrant, toasted sesame oil
• 4 sheets of crisp, nori seaweed
• 1/2 cup of crunchy, julienned carrots
• 1/2 cup of fresh, sliced avocado
• 1/4 cup of spicy, pickled ginger

Instructions

1. In a large mixing bowl, combine the fluffy quinoa and creamy black beans with the smooth tahini, tangy rice vinegar, and fragrant sesame oil until well mixed.
2. Lay a sheet of crisp nori on a bamboo sushi mat, shiny side down.
3. Spread a quarter of the quinoa mixture evenly over the nori, leaving a 1-inch border at the top.
4. Arrange the crunchy carrots, fresh avocado, and spicy pickled ginger in a line along the bottom edge of the nori.
5. Using the bamboo mat, roll the sushi tightly from the bottom edge, pressing gently as you go to ensure it holds its shape.
6. Moisten the top border of the nori with a little water to seal the roll.
7. Repeat the process with the remaining ingredients to make four rolls.
8. Using a sharp knife, slice each roll into 6-8 pieces, wiping the knife clean between cuts for neat slices.

Finally, the texture of this sushi is a delightful contrast between the creamy filling and the crisp nori, while the flavors are a vibrant mix of tangy, spicy, and fresh. Serve these rolls with a side of soy sauce or a dollop of wasabi for an extra kick.

Beetroot and Carrot Vegan Sushi

After stumbling upon a vibrant bunch of beetroots at my local farmer’s market, I was inspired to create something that celebrates their earthy sweetness and stunning color. This Beetroot and Carrot Vegan Sushi is my playful take on traditional sushi, swapping out fish for a rainbow of roasted vegetables and creamy avocado. It’s a dish that’s as fun to make as it is to eat, perfect for those days when you’re craving something light yet satisfying.

Ingredients

• 1 cup sushi rice, sticky and perfectly cooked
• 2 tbsp rice vinegar, subtly sweet and tangy
• 1 tbsp sugar, fine and dissolvable
• 1 tsp salt, finely ground
• 1 medium beetroot, roasted until tender and sliced into thin strips
• 1 large carrot, julienned into crisp matchsticks
• 1 ripe avocado, sliced into creamy ribbons
• 4 sheets nori, crisp and sea-scented
• 1 tbsp sesame seeds, toasted to a golden hue

Instructions

1. In a small saucepan, combine rice vinegar, sugar, and salt over low heat. Stir until sugar and salt dissolve completely, about 2 minutes. Tip: This step ensures your sushi rice has the perfect balance of flavors.
2. Transfer cooked sushi rice to a large bowl. Gently fold in the vinegar mixture with a rice paddle or spatula, fanning the rice to cool it quickly. Tip: Fanning helps achieve that signature sushi rice texture.
3. Lay a nori sheet on a bamboo mat. With wet hands, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
4. Arrange beetroot, carrot, and avocado slices horizontally across the rice. Tip: Keep ingredients tight for easier rolling.
5. Roll the sushi tightly using the bamboo mat, pressing gently but firmly. Seal the edge with a bit of water.
6. Slice the roll into 8 pieces with a sharp, wet knife for clean cuts. Sprinkle with toasted sesame seeds.

The first bite reveals a delightful contrast between the creamy avocado and the crisp vegetables, all wrapped in the subtle tang of sushi rice. Serve these vibrant rolls with a side of pickled ginger or a drizzle of sriracha mayo for an extra kick.

Spicy Vegan Sushi with Sriracha Mayo

Over the years, I’ve fallen in love with the vibrant flavors and textures that vegan sushi offers, especially when it packs a spicy punch. This Spicy Vegan Sushi with Sriracha Mayo is a testament to how indulgent plant-based eating can be, combining creamy, spicy, and fresh elements in every bite.

Ingredients

• 1 cup sushi rice, sticky and perfectly cooked
• 2 tbsp rice vinegar, slightly sweet and tangy
• 1 tbsp sugar, fine and dissolvable
• 1 tsp salt, finely ground
• 4 nori sheets, crisp and seaweed-flavored
• 1 avocado, ripe and creamy
• 1 cucumber, fresh and crunchy
• 1 carrot, julienned and sweet
• 2 tbsp sriracha, fiery and garlicky
• 1/4 cup vegan mayo, rich and smooth
• 1 tsp sesame seeds, toasted and nutty

Instructions

1. In a small bowl, mix the rice vinegar, sugar, and salt until fully dissolved to create the sushi seasoning.
2. Gently fold the sushi seasoning into the cooked sushi rice, ensuring each grain is coated evenly for a glossy finish.
3. Lay a nori sheet on a bamboo mat, shiny side down, and spread a thin layer of seasoned rice over it, leaving a 1-inch border at the top.
4. Arrange thin slices of avocado, cucumber, and julienned carrot horizontally across the rice.
5. In a separate bowl, whisk together sriracha and vegan mayo to create a spicy mayo sauce.
6. Drizzle a generous amount of the spicy mayo over the vegetables before rolling.
7. Using the bamboo mat, tightly roll the sushi away from you, applying even pressure to ensure it holds its shape.
8. Wet the top border of the nori with a little water to seal the roll securely.
9. Slice the roll into 8 even pieces with a sharp, wet knife for clean cuts.
10. Sprinkle toasted sesame seeds over the top for an added crunch and nutty flavor.

