Vegan sushi can seem a bit intimidating if you’ve never made it before. I used to think it would be fussy or underwhelming without the usual fillings, but there’s a simple way to bring in bold flavor and texture that really works. It all comes down to how you prep one ingredient, and the small change makes the whole roll come together.

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I enjoy making vegan sushi for casual gatherings when I want to add a special touch. It’s perfect for small get-togethers, dinner parties, or family dinners because everyone can easily grab a piece or two, and it looks fun on the table. I typically prepare all the ingredients in advance and then assemble and slice them just before serving. While they don’t freeze well, any leftovers can be stored in the fridge and will hold up nicely until the next day.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Assorted ingredients for vegan sushi, including sushi rice, eggplant, avocado, cucumber, nori sheets, sesame oil, soy sauce, sugar, maple syrup, sea salt, spicy chili sauce, rice vinegar, and sesame seeds. — Vegan Sushi Ingredients. Photo Credit: Two City Vegans.

How to Make Vegan Sushi with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

If you follow my simple instructions, you’ll see that making vegan sushi at home is easier than you might think.

Rinse and Cook the Sushi Rice

Place the sushi rice in a bowl or pot, rinse it by swishing it with your hands, and then drain off the cloudy water. I love using this glass prep bowl because it’s lightweight and transparent, making it easy to see when it’s clean.

Repeat several times until the water runs clear. This step is key to getting the perfect sticky-yet-separate sushi rice texture. Add just enough water to cover the rice by ½ inch; too much makes it mushy, and too little leaves it undercooked.

Bring to a boil, reduce the heat to low, cover, and simmer for 12 minutes so the rice cooks through. This thick-bottomed non-stick saucepan with a glass lid is what I use here; it allows me to check the simmer without lifting the lid and losing steam.

Once done, turn off the heat and let the rice steam for another 5–10 minutes with the cover on to finish cooking and absorb any remaining moisture.

Water being poured from a white cup into a bowl of uncooked white rice, with small bowls of salt and other ingredients nearby—perfect for preparing vegan sushi at home. — Rinse the sushi rice, draining the cloudy water.

A hand stirring rice in cloudy water inside a white bowl, surrounded by small bowls of salt and grains on a brown surface—a simple step in preparing rice for vegan sushi. — Repeat until the water is clear, then add enough water to cover the rice.

A metal pot filled with uncooked white rice submerged in water, perfect for preparing vegan sushi, with a glass lid resting to the side on a dark countertop. — Boil, then simmer covered for 12 minutes, and let steam 5–10 minutes.

Season the Rice

While the rice is still warm, combine rice vinegar, sugar, and sea salt in a small bowl. I like to grab this ceramic ramekin; it’s the right size for small prep tasks and is quick to pour from.

Transfer the cooked rice to a tray or large bowl and gently fold in the vinegar mixture. I usually use this non-stick baking sheet because it has a wide surface, which helps it cool faster. If I’m not using a tray, I go for this large glass mixing bowl; it gives the rice space to release heat and settle properly.

Allow it to rest for a few minutes before assembling your sushi. If it’s too warm, the nori can become soggy and harder to roll neatly.

A hand holds a small bowl of salt above other bowls containing sauces and seeds, perfect for crafting Vegan Sushi, all set on a textured brown surface. — Mix rice vinegar, sugar, and sea salt to make the seasoning.

A hand holds a small bowl of liquid over a tray of cooked white rice, prepared for vegan sushi, with a wooden rice paddle resting on the tray. — Fold the seasoning into the warm rice and let it rest before.

Make the Marinade

In a shallow bowl, combine the sesame oil, soy sauce, maple syrup, chili sauce, and sesame seeds. I constantly mix them in this small glass bowl. It’s a great fit, and I love that it comes with a lid in case I’m preparing the sauce ahead.

This mixture adds a savory-sweet kick that brings the eggplant to life. Set aside half to use later for dipping.

Cook and Marinate the Eggplant

Slice the eggplants lengthwise into ½-inch thick strips. Heat a non-stick pan over medium-high heat and lightly brush it with oil. I often grab this non-stick skillet here; it distributes heat evenly with no sticking.

Cook them for about 5 minutes per side until tender and lightly charred. This heat-resistant wide silicone spatula is what I use to flip slices without tearing them. Let them cool slightly, then toss with half the marinade so they can soak up all the flavor before rolling.

