vegan sushi
These 6 simply vegan sushi recipes are so colorful and bursting with flavor! You don't have to miss out on sushi as a vegan.
Servings 12 sushi rolls
Equipment
- bamboo mat
Ingredients
- 12 nori sheets
for the sushi rice (enough to make roughly 12 rolls)
- 4 cups rice use a medium-grain white rice
- 8 tbsp rice vinegar
- 2 tbsp sugar
- 2 tsp salt
for the avocado and mango sushi (2 rolls)
- ½ avocado
- ½ mango small, or use ¼ - ½ cup frozen mango
- 1 tbsp tahini
- sriracha
for the carrot lox and cream cheese sushi (2 rolls)
- 1 carrot
- 1 spring onion
- ¼ cucumber
- vegan cream cheese
- 1 tsp paprika powder
- liquid smoke
- 1 tbsp wakame dried
- 3 tbsp soy sauce
for the peanut tofu sushi (2 rolls)
- ½ block of tofu firm or extra firm
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp agave syrup
- juice of ½ lime
- ⅛ cup mango frozen
- 1 tbsp tahini
for the eggplant bacon sushi (2 rolls)
- 1 eggplant small
- ⅛ cup soy sauce
- liquid smoke
- 1 tbsp tomato paste
- 1 tbsp agave syrup
- ¼ cup green beans frozen
- ½ sweet potato small
- 1 tbsp tahini
- juice of ½ lemon
for the spicy red pepper sushi (2 rolls)
- ½ block of tofu firm or extra firm
- ¼ cucumber
- 1 red pepper
- 1 tbsp tahini
- sriracha
for the beetroot and basil sushi (2 rolls)
- 1 beetroot
- 1 carrot small
- ¼ cucumber
- 1 tbsp tahini
- 1 small branch of basil
- juice of ½ lemon
Instructions
to cook the sushi rice
- Wash the sushi rice with running water for roughly a minutes until the water comes out clean.
- Add sushi rice to a saucepan with roughly 5 cups of water. Bring to a boil, stirring once in a while. Then, lower the heat and put on the lid for 8 minutes.
- When all water is gone and the rice is cooked through, add the rice vinegar, salt and sugar and mix well. Give it a taste and add more vinegar or salt if necessary.
preparations
- Prepare the carrot lox one day in advance. Cut the carrot into thin slices and boil for roughly 5 minutes until soft. To a bowl, add the soy sauce, paprika powder, a few drops of liquid smoke and the dried wakame. Mix well then add the cooked carrot so everything is coated in the sauce. Place in the fridge overnight.
- Preheat your oven to 200C (390F).
- Cut the bell pepper in half, then cut it into strips lengthwise (about 5 cm wide). Bake them in the oven for 25-30 minutes until lightly charred on top (placing it on to the top rack helps). Once cooled, peel of the skin (it should come of easily at the charred pieces).
- Peel the sweet potato and beetroot and cut them into thin strips (about 1 cm wide). Bake them in the oven for 20 minutes.
- To make the eggplant bacon, cut the eggplant in thin strips lengthwise and add them to a baking tray. In a bowl, combine the soy sauce, tomato paste, agave syrup and a few drops of liquid smoke. Brush it onto the eggplant and bake it in the oven for 20 minutes. Flip after 10 minutes and brush some more of the sauce on top.
- Cut the tofu lengthwise into thin strips (about 1 cm wide). Bake in the oven for 15 minutes, flipping half way through.
- Thinly slice the avocado, carrot, cucumber, spring onion and mango. If using frozen mango, thaw it in a microave and cut it into small slices.
to make the avocado and mango sushi (2 rolls)
- Combine the tahini and sriracha (adjust depending on your spice preferences). Add a little bit of water at a time and mix well until you reach a smooth, slightly runny consistency.
- Add sushi rice to a sheet of nori, then add a few slices of avocado and mango and drizzle some of the spicy sauce on top. Roll up the sushi roll and place the sushi roll on a plate until you're ready to cut. Repeat.
to make the carrot lox and cream cheese sushi (2 rolls)
- Add sushi rice to a sheet of nori, then spread some vegan cream cheese on top. Add a few slices of carrot lox, spring onion and cucumber. Roll up the sushi roll and place the sushi roll on a plate until you're ready to cut. Repeat.
for the peanut tofu (2 rolls)
- Make the peanut sauce by combining the peanut butter, so sauce, agave srup and lime juice. Add a little bit of water if the sauce is too thick.
- Heat up the frozen mango in a microwave until soft. Mash it with a fork and add the tahini. Mix well.
- Add sushi rice to a sheet of nori, then add a few pieces of tofu. Drizzle some peanut sauce on top, followed by some mango sauce. Roll up the sushi roll and place the sushi roll on a plate until you're ready to cut. Repeat. You can save some of the peanut sauce for serving.
for the eggplant bacon sushi (2 rolls)
- Heat up the frozen green beans in the microwave until soft.
- Mix together the tahini with the lemon juice and add water if the sauce is too thick.
- Add sushi rice to a sheet of nori, then add some baked sweet potato and green beans. Drizzle over the tahini lemon sauce. Roll up the sushi roll.
- Place the eggplant bacon on top of the sushi roll and press it flat. Using a piece of cling film and your bamboo mat will help. Then place the sushi roll on a plate until you're ready to cut. Repeat.
for the spicy red pepper sushi (2 rolls)
- Combine the tahini and sriracha (adjust depending on your spice preferences). Add a little bit of water at a time and mix well until you reach a smooth, slightly runny consistency.
- Add sushi rice to a sheet of nori, then add some tofu and cucumber. Drizzle over the spicy sauce. Roll up the sushi roll.
- Place the roasted red pepper on top of the sushi roll and press it flat. Using a piece of cling film and your bamboo mat will help. Then place the sushi roll on a plate until you're ready to cut. Repeat.
for the beetroot and basil sushi roll
- Finely chop the basil. Combine with the tahini and lemon juice and mix well, adding a little water if necessary.
- Add sushi rice to a sheet of nori, then add some baked beetroot, carrot and cucumber. Drizzle the basil sauce on top. Roll up the sushi roll and place the sushi roll on a plate until you're ready to cut. Repeat.
to serve
- Cut the sushi rolls into thin pieces and serve with soy sauce and optionally some wasabi or pickled ginger.