Vegetable Sushi Rolls (Vegan Sushi)

Ingredients

• 370 g (2 cups)sushi rice
• 473 ml (2 cups)water
• 118 ml (½ cup)rice vinegar
• 7.5 ml (½ tbsp)salt
• 12.5 g (1 tbsp)sugar
• 1avocado, thinly sliced
• 454 g (16 oz)marinated tofu, cut into strips
• 3pickled cucumbers, thinly sliced
• 1 largeglazed carrot, thinly sliced
• ½red pepper, deseeded and cut into thin strips
• ½yellow pepper, deseeded and cut into thin strips
• 3sautéed mushrooms, thinly sliced
• 5nori sheets
• 120 g (½ cup)vegan cream cheese (optional)
• To tastesoy sauce or tamari
• To tastewasabi (optional)

Instructions

1. 1

   Rinse the rice

   Put the sushi rice in a large bowl or container and cover it with tap water. Stir the grains gently for a few seconds, then drain carefully, using a colander if helpful. Repeat about six times, or until the water runs nearly clear.

2. 2

   Drain the rice

   After rinsing, leave the rice in a colander for a few minutes so excess water and starch can drain away.

3. 3

   Cook the rice

   Put the rinsed rice and 473 ml (2 cups) water in a lidded saucepan and bring to the boil over medium-high heat. Turn the heat right down and cook for 10 minutes, then switch off the heat and leave covered for 20 minutes.

4. 4

   Season and cool

   Stir the rice vinegar, salt and sugar in a small bowl until dissolved. Once the rice has rested and reached room temperature, spread it on a large tray, fan it and drizzle over the vinegar mixture. Chill uncovered for about 20–30 minutes, until cool enough to handle.

5. 5

   Layer the fillings

   Wet your hands to stop the rice sticking. Lay a nori sheet on a bamboo mat and spread a thin, even layer of rice over it, leaving about 1 cm clear at one end. Spread the optional vegan cream cheese in a line across the sheet, then arrange the cucumber, carrot and remaining vegetables, tofu and avocado evenly over it.

6. 6

   Roll the sushi

   Use the mat to roll the nori into a firm, compact roll, squeezing gently as you go and keeping the fillings from spilling out at the sides. When you reach the uncovered edge, dampen it with a little water and tuck it against the roll to seal. Repeat with the remaining ingredients.

7. 7

   Chill and slice

   Put the rolls on a tray and cover with parchment, or place them in an airtight container. Chill for at least 20 minutes. Wet the knife and wipe away any rice residue, cut each roll in half, then cut each half into 3–4 pieces. Serve with soy sauce or tamari and optional wasabi.

What are vegetable sushi rolls?

Sushi rolls, or makizushi, are made by wrapping fillings and seasoned rice in nori. They are part of Japan’s varied sushi tradition, and this plant-based version uses tofu, vegetables and avocado instead of fish.

The recipe works by balancing sticky, tangy rice with crisp or creamy fillings. A bamboo mat helps shape the ingredients into neat rolls that are easier to chill and slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 436 calories, 15g protein, 69g carbs, 11g fat.

The rice is the main source of carbohydrate, while the tofu contributes much of the protein and the avocado and optional vegan cream cheese provide fat. For a more balanced plate, serve a portion with extra fresh vegetables or a light salad.

The rice sets the foundation

Rinsing: Wash the rice repeatedly until the water is nearly clear, then let it drain briefly. This removes excess surface starch and helps the cooked grains hold together without becoming overly gummy.

Seasoning: Dissolve the vinegar, salt and sugar before adding them to the cooled rice. Fan the rice as you drizzle, so the seasoning spreads evenly and the grains cool down.

Choose and prepare the fillings

Firm fillings: Cut the tofu and vegetables into thin, even strips so they fit inside the roll and are easy to bite through. The pickled cucumber brings a sharp contrast to the milder vegetables.

Creamy additions: Avocado and optional vegan cream cheese add softness alongside the tofu and vegetables. Keep the amount of filling controlled so the nori can close around it.

Rolling without spills

Rice layer: Wet hands make it easier to spread the rice without it clinging to your fingers. Leave the specified 1 cm margin clear at one end so the edge can seal the roll.

Tight shape: Roll with the bamboo mat and apply gentle, even pressure as you move forward. Dampen the exposed nori edge lightly to help it stick, rather than soaking it.

Cooling and slicing

Chilling: Resting the rolls in the fridge for at least 20 minutes helps them firm up before cutting. Keep them covered or in an airtight container while they chill.

Clean cuts: Wet the knife and wipe off rice residue between cuts. Halving each roll first makes it easier to portion the remaining pieces evenly.

How to serve the rolls

Serve the pieces with soy sauce or tamari and a little wasabi on the side, so everyone can season their own. A simple miso soup or a leafy salad can make this a fuller meal without competing with the sushi fillings.

Recipe notes & tips

• Keep a small bowl of water nearby to wet your hands while spreading the rice.
• Spread the rice in a thin, even layer so the rolls are easier to close.
• Arrange the fillings in a narrow line rather than piling them up.
• Use a sharp knife and wipe it clean between cuts for neater pieces.
• If the rice is still warm, give it time to cool before assembling the rolls.

Variations

• Add greens: Include thin strips of lettuce for a fresh, crisp filling.
• Switch the tofu: Use plain firm tofu in place of marinated tofu and season it to taste.
• Change the vegetables: Replace the peppers with another thinly sliced vegetable you enjoy.
• Skip the cream cheese: Leave it out for a simpler, less creamy roll.
• Adjust the heat: Serve extra wasabi on the side for those who like a stronger kick.

Common mistakes to avoid

• Skipping the rinses: The rice can turn too sticky; rinse until the water is nearly clear.
• Overfilling the nori: The roll may not seal; use a modest amount of each filling.
• Spreading rice with dry hands: It clings to your fingers; wet your hands before handling it.
• Rolling loosely: The filling may fall out when sliced; press gently and evenly with the mat.
• Cutting with a coated blade: Rice residue can crush the roll; wet and wipe the knife between cuts.

How to store

Store leftover rolls in an airtight container in the fridge and eat within 1 day for the best texture. These rolls are best served cold; reheating can make the rice and fillings soft.

Frequently asked questions