This easy homemade vegan sushi recipe is so fresh and perfect for beginners to learn how to roll sushi. You can customize with your favorite ingredients and toppings.
For the sushi rice
- 2 cups uncooked sushi rice, rinsed well
- 2 cups filtered water
- 2 tablespoons rice vinegar
- 2 teaspoons maple syrup
- 1/2 teaspoon fine salt
For the sushi
- 6 sheets of nori seaweed
- 3 firm but ripe avocados, pitted, skin removed and sliced
- 2 ripe yellow (Atulfo) mangos (not red mangos), pitted and skin removed, sliced
- 1 English cucumber, thinly sliced - remove center with seeds
- 1 carrot, peeled and thinly sliced
- 1 red bell pepper, stem and seeds remove, thinly sliced
- Additional filling options: tofu, vegan cream cheese, radishes, cooked beets, cooked sweet potato, purple cabbage or any veggie you enjoy
Optional for serving:
- toasted sesame seeds, for sprinkling on the outside
- pickled ginger
- soy sauce or coconut aminos
- edamame with flakey salt
- vegan mayo and sriracha
- Make the rice: Place rinsed and drained rice in the Instant Pot with the water and cook on manual high pressure for 6 minutes. Allow it to naturally release for 10 minutes and then fluff with a fork. See notes below for how to make sushi rice on the stovetop.
- Make the rice seasoning: While the rice cooks whisk together the vinegar, maple syrup and salt. Pour overtop the cooked rice and mix in well with a wooden sushi rice paddle.
- Stuff the sushi: Place a half sheet of nori shiny side down on a bamboo mat lined with plastic wrap.* Place one even thin layer of rice overtop the half sheet of nori. Use wet fingers and the wooden paddle to get the rice in one even thin layer. [For an inside out roll (with rice on the outside), gently flip the nori over so the rice is face down on the mat. Once rolled, the rice will be on the outside of your roll.] Make a thin horizontal divot about 1-inch from the side of the nori closest to you. Add your desired fillings in one row toward the end of the nori that is closest to you where you made the divot. Do not overstuff for best results.
- Roll the sushi: Use the bamboo sushi mat to roll the nori and shape the roll. Continue to roll and tuck the bamboo sushi mat until it is fulling rolled. Remove the rolling mat and sprinkle all sides of the formed sushi log with toasted white sesame seeds.
- Slice your sushi: Use a clean, sharp, wet knife to slice into 8 sushi pieces. Repeat with remaining nori and rice. This recipe makes about 12 rolls.
- Serving suggestions: Serve with wasabi, pickled ginger, and soy sauce or coconut aminos. Enjoy immediately with chop sticks.
* Plastic wrap is not required but it prevents rice from getting stuck in the mat and makes cleanup quicker. I recently found a sustainable brand of "plastic wrap" that is made from leftover potato skin. Make sure to wrap and cover the bamboo mat with plastic wrap on all sides in both directions for best results.
For convenience, I created an Amazon storefront with everything you need for a DIY sushi night at home.
I highly recommend reading the blog post above for my tips and tricks for at-home sushi success.
How to Make Sushi Rice on the Stovetop: Before cooking the rice, rinse it several times in cold water to remove excess starch and prevent it from becoming too sticky. Once the rice is rinsed, use the ratio of adding 1.25 cups of water for every 1 cup of rice. Bring the rice to a boil and then reduce the heat to low and simmer for 18-20 minutes. Then, remove the pot from the heat and let it sit for 10 minutes.
- Prep Time: 10
- Cook Time: 16
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: Japanese
Keywords: homemade vegan sushi