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Easy Vegan Sushi

  • Author: Brita Britnell
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This Vegan sushi is made with simple ingredients and great for those new to making sushi at home! So easy and so delicious!


  • 2 cup of uncooked sushi rice*
  • 1/4 cup of soy sauce
  • 2 tablespoons of maple syrup
  • 1 tablespoon of cornstarch
  • 1/2 tablespoons of grated ginger
  • 1 clove of garlic, minced
  • 2 tablespoons of water
  • 1 tablespoon of oil (love toasted sesame oil in this recipe!)
  • 1/2 block (~8 ounces) of extra firm tofu, pressed and cut into 1/2 inch long strips (see photos and video for reference)*
  • 1 large (or 2 small) carrot, thinly sliced
  • 1/2 of a cucumber, thinly sliced
  • 1 Avocado, thinly sliced
  • 2 tablespoons of rice vinegar
  • 2 tablespoons of white wine vinegar
  • 56 Nori sheets


  1. Cook your rice according to package instructions. Once done, place in a large bowl in the fridge to cool down.
  2. Make the sauce by whisking together the soy sauce, maple syrup, cornstarch, ginger, garlic, and water. Set aside.
  3. In a large non-stick skillet, heat 1 tablespoon of oil over medium heat. Once hot, add in the tofu and saute for 5 minutes untouched. Once it has formed a nice crust, flip and cook for a few more minutes on each side, about 12 minutes total. Add in the sauce and cook for a few more minutes, tossing often, so that the sauce can thicken. Stir to ensure the tofu is evenly coated in the sauce. Remove from heat and set aside.
  4. Once rice is cooled down, mix in the rice vinegar and white wine vinegar and set aside.
  5. Assemble the sushi by placing a nori sheet on a sushi mat*. Spread 2/3 cup of the cooked rice over the nori sheet, leaving about 2/3 of an inch clean on one end (see video).  Top with some of the cucumber, 2 pieces of the tofu, carrots, and 2 slices of avocado. Roll the nori sheet over top of the fillings and continue to gently and *tightly* roll the sheet until it’s all the way rolled up. Repeat will the remaining ingredients (I end up with 5-6 rolls depending on how I filled them).
  6. Slice into 1 inch pieces and ENJOY! I LOVE mine with a little sliced ginger and a touch of soy sauce.


*You want Japanese SHORT GRAIN rice. It has a distinctly sticky texture to it that is essential for making sushi. Long grain rice, such as basmati, will not work in this recipe (I’ve tried it!).

*firm tofu will also work well

*this can be done without a sushi mat as well!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: dinner
  • Method: cooking
  • Cuisine: american


  • Serving Size:
  • Calories: 553
  • Sugar: 8.3 g
  • Sodium: 441.2 mg
  • Fat: 12 g
  • Carbohydrates: 96.7 g
  • Protein: 13.9 g
  • Cholesterol: 0 mg

Keywords: vegan sushi, vegetarian sushi, tofu sushi