This Spicy Vegan Sushi with Sriracha Mayo is a delightful contrast of textures, from the creamy avocado to the crunchy cucumber and the soft, sticky rice. The sriracha mayo adds a bold kick that elevates the entire dish, making it perfect for those who love a bit of heat in their meals. Serve it with extra spicy mayo on the side for dipping, or pair it with a light, citrusy salad to balance the flavors.

Peanut Butter and Jelly Vegan Sushi

Yesterday, I stumbled upon a childhood favorite with a twist that’s too good not to share. Peanut Butter and Jelly Vegan Sushi is my playful take on the classic sandwich, transformed into a fun, rollable delight that’s perfect for lunchboxes or picnics.

Ingredients

• 1 cup sushi rice, sticky and perfectly cooked
• 2 tbsp creamy peanut butter, smooth and rich
• 2 tbsp strawberry jam, sweet and vibrant
• 2 sheets nori, crisp and seaweed-flavored
• 1/2 cup fresh strawberries, thinly sliced
• 1 tbsp sesame seeds, toasted for a nutty crunch

Instructions

1. Spread the sushi rice evenly over one sheet of nori, leaving a 1-inch border at the top.
2. Dollop the peanut butter and strawberry jam in a line along the bottom edge of the rice-covered nori.
3. Arrange the strawberry slices on top of the peanut butter and jam for an extra fruity layer.
4. Carefully roll the nori from the bottom edge, using your fingers to keep the fillings in place as you go.
5. Once rolled, wet the top border with a little water to seal the sushi roll.
6. Sprinkle the toasted sesame seeds over the roll for added texture and flavor.
7. Using a sharp knife, slice the roll into 6 even pieces, wiping the knife between cuts for clean edges.

So there you have it, a dish that’s as fun to make as it is to eat. The combination of creamy peanut butter, sweet jam, and fresh strawberries wrapped in sticky rice and crisp nori is a delightful surprise. Serve these sushi rolls with a side of pickled ginger or a drizzle of melted dark chocolate for an extra special treat.

Tempura Asparagus Vegan Sushi

Zesty and vibrant, this Tempura Asparagus Vegan Sushi is my go-to when I crave something crispy, fresh, and utterly satisfying. It’s a dish that reminds me of spring picnics and the joy of sharing food with friends.

Ingredients

• 1 cup sushi rice, sticky and perfectly cooked
• 4 sheets nori, crisp and sea-scented
• 12 spears asparagus, fresh and tender
• 1 cup tempura batter mix, light and airy
• 1 cup ice-cold water, for the tempura batter
• 1 tbsp sesame oil, rich and nutty
• 1 avocado, ripe and creamy
• 1/2 cucumber, crisp and refreshing
• 1 tbsp rice vinegar, subtly sweet
• 1 tsp sugar, fine and dissolving easily
• 1/2 tsp salt, enhancing all flavors

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions.
2. While the rice cooks, prepare the tempura batter by whisking the tempura mix with ice-cold water until just combined; lumps are okay for a lighter batter.
3. Heat sesame oil in a deep fryer or large pot to 350°F, ensuring it’s hot enough to sizzle a drop of batter immediately.
4. Dip each asparagus spear into the tempura batter, letting excess drip off, then fry until golden and crispy, about 2-3 minutes. Drain on paper towels.
5. In a small bowl, mix rice vinegar, sugar, and salt, then gently fold into the cooked sushi rice to season it.
6. Lay a nori sheet on a bamboo mat, spread a thin layer of sushi rice, leaving a 1-inch border at the top.
7. Arrange tempura asparagus, avocado slices, and cucumber strips horizontally on the rice, then roll tightly using the bamboo mat.
8. Slice the roll into 8 pieces with a sharp, wet knife for clean cuts.

Mouthwatering and crisp, this sushi offers a delightful contrast between the creamy avocado and the crunchy tempura asparagus. Serve it with a side of pickled ginger or a drizzle of spicy mayo for an extra kick.

