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Vegan Sushi

Easy Vegan Sushi, 3 ways! Fresh and delicious vegetable maki, smoked tofu veggie maki with fragrant pickled ginger and impressive California Rolls with fiery wasabi and cooling avocado. Sushi is great as part of a main meal, serve with noodles and a bowl of miso soup for a filling supper or refrigerate and these Sushi rolls make the perfect lunch!

I know you all love Sushi but it can be daunting to make, so follow the simple steps below and become a sushi rolling master!


250g Sushi Rice

3 tbsp Rice Wine Vinegar

2 tbsp white sugar

1 tsp salt

4 x Sushi Nori Sheets

200g Smoked (or plain) Tofu

1 medium Carrot, julienned (cut into thin matchsticks)

3 Spring Onions, julienned

1 Beetroot, julienned

Avocado, sliced thinly

1/4 of a Cucumber, seeds removed and sliced thinly

1 tsp Black and White sesame seeds

Optional sauces for dipping:

1 tbsp Wasabi

2 tbsp Sushi ginger (pickled ginger)

1 tbsp Sriracha

2 tbsp Soy Sauce

Equipment / Utensils required:

  • Sushi bamboo rolling mat

  • Wooden spoon

  • Cling film

  • Sharp knife

  • Bowl of cold clean water


1) Cook the Sushi rice as per packet instructions (Tip: cook sushi rice over a low heat for 10 mins with the lid on, turn off the heat and steam with the lid on for a further 10mins). Mix together the rice wine vinegar, sugar and salt in a small bowl. Whilst the sushi rice is still warm, transfer to a mixing bowl and carefully fold through the vinegar mixture with a wooden spoon. Allow the rice to cool to room temperature before rolling the sushi, I use this time to prep the vegetables and fillings.

2) For the tofu, drain and press to remove the excess liquid and then slice into 1cm thick batons, add the tofu to a bowl and add a little soy sauce and rice wine vinegar and marinate for 10mins whilst you prep the veggies. After 10mins, fry the tofu in a nonstick pan over medium heat in a little oil for 2 mins each side until golden brown, remove from pan and set aside on some kitchen roll.

3) The key to rolling sushi is easy, have everything prepared and in front of you ready. To assemble the sushi rolls, ensure you have a clean dry surface, a bamboo rolling mat, cling film, a sharp knife and a small bowl of cold, clean water nearby.

4) Layout your bamboo mat, lay on top a piece of clingfilm the same size (you can tuck it underneath the mat for more control) and lay one of your nori sheets (shiny side facing down) on top. Using your hands, dip your fingers in the water bowl and then pick up a small handful of sushi rice, flatten the rice onto 3/4 of the length of the nori sheet (leaving space at the top of the sheet, ensuring the rice is uniform and flat and covers the sheet right to the edges. Careful not to overfill your sushi too much.

5) Along the length of the sheet mat, starting at the bottom, add 2 pieces of tofu, some sliced spring onion, some carrot, avocado and beetroot.

6) Next, roll the bottom of the sheet, using the mat, over itself and pull it back and pinch, using your fingers to hold in the ingredients. Roll the mat forward and tuck in the roll again, keep rolling and tucking forward until you’re nearly at the end of the sheet. Brush a little water onto the end of the sheet and finish rolling, this will help the roll stick together. Give the roll one more squeeze, unroll from the cling film and bamboo mat and place on a wooden board.

7) To cut the sushi perfectly, use a sharp knife and wet the knife with a little water before you slice through the roll, clean your knife in between cuts.

For the California roll (inside out roll, repeat step 4 and then flip your nori sheet over so the rice is face down against the cling film and nori is facing upwards, fill with tofu and veggies and repeat the rest of the steps as above, sprinkle with sesame seeds before slicing.

Sushi flavour combinations:

You can be as creative as you like with flavours but here’s what I had on hand.

Simple Maki Roll


Spring Onion



Tofu Maki Roll

Smoked tofu


Spring Onion


Pickled Ginger

California Roll

Smoked Tofu



Spring Onion



Once you’ve sliced all your sushi rolls into pieces, arrange on a platter and serve with pickled ginger, wasabi, sriracha and soy sauce for dipping.


H x

Thanks for taking the time to read this recipe, If you do make it, snap a pic and tag me at @hannahsbitchinkitchen on Instagram or @HBKOnline on Facebook, I love to see all your lovely creations!

If you enjoyed the recipe, why not try my Luxury Vegan Moussaka!

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