Vegan Sushi

provided by recipe author
The supplies needed to make vegan sushi can be found at your local Asian store or the international/Asian section of most supermarkets. Although most people think of sushi as directly being relation to fish, it is actually Japanese for “sticky”, which refers to the tick rice used to make it. There are endless delicious and interesting ingredients and combinations that can be used to make all kinds of sushi so feel free to get creative! Here are some of our suggestions.
  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 1 hour 30 minutes


Servings: 4


  • 500 g
    sushi rice
  • 5 tsp
    rice vinegar
  • 10 sheets
    nori seaweed

Carrot and Mushroom Filling

  • 1 whole
  • 250 g
    chestnut mushrooms or oyster mushrooms
  • sesame oil
  • soy cream

Avocado and Bell Pepper Filling

  • 1 whole
  • 1 whole
    bell pepper
  • cress

Mango and Ginger Filling

  • 1 whole
  • pickled ginger



  1. Cook the sushi rice for about 15 minutes. (You can already start preparing the fillings in this time)
  2. Sprinkle some rice vinegar and mix it in before letting it cool down. (mix it several times)

Carrot and Mushroom Filling

  1. slice the carrot into strips and fry them in some sesame oil and soy sauce.
  2. slice the mushrooms into strips and fry them in some sesame oil.

Avocado and Bell Pepper Filling

  1. Cut both the avocado and bell pepper into long slices.

Mango and Ginger Filling

  1. cut the mango into long slices.

Making the sushi

  1. Take nori sheets and spread the rice over about three-fourths of each sheet.
  2. place your filling combination in the middle of the sheet and carefully roll the sheet into a cylinder (you can also use a sushi mat to make things easier)
  3. dip your finger in a bit of water and pass it across the last bit of nori sheet so it sticks together and forms a wrap. Store the sushi in a refrigerator for about an hour. (If you are impatient you can continue to the next step now but the sushi will be less sturdy)
  4. Take the nori wraps out of the fridge and pass a sharp knife under some water.
  5. Cut the nori wraps in half, and then cut those halves in half. Continue to do this until you have 8 rolls of sushi per wrap.
  6. Done! serve with soy sauce (for dipping) on the side.


Cuisines: Japanese
Difficulty: Level 2 (average)
Cooking time: 15-30 minutes
Season: Spring, Summer
Number ingredients: 10-15 ingredients
Taste: Savory
Preparation method: Cooking, Mixing
Type of dish: Sushi
Campaigns: VeggieChallenge

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