Yummy Vegan Sushi Feast

October 7, 2021
My flatmates and I have introduced Sushi Monday to our lives and it is a lovely weekly tradition now. :) Yet, when we order, the vegan options are oftentimes limited to Avocado and Cucumber Maki with a side of Edamame. So, we decided to start making our own Sushi. we love Sushi so much, that my flatmate even took a vegan Sushi course. ;) So now every week we have an absolute vegan sushi feast with regular Maki, inside-out rolls and much more. And we keep trying new things!

It's super yummy and not difficult to make at all. Important is the sauce, so that everything sticks together right! :)
vegan sushi feast

Yummy Vegan Sushi Feast

Recipe Type: Hearty Entrees
utensils YIELDS around 8 rolls (ca. 64 pieces)
herb graphic for recipe card
  • For the rice sauce:
  • 800 ml White Vinegar
  • 450 to 500 grams Sugar
  • 150 grams Salt
  • 7 grams Kombu (thick seaweed) optional
  • For the sushi rolls:
  • 2 cups Sushi Rice (short-grain rice)
  • 2.5 cups Water
  • Vegetables (use your favorites)
  • Fried Tofu
  • Cooked Sweet Potato
  • Vegan Cream Cheese
  • Toppings:
  • Vegan Mayonnaise
  • Sweet & Sour Sauce
  • Soy Sauce
  • Sesame Seeds, Chips, Beetroot
        graphic for recipe card


For the rice sauce:

1. Cook the vinegar, sugar and salt until everything has dissolved.

2. Put in the fridge to cool.

Note: The recipe yields a lot of sauce and it can be kept for months so you don’t have to make new one every time.

For the Sushi:

1. Cook the rice. For every two cups use 2.5 cups water. Once done, add the rice sauce (half a cup for 2 cups of rice). Let it cool in the fridge or freezer until it reaches room temperature.

2. Wrap your sushi mat with cling wrap on both sides.

3. Cut your seaweed sheets in half (otherwise the rolls will be to big) and put on your sushi mat.

4. Add some rice and press down. Make sure your hands are a bit wet so that everything sticks better together.

5. Add the ingredients of your choosing. Make sure everything is sliced very thin, otherwise your rolls will break. And do not add too many ingredients to one roll.

6. Roll and press together.

Alternatively to step 5, flip the roll once you have pressed down the rice and then add your ingredients to create some yummy inside-out rolls.

7. Cut in small pieces (around 7–8 per roll), place on a plate and decorate with spring onions,  sesame seeds, sauce and any toppings you’d like.

Note: as ingredients I like to use the following:

Fried Tofu

Sweet Potato

Bell Pepper





Sun-dried Tomatoes

I also usually add vegan cream cheese or even hummus to the rolls and then top them with some sweet and sour sauce or vegan mayonnaise and sprinkle them with some beetroot flakes. For a little extra crunch, add some potato chips on top. Instead of nor sheets you can also use rice paper.

My favorite combination is definitely Mango-Avocado. Try it! 🙂

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Photo: Rebecca Willem

Rebecca Willems
A self-described queer vegan feminist, Rebecca is also trying to live a more zero-waste and minimalist life. During her undergraduate and graduate studies she put a lot of focus on sustainability, LGBTQ+ rights and gender issues across the globe. Having lived on 5 continents in many different cultures and being an avid traveler, she loves to learn about new cultures, learn languages, and try all the amazing vegan food across the world.


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