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Vegetarian Sushi Rolls

Ruth M. Moran
These Vegetarian Sushi Rolls are easy to make, packed with colorful vegetables, creamy avocado, and protein-rich tofu.
Perfect for a quick lunch, family dinner, or meal prep, they are light, satisfying, and heart-healthy.
Serve with soy sauce, pickled ginger, and wasabi for a restaurant-quality experience at home.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Main, Snack
Cuisine Japanese, Vegetarian
Servings 5 sushi rolls

Equipment

  • 1 rice cooker or medium pot
  • 1 wooden sushi oke or baking sheet
  • 1 Bamboo Sushi Rolling Mat
  • 1 Sharp Knife
  • 1 small bowl
  • Measuring cups and spoons
  • Measuring cups and spoons

Ingredients
  

For the Sushi Rice:

  • 2¼ cups uncooked Japanese short-grain white rice
  • 2¼ cups water
  • 1 piece kombu optional, 2 in × 2 in / 5 cm × 5 cm
  • ⅓ cup seasoned rice vinegar

For Pickled Red Onion:

  • ½ red onion
  • ½ cup seasoned rice vinegar

For Spicy Mayo:

  • ¼ cup Japanese Kewpie mayonnaise or vegan mayo
  • 1 Tbsp sriracha sauce
  • Splash lime juice

For Sushi Rolls:

  • 2 Japanese or Persian cucumbers
  • 1 carrot
  • 1 deep-fried firm tofu cutlet atsuage
  • 2 avocados
  • Splash lime juice
  • 6 sheets nori dried seaweed