White bowl with dark soy sauce, floating sesame seeds, and a red chili pepper, with a spoon resting inside, placed on a textured brown surface—perfect for enjoying vegan sushi. — Mix sesame oil, soy sauce, maple syrup, chili sauce, and sesame seeds in a shallow bowl.

Sliced raw eggplant sticks arranged in a single layer on a black frying pan, perfect as a base for vegan sushi. — Cook sliced eggplant until tender and lightly charred.

Toss the eggplant with the remaining marinade.

Set Up Your Rolling Station

Place a bamboo sushi mat on a flat surface and keep a small bowl of water next to you for sealing the rolls. I use this small dipping bowl; it’s easy to dip your fingers in without overdoing it.

Lay a nori sheet shiny side down, rough side up, on the mat so the rice sticks properly. I like using a classic bamboo sushi mat with a non-stick coating as it makes rolling less fiddly and easier to clean.

A hand spreads rice over a sheet of nori on a bamboo sushi mat, preparing Vegan Sushi, with a tray of rice and a pan of cooked plant-based ingredients nearby. — Lay a nori sheet on a bamboo mat and spread rice evenly, .

A hand prepares Vegan Sushi on a bamboo mat with nori, rice, avocado slices, and grilled tofu. A tray of rice and extra tofu rest nearby, ready for more delicious creations. — Add eggplant, avocado, and cucumber, then roll tightly and seal with water.

A vegan sushi roll filled with rice, avocado, and another ingredient is being sliced with a large knife on a wooden surface. — Slice the rolled sushi into pieces.

Roll the Sushi

Spread a thin, even layer of sushi rice over the nori, patting it down with your fingers or a rice paddle. This bamboo rice paddle is a lifesaver for spreading rice evenly and prevents you from getting sticky fingers. Leave about 1 cm of space at the top so you can seal it easily.

Arrange a few strips of marinated eggplant, avocado, and cucumber along the bottom edge. Keep the filling balanced and not too bulky so everything stays together when sliced.

Using the mat, roll the sushi tightly, pressing gently as you go. Wet the top edge with a bit of water to seal it closed. Repeat with the remaining ingredients.

Slice and Serve

Use a sharp knife to slice each sushi log into 1 cm pieces, wiping the blade between cuts for nicer edges. I love using a Japanese chef’s knife for this because it glides through the roll cleanly, so you don’t squash the fillings or shred the nori.

Serve with the reserved marinade as a dipping sauce. I arrange the slices on this ceramic sushi plate with a matching bowl so that everyone can add a splash of flavor to every bite.

Now all that’s left is to enjoy your bright and satisfying Vegan Sushi!

If you’re bringing these to a party or gathering, I use this container with a lid and handle. It holds a whole batch without stacking, and makes transport easy. To keep the sushi chilled on the go, I tuck the container inside this insulated casserole carrier, which fits perfectly and maintains the freshness the whole way.

Close-up of vegan sushi rolls with rice, cucumber, and other fillings on a brown plate, with chopsticks and a small dish of soy sauce nearby. — Pair with the reserved marinade and dig in.

Recipe Notes and Expert Tips

I’ve picked out some helpful tips to make your vegan sushi turn out just right every time.

Rinse the rice well: Washing away the excess starch makes sure your sushi rice cooks up light and sticky without becoming gummy.
Let the rice steam properly: After simmering, the extra steaming time helps it finish cooking evenly and stay moist.
Cool rice completely: Warm rice will make the nori soggy and hard to roll, so give it time to cool before assembling.
Toast sesame seeds if you can: It brings out their nuttiness and adds depth to the flavor of your dipping sauce and marinade.
Don’t overfill the rolls: Stuffing too much inside puts pressure on the nori, which can cause it to tear or split.
Press gently when rolling: Even pressure gives you a tight shape while keeping the fillings in place.
Use a damp knife: Wetting your knife between cuts helps create clean slices without tearing the nori or squashing the roll.

A close-up of chopsticks holding a vegan sushi roll filled with rice, avocado, and vegetables, with a small dish of soy sauce in the background. — Vegan Sushi. Photo Credit: Two City Vegans.

How to Store Leftovers

Vegan sushi is best eaten the day it’s made, but you can store leftovers in an airtight container in the fridge for up to 24 hours. I usually put mine in these airtight glass containers since they keep everything fresh without drying out.

The rice may firm up, so let it sit at room temperature for 15 minutes before eating. This recipe is not suitable for freezing, as the texture of the rice and vegetables will be affected.

