Get ready to roll up your sleeves and dive into a world of creative, plant-based sushi recipes! In this article, we’ll explore 22 mouth-watering vegetarian sushi options that are sure to impress your friends and family. From classic combinations like avocado and cucumber to innovative pairings like sweet potato tempura and mango and cream cheese, there’s something for every taste bud.
Whether you’re a seasoned sushi enthusiast or just starting out, these recipes will inspire you to think outside the box (or nori sheet) and create your own unique sushi masterpieces. So grab your favorite fillings and let’s get rolling!
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Avocado and Cucumber Sushi Rolls
Discover the perfect summer sushi rolls that combine the creamy richness of avocados with the coolness of cucumbers. These rolls are light, refreshing, and perfect for hot days or as a unique snack.
Ingredients:
– 1 ripe avocado, sliced
– 2 medium cucumbers, peeled and thinly sliced
– 1 cup cooked Japanese short-grain rice (sushi rice)
– 1/2 cup water
– 1 sheet of nori seaweed
– Salt to taste
– Optional: soy sauce, sesame seeds, or pickled ginger for garnish
Instructions:
1. Prepare the sushi rice according to package instructions using 1/2 cup water.
2. Lay a sheet of nori seaweed flat on a cutting board. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
3. Place 1-2 slices of avocado and cucumber in the middle of the rice.
4. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
5. Slice into bite-sized pieces and serve with soy sauce, sesame seeds, or pickled ginger for added flavor.
Cooking Time: 10 minutes (including prep time)
Sweet Potato Tempura Sushi
Experience the fusion of Japanese and Southern cuisine with this unique sweet potato tempura sushi recipe. Crispy tempura coating wraps around tender sweet potato, nestled inside a delicate sushi roll.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Sushi rice (cooked according to package instructions)
– Nori seaweed sheets
– Sesame seeds and soy sauce for serving (optional)
Instructions:
1. In a bowl, whisk together flour, cornstarch, and soda water to create tempura batter.
2. Dip sweet potato mixture into the batter, making sure it’s fully coated.
3. Fry battered sweet potato in hot oil until crispy, about 3-4 minutes. Drain on paper towels.
4. Prepare sushi rice according to package