Vegan Take Away Sushi Rolls

Ingredients

• 4 piecesnori seaweed
• 2 rice-cooker cupssushi rice or Japanese short-grain rice
• 60 ml (¼ cup)rice vinegar
• 22.5 ml (1½ tbsp)sugar
• 5 ml (1 tsp)salt
• 4 stripspre-cooked kanpyo (gourd strips)
• 1Japanese cucumber (or 2 Persian cucumbers)
• 4 stripspickled daikon
• 1avocado, sliced
• 1 mediumcarrot, thinly sliced
• ½ blocksmoked tofu

Instructions

1. 1

   Cook the rice

   Put 2 rice-cooker cups of rice in the rice cooker and add water up to the number 2 fill line.

2. 2

   Cut the fillings

   Cut the filling ingredients into strips, about 1 cm thick. They can be half the length of a nori sheet or extend its full length.

3. 3

   Set up your station

   Arrange the nori, sushi rice covered with a damp cloth, and fillings within reach.

4. 4

   Position the nori

   Set a nori sheet smooth side down on a bamboo sushi mat, with the end nearest you positioned at the edge of the mat.

5. 5

   Spread the rice

   Wet your hands with vinegar water and take one quarter of the rice. Spread it gently over the nori without compressing it, leaving 1.5–2 cm uncovered at the far edge.

6. 6

   Add the fillings

   Arrange the fillings on the nori, placing firmer items such as tofu or pickled daikon nearest the bottom edge to make rolling easier.

7. 7

   Start the roll

   Starting at the bottom, hold the mat and rice with your thumb and index finger, and keep the fillings in place with your other fingers. In one smooth movement, bring the bottom edge over the fillings and squeeze the roll firmly.

8. 8

   Roll it forward

   Lift the bamboo mat and roll forward again, squeezing firmly. Continue rolling until you reach the far edge.

9. 9

   Shape the roll

   Make sure the mat encloses the whole roll, then give it one final gentle but firm squeeze.

10. 10

    Cut the roll

    Remove the mat and use a sharp knife to cut the roll straight down the middle.

11. 11

    Wipe the knife

    After each cut, wipe the knife with a damp towel to stop rice sticking to the blade.

What are vegan take-away sushi rolls?

Sushi rolls, or makizushi, are made by wrapping fillings and seasoned rice in nori. They are part of Japanese sushi cooking, while this version uses plant-based fillings for a convenient, portable meal.

The combination here balances soft rice and avocado with crisp cucumber and carrot, plus the savoury bite of smoked tofu. Pickled daikon and kanpyo bring tang and sweetness to the mix.

Nutrition and macros by portion

The nutrition label shows one serving as written: 211 calories, 7g protein, 36g carbs, 5g fat.

Rice is the main source of carbohydrates, while avocado contributes much of the fat and tofu provides some protein. Add edamame or a side of greens to make the plate more filling without changing the rolls.

Get the rice ready

Rice cooker: use the rice cooker’s fill line rather than guessing the water amount. The recipe measures rice in rice-cooker cups, which may differ from standard measuring cups.

Seasoning: rice vinegar, sugar and salt are listed with the ingredients, but the method does not specify when to combine or add them. Keep the rice covered with a damp cloth while preparing the rolls so it does not dry out.

Prepare even fillings

Cut size: make the fillings into strips about 1 cm thick. Similar-sized pieces are easier to arrange in a straight line and help the roll close evenly.

Firm first: place tofu or pickled daikon near the edge closest to you, as the recipe suggests. This gives the first fold a stable base before the softer avocado and other fillings are enclosed.

Roll without crushing

First fold: use your fingertips to keep the fillings in position as you bring the bottom edge of nori and rice over them. A firm, controlled squeeze helps hold the roll together without squashing the rice.

Keep moving: lift the mat as you roll it forward so it does not get trapped inside the sushi. Finish with a gentle, even squeeze once the mat covers the whole roll.

Look for a neat finish

Rice layer: spread the rice gently and leave a 1.5–2 cm strip of nori uncovered at the far edge. Avoid pressing the rice into a dense layer.

Cutting: use a sharp knife and wipe it with a damp towel after every cut. This helps the blade pass cleanly through the rice and fillings.

Serve and pack

Serve the rolls soon after cutting, either as a light meal or alongside a bowl of miso soup or a simple salad. Keep the filling strips level so each piece has a balanced mix.

For a packed lunch, arrange the pieces snugly in a container to help them keep their shape. A small separate pot of soy sauce can be served alongside, if desired.

Recipe notes & tips

• Keep the cooked rice covered with a damp cloth while you prepare each roll.
• Arrange all the cut fillings within reach before spreading rice on the nori.
• Wet your hands with vinegar water before handling the rice.
• Leave the far edge of each nori sheet clear so the roll can be closed.
• Wipe the knife with a damp towel after every cut for cleaner slices.

Variations

• Add edamame: include cooked, shelled edamame for another tender, savoury filling.
• Change the cucumber: use two Persian cucumbers instead of one Japanese cucumber, as suggested in the ingredients.
• Add sesame: sprinkle sesame seeds over the rice before arranging the fillings.
• Use plain tofu: swap smoked tofu for plain firm tofu for a milder flavour.
• Add leafy greens: tuck in a few spinach or lettuce leaves for extra freshness.

Common mistakes to avoid

• Packing the rice too tightly: spread and press it gently so the finished roll does not become dense.
• Filling to the very edge: leave the specified 1.5–2 cm strip uncovered at the top to help close the roll.
• Loose first fold: bring the lower edge over the fillings and squeeze firmly before continuing to roll.
• Trapping the mat: lift it as you roll forward so it stays outside the sushi.
• Using a sticky knife: wipe the blade with a damp towel after each cut.

How to store

Keep the rolls in an airtight container in the fridge and eat within 1 day for the best rice texture. They are best served cold or at room temperature; reheating is not recommended, as it can soften the vegetables and avocado.

Frequently asked questions