Easy Vegan Sushi Recipe

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Easy Vegan Sushi Recipe – delicious sushi bursting with quick pickled carrots and fresh vegetables topped in a spicy mayo sauce.

If you love vegan California rolls, cucumber rolls, or other sushi rills that don’t have any fish – you’re going to love this delicious recipe for vegan sushi you can make at home!

We’re also including a spicy vegan mayo sauce that is perfect with sushi – or in wraps and in sandwiches.

We hope you love this recipe as much as we do.

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We add lots of tips in our recipe – so you can make this dish, understand why it works and what each ingredient means to the flavor of a recipe. I also answer questions my friends and family have asked about my recipes, to help home cooks of any skill level better understand the processes we use and why!

Easy Vegan Spicy Mayo

This spicy mayo is perfect for sushi – but great in wraps and on sandwiches, too!

Vegan mayo can keep in an airtight container in the refrigerator for up to five days.

Spicy Vegan Mayo Ingredients

  • ½ cup vegan mayonnaise 
  • 2 teaspoons sriracha, or to taste 
  • 1 teaspoon soy sauce, optional 
  • 1 teaspoon lime juice, optional 

Mix all ingredients well, and use to top sushi!

Quick Pickled Carrots

These quick pickled carrots give a tart, fresh flavor to the sushi – in a fraction of the time you’d normally pickle carrots.

Quick Pickled Carrots Ingredients

  • ½ cup apple cider vinegar 
  • ½ cup water 
  • 2 tablespoons sugar 
  • 1 tablespoon kosher salt 
  • 2 large carrots, cut into matchsticks 

How To Quick Pickle Carrots

  • Place the apple cider vinegar, water, sugar, and salt in a small, heatproof bowl.
  • Microwave until the sugar has dissolved– about 2 minutes. 
  • Place the carrots in a large jar or other airtight container.
  • Pour over the liquid mixture and transfer the carrots to the fridge to cool for at least ten minutes. 

Perfect Sushi Rice

Since vegan sushi is reliant on only a few ingredients, it is essential to have perfect flavor for each.

Sushi Rice Ingredients

  • 1 ½ cups sushi rice (see notes) 
  • 1 ½ cups water 
  • 2 tablespoons rice vinegar 
  • 1 tablespoon granulated sugar 
  • ½ teaspoon kosher salt 

How To Make Sushi Rice

  • Rinse the rice until the water runs clear– about 2 minutes. 
  • If using a rice cooker, add the rice and water and cook according to the manufacturer’s instructions. 
  • If using the stovetop, add the rice and water and bring to a boil. Reduce the heat to low and cover. Simmer on low for 15 minutes, then turn off the heat and allow the rice to sit for 10 minutes. 
  • Combine the rice vinegar, sugar, and salt in a small, microwave safe bowl. Microwave until the sugar and salt have fully dissolved– about 1 minute. 
  • Pour the mixture over the rice and stir the rice constantly for 5-7 minutes, or until it is cool to the touch. Cover with a damp towel and set aside until ready to use. 

What Do You Need To Make Sushi

This sushi is pretty easy to make, but there are a few specialty things you need to be able to make sushi.

To find our top picks for each, please click my affiliate links below:

Other Vegan Recipes

If you love vegan food – or you’re looking for delicious meat free dishes – we’re spotlighting more of our favorite vegan dishes below:

For our complete vegan recipe index, click here.

Recipe FAQs

Do I have to use sushi rice for sushi?

Make sure to use a Japanese short grain rice (also known as “sushi rice”). It’s available in the international section of most grocery stores– you must use this rice.
Regular long grain or jasmine rice cannot be substituted.

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Japanese sushi rolls with chopsticks on a plate, prepared using an easy vegan sushi recipe.
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Easy Vegan Sushi Recipe

Easy Vegan Sushi Recipe – delicious sushi bursting with quick pickled carrots and fresh vegetables topped in a spicy mayo sauce.
Course Vegan
Cuisine American
Keyword sushi, vegan, vegan sushi
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 pople
Calories 443kcal
Author Courtney O’Dell

Ingredients

  • For the Quick Pickled Carrots
  • ½ cup apple cider vinegar
  • ½ cup water
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 2 large carrots cut into matchsticks
  • For the Spicy Mayo
  • ½ cup vegan mayonnaise
  • 2 teaspoons sriracha or to taste
  • 1 teaspoon soy sauce optional
  • 1 teaspoon lime juice optional
  • For the Sushi Rice
  • 1 ½ cups sushi rice see notes
  • 1 ½ cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • Sushi Filling
  • 5 sheets of Nori
  • Quick Pickled Carrot from above
  • 1 cucumber cut into matchsticks
  • 1 avocado sliced
  • Sesame seeds for garnish

Instructions

  • For the Quick Pickled Carrots 
  • Place the apple cider vinegar, water, sugar, and salt in a small, heatproof bowl. Microwave until the sugar has dissolved– about 2 minutes. 
  • Place the carrots in a large jar or other airtight container. Pour over the liquid mixture and transfer the carrots to the fridge to cool for at least ten minutes. 
  • For the Spicy Mayo 
  • Combine all of the ingredients in a small bowl. Set aside until ready to use. 
  • For the Sushi Rice 
  • Rinse the rice until the water runs clear– about 2 minutes. 
  • If using a rice cooker, add the rice and water and cook according to the manufacturer’s instructions. 
  • If using the stovetop, add the rice and water and bring to a boil. Reduce the heat to low and cover. Simmer on low for 15 minutes, then turn off the heat and allow the rice to sit for 10 minutes. 
  • Combine the rice vinegar, sugar, and salt in a small, microwave safe bowl. Microwave until the sugar and salt have fully dissolved– about 1 minute. 
  • Pour the mixture over the rice and stir the rice constantly for 5-7 minutes, or until it is cool to the touch. Cover with a damp towel and set aside until ready to use. 
  • To Make the Sushi 
  • Wrap a sushi rolling mat with plastic wrap (this will help keep it clean). 
  • Place a sheet of nori on the rolling mat. Press about ? cup of sushi rice onto the mat, making sure to go all the way to the edges on three sides, but leaving about 1” of exposed nori on the side farthest away from you. 
  • Add a few slices of carrot, cucumber, and avocado to the nori on the side closest to you. 
  • Starting from the side closest to you, roll the Nori up over the filling and continue rolling (as tightly as you can) until you reach the end of the rice. 
  • Brush the last 1” of nori with water and then roll it to seal. Use the sushi mat to seal the roll tightly. 
  • Using a sharp knife, cut the sushi into 6-8 slices, depending on how large you like them. Garnish with sesame seeds and spicy mayo. 
  • Enjoy immediately.

Notes

Make sure to use a Japanese short grain rice (also known as “sushi rice”).
It’s available in the international section of most grocery stores– you must use this rice! Regular long grain or jasmine rice cannot be substituted! 
You can put anything you like in the center of the rolls– radish, marinated tofu, and mango are all great options! 

Nutrition

Serving: 1g | Calories: 443kcal | Carbohydrates: 49g | Protein: 6g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 21g | Cholesterol: 4mg | Sodium: 1952mg | Fiber: 6g | Sugar: 16g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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