Instructions
 

  • Preparing the Sushi Rice:
    Rinse and Soak the Rice: Begin by measuring 2¼ cups of Japanese short-grain rice.
    Place it in a large bowl and rinse under cold water, gently swirling with your hand.
    Drain and repeat until the water runs almost clear—this removes excess starch and prevents mushy rice.
    Transfer the rinsed rice to your rice cooker or pot. Add 2¼ cups of water, just below the 3-cup line in your rice cooker.
    Place a 2×2-inch piece of kombu on top (optional, but adds a subtle umami aroma).
    Let the rice soak in the water for 20–30 minutes before cooking.
    Cook the Rice: Turn on your rice cooker, or if using a pot, cover and bring to a gentle boil, then reduce to low heat and simmer for 12–15 minutes until the water is absorbed.
    Once cooked, remove from heat and let the rice rest for 10 minutes with the lid on.
    This step ensures the grains are tender but still firm enough to hold together in rolls.
    Season the Rice: Transfer the hot rice to a wooden sushi oke or a parchment-lined baking sheet.
    Pour ⅓ cup of seasoned rice vinegar evenly over the rice.
    Using a rice paddle or spatula, gently slice and fold the rice at a 45-degree angle to incorporate the vinegar without smashing the grains.
    While folding, vigorously fan the rice with a handheld fan or folded cardboard to cool it quickly and remove excess moisture.
    Continue slicing and fanning until the rice reaches body temperature. Cover with a damp towel to prevent drying.
  • Pickling the Red Onion:
    Slice and Soak the Onion: Thinly slice ½ a red onion into fine strips.
    Place the slices in a small glass jar or bowl. Pour ½ cup of seasoned rice vinegar over the onions until they are fully submerged.
    Let them sit while preparing the other ingredients; the vinegar will soften the onion and give it a tangy, bright flavor.
  • Making the Spicy Mayo:
    Combine Ingredients: In a small bowl, mix together ¼ cup of Japanese Kewpie mayonnaise (or vegan alternative), 1 tablespoon of sriracha, and a splash of fresh lime juice. Stir until smooth and creamy.
    Taste and adjust the spiciness or tanginess according to your preference. Set aside.
  • Preparing the Vegetables:
    Cucumbers – Seed and Slice: Take 2 Japanese or Persian cucumbers and cut them in half lengthwise.
    Use a spoon to remove the seeds, which hold excess water. Slice each half into long, thin strips about ¼ inch wide.
    Removing seeds ensures your sushi doesn’t become watery.
    Carrot – Julienne: Peel 1 carrot into thin sheets using a julienne peeler.
    If using a standard vegetable peeler, peel thin sheets first, then cut each sheet into long, thin julienne strips. This creates a crisp texture and visually appealing rolls.
    Avocado – Pit and Slice: Cut 2 avocados in half lengthwise around the seed.
    Twist the halves to separate and carefully remove the pit by tapping it gently with a knife, then twisting.
    Slice each half into quarters lengthwise, remove the skin, and sprinkle with a splash of lime juice to prevent browning.
    Tofu – Cut into Sticks: Cut one deep-fried firm tofu cutlet (atsuage) into slabs, then cut each slab into long sticks about ½ inch wide.
    These add protein and a satisfying texture to your rolls.
  • Assembling the Sushi Rolls:
    Prepare the Nori: Place one sheet of nori shiny side down on a bamboo sushi rolling mat.
    Keep the long side vertical for easier rolling.
    Spread the Rice: Take 1 cup (150 g) of prepared sushi rice and gently spread it evenly over the nori, leaving about a ½-inch strip at the top edge farthest from you.
    Wet your fingers lightly with water to prevent the rice from sticking.
    Layer the Fillings: Place a thin line of spicy mayo about 1½ inches from the bottom edge of the rice.
    Add 2–3 cucumber strips, 3 avocado slices, 2–3 tofu sticks, a few pickled red onion slices, and several carrot juliennes.
    Distribute evenly across the width of the nori for balance. Avoid overfilling, which makes rolling difficult.
  • Rolling the Sushi:
    Initial Roll: Lift the edge of the bamboo mat closest to you with your thumbs and forefingers, holding the filling in place with your other fingers.
    Carefully roll the nori over the fillings, tucking the edge under the rice to form a tight cylinder.
    Tighten the Roll: Hold the rolled portion firmly with one hand.
    Pull the bamboo mat edges toward each other to compress the roll slightly, ensuring all ingredients stay in place.
    Release the mat and finish rolling until the seam is at the bottom.
    Cover with plastic wrap to prevent drying. Repeat for the remaining sheets.
  • Cutting the Rolls:
    Slice Carefully: Using a very sharp knife, cut each roll in half.
    Wipe the knife with a damp cloth after every few slices to maintain clean edges.
    Cut the halves into quarters, then each quarter into halves again, yielding 8 bite-sized pieces per roll.
  • Serving the Sushi:
    Arrange and Garnish: Place the sushi pieces on a plate in a visually appealing arrangement.
    Serve with soy sauce, pickled ginger, and a dab of wasabi on the side. Optionally, sprinkle sesame seeds or chopped scallions for extra flavor.
  • Storing Leftovers:
    Short-Term Storage: Store leftover rolls at room temperature for up to 8 hours.
    Avoid refrigeration unless necessary, as cold rice can become hard.
    Rice Storage: If you have leftover sushi rice, place it in an airtight container and freeze for up to a month.
    Defrost in the fridge overnight and bring to room temperature before using.
    Cover with a thick towel if refrigerating to prevent drying.

Notes

  • Use Japanese short-grain rice for the best texture; other rice types may make your rolls fall apart.
  • Keep a damp towel over prepared rice to prevent drying while assembling rolls.
  • Avoid overfilling the rolls; too many ingredients make them hard to roll neatly.
  • Lightly fan the rice after mixing with vinegar to make it shiny and separate.
  • Slice ingredients uniformly to ensure even rolling and a professional look.
  • Wet your fingers when spreading rice on nori to prevent sticking.
  • Adjust spicy mayo to taste—add more sriracha for heat or more lime for tang.
  • Pickled red onions add flavor and prevent avocado browning.
  • Serve immediately for best texture; sushi tastes freshest at room temperature
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