Don't you just love veggie sushi? It's so delicious and versatile! Stuff your homemade veggie rolls with my suggested fillings, or use what you have!
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Y'all, I love making vegan sushi at home, and these veggie rolls are really what started it all. I love vegetable rolls, because you can really get creative with the fillings and use what's in the produce drawer that needs eating.
These are also a great recipe for families with diverse palates. I can make mine fully loaded with ALL OF THE VEGGIES while my picky eaters can choose their own favorite fillings.
If you'd like to mix and match, the section on ingredients and substitutions below has ideas for you!
You can make the sushi rice in the Instant Pot, or cook it on the stovetop. The recipe has directions for both methods.
If you like veggie sushi, also try my crispy mushroom sushi, onigirazu, and crispy tofu sushi rolls!
🥑 Ingredients and substitutions
- sushi rice - If you can't find sushi rice at the store, you can use short grain rice instead. I've even made sushi with medium- or long-grain rice in a pinch. It won't be as authentic, but it still tastes amazing!
- rice vinegar and agave nectar - To season the sushi rice.
- pickled carrots - If you're pickling carrots for one of your fillings, you will need: apple cider vinegar, water, salt, sugar, and shredded carrots.
- nori sheets - To roll your sushi.
- other veggie fillings - I'm stuffing my veggie sushi rolls with avocado, cucumber, panko, and green onion in addition to the pickled carrots. Feel free to use other veggie sushi fillings, if you like, such as: spinach sautéed in sesame oil, cooked mushrooms, bell pepper, scrambled vegan egg (like Just Egg), pickled daikon, pickled onions, etc.
- sriracha mayo - If you like a little heat in your sushi, mix 3 tablespoons vegan mayo or cashew cream with a tablespoon of sriracha sauce, and drizzle it over the rolls.
- other toppings - You can also top your rolls with fun things like sesame seeds, chopped green onion, or more panko breadcrumbs.
🔪 How to make veggie sushi
Cook your sushi rice. See the recipe card below for Instant Pot and stovetop directions.
Stir the agave and vinegar into the sushi rice, and transfer it to a bowl to cool.
In a small saucepan, heat all of the ingredients except for the carrots. When the mixture reaches a boil, remove the pan from the heat.
Stuff your carrots into a heat-proof jar or other storage container, and pour on the vinegar mixture. Set aside to marinate while you prep the rest of the veggies.
Fill a small bowl with water. Grab your first nori sheet, and place it shiny side down on a dry surface. Wet your fingers in the water, and use them to press the sushi rice all over the nori sheet, leaving about a 1" strip uncovered along one side.
On the side opposite the 1" strip, arrange strips of the veggie fillings. You want the ingredients to go all the way to the edge of the roll, even extending slightly beyond the end.
It's time to roll! Start on the side with the filling, and gently roll toward the 1" uncovered strip of nori, pressing gently as you go. When you get to that uncovered bit of nori, dip your fingertips into the bowl of water, and sprinkle it onto that part of the nori. Gently finish rolling, pressing lightly as you roll back and forth to make a seal.
Use a sharp knife to slice into pieces. Repeat with the remaining pieces of nori and filling ingredients.
💡 Sushi-making tips
- While the sushi rice cooks and cools, prep all of your fillings and prepare your rolling station, so you'll be ready to go as soon as the rice is ready!
- Sushi rice is sticky! Moisten your fingertips while handling the rice. It also helps to moisten your knife before slicing. You don't want too much liquid, just a little moisture to prevent sticking.
- When you roll your sushi, press evenly to get a nice, compact roll. Don't press aggressively, though, because you can split the nori sheet.
🫙 Storage directions
Sushi is best served immediately, because the rice will dry out and harden in the fridge. You can prep your fillings a day or two ahead of time.
💬 Frequently asked questions
Sushi rice is ideal. It's a sticky, short-grain rice that helps your rolls stay together. You can use other rices, though.
Short grain white or brown rice both work in sushi rolls, as well. I've even made rolls with medium grain white rice. They don't stay together as well as with short grain or sushi rice, but it works in a pinch.
You can! Sushi actually refers to a style of rice, so as long as you're using sushi rice, you're eating sushi!
🍱 More vegan sushi!
📖 Recipe
Veggie Sushi Rolls
Ingredients
For the sushi rice
- 1 ½ cups dry sushi rice
- 1 ¾ cups water
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons agave nectar
For the pickled carrots
- ½ cup apple cider vinegar
- 1 cup water
- 1 ½ teaspoons salt
- ¼ cup sugar
- 1 cup shredded carrots
For the veggie rolls
- 3 to 4 nori sheets
- 1 Haas avocado sliced into long, narrow pieces
- ½ cucumber seeded and sliced into long, skinny pieces
- 3 tablespoons panko or more, to taste. Gluten-free is OK!
- 2 to 3 green onions sliced into long, skinny pieces
Instructions
Make the sushi rice.
- To make the rice in the Instant Pot: Combine the rice and water in the Instant Pot. Stir to combine, then lock the lid and cook for 5 minutes with a 10-minute natural release. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
- To make the rice on the stove: Bring the water to a boil in a saucepan on high heat, then add the rice. Cover the pan, reduce the heat, and simmer for 18 to 22 minutes. Remove the pan from the stove, but leave the lid on and let the rice steam for another 10 minutes. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
Meanwhile, pickle the carrots.
- In a small saucepan, heat all of the ingredients except for the carrots. When the mixture reaches a boil, remove the pan from the heat. Stuff your carrots into a heat-proof jar or other storage container, and pour on the vinegar mixture. Set aside to marinate while you prep the rest of the veggies.
Make the vegan sushi rolls.
- Fill a small bowl with water. Grab your first nori sheet, and place it shiny side down on a dry surface. Wet your fingers in the water, and use them to press the sushi rice all over the nori sheet, leaving about a 1" strip uncovered along one side.
- On the side opposite the 1" strip, arrange strips of the veggie fillings. You want the ingredients to go all the way to the edge of the roll, even extending slightly beyond the end.
- It's time to roll! Start on the side with the filling, and gently roll toward the 1" uncovered strip of nori, pressing gently as you go. If you have a sushi mat, you can use it, but you can roll without one. When you get to that uncovered bit of nori, dip your fingertips into the bowl of water, and sprinkle it onto that part of the nori. Gently finish rolling, pressing lightly as you roll back and forth to make a seal. Use a sharp knife to slice into pieces.
- Repeat with the remaining pieces of nori and filling ingredients. Serve immediately sprinkled with sesame seeds. You can also drizzle on some vegan sriracha mayo, if you like!
Got a question? Tried this recipe? Leave a reply!