Vegan sushi is a vibrant, flavor-packed adventure that proves plant-based eating can be just as exciting. With crisp cucumber, creamy avocado, and tangy pickled vegetables, each bite offers a delightful mix of textures and tastes. In just 30 minutes of prep and an hour of cooking, you can create a colorful spread that’s as beautiful as it is delicious. Perfect for sharing or savoring solo, this dish is a fresh take on a classic favorite.
The combination of tender sushi rice, umami-rich nori, and your choice of fresh fillings creates a harmonious balance of flavors. Whether you’re a sushi pro or a first-timer, this recipe is simple yet impressive, making it ideal for any occasion. The 1-hour cook time is well worth it for the satisfying crunch and melt-in-your-mouth goodness. Dive into this culinary experience and enjoy a meal that’s both nourishing and indulgent.
Ingredients for Vegan Sushi
- For the beets:
- 2 pink Chioggia beets
- Extra-virgin olive oil, for drizzling
- 1 tablespoon rice vinegar
- 1 tablespoon tamari (or soy sauce as a substitute)
- ½ tablespoon sesame oil
- ½ teaspoon grated ginger
- Sea salt, to taste
- For the rice:
- 1 cup uncooked short-grain white rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sea salt
- For the rolls:
- 4 nori sheets
- 1 Persian cucumber, sliced into strips
- 1 avocado, pitted and sliced into long strips
- Sesame seeds, for sprinkling
- Tamari, for serving
- Pickled ginger, for serving
- Vegan mayo and sriracha (optional, for serving)
Step-by-Step Instructions
- Prepare the beets: Preheat the oven to 400°F. Place the whole beets on a piece of foil, drizzle with olive oil, and sprinkle with sea salt. Wrap the beets in the foil and roast on a baking sheet for 45 to 60 minutes, or until soft and fork-tender. Let cool, then peel the skins under running water. Slice the beets lengthwise into ¼-inch strips.
- Marinate the beets: In a small baking dish or shallow bowl, combine rice vinegar, tamari, sesame oil, and grated ginger. Add the beet slices, toss to coat, and let marinate for 15 minutes. Toss again halfway through for even coating.
- Cook the rice: Cook the rice according to package instructions. Once cooked, mix in rice vinegar, sugar, and sea salt. Set aside to cool slightly.
- Assemble the rolls: Place a small bowl of water and a kitchen towel near your work area. Lay one nori sheet, glossy side down, on a bamboo mat. Press a handful of rice onto the lower two-thirds of the sheet. Add a row of marinated beets, cucumber strips, and avocado slices at the bottom of the rice. Roll the nori tightly using the bamboo mat, tucking as you go. Press gently to shape the roll. Repeat with remaining ingredients.
- Cut and serve: Use a sharp knife to slice the sushi rolls into even pieces, wiping the knife with a damp towel between cuts. Sprinkle with sesame seeds and serve with tamari, pickled ginger, and optional vegan mayo mixed with sriracha.
Creative Sauce & Topping Ideas
Elevate your vegan sushi with these flavorful additions! Try a drizzle of spicy vegan mayo (mix 2 tbsp vegan mayo with 1 tsp sriracha) or a tangy miso tahini sauce (combine 1 tbsp miso paste, 1 tbsp tahini, and 1 tsp rice vinegar). For a crunchy topping, sprinkle with toasted sesame seeds or crushed nori flakes for an extra umami kick.
Perfect Pairings for Serving
Serve your vegan sushi with classic accompaniments like tamari for dipping and pickled ginger for a refreshing palate cleanser. Add a side of edamame or a light miso soup for a complete meal. For a fun twist, pair with a citrusy salad dressed with lime and sesame oil.
Time-Saving Tips for Busy Cooks
Short on time? Use pre-cooked beets from the grocery store to skip roasting. Opt for sushi rice that’s pre-seasoned with vinegar to save a step. If rolling sushi feels daunting, try making sushi bowls by layering rice, sliced veggies, and toppings in a bowl for a deconstructed version.
Storage & Reheating Made Easy
Store leftover sushi in an airtight container in the fridge for up to 24 hours. To prevent the nori from getting soggy, wrap each roll in plastic wrap before refrigerating. Sushi is best enjoyed cold, but if you prefer, let it sit at room temperature for 10 minutes before serving.
Fun Recipe Variations to Try
Switch up the fillings for variety! Use roasted sweet potato or marinated tofu instead of beets. Add shredded carrots, bell peppers, or mango slices for a pop of color and flavor. For a gluten-free option, swap tamari with coconut aminos.
Vegan Sushi
Ingredients
For the beets
- 2 pink Chioggia beets
- Extra-virgin olive oil, for drizzling
- 1 tablespoon rice vinegar
- 1 tablespoon tamari
- 1/2 tablespoon sesame oil
- 1/2 teaspoon grated ginger
- Sea salt
For the rice
- 1 cup uncooked short-grain white rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sea salt
For the rolls
- 4 nori sheets
- 1 Persian cucumber, sliced into strips
- 1 avocado, pitted and sliced into long strips
- Sesame seeds, for sprinkling
- Tamari, for serving
- Pickled ginger, for serving
- Vegan mayo and sriracha, optional, for serving
Instructions
- Prepare the beets: Preheat the oven to 400°F. Place the whole beets on a piece of foil and drizzle with olive oil and pinches of salt. Wrap the beets in the foil and roast on a baking sheet for 45 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven and remove the foil. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands. Slice the beets lengthwise into ¼-inch strips.
- In the bottom of a small baking dish or shallow bowl, combine the rice vinegar, tamari, sesame oil, and ginger. Add the beets, toss to coat, and set aside to marinate. After 15 minutes, toss again to ensure even coating.
- Make the rice: Cook the rice according to the directions in this post. Mix the cooked rice with the vinegar, sugar, and salt.
- Assemble the rolls: Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet. At the bottom of the rice place a row of beets, cucumber, and avocado. Don’t overfill or it will be more difficult to roll. Use the bamboo mat to tuck and roll the nori. Once rolled, use the bamboo mat to gently press and shape the roll. Place the roll to the side, cut-side down. Repeat with remaining rolls.
- Use a sharp knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.
- Sprinkle with sesame seeds. Serve with tamari, pickled ginger, and vegan mayo mixed with a little sriracha, if desired.