Making vegan sushi

Vegan sushi, that’s a real treat for me! Unfortunately, though, it’s always expensive, so I practically never eat it. Hence, I ventured into making my own vegan sushi! It is not difficult, the only thing you have to pay attention to is making the sushi rice, but practice makes perfect.

Surely one of my favorites is the most famous variety: the maki. Sushi is known for being natural with fish. But did you know you don’t need that at all to make those tasty rolls? With ingredients such as rettich, avocado, spring onion, carrot, cucumber, tofu, beets and so on, you make the tastiest vegan sushi. You can think of anything and you can roll with it.

History of Sushi

Did you know that sushi was originally a way to make caught fish last longer? The Japanese later figured out that it would also be nice to perhaps eat the rice with it. And voilà, the first sushi was born. Then, of course, with fish, but so it’s also great to make vegan!

Making vegan sushi

The main ingredient is rice. Make sure you spend time and attention on that, because it makes all the difference in your maki. The recipe details the steps to ensure you make the perfect rice. It is best to wash the rice really well. So feel free to repeat rinsing a few times (max 5x).

The “rolling” will be fumbling at first. At least with me it was. Doesn’t matter, just keep going. It’s a bit cliché, but practice makes perfect. Making your own vegan sushi takes some time, but it is well worth it. Sushi is just super delicious! And ultimately much cheaper and more fun than buying or ordering.

Not in the mood for sushi? Then think vegan patties or a tasty curry!

Are you in Barcelona? Then go eat vegan sushi at Roots & Rolls, my favorite restaurant for vegan sushi.

vegan sushi

Making Vegan Sushi

Making vegan sushi is not at all as hard as you think!


Sushi rice

  • 500 g Sushi rice
  • 600 ml Water
  • 4 tsp Sugar
  • 6 tbsp rice vinegar
  • 2 tsp salt
  • 2 el mirin

Vegan Sushi Maki

  • Nori sheets
  • 2 Advocado in strips
  • 1 Carrot thinly sliced
  • 1 Bell pepper thinly sliced
  • 1 Cucumber seedless, in thin strips
  • 1 Spring onion thinly sliced
  • 1 block Tofu briefly fry in sesame oil, in thin strips


Sushi rice

  • Put the uncooked rice in a large sieve and wash it under a jet of cold waterAdd the washed rice into a (large) pan and let stand for about 10 minutes
  • Pour water with the rice, put the lid on the pan and turn the heat on highWhen the water boils, let it cook for 2 more minutes
  • Then turn the heat to medium-high and cook for another 5 minutes
  • Turn the heat low and cook for 12 minutesFire off and remove the lid, place a clean tea towel over the pan and replace the lid
  • Let the rice stand like this for 15 minutes Meanwhile, heat rice vinegar, sugar and salt. Stir just until sugar and salt are dissolved
  • Allow contents to cool to room temperature
  • Then pour in a generous splash of mirin
  • Scoop the rice into a wooden, plastic or glass bowl
  • Drizzle your dressing on top and gently spoon the rice while waving a fan.

Vegan sushi Maki

  • Before you begin, it’s helpful to have everything ready: a bowl of rice, a bamboo mat, nori sheets, a bowl of water and sliced filling
  • On your bamboo mat, place a nori sheet with the shiny side down. This side you will later see on the outside of your maki sushi.
  • To prevent the sushi rice from sticking to your fingers, dip your fingers briefly in the bowl of water.
  • Place a ball of sushi rice on your nori sheet, then spread the rice evenly over the sheet. Note: keep about 2 cm of space at the top. So the rice takes up about ¾ of the nori sheet.
  • In the center of your slice of sushi rice, make a strip of your desired filling. Since we are fans of avocado, you can’t use enough avocado. Actually, only avocado omakis are enough, but yes, for the eye you want some variety – especially if you’re having diners over.
  • Now comes the hardest part, at least, I think: the “rolling. Actually, you don’t really roll maki. You hold the bottom with your thumbs, put your index finger on the filling and turn the case over in one motion.
  • Along the entire length, press the maki roll well (not too firmly).
  • If all goes well, you’ll have a small strip of noril left. Dip the tips of your index and middle fingers into the bowl of water and slip them along the remaining strip, then glue the lemur roll closed.
  • Place the roll on a platter or plate and begin your next roll.
  • Did you use all the sushi rice? Then you can cut pieces. Then make sure you use a super-sharp knife. Otherwise, it will stick.