Kimchi and Avocado Vegan Sushi

Mmm, there’s something incredibly satisfying about rolling your own sushi at home, especially when it’s packed with flavors that surprise and delight. Today, I’m sharing my go-to recipe for Kimchi and Avocado Vegan Sushi, a dish that perfectly balances tangy, creamy, and umami flavors in every bite. It’s become a staple in my kitchen for those nights when I crave something light yet fulfilling.

Ingredients

• 1 cup sushi rice, short-grain and sticky when cooked
• 1 1/4 cups water, for perfectly steamed rice
• 2 tbsp rice vinegar, for that essential tangy flavor
• 1 tbsp sugar, to balance the vinegar’s acidity
• 1/2 tsp salt, to enhance all the flavors
• 4 nori sheets, crisp and full of oceanic aroma
• 1 ripe avocado, creamy and sliced thinly
• 1/2 cup kimchi, spicy and fermented to perfection
• 1 tbsp sesame seeds, toasted for a nutty crunch

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, to remove excess starch.
2. Combine the rinsed rice and water in a rice cooker or pot. Cook according to your rice cooker’s instructions or bring to a boil, then simmer covered for 20 minutes on low heat.
3. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Tip: Warming the mixture slightly can help the sugar dissolve faster.
4. Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature. Tip: Fanning the rice can speed up the cooling process and give it a shiny finish.
5. 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.
6. Arrange avocado slices and kimchi in a line along the bottom edge of the rice-covered nori.
7. Roll the sushi tightly from the bottom, using the bamboo mat to help shape it. Tip: Wetting the top border of the nori can help seal the roll.
8. Sprinkle the roll with toasted sesame seeds before slicing into 8 pieces with a sharp, wet knife.

Now, this Kimchi and Avocado Vegan Sushi offers a delightful contrast between the creamy avocado and the spicy, crunchy kimchi, all wrapped up in the subtle tang of seasoned rice. Serve it with a side of soy sauce or wasabi for an extra kick, or enjoy it as is for a light, flavorful meal.

Coconut and Mango Vegan Sushi

Finally, a sushi recipe that’s as fun to make as it is to eat! I stumbled upon this Coconut and Mango Vegan Sushi during a lazy Sunday experiment, and it’s been a staple in my kitchen ever since. The combination of sweet mango and creamy coconut is a tropical escape in every bite.

Ingredients

• 1 cup sushi rice, sticky and perfectly cooked
• 1 ripe mango, peeled and sliced into thin strips
• 1/2 cup coconut milk, rich and creamy
• 1 tbsp rice vinegar, lightly seasoned
• 1 tsp sugar, finely granulated
• 1/2 tsp salt, finely ground
• 4 sheets nori, crisp and seaweed-flavored
• 1 tbsp sesame seeds, lightly toasted

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions for perfectly sticky rice.
2. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold into the warm rice to season it evenly.
3. Spread a thin layer of the seasoned rice over a nori sheet, leaving a 1-inch border at the top for sealing the roll.
4. Arrange thin strips of mango along the bottom edge of the rice-covered nori, then drizzle with coconut milk for a creamy texture.
5. Sprinkle lightly toasted sesame seeds over the mango for a nutty crunch.
6. Carefully roll the sushi from the bottom, using a bamboo mat for even pressure, and seal the edge with a bit of water.
7. Let the roll sit for a minute before slicing into 8 pieces with a sharp, wet knife for clean cuts.

Vibrant and refreshing, this Coconut and Mango Vegan Sushi is a delightful twist on traditional sushi. The creamy coconut milk pairs beautifully with the sweet mango, while the sesame seeds add a surprising crunch. Serve it with a side of pickled ginger for an extra zing!

BBQ Jackfruit Vegan Sushi

Remember the first time I tried BBQ jackfruit, I was skeptical but utterly amazed by how it mimicked pulled pork. That moment inspired me to create this BBQ Jackfruit Vegan Sushi, a fusion dish that combines the smoky sweetness of BBQ with the fresh, crisp textures of sushi.

Ingredients

• 1 can (20 oz) young green jackfruit in brine, drained and shredded
• 1/2 cup smoky BBQ sauce, preferably hickory-flavored
• 1 tbsp rich extra virgin olive oil
• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water
• 2 tbsp organic cane sugar
• 1 tsp fine sea salt
• 2 tbsp seasoned rice vinegar
• 4 sheets nori (seaweed), toasted until crisp
• 1 ripe avocado, sliced into thin strips
• 1/2 cucumber, julienned
• 1/4 cup pickled ginger, for serving
• 1 tbsp toasted sesame seeds

