Easy Vegan Sushi

Last updated on October 14th, 2022 at 12:00 pm

Do you like sushi? My son loves it, but he doesn’t get to have it very often. Since the rest of our family isn’t crazy about sushi, and it’s a little expensive, we decided it’s a better idea to make it at home. That way, my son can help prepare it and gets to enjoy his favorite food a lot more often.

This recipe is for vegan sushi, but you can feel free to add (or subtract) ingredients to suit your taste.

You’ll get about 40 vegan sushi bites with this recipe. This is a fun appetizer to serve when you have guests or take to almost any get-together. Your friends and family will be so impressed–and sushi’s really not that hard to make, especially with a little practice.

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To make our vegan sushi recipe, you’ll need:

• a wood bowl 
  
• a wooden spoon 
  
• a sushi rolling mat (or buy a sushi-making kit)
  
• chopsticks
  
• a rice maker (optional)
  
• something to fan the rice with, like a paper plate

(The full recipe is at the bottom of this post.)

vegan sushi ingredients

Slice vegetables into thin strips, and the cook rice.

Lay out a seaweed sheet, shiny side down, on top of your sushi rolling mat. Spread a layer of cooked (and cooled) rice on the sheet. Place several thin pieces of your vegetables on top of the rice.

Roll the sushi mat carefully. When you get to the end of the sushi roll, wet your fingertips, and run them along the edge of the seaweed sheet to help it stay closed.  With a sharp knife, cut along the lines in the seaweed, or cut them as wide as you desire.

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4.50 from 4 votes

Vegan Sushi Recipe

Total Time 35 minutes minutes

Servings 40 sushi bites

Ingredients

• 1 8-10 pack of roasted seaweed nori sheets
• 2 cups sushi rice
• 3 cups water
• 2 tbsp rice vinegar
• 2 tbsp sugar
• 1 tbsp fine salt
• vegetables: avocado, carrots, celery, cucumber, green onions
• *optional toppings: wasabi, pickled ginger, soy sauce

You will also need:

• a wood bowl 

• a wooden spoon 

• a sushi rolling mat
• a rice maker (optional)
• something to fan the rice with, like a paper plate
• chopsticks 

Instructions

• Start the rice in the rice cooker. If you don’t have a rice cooker, you can cook this on the stove. Combine two cups sushi rice with three cups water. Cook until tender. 
  
  
• Meanwhile, slice vegetables very thinly. 
  
  
• Mix together rice vinegar, sugar, and salt. 
  
  
  
• Scoop rice into a wooden bowl, and with a wooden spoon, mix in the vinegar, sugar, and salt combo. Fan the rice to cool off while stirring. Bring the rice up the sides of the bowl to help cool faster.
• When rice is cooled, lay out a seaweed sheet, shiny side down, on top of the sushi rolling mat. You’ll notice lines in the seaweed sheet, have them run vertically toward you. Spread a layer of rice on the sheet. Because rice is sticky, it helps to keep a small dish of water for dipping your fingers in. Spreading the rice onto the seaweed sheet is best done with your fingers. 
  
  
• Place several thin pieces of your vegetables on top of the rice. Roll the sushi mat carefully while keeping it from rolling up in the seaweed sheets. You’ll get the hang of this rather quickly. The goal is to keep the sushi roll firm and tight. When you get to the end of the sushi roll, wet your fingertips, and run them along the edge of the seaweed sheet to help it stay closed. 
  
  
• With a sharp knife, cut along the lines in the seaweed, or cut them as wide as you desire. Wipe the knife in between cuts as needed. 
  
  
• Keep in refrigerator until ready to serve. Serve with pickled ginger, wasabi, and soy sauce if desired. 
  
  

Notes

*Double the recipe to have extra for quick grab-and-go meals and snacks.

You might also like these recipes:
Mediterranean Buddha Bowl (Vegetarian & Vegan Options)
Creamy Avocado Spinach Pasta (a Quick & Easy Vegan Recipe)
Vegan Cashew Pasta Sauce with Roasted Red Pepper 

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