When you make this vegan sushi at home, you can customize it any way you like. Cooking the sushi rice in an Instant Pot makes the process quick and easy.
This vegan sushi recipe is a flexible template: follow it exactly or make your own variations. Rolling sushi is a fun, hands-on activity—similar to making onigiri—and getting a neat restaurant-style roll is satisfying. Don’t worry if your first few rolls aren’t perfect; rolling gets easier with practice.
Why You’ll Love This Vegan Sushi Recipe
- Make it your way. Restaurants often offer limited vegan options like cucumber and avocado, but at home you can use many ingredients. I like crispy tofu in mine, but options are endless.
- A fun cooking project. If you enjoy the cooking process as much as the result, making sushi at home is enjoyable and rewarding.
- Great for meal prep. Homemade vegan sushi stores well in the fridge and is easy to transport, making it an ideal lunch or meal-prep option.
Notes on Ingredients
Scroll to the recipe card below for ingredient quantities and full instructions.
Instant Pot sushi rice:
- Sushi rice – Short-grain sushi rice becomes sticky when cooked and holds together for rolling. Don’t substitute long-grain rice.
- Water – For cooking the rice.
- Rice vinegar – Use unseasoned rice vinegar (unsweetened) so you can control the sweetness.
- Sugar and salt – To season the rice.
Crispy tofu:
- Firm tofu – Press the tofu to remove excess water, then cut into strips.
- Soy sauce or tamari – Tamari makes this gluten-free.
- Sesame oil – For a flavorful marinade.
- Cornstarch – Helps create a crispy exterior.
- Olive oil – For frying.
Sushi filling and wrap:
- Avocado – Best eaten immediately to avoid browning.
- Cucumber – Scoop out seeds if desired and julienne.
- Carrot – Julienne for easy rolling.
- Nori – Seaweed sheets for wrapping.
Optional garnishes:
- Soy sauce for dipping.
- Sesame seeds — a mix of white and black looks nice.
How to Make Vegan Sushi
- Prepare the sushi rice. Rinse the rice under cold water until it runs clear. Add the rice and 1 cup of water to the Instant Pot. Close the lid, set the valve to “Sealing,” and Pressure Cook on high for 5 minutes. Allow a natural pressure release for 10 minutes, then vent the remaining pressure.
- Season the rice. Whisk rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the warm rice, then transfer the rice to a bowl, cover with a damp cloth, and let it cool to room temperature.
- Season and coat the tofu. Toss tofu strips in soy or tamari and sesame oil, let them marinate for about 5 minutes, then coat evenly in cornstarch.
- Cook the tofu. Heat oil in a skillet over medium-high heat and fry the tofu strips until golden and crispy on all sides. Set aside.
- Assemble the sushi. Place a nori sheet shiny side down on a bamboo mat. Spread an even layer of rice over the nori, leaving about 1 inch at the top uncovered. Arrange avocado, cucumber, carrot, and crispy tofu in the center of the rice.
- Roll and slice. Roll the sushi tightly from the bottom using the bamboo mat. Moisten the exposed nori edge with water to seal. Use a sharp knife to slice the roll into bite-sized pieces and garnish as desired.
Tips for Success
- Roll tightly. A tight roll helps prevent the sushi from falling apart. Use a bamboo mat or your hands to press and shape the roll as you go.
- Use a sharp knife. A sharp, wet knife will slice cleanly without crushing the roll.
- Don’t overstuff. Too many fillings make rolling difficult and can cause the roll to burst open.
- Try different garnishes. Pickled ginger and wasabi are classic accompaniments; sesame seeds and spicy mayo are great options too.
More Vegan Sushi Filling Ideas
Use any of these alone or combine them with other fillings for variety.
- Pickled beets — add vibrant color and tang.
- Roasted sweet potato — a great alternative to tempura; slice into strips for easy rolling.
- Mushrooms — sautéed shiitake provide a meaty texture and rich flavor.
- Asparagus — lightly steamed spears work well in sushi rolls.
- Vegan fish alternatives or vegan fish sticks can be used as a filling if desired.
How to Store
Store vegan sushi in the refrigerator for 3 to 4 days. Wrap rolls tightly in plastic wrap or place them in an airtight container. If preparing sushi for meal prep, omit avocado to prevent browning.
More Asian-Inspired Recipes
- Vegan Katsu Curry
- Vegan Dumplings with Dipping Sauce
- Chow Fun Noodles
- Tofu and Veggie Stir Fry in Sweet Ginger Sauce
- Vegan Pad Thai
Enjoy! If you make this vegan sushi, snap a photo and tag #jessicainthekitchen on Instagram. Comments and ratings are welcome—thanks for trying the recipe!
Vegan Sushi
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
When you make this vegan sushi at home, you can make it any way you like it! Cooking sushi rice in the Instant Pot makes it a cinch.
Print Recipe
Ingredients
Sushi Rice:
- 1 cup sushi rice
- 1 cup water
- 1 tablespoon rice vinegar
- ½ tablespoon sugar
- ½ teaspoon salt
Crispy Tofu:
- 1 block firm tofu (about 14 oz / 340 g), pressed and cut into strips
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 3 tablespoons cornstarch
- 2 tablespoons olive oil
Sushi Filling and Wrap:
- 1 avocado, sliced
- 1 small cucumber, julienned
- 1 medium carrot, julienned
- 4 nori sheets
Optional Garnishes:
- Soy sauce
- Sesame seeds
Instructions
Prepare the sushi rice:
- Rinse the sushi rice under cold water until it runs clear.
- Add the rice to the Instant Pot with 1 cup water, spread evenly, close the lid, and set the valve to “Sealing.” Pressure Cook on high for 5 minutes.
- Let pressure naturally release for 10 minutes, then vent any remaining pressure.
- While the rice cooks, whisk together rice vinegar, sugar, and salt until dissolved. Gently fold this into the warm rice without mashing the grains.
- Transfer the rice to a bowl, cover with a damp cloth, and cool to room temperature before using.
Make the tofu:
- Press the tofu to remove excess water and cut into thin strips.
- Toss the strips in soy or tamari and sesame oil and let them marinate about 5 minutes.
- Coat each strip in cornstarch.
- Heat olive oil in a pan over medium-high heat and fry tofu until crispy and golden on all sides. Set aside.
Assemble the sushi:
- Place a nori sheet on a bamboo sushi mat (shiny side down).
- Spread an even layer of sushi rice over the nori, leaving about 1 inch at the top uncovered. Wet your hands slightly to keep rice from sticking.
- Arrange avocado, cucumber, carrot, and crispy tofu strips in the center of the rice.
- Roll the sushi tightly from the bottom to the top, using the mat to shape it. Moisten the exposed nori edge with water to seal.
- Slice the roll into bite-sized pieces with a sharp knife and garnish with sesame seeds. Serve with soy sauce and spicy mayo if desired.
Notes
Vegan sushi stores in the refrigerator for 3 to 4 days if wrapped tightly or kept in an airtight container. For meal prep, omit avocado to avoid browning.
Calories: 478kcal
Cuisine: Japanese
Course: Appetizer, Lunch