Instructions

1. Heat olive oil in a skillet over medium heat. Add shredded jackfruit and sauté for 5 minutes until slightly browned.
2. Pour BBQ sauce over the jackfruit, stirring to coat evenly. Simmer on low for 10 minutes, allowing the flavors to meld. Tip: For extra smokiness, add a dash of liquid smoke.
3. Meanwhile, combine sushi rice and water in a rice cooker. Cook according to manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the perfect texture.
4. In a small saucepan, warm sugar, salt, and rice vinegar until dissolved. Gently fold this mixture into the cooked rice. Tip: Use a cutting motion with a rice paddle to avoid mashing the grains.
5. 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.
6. Arrange BBQ jackfruit, avocado strips, and cucumber juliennes in the center of the rice.
7. Roll the sushi tightly using the bamboo mat, sealing the edge with a bit of water.
8. Slice the roll into 8 pieces with a sharp, wet knife. Repeat with remaining ingredients.
9. Sprinkle sesame seeds over the sushi and serve with pickled ginger on the side.

The combination of the smoky, tender jackfruit with the creamy avocado and crisp cucumber creates a symphony of textures. Try serving these rolls with a side of wasabi-infused mayo for an extra kick that’ll surprise your taste buds.

Pineapple and Cucumber Vegan Sushi

Every summer, I find myself craving something light, refreshing, and a little out of the ordinary. That’s how I stumbled upon the idea of making Pineapple and Cucumber Vegan Sushi. It’s a delightful twist on traditional sushi, perfect for those sweltering days when you want something cool and satisfying without the heaviness.

Ingredients

• 1 cup of sushi rice, sticky and perfectly cooked
• 2 tbsp of rice vinegar, with a subtle sweetness
• 1 ripe pineapple, peeled and cut into thin strips
• 1 large cucumber, crisp and deseeded, cut into matchsticks
• 4 sheets of nori, toasted to a deep green
• 1 tbsp of sesame seeds, lightly toasted for a nutty flavor
• 1 tsp of salt, to enhance all the flavors

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions. Tip: Letting the rice sit for 10 minutes after cooking makes it even stickier.
2. While the rice is still warm, gently fold in the rice vinegar and salt. Spread it out on a tray to cool slightly. Tip: Fanning the rice helps it cool faster and gives it a glossy finish.
3. Lay a nori sheet on a bamboo mat. With wet hands, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
4. Arrange pineapple and cucumber strips horizontally across the rice. Sprinkle with sesame seeds.
5. Roll the sushi tightly using the bamboo mat, pressing gently but firmly. Tip: A little water on the nori’s edge helps seal the roll.
6. Use a sharp knife to cut the roll into 8 pieces. Wipe the knife between cuts for clean slices.

The combination of juicy pineapple and crisp cucumber wrapped in sticky rice and nori is a textural dream. Serve these vibrant rolls with a side of soy sauce or a dollop of wasabi for an extra kick. They’re not just a feast for the taste buds but a colorful addition to any meal.

Wasabi Pea and Avocado Vegan Sushi

Never did I think that my love for spicy snacks and creamy avocados would lead me to create this Wasabi Pea and Avocado Vegan Sushi. It all started on a lazy Sunday afternoon when I was craving something both fiery and fresh, and this roll was born out of that craving.

Ingredients

• 1 cup sushi rice, sticky and perfectly cooked
• 2 tbsp rice vinegar, subtly sweet and tangy
• 1 ripe avocado, creamy and sliced into thin strips
• 1/4 cup wasabi peas, crunchy and boldly flavored
• 2 sheets nori, crisp and seaweed-scented
• 1/2 cucumber, julienned into crisp matchsticks
• 1 tsp sesame seeds, toasted and nutty

Instructions

1. Rinse 1 cup of sushi rice under cold water until the water runs clear, then cook according to package instructions. Tip: Letting the rice sit for 10 minutes after cooking makes it stickier.
2. While the rice is still warm, gently fold in 2 tbsp of rice vinegar. Spread the rice on a baking sheet to cool to room temperature. Tip: Fanning the rice speeds up the cooling process.
3. Place a nori sheet on a bamboo mat, shiny side down. With wet hands, spread half the rice evenly over the nori, leaving a 1-inch border at the top.
4. Arrange half the avocado slices, cucumber matchsticks, and wasabi peas in a line along the bottom edge of the rice-covered nori.
5. Roll the sushi tightly from the bottom, using the bamboo mat to press and shape it. Tip: A little water on the nori border helps seal the roll.
6. Repeat with the second nori sheet and remaining ingredients.
7. Cut each roll into 8 pieces with a sharp, wet knife. Sprinkle with toasted sesame seeds before serving.

Spicy wasabi peas add a surprising crunch and heat to each bite, while the avocado brings a cooling creaminess. Serve these rolls with extra wasabi or pickled ginger for an added kick.

