Vegan Sushi
When you make this vegan sushi at home, you can make it any way you like it! Cooking sushi rice in the Instant Pot makes it a cinch.
This vegan sushi recipe is a template for deliciousness! You can make it exactly as described below, or put your own spin on it. Although the customisation options are definitely a big draw here, the other thing I love about making this vegan sushi is that it’s fun! Like making onigiri, the process of rolling sushi is oddly satisfying, especially when you nail that perfect restaurant-style roll. (Don’t worry if it’s not perfect right away—it can take a little practice!)
Why You’ll Love This Vegan Sushi Recipe
- Make it your way. When you order vegan sushi at a restaurant, your choices are often cucumber, avocado, and maybe asparagus if you’re lucky. I add crispy tofu to my vegan sushi, but seriously: the possibilities are endless.
- A fun cooking project. If you love the process of cooking—and not just the end results of your efforts!—you will enjoy making your own vegan sushi at home.
- Perfect for meal prep. Vegan sushi is an excellent option for meal prepping since it keeps well in the fridge, and it’s easy to transport, too. This is the perfect work lunch!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Instant Pot Sushi Rice:
- Sushi rice – This short-grain rice is the foundation of any sushi roll. Sushi rice becomes sticky when cooked, making it easier to roll and hold its shape. You really can’t use long-grain rice here!
- Water – For cooking the rice.
- Rice vinegar – Be sure to use unseasoned rice vinegar, which isn’t sweetened. (We’re adding our own sugar to control the sweetness of the sushi rice.)
- Sugar
- Salt
Crispy Tofu:
- Firm tofu – Use a tofu press on the firm tofu before getting started. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Soy sauce or tamari – Using tamari will make this vegan sushi gluten-free.
- Sesame oil – For a flavorful marinade.
- Cornstarch – This helps the exterior get crispy when cooked.
- Olive oil
Sushi Filling and Wrap:
- Avocado – To prevent browning, eat rolls with avocado immediately.
- Cucumber – I recommend scooping out the seeds.
- Carrot
- Nori – AKA the seaweed wrapper.
Optional Garnishes:
- Soy sauce
- Sesame seeds – A combination of white and black looks nice!
How to Make Vegan Sushi
- Prepare the sushi rice. Rinse the rice until the water runs clear. Add it to the Instant Pot with a cup of water. Close the lid and set the valve to “Sealing”. Select the Pressure Cook (Manual) function on high pressure and set the timer for 5 minutes, then allow the pressure to naturally release for 10 minutes. Turn the valve to “Venting” to release any remaining pressure.
- Season the rice. Whisk the rice vinegar, sugar, and salt until the sugar and salt are dissolved. Fold the mixture into the cooked rice, then transfer the rice to a bowl, lay a damp cloth on top, and let the rice cool.
- Season and coat the tofu. Gently coat the tofu strips in soy sauce and sesame oil. Marinate for 5 minutes, then roll the tofu in cornstarch.
- Cook the tofu. Heat the oil in a pan over medium-high heat and cook the tofu strips until they’re crispy on all sides.
- Assemble the sushi. Spread sushi rice over the nori, leaving a 1-inch border at the top. Add avocado, cucumber, carrot, and tofu in the center of the rice, then roll from the bottom up. Moisten the edge of the nori with water to seal the roll.
- Slice and serve. Use a sharp knife to slice the sushi roll and garnish as desired.
Tips for Success
- Roll tightly. To prevent the sushi from falling apart, it’s essential to roll it tightly. Use a bamboo mat or your hands to press and shape the roll as you go. There’s really no such thing as rolling it too tightly!
- Use a sharp knife. A dull knife will crush the roll instead of slicing through it cleanly. You don’t want flat vegan sushi!
- Don’t overstuff. It can be tempting to add as many ingredients as possible, but overstuffing the roll can make it difficult to wrap and eat.
- Try other garnishes. Pickled ginger and wasabi are two classics!
More Vegan Sushi Filling Ideas
Add these alone or in combination with other filling ingredients.
- Pickled beets. This adds a beautiful colour to your vegan sushi!
- Roasted sweet potato. I love vegan sushi filled with sweet potato tempura, but making a batch of tempura is a lot of work just for sushi. Roasted sweet potato is a great alternative! Cut it into strips rather than cubes.
