All products are selected by our editorial team for quality. If you buy through our links, we may earn a small commission at no extra cost to you.
This Vegetarian Sushi Rolls recipe stands out by combining authentic Japanese techniques with fresh, wholesome ingredients, making it an accessible and satisfying meal option.
Featuring Japanese short-grain rice seasoned with traditional sushi vinegar, these rolls deliver the perfect balance of flavor and texture without relying on fish.
The inclusion of fiber-rich vegetables like cucumber, carrot, and avocado contributes to digestive health and satiety, while fried tofu cutlets provide a plant-based protein boost, supporting muscle repair and sustained energy.
Healthy fats from avocado enhance nutrient absorption and promote heart health, making the recipe well-rounded nutritionally.
With moderate calories and a balanced macronutrient profile—including low saturated fat and a good amount of fiber—this meal fits well into everyday eating habits.
Its relatively simple preparation process and use of staple ingredients make it ideal for both beginners and seasoned cooks.
Whether for a quick lunch, a light dinner, or meal prep, these rolls offer a fresh, colorful, and nutrient-dense option that satisfies cravings without complexity.
Must-Have Tools for Perfect Results
Rice Cooker
Essential for perfectly cooking Japanese short-grain rice with consistent texture, the rice cooker simplifies the process by automating cooking times and water ratios, freeing you from stovetop monitoring.
Beyond sushi, it’s invaluable for everyday rice dishes, grains, and even steaming vegetables.
Bamboo Sushi Rolling Mat (Makisu)
This lightweight tool helps shape sushi rolls tightly and evenly, ensuring clean cuts and professional-looking presentation.
It’s compact and versatile, also useful for rolling other foods like tamales or wraps.
Wooden Sushi Oke (Hangiri)
Designed specifically for cooling and seasoning sushi rice, the hangiri allows the rice to cool evenly while absorbing vinegar without becoming soggy.
Its wooden surface prevents moisture buildup and enhances rice texture. Perfect for sushi enthusiasts and anyone who cooks delicate grains.
Sharp Chef’s Knife
A razor-sharp knife is crucial for cleanly slicing sushi rolls without crushing the delicate rice and fillings.
It’s an indispensable kitchen tool for precise cuts, from vegetables to proteins, ensuring better presentation and texture in all your dishes.
Rice Paddle (Shamoji)
This flat paddle allows you to gently mix and “slice” the sushi rice with vinegar, separating grains without mashing.
Its broad surface and ergonomic handle make it perfect for handling sticky rice and other delicate foods.
Veggie Sushi Rolls
Equipment
- 1 Rice Cooker
- 1 Bamboo Sushi Rolling Mat
- 1 Wooden Sushi Oke (Hangiri) or alternative cooling tray
- 1 Sharp Chef’s Knife
- 1 Rice Paddle (Shamoji)
Ingredients
- For the Sushi Rice
- 2¼ cups uncooked Japanese short-grain rice about 540 ml or 3 rice cooker cups; yields approximately 6⅔ cups cooked rice
- 2¼ cups water 540 ml
- 1 piece kombu dried kelp, about 2×2 inches (optional, adds subtle aroma)
- ⅓ cup seasoned rice vinegar or prepared sushi vinegar
- For the Pickled Red Onion
- ½ medium red onion thinly sliced
- ½ cup seasoned rice vinegar
- For the Spicy Mayo
- ¼ cup Japanese Kewpie mayonnaise substitute vegan mayo if preferred
- 1 tablespoon sriracha sauce
- A splash of fresh lime juice
- For the Sushi Filling
- 2 Japanese or Persian cucumbers
- 1 medium carrot
- 1 firm fried tofu cutlet atsuage
- 2 ripe avocados
- A splash of lime juice
- 6 sheets nori dried seaweed
Instructions
- Prepare the Sushi Rice: Start by thoroughly rinsing the Japanese short-grain rice under cold water until the runoff is mostly clear to remove excess starch. Drain well and place the rice into your rice cooker pot. Add 2¼ cups of water, making sure to just reach under the 3-cup mark for white rice. Lay the kombu piece on top of the rice to infuse a gentle sea aroma, if using. Allow the rice to soak for 20 to 30 minutes before starting the cooking cycle. If you don’t have a rice cooker, use a heavy pot or Instant Pot with the same water-to-rice ratio. Aim for slightly firmer rice than usual for the best sushi texture.
- Season and Cool the Rice: Once cooked, remove and discard the kombu. Transfer the rice to a wooden sushi bowl (hangiri) or a large shallow tray lined with parchment paper to help it cool evenly. While the rice is still warm, pour in the seasoned rice vinegar. Using a rice paddle, gently cut and fold the rice at a 45-degree angle, avoiding stirring or mashing, to evenly incorporate the vinegar and separate the grains. At the same time, use a fan or handheld paper fan to cool the rice, helping it shine and preventing sogginess. Continue folding and fanning until the rice reaches skin temperature. Cover with a damp cloth until ready to use.
- Pickle the Red Onion: Thinly slice half of a red onion and place it into a small glass jar or bowl. Pour enough seasoned rice vinegar over the slices to cover them. Let the onions soak while you prepare the rest of the ingredients, which will mellow their flavor and add a tangy crunch.
- Make the Spicy Mayo: In a small bowl, combine the Kewpie mayonnaise with sriracha sauce and a splash of lime juice. Mix well until smooth. Adjust the amount of sriracha to suit your preferred spice level. Set aside for serving.