Chickpea and Turmeric Vegan Sushi

Unbelievably, it was during a late-night fridge raid that I stumbled upon the inspiration for this Chickpea and Turmeric Vegan Sushi. Craving something both comforting and vibrant, I decided to experiment with what I had on hand, leading to this unexpectedly delightful creation.

Ingredients

• 1 cup sushi rice, sticky and perfectly cooked
• 2 tbsp rice vinegar, subtly sweet and tangy
• 1 tsp turmeric powder, vibrant and earthy
• 1 can chickpeas, drained and rinsed until squeaky clean
• 1 tbsp tahini, rich and nutty
• 1 tsp maple syrup, pure and mildly sweet
• 1/2 tsp garlic powder, pungent and aromatic
• 1/4 tsp salt, finely ground
• 4 nori sheets, crisp and sea-fresh
• 1/2 avocado, ripe and buttery
• 1/4 cucumber, julienned and refreshingly crisp

Instructions

1. In a medium bowl, combine the sushi rice with rice vinegar and turmeric powder, mixing gently until the rice is evenly colored and flavored.
2. In another bowl, mash the chickpeas with tahini, maple syrup, garlic powder, and salt until the mixture is cohesive but slightly chunky.
3. Lay a nori sheet on a bamboo mat, spreading a thin layer of turmeric rice over the bottom two-thirds of the sheet.
4. Arrange a line of the chickpea mixture, avocado slices, and cucumber sticks horizontally across the rice.
5. Using the bamboo mat, roll the sushi tightly from the bottom up, applying gentle pressure to ensure it holds its shape.
6. Repeat the process with the remaining nori sheets and filling.
7. With a sharp knife, slice each roll into 6-8 pieces, wiping the knife clean between cuts for neat edges.

Freshly made, this sushi boasts a delightful contrast between the creamy chickpea filling and the crisp vegetables, all wrapped in the earthy warmth of turmeric-infused rice. Serve it with a side of pickled ginger or a drizzle of sriracha mayo for an extra kick.

Eggplant and Sesame Vegan Sushi

Sometimes, the best culinary adventures start with a single ingredient that inspires you to try something new. That’s exactly what happened when I stumbled upon some gorgeous, glossy eggplants at my local farmers’ market last weekend. Their deep purple hue and firm texture were begging to be turned into something extraordinary, and thus, the idea for Eggplant and Sesame Vegan Sushi was born.

Ingredients

• 1 large eggplant, sliced into 1/4-inch thick strips (look for firm, shiny skin)
• 1 cup sushi rice, rinsed until the water runs clear (for that perfect sticky texture)
• 2 tbsp toasted sesame oil (rich and nutty, it adds depth to the dish)
• 1 tbsp soy sauce (opt for a low-sodium version to control the saltiness)
• 1 tbsp rice vinegar (its mild acidity balances the flavors beautifully)
• 1 tsp sugar (just a hint to round out the vinegar’s sharpness)
• 1/4 cup sesame seeds, toasted (for a crunchy, aromatic finish)
• 2 nori sheets (crisp and seaweed-forward, the foundation of any good sushi)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Arrange the eggplant strips on the prepared baking sheet, brush both sides with toasted sesame oil, and sprinkle lightly with salt. Roast for 20 minutes, flipping halfway, until they’re tender and slightly caramelized.
3. While the eggplant roasts, cook the sushi rice according to package instructions. Once done, stir in the rice vinegar and sugar, then let it cool to room temperature. Tip: Spread the rice on a flat surface to cool faster and prevent mushiness.
4. Lay a nori sheet on a bamboo sushi mat, spread half of the cooled rice evenly over it, leaving a 1-inch border at the top. Tip: Wet your hands slightly to prevent the rice from sticking.
5. Arrange half of the roasted eggplant strips in a line along the bottom edge of the rice. Sprinkle with half of the toasted sesame seeds.
6. Roll the sushi tightly using the bamboo mat, pressing gently but firmly to seal the edge with a bit of water. Repeat with the second nori sheet and remaining ingredients.
7. Slice each roll into 8 pieces with a sharp, wet knife for clean cuts. Tip: Wipe the knife between cuts to keep the rolls neat.

Delightfully, this Eggplant and Sesame Vegan Sushi offers a satisfying chew from the nori, a creamy bite from the eggplant, and a nutty crunch from the sesame seeds. Serve it with a side of pickled ginger and wasabi for an extra kick, or enjoy it as is for a light, flavorful meal that’s as pleasing to the eye as it is to the palate.

Zucchini and Hummus Vegan Sushi

Vegan sushi? Yes, please! I stumbled upon this zucchini and hummus vegan sushi recipe during a lazy Sunday fridge clean-out, and it’s been a game-changer for my meal prep ever since. It’s fresh, crunchy, and packed with flavors that even my sushi-loving friends can’t resist.

