Vegan Sushi



clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Sushi

Vegan Sushi

  • Author: Challenge 22
  • Active Time: 50 min
  • Total Time: 50 min
  • Cuisine: Japanese


Ever tried making sushi at home? It can be a really fun activity to try with your family or friends – and you’ll end up with a fresh, light, and tasty Japanese dish. This recipe is definitely something a bit more special, that you can use when you want to impress your guests or add some pizzazz to your daily menu.

We’ve got plenty of crisp, colorful veggies and protein-rich tofu lined up, so nobody will miss the fish in this sushi. Dip your rolls in soy or teriyaki sauce to get the full, finger-licking experience. Pro tip: to prevent the rice from sticking to your utensils, try dampening them before pressing the rice or cutting the rolls.



For the rice:

1 cup short-grain rice, preferably sushi rice (or 225 g)

1 cup water (or 240 g)

1 tbsp vinegar, preferably rice vinegar

½ tsp sugar

¼ tsp salt

To assemble the sushi:

6 Nori seaweed sheets

1 medium avocado

1 medium carrot

1 large cucumber

Half a block of tofu (or 150 g)

To serve:

Soy or teriyaki sauce

Pickled ginger


  1. Cook the rice in water mixed with vinegar, sugar, and salt in a covered pot for about 15 minutes.
  2. In the meantime, cut the avocado, carrot, cucumber, and tofu into long, thin strips.
  3. Once the rice has cooled, place the seaweed onto a sushi mat or whatever flat surface you’re working on. Add a thin, tightly compressed layer of rice on top of it. Leave both ends of the seaweed sheet (about a centimeter/half an inch on each end) empty.
  4. Near the edges closest to you place strips of carrot, tofu, and avocado across the width of the seaweed.
  5. Use a wet finger to slightly dampen the edges of the seaweed and start to roll it lengthways, rolling it as tightly as you can. Repeat the process with the rest of the sheets.
  6. Slice your sushi rolls into pieces 2 cm (less than 1 inch) wide and serve with soy or teriyaki sauce, and pickled ginger.


If you like your sushi with wasabi, make sure the one you get doesn’t have any lactose.

Got some tofu left from your sushi-making? Try our Tofu Scramble for a hearty meal that can be served for breakfast, lunch, or dinner.

Keywords: tofu, sushi, rice, vegan, Japanese

For more recipes and tips from experienced mentors and certified dietitians, join Challenge 22 for free!

More like this:

A bowl of gnocchi covered with green sauce made from lamb's lettuce and nuts

Green Gnocchi

A nourishing way to get dinner on the table in minutes! Vibrant lamb’s lettuce combines with almonds and cashews to create a creamy, oil-free, beautiful vegan green sauce. Also delicious drizzled over pasta, veggies, or whatever else your plant-based heart desires!

a bowl of homemade vegan raspberry ice cream with fresh raspberries

Barbie Pink Raspberry Ice Cream

Home made vegan soft serve ice-cream with no bananas, no cashews and no coconut cream. And it’s a beautiful, trending Barbie pink! Use just 3 simple ingredients to get creamy, smooth raspberry ice-cream that’s dairy-free, affordable, and totally vegan!

A close-up of chocolate bounty hearts, and one of them is cut in half showing the coconut filling

Bounty Hearts

Our vegan version of a Bounty bar is pure chocolate-covered coconut bliss. Easy home-made vegan chocolates that are beautiful and melt-in-the-mouth delicious.