What to Serve With Vegan Sushi

I like pairing vegan sushi with miso soup, edamame, or a fresh seaweed salad. A small dish of soy sauce with wasabi or pickled ginger on the side also makes it feel like a restaurant-style meal.

A close-up of chopsticks dipping a vegan sushi roll with rice, cucumber, and other plant-based fillings into soy sauce, with more vegan sushi rolls on a wooden tray in the background. — Vegan Sushi. Photo Credit: Two City Vegans.

More Easy Recipes for You to Try at Home

Here are a few easy Asian-inspired favorites you might want to make next. Just pick what you’re in the mood for and dive right in.

Vegan Sushi

Vegan sushi feels impressive but is surprisingly doable once you’ve got the basics down. It’s a fun choice for gatherings, family dinners, or even a packed lunch, and most of the work can be done ahead of time. One small tweak to a common vegetable brings all the flavor and texture you need. It’s best served fresh, but leftovers hold up well in the fridge until the next day.

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Prep Time: 40

Cook Time: 25

Total Time: 1 5

Course: Main Course

Cuisine: Japanese

Keyword: Vegan Sushi

Servings:

Calories: 560kcal

Author: Mandy Applegate

Equipment

Ingredients

For the Sushi Rice:

2 cups sushi rice
4-5 nori sheets
3 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon fine sea salt

For the Sauce & Marinade:

2 tablespoons sesame seeds
1½ teaspoons toasted sesame oil
2 tablespoons soy sauce
1 tablespoon maple syrup
4 teaspoons rice vinegar
½ teaspoon spicy chili sauce

For the Filling:

2 small eggplants
1 avocado sliced
1 cucumber cut into thin matchsticks

US Customary – Metric

Video

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Instructions

Prepare the Sushi Rice:

Rinse the sushi rice in a bowl or pot, swishing with your hands and draining the cloudy water. Repeat until the water runs clear.
2 cups sushi rice
Add enough water to cover the rice by ½ inch. Bring to a boil, then reduce to low and cover. Simmer for 12 minutes. Turn off the heat and let it steam for another 5–10 minutes with the lid on.
In a small bowl, mix rice vinegar, sugar, and salt. Transfer the cooked rice to a tray or large bowl and gently fold in the vinegar mixture. Allow to cool completely.
3 tablespoons rice vinegar, 1 tablespoon sugar, ½ teaspoon fine sea salt

Make the Marinade:

In a shallow bowl, whisk together sesame oil, soy sauce, maple syrup, rice vinegar, chili sauce, and sesame seeds. Set aside.
1½ teaspoons toasted sesame oil, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 4 teaspoons rice vinegar, ½ teaspoon spicy chili sauce, 2 tablespoons sesame seeds

Cook the Eggplant:

Slice eggplants lengthwise into ½-inch thick pieces.
Heat a non-stick pan over medium-high. Lightly brush with oil and cook eggplant slices for about 5 minutes per side until tender and slightly charred. Let cool, then toss with half of the marinade.
2 small eggplants

Assemble the Sushi:

Place a bamboo sushi mat on a flat surface and keep a small bowl of water nearby.
Place a nori sheet (shiny side down) on the mat. Spread a thin, even layer of sushi rice over it, leaving a 1 cm border at the top. Lay a few slices of eggplant, avocado, and cucumber along the bottom edge of the rice.
4-5 nori sheets, 1 avocado, 1 cucumber
Roll the sushi tightly using the bamboo mat, pressing as you go. Moisten the top edge of the nori with water to seal the roll. Repeat with remaining ingredients.

Slice & Serve:

Using a sharp knife, slice each roll into 1 cm pieces.
Serve with the reserved marinade as a dipping sauce.

Notes

Rinse the rice well: Washing away the excess starch makes sure your sushi rice cooks up light and sticky without becoming gummy.
Let the rice steam properly: After simmering, the extra steaming time helps it finish cooking evenly and stay moist.
Cool rice completely: Warm rice will make the nori soggy and hard to roll, so give it time to cool before assembling.
Toast sesame seeds if you can: It brings out their nuttiness and adds depth to the flavor of your dipping sauce and marinade.
Don’t overfill the rolls: Stuffing too much inside puts pressure on the nori, which can cause it to tear or split.
Press gently when rolling: Even pressure gives you a tight shape while keeping the fillings in place.
Use a damp knife: Wetting your knife between cuts helps create clean slices without tearing the nori or squashing the roll.