Ingredients

• 1 large zucchini, thinly sliced into ribbons with a vegetable peeler
• 1 cup creamy hummus, homemade or store-bought
• 1/2 cup julienned carrots, crisp and fresh
• 1/2 cup thinly sliced cucumber, seeds removed for extra crunch
• 1/4 cup ripe avocado, sliced into thin strips
• 2 tbsp toasted sesame seeds, for a nutty finish
• 1 tbsp soy sauce, for dipping

Instructions

1. Lay a zucchini ribbon flat on a clean surface. Overlap slightly if needed to create a base about 4 inches wide.
2. Spread a thin layer of hummus evenly over the zucchini, leaving a 1-inch border at the top to help with rolling.
3. Arrange a small amount of carrots, cucumber, and avocado in a line along the bottom edge of the zucchini.
4. Carefully roll the zucchini around the fillings, pressing gently to secure. Tip: If the zucchini breaks, don’t worry—just start again or patch it with another piece.
5. Sprinkle the rolled sushi with toasted sesame seeds for added texture and flavor.
6. Repeat with the remaining ingredients until all the zucchini and fillings are used.
7. Serve immediately with soy sauce on the side for dipping. Tip: For a prettier presentation, slice each roll into bite-sized pieces with a sharp knife.

Bite into these rolls, and you’ll love the contrast between the creamy hummus and the crisp vegetables. They’re perfect for a light lunch or as an elegant appetizer at your next gathering. Try serving them on a platter with pickled ginger and wasabi for an authentic sushi experience.

Lentil and Rice Vegan Sushi

Every time I think about sushi, I imagine the delicate balance of flavors and textures that make it so irresistible. But when I stumbled upon the idea of making vegan sushi with lentils and rice, I knew I had to try it—it’s a game-changer for anyone looking to add more plant-based meals to their repertoire.

Ingredients

• 1 cup sushi rice, sticky and perfectly cooked
• 1/2 cup green lentils, cooked until tender but firm
• 2 tbsp rice vinegar, subtly sweet and tangy
• 1 tbsp sugar, fine and dissolvable
• 1 tsp salt, finely ground
• 4 sheets nori, crisp and seaweed-flavored
• 1 avocado, ripe and creamy
• 1/2 cucumber, fresh and crunchy
• 1 carrot, julienned and vibrant
• 1 tbsp sesame seeds, toasted for a nutty aroma

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions. Tip: Letting the rice sit for 10 minutes after cooking makes it stickier.
2. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Fold this gently into the cooked rice to season it. Tip: Use a cutting motion to avoid mashing the rice.
3. Lay a nori sheet on a bamboo mat, spread a thin layer of rice over it, leaving a 1-inch border at the top. Tip: Wet your hands to prevent the rice from sticking.
4. Arrange lentils, avocado slices, cucumber, and carrot along the bottom edge of the rice. Sprinkle with sesame seeds.
5. Roll the sushi tightly from the bottom, using the mat to help. Wet the top border to seal the roll.
6. Repeat with remaining ingredients, then slice each roll into 8 pieces with a sharp, wet knife.

Unbelievably, this vegan sushi has all the umami and texture of traditional sushi, with the lentils adding a hearty depth. Serve it with a side of soy sauce or a dab of wasabi for an extra kick, and watch it disappear before your eyes.

Mushroom and Onion Vegan Sushi

This morning, as I was rummaging through my fridge, I stumbled upon a pack of plump, earthy cremini mushrooms and a crisp, sweet Vidalia onion, sparking the idea for this Mushroom and Onion Vegan Sushi. It’s a dish that marries the umami richness of mushrooms with the subtle sweetness of onions, all wrapped up in the comforting embrace of sushi rice and nori.

Ingredients

• 1 cup sushi rice, rinsed until the water runs clear
• 1 1/4 cups water, for cooking the rice
• 2 tbsp rice vinegar, with a mild, slightly sweet aroma
• 1 tbsp organic cane sugar, for a delicate sweetness
• 1/2 tsp sea salt, finely ground
• 1 tbsp toasted sesame oil, with a nutty fragrance
• 1 cup cremini mushrooms, thinly sliced for a meaty texture
• 1/2 Vidalia onion, julienned for a crisp bite
• 2 sheets nori, with a crisp, oceanic flavor
• 1 avocado, sliced for creaminess

