Vegan Sushi Rolls
Prep time: 
Total time: 
*Notes: Makes 4–6 rolls, depending on how much you put it in each one. This served 3 for a satisfying but light dinner with nothing else on the side. Serve with some quick miso soup to bulk up the meal.
  • 2 cups sushi rice
  • 2 cups water
  • 3 Tablespoons rice wine vinegar
  • 1 ½ teaspoon sugar
  • 4–6 nori sheets
  • 1 avocado
  • 5 large leaves of green lettuce
  • 3 small carrots, shredded
  • Optional: sesame seeds
  • For serving: wasabi paste (or red chili sauce), soy sauce
  1. Wash and rinse the rice: add the rice to a bowl (or to the pot), cover with cool water, and swish around. Pour off the cloudy water. Repeat. Then rinse the washed rice in a colander under cool water.
  2. Cook the sushi rice according to package directions (Or combine 2 cups water with 2 cups sushi rice, bring to a boil, and reduce to a low simmer for 15 minutes. Remove from heat and let sit for 10 minutes.) Alternately, prepare in a rice cooker according to user manual.
  3. Transfer the rice to a large glass bowl and add sugar and rice vinegar, folding it in with a rice paddle or wooden spoon. Let sit uncovered until cool enough to handle but still warm.
  4. On a bamboo sushi roller, lay out one sheet of nori.
  5. Scoop about ¾ cup of rice onto the half of the nori sheet that is closest to you.
  6. Add the fillings in one long strip in the middle of the rice, parallel with the edge of the rice closest to you.
  7. Roll the nori, pressing firmly to make sure it’s tight and forcing the rice to meet and seal in the fillings.
  8. When you get to the other side, dip your fingers into the water/vinegar mixture and use it to “glue” the nori.
  9. Cut into ½-inch rolls using a clean serrated knife.
  10. Lightly cover with a damp cloth until ready to serve!
  11. Serve the sushi rolls with wasabi paste, soy sauce, and chili sauce (like Sriracha or Sambal Oelek).
  12. Store leftover rolls in the refrigerator sealed in a container with a damp paper towel inside. Note: MUCH better fresh.
Recipe by The Waco Vegan at