- Prepare the Fillings: Cut the cucumbers lengthwise and remove seeds with a spoon to reduce moisture inside the rolls.Slice into long, thin strips. Peel and julienne the carrot into similar-sized strips. Slice the fried tofu cutlet into thin rectangles. Halve and pit the avocados, then slice into strips and toss gently with lime juice to prevent browning.
- Assemble the Rolls: Place a nori sheet on your bamboo sushi mat. Spread about 1 cup of the prepared sushi rice evenly over the nori, leaving a 1-inch border at the top edge. Layer cucumber, carrot, tofu, avocado, and pickled red onion in a line near the bottom edge.Using the mat, carefully roll the sushi away from you, applying gentle but firm pressure to keep the roll tight. Moisten the exposed edge of the nori with water to seal the roll. Repeat with remaining ingredients.
- Slice and Serve: Using a very sharp knife, slice each roll into 6 to 8 pieces. Clean the knife with a damp cloth between cuts to ensure smooth slices. Serve the sushi rolls with spicy mayo on the side or drizzled on top.
Notes
- Rice Type Matters: Always use Japanese short-grain rice for the ideal sticky texture that holds sushi together well. Long-grain or other rice varieties won’t work as effectively.
- Kombu Optional: Including kombu during rice cooking adds subtle umami but can be omitted if unavailable.
- Avoid Excess Moisture: Removing seeds from cucumbers and lightly tossing avocado with lime juice keeps the rolls from becoming soggy and helps maintain freshness.
- Rice Cooling Technique: Fanning the rice while mixing is key to shiny, perfectly textured sushi rice; avoid stirring vigorously.
- Storage Tips: Sushi rolls are best eaten fresh but can be kept in a cool place for up to 8 hours. Refrigerate leftover rice in an airtight container and reheat gently to preserve texture.
Chef’s Secrets for Perfect Rolls
Mastering vegetarian sushi rolls hinges on a few essential techniques that elevate your results from good to outstanding.
First, the rice is the foundation—using authentic Japanese short-grain rice and carefully rinsing it until the water runs clear removes excess starch, ensuring your rice is sticky but not gummy.
Don’t rush the fanning process after seasoning the rice with vinegar; this cools the rice quickly while giving it a shiny appearance and prevents clumping.
When assembling, removing cucumber seeds is key to avoiding excess moisture that can cause soggy rolls.
Using a bamboo sushi mat helps create tight, uniform rolls, but gentle pressure is crucial—too much can crush the ingredients, too little and the roll won’t hold.
Lastly, letting the spicy mayo and pickled onions rest for a bit before serving allows flavors to deepen and marry perfectly, giving your sushi a complex, satisfying taste.
Serving Suggestions to Enhance Flavor
Vegetarian sushi rolls are wonderfully versatile and pair well with a variety of accompaniments.
For a refreshing contrast, serve them alongside a light seaweed salad or a crisp cucumber sunomono, which complement the roll’s flavors without overwhelming.
A bowl of miso soup makes for a warming, traditional side that balances the meal. Consider offering soy sauce or tamari for dipping, and add wasabi for those who enjoy a spicy kick.
The spicy mayo that comes with the recipe adds creaminess and heat—perfect as a drizzle or dip.
For drinks, green tea or a chilled sake enhance the Japanese dining experience, while sparkling water with a slice of lemon keeps the palate fresh.
These thoughtful pairings turn a simple sushi roll into a complete and memorable meal.
Storage Tips for Sushi Freshness
Sushi is best enjoyed fresh due to its delicate ingredients and texture, but sometimes you’ll have leftovers to store.
To keep rolls fresh for up to 8 hours, store them at room temperature in a cool place, covered lightly with a damp towel to prevent drying out.
If you need to refrigerate, wrap them tightly in plastic wrap and place in an airtight container; however, refrigeration may harden the rice and dull the flavors, so consume within 24 hours.
Leftover sushi rice can be frozen in an airtight container for up to a month—defrost overnight in the refrigerator and gently warm before using again.
Avoid freezing the assembled rolls as texture suffers greatly. Always keep pickled vegetables and spicy mayo separate until serving to maintain optimal flavor and texture.
Frequently Asked Questions About Sushi
1. Can I use regular long-grain rice instead?
No, regular long-grain rice lacks the stickiness needed for sushi.
Japanese short-grain rice is essential because its higher starch content helps the rice hold together during rolling and eating.
2. How do I make vegan spicy mayo?
Substitute Japanese Kewpie mayonnaise with your favorite vegan mayo and mix it with sriracha and lime juice, just as in the recipe.
This keeps the creamy texture and spicy flavor while accommodating dietary preferences.
3. Is kombu necessary when cooking sushi rice?
Kombu adds a subtle umami flavor and aroma to the rice but is optional. If you don’t have it, your sushi rice will still taste great without it.
4. How do I prevent my sushi rolls from falling apart?
Make sure the rice is properly cooked and cooled, use the right amount of rice per nori sheet (about 1 cup), and roll with firm but gentle pressure using a bamboo mat.
Also, removing excess moisture from vegetables helps the roll stay intact.
5. Can I prepare sushi rolls ahead of time?
You can prepare sushi rolls a few hours before serving and store them covered in a cool place.
Avoid refrigerating assembled rolls for extended periods as rice hardens. Prepare spicy mayo and pickled onions in advance to save time on serving day.
This recipe is inspired by justonecookbook and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.