Instructions

1. In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes until the water is absorbed and the rice is tender.
2. While the rice cooks, heat the toasted sesame oil in a skillet over medium heat. Add the thinly sliced cremini mushrooms and julienned Vidalia onion, sautéing for 5-7 minutes until the mushrooms are golden and the onions are translucent.
3. In a small bowl, whisk together the rice vinegar, organic cane sugar, and sea salt until dissolved. Gently fold this mixture into the cooked rice, fanning the rice to cool it slightly and achieve a glossy finish.
4. Lay a sheet of nori on a bamboo sushi mat. Spread half of the seasoned rice evenly over the nori, leaving a 1-inch border at the top. Arrange half of the sautéed mushrooms, onions, and avocado slices in a line along the bottom edge of the rice.
5. Roll the sushi tightly from the bottom edge, using the mat to shape it into a firm cylinder. Repeat with the remaining ingredients to make a second roll.
6. Using a sharp, wet knife, slice each roll into 8 pieces. Serve immediately for the best texture and flavor.

Bite into these rolls, and you’ll experience a delightful contrast between the creamy avocado, the savory mushrooms, and the sweet, crisp onions, all harmonized by the tangy sushi rice. For an extra touch, drizzle with a bit of soy sauce or sprinkle with sesame seeds before serving.

Pumpkin and Sage Vegan Sushi

Pumpkin and sage vegan sushi is my go-to autumn recipe when I crave something that’s both comforting and innovative. The combination of sweet, roasted pumpkin with earthy sage wrapped in sushi rice and nori is a game-changer for anyone looking to explore plant-based sushi options.

Ingredients

• 1 cup sushi rice, rinsed until the water runs clear
• 1 1/4 cups water, for perfectly fluffy rice
• 1/2 small pumpkin, peeled and cut into thin, even strips
• 2 tbsp extra virgin olive oil, for a rich, smooth roast
• 1 tbsp fresh sage, finely chopped for a fragrant touch
• 1 tbsp maple syrup, for a hint of sweetness
• 4 sheets nori, crisp and seaweed-fresh
• 1/2 tsp salt, to enhance all the flavors
• 1/4 tsp black pepper, freshly ground for a slight kick

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Toss the pumpkin strips with olive oil, maple syrup, sage, salt, and pepper on a baking sheet, making sure each piece is evenly coated.
3. Roast the pumpkin for 25 minutes, or until tender and slightly caramelized, flipping halfway through for even cooking.
4. While the pumpkin roasts, cook the sushi rice with water in a rice cooker or pot until it’s sticky and tender, about 20 minutes.
5. Lay a nori sheet on a bamboo mat, spread a thin layer of sushi rice over it, leaving a 1-inch border at the top.
6. Arrange a few roasted pumpkin strips horizontally on the rice, then carefully roll the sushi using the bamboo mat, pressing gently to seal.
7. Repeat with the remaining nori sheets, rice, and pumpkin.
8. Use a sharp knife to slice each roll into 6-8 pieces, wiping the knife between cuts for clean edges.

But the best part? The contrast between the creamy pumpkin and the crisp nori, with sage adding a whisper of autumn in every bite. Serve these rolls with a side of tamari or a sprinkle of sesame seeds for an extra layer of flavor.

Radish and Scallion Vegan Sushi

After a recent trip to the farmers’ market, I found myself with an abundance of crisp, peppery radishes and vibrant green scallions. Inspired by their freshness, I decided to whip up a batch of Radish and Scallion Vegan Sushi, a dish that’s as delightful to make as it is to eat.

Ingredients

• 1 cup sushi rice, short-grain and sticky
• 1 1/4 cups water, filtered and cold
• 2 tbsp rice vinegar, mildly sweet and tangy
• 1 tbsp sugar, fine and granulated
• 1/2 tsp salt, finely ground sea salt
• 4 radishes, thinly sliced into crisp rounds
• 2 scallions, green parts only, sliced into thin strips
• 4 sheets nori, toasted and crisp
• 1 tbsp sesame seeds, lightly toasted

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, about 3-4 times, to remove excess starch.
2. Combine the rinsed rice and water in a rice cooker. Cook on the sushi setting, or for about 20 minutes if using a stovetop, until the water is fully absorbed and the rice is tender.
3. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until fully dissolved. Tip: Warming the mixture slightly can help the sugar dissolve faster.
4. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a rice paddle or spatula. Fan the rice as you mix to help it cool and become glossy.
5. 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.
6. Arrange the radish slices and scallion strips horizontally across the rice. Tip: Placing the fillings slightly off-center makes rolling easier.
7. Roll the sushi tightly from the bottom, using the mat to shape it. Press gently but firmly to seal the edge.
8. Sprinkle the toasted sesame seeds over the roll for a nutty flavor and crunch. Tip: A light mist of water can help the seeds stick better.
9. Using a sharp knife, slice the roll into 8 even pieces. Wipe the knife between cuts for clean edges.

