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5.0 from 3 votes

Easy Vegan Sushi Recipe

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

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 5 pople
Calories: 466 kcal
Cuisine: American , Vegan

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
  • 1 cucumber cut into matchsticks
  • 1 avocado sliced
  • sesame seeds for garnish

Instructions

    Cup of Yum
  1. For the Quick Pickled Carrots 
  2. Place the apple cider vinegar, water, sugar, and salt in a small, heatproof bowl. Microwave until the sugar has dissolved-- about 2 minutes. 
  3. 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. 
  4. For the Spicy Mayo 
  5. Combine all of the ingredients in a small bowl. Set aside until ready to use. 
  6. For the Sushi Rice 
  7. Rinse the rice until the water runs clear-- about 2 minutes. 
  8. If using a rice cooker, add the rice and water and cook according to the manufacturer’s instructions. 
  9. 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. 
  10. 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. 
  11. 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. 
  12. To Make the Sushi 
  13. Wrap a sushi rolling mat with plastic wrap (this will help keep it clean). 
  14. 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. 
  15. Add a few slices of carrot, cucumber, and avocado to the nori on the side closest to you. 
  16. 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. 
  17. Brush the last 1” of nori with water and then roll it to seal. Use the sushi mat to seal the roll tightly. 
  18. 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. 
  19. 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 Information

Serving 1g Calories 466kcal (23%) Carbohydrates 62g (21%) Protein 5g (10%) Fat 21g (32%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 1896mg (79%) Potassium 421mg (12%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 4181IU (84%) Vitamin C 9mg (10%) Calcium 34mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 5pople

Amount Per Serving

Calories 466

% Daily Value*

Serving 1g
Calories 466kcal 23%
Carbohydrates 62g 21%
Protein 5g 10%
Fat 21g 32%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Sodium 1896mg 79%
Potassium 421mg 9%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 4181IU 84%
Vitamin C 9mg 10%
Calcium 34mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.