Vegan Sushi (maki)

Some might wonder what is there to fill into vegan sushi. Especially since most people link sushi with fish. I must say though that vegan sushi is really versatile and very tasty!

!Note: you will need a bamboo rolling mat for the sushi rolls. Alternatively you can use a thick towel covered with kitchen plastic wrap.


  • 6 nori sheets
  • wasabi paste

for rice:

  • 2 cups sushi rice
  • 2/5 cups water
  • 1/2 cup rice vinegar
  • 2 Tsp sugar
  • pinch of salt
  • optionally mirin

for filling, any combination of:

  • tofu (fried, marinated or simple)
  • avocado
  • cucumber
  • spinach
  • rucola
  • tofu (fried, marinated or simple)
  • seitan
  • carrots
  • paprika
  • asparagus
  • mushrooms (shiitake  or other types; fried, marinated or raw)
  • sprouts
  • sautéed zucchini
  • baby corn
  • pickled radish
  • fresh radishes
  • baked pumpkin (for the adventurous)
  • soy creme fresh
  • etc.

sauces, any combination of:

  • veganeese
  • teriaki sauce
  • soy sauce
  • soy sauce combined with rice vinnegar and cili oil


First you should prepare the rice. For that put rice to boil at 1 rice : 1.25 water ratio and then lower the rice and let cook until all water is absorbed (around 15 min). While it is cooking mix the rice vinegar, sugar and salt in a small pot over the stove and stir until the sugar has dissolved. When the rice is done cooking, move to a wooden or plastic container, pour over the vinegar mix and mix with a wooden or plastic spatula.

While you wait for the rice to cool down, chop everything in long stripes so that you will have an easy time making the rolls afterwards.


When the rice is cold you can start rolling the sushi. Place a nori sheet with the rough side up on the bamboo mat and cover it with a thin layer of rice, while leaving 1.5-2 cm edge free. Before each roll I dip my hand in water with a little vinegar, then spread the rice thinly on the nori sheet. Add the ingredients in a line on the opposite side like in the picture below and tightly roll everything together. The nori will automatically stick to the roll due to the moisture from the rice.


You can roll all of them first and then chop them at the same time. I usually chop them in 6 but you can also chop in 8 pieces. To chop them better use a knife dipped in water mixed with lemon juice, and wipe it after each roll.


Tip: You can have a nice tempura batter alternative by using gram flower, water and salt for deep fried sushi.


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