You’ll love the contrast of the creamy rice against the crisp radishes and the sharp bite of scallions. Serve these rolls with a side of pickled ginger or a drizzle of soy sauce for an extra flavor kick.

Tempeh and Kale Vegan Sushi

Venturing into the world of vegan sushi, I stumbled upon a combination that’s as nutritious as it is delicious—tempeh and kale. It’s a twist on traditional sushi that even my sushi-skeptic friends couldn’t resist. Here’s how I make it, with a few personal tweaks that might just make it your new favorite.

Ingredients

• 1 cup sushi rice, sticky and perfectly cooked
• 2 tbsp rice vinegar, subtly sweet and tangy
• 1 tbsp sugar, fine and dissolvable
• 1 tsp salt, finely ground
• 4 sheets nori, crisp and seaweed-aromatic
• 1 cup tempeh, marinated and pan-fried to golden perfection
• 1 cup kale, destemmed and massaged until tender
• 1 avocado, ripe and creamy
• 1 tbsp soy sauce, rich and umami-packed
• 1 tsp sesame oil, fragrant and nutty
• 1 tsp sesame seeds, toasted for extra crunch

Instructions

1. Cook the sushi rice according to package instructions, then let it cool to room temperature.
2. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold into the cooled rice.
3. Lay a nori sheet on a bamboo mat, spread a thin layer of rice evenly, leaving a 1-inch border at the top.
4. Arrange strips of tempeh, kale, and avocado horizontally in the center of the rice.
5. Roll the sushi tightly using the bamboo mat, pressing gently to seal the edge with a bit of water.
6. Repeat with remaining nori sheets and filling.
7. Slice each roll into 8 pieces with a sharp, wet knife for clean cuts.
8. Drizzle with soy sauce and sesame oil, then sprinkle with toasted sesame seeds before serving.

Offering a delightful contrast of textures—the crunch of kale, the creaminess of avocado, and the hearty bite of tempeh—this sushi is a feast for the senses. Serve it with pickled ginger and wasabi for an extra kick, or enjoy it as is for a simple, satisfying meal.

Walnut and Date Vegan Sushi

Discovering the perfect blend of sweet and savory in a sushi roll was a game-changer for my vegan culinary adventures. Today, I’m thrilled to share my Walnut and Date Vegan Sushi, a dish that combines the earthy crunch of walnuts with the natural sweetness of dates, all wrapped up in a cozy blanket of sushi rice and nori.

Ingredients

• 1 cup sushi rice, rinsed until the water runs clear
• 1 1/4 cups water, for cooking the rice
• 2 tbsp rice vinegar, with a subtle tangy sweetness
• 1 tbsp organic cane sugar, for a delicate sweetness
• 1/2 tsp sea salt, finely ground
• 4 sheets nori, crisp and ocean-fresh
• 1/2 cup walnuts, toasted to a golden perfection
• 1/2 cup Medjool dates, pitted and finely chopped for a chewy texture
• 1 avocado, ripe and creamy, sliced thinly
• 1 tbsp sesame seeds, lightly toasted for a nutty aroma

Instructions

1. Combine the rinsed sushi rice and water in a rice cooker. Cook on the ‘sushi’ setting for 18 minutes, then let it rest for 10 minutes to achieve the perfect stickiness.
2. While the rice cooks, mix the rice vinegar, cane sugar, and sea salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice with a wooden spatula to season it evenly.
3. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until they’re fragrant and lightly browned. Let them cool before roughly chopping.
4. Lay a nori sheet on a bamboo mat. Spread a thin layer of seasoned rice over the nori, leaving a 1-inch border at the top. Sprinkle sesame seeds over the rice for added crunch.
5. Arrange a line of chopped dates, toasted walnuts, and avocado slices along the bottom edge of the rice-covered nori.
6. Roll the sushi tightly from the bottom, using the bamboo mat to press and shape it. Moisten the top border with water to seal the roll.
7. Repeat with the remaining nori sheets and filling ingredients. Slice each roll into 8 pieces with a sharp, wet knife for clean cuts.

Last but not least, this Walnut and Date Vegan Sushi offers a delightful contrast of textures—creamy avocado, chewy dates, and crunchy walnuts—all harmonized by the soft, vinegared rice. Serve these rolls with a side of pickled ginger or a drizzle of soy sauce for an extra flavor kick.

Conclusion

Just like that, we’ve rolled through 23 delicious vegan sushi recipes perfect for any occasion! Whether you’re a seasoned sushi chef or a curious newcomer, there’s something here to inspire your next meal. We’d love to hear which recipes you try and love—drop a comment below with your favorites. Don’t forget to share the sushi love by pinning this article on Pinterest for others to discover. Happy rolling!

Bella Bacinos