5 from 3 votes
Vegan Sushi
Not a fan of fish in your sushi rolls? Then this Vegan Sushi recipe is for YOU! These sushi rolls are easily customizable, with a plethora of fresh ingredient options for you to create fun, flavorful homemade sushi!
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings:
3
rolls (18-24 pieces)
Calories:
584 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
- 3 Nori sheets
Sushi Rice:
- 1 cup sushi rice white short-grain rice
- 2 cups water
- ¼ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt sea salt
Vegetable to fill:
- 8 ounces tempeh cut into stripes, baked
- 1 avocado thinly sliced
- 1 English cucumber julienned
- 2 carrot julienned
- 1 Mango thinly sliced
- 1 cup purple cabbage thinly sliced
Sriracha Mayo:
- 3 tablespoon Vegan mayo or mayo of choice
- 1 teaspoon sriracha
- ½ lime juice of
Serve with:
- soy sauce or tamari sauce
- wasabi
Instructions
To Make Sushi Rice:
- Rinse the sushi rice in a fine-mesh strainer until the water runs clear. This will help remove excess starch and ensure that the rice cooks evenly.
- Combine the rinsed rice and water in a saucepan and bring to a boil over high heat.
- Reduce the heat to low, cover the pot, and let the rice simmer for about 10-12 minutes, or until the water has been absorbed and the rice is tender.
- While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve.
- When the rice is done, transfer it to a large bowl and pour the vinegar mixture over the rice. Use a wooden spoon or spatula to gently mix the rice until it is evenly coated with the vinegar mixture.
- Let the rice cool to room temperature before using it for sushi.
Cup of Yum
To Assemble the Vegan Sushi Rolls:
- To make the sriracha mayo, mix the vegan mayo, sriracha, and lime juice together in a small bowl. Set aside.
- Lay a sheet of nori shiny side down on a sushi mat or a clean kitchen towel.
- Wet your hands and take a handful of sushi rice. Spread the rice evenly over the nori sheet, leaving about 1 inch of space at the top.
- Spread a strip of the spicy mayo across the tempeh and vegetables.
- Place your tempeh stripes and vegetable fillings on top of the rice,arranging them in a line across the middle of the sheet.
- Use the mat to tightly roll the sushi, starting at the bottom and using the top inch of the nori as a flap to seal the roll.
- Repeat the process with the remaining nori sheets and fillings.
- Cut each sushi roll into 6-8 pieces with a sharp knife.
- Serve the sushi with soy sauce or Tamari sauce, wasabi, pickled ginger, and the sriracha mayo on the side for dipping.
Nutrition Information
Serving
1
Calories
584kcal
(29%)
Carbohydrates
64g
(21%)
Protein
21g
(42%)
Fat
31g
(48%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
22g
(129%)
Cholesterol
2mg
(1%)
Sodium
1477mg
(62%)
Fiber
9g
(36%)
Sugar
28g
(56%)
Nutrition Facts
Serving: 3 rolls (18-24 pieces)
Amount Per Serving
Calories 584
% Daily Value*
| Serving | 1 | |
| Calories | 584kcal | 29% |
| Carbohydrates | 64g | 21% |
| Protein | 21g | 42% |
| Fat | 31g | 48% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 22g | 129% |
| Cholesterol | 2mg | 1% |
| Sodium | 1477mg | 62% |
| Fiber | 9g | 36% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.