- Mushrooms. Sautéed shiitake mushrooms are a meaty filling for vegetarian sushi.
- Asparagus. Steam the asparagus and lay a spear or two over the rice before rolling.
- Vegan fish. Make these vegan fish sticks and use them as a sushi filling.
How to Store
Vegan sushi can be stored in the refrigerator for 3 to 4 days. Wrap the rolls tightly in plastic wrap or store them in an airtight container. (Note that if you’re making sushi for meal prep, it’s probably best to avoid avocado to keep it from going brown.)
More Asian-Inspired Recipes
Enjoy friends! If you make this vegan sushi recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Sushi
When you make this vegan sushi at home, you can make it any way you like it! Cooking sushi rice in the Instant Pot makes it a cinch.
Ingredients
Sushi Rice:
- 1 cup sushi rice
- 1 cup water
- 1 tablespoon rice vinegar
- ½ tablespoon sugar
- ½ teaspoon salt
Crispy Tofu:
- 1 block firm tofu, (14 ounces/340g), pressed and cut into strips
- 2 tablespoons soy sauce, or tamari
- 1 tablespoon sesame oil
- 3 tablespoons cornstarch
- 2 tablespoon olive oil
Sushi Filling and Wrap:
- 1 avocado, sliced
- 1 small cucumber, julienned
- 1 medium carrot, julienned
- 4 nori sheets
Optional Garnishes:
- soy sauce
- sesame seeds
Instructions
Prepare the sushi rice:
- Rinse the sushi rice thoroughly under cold water until the water runs clear.
- Add the rice to the Instant Pot along with 1 cup of water. Ensure the rice is evenly spread out at the bottom.
- Close the Instant Pot lid and set the valve to “Sealing”. Select the Pressure Cook (Manual) function on high pressure and set the timer for 5 minutes.
- After 5 minutes of cooking, allow the pressure to naturally release for 10 minutes. After that, turn the valve to “Venting” to release any remaining pressure.
- While the rice is cooking, in a small bowl, combine the rice vinegar, sugar, and salt. Whisk until the sugar and salt are dissolved.
- Once the rice is done, while it’s still warm, gently mix in the vinegar mixture using a wooden or silicone spatula. Be careful not to mash the rice.
- Transfer to a bowl and let the rice cool to room temperature before using it for sushi. Cover it with a damp cloth to keep it from drying out.
Make the tofu:
- Press the tofu to remove excess water, then cut it into thin strips.
- Toss the tofu strips in soy or tamari sauce, and sesame oil. Let sit for 5 minutes to marinate.
- Roll each tofu piece in cornstarch to coat evenly.
- Heat olive oil in a pan over medium-high heat and fry the tofu strips until crispy and golden on all sides. Set aside.
Assemble the sushi:
- Place a sheet of nori on a bamboo sushi mat (shiny side down).
- Spread an even layer of sushi rice over the nori, leaving about 1 inch (2.5 cm) at the top uncovered. It’s easier to make with slightly wet hands, so the rice won’t stick to your fingers.
- Lay a few slices of avocado, cucumber, carrot, and crispy tofu strips in the center of the rice.
- Carefully roll the sushi from the bottom to the top, using the bamboo mat to keep the roll tight.
- Once rolled, moisten the edge of the nori with some water and seal the roll.
- Using a sharp knife, slice the sushi roll into bite-sized pieces.
- Garnish with sesame seeds, and serve with soy sauce and spicy mayo.
Notes
Vegan sushi can be stored in the refrigerator for 3 to 4 days. Wrap the rolls tightly in plastic wrap or store them in an airtight container. (Note that if you’re making sushi for meal prep, it’s probably best to avoid avocado to keep it from going brown.)
Calories: 478kcal, Carbohydrates: 55g, Protein: 15g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Sodium: 821mg, Potassium: 459mg, Fiber: 7g, Sugar: 4g, Vitamin A: 2805IU, Vitamin C: 9mg, Calcium: 157mg, Iron: 3mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Followed the recipe and they came out perfect! I did have to look up a quick video to make sure I was wrapping them correctly but other than that, easy to follow. I also airfried the tofu which needed oil to coat the corn starch.
Thanks for sharing Stacy! I would love to do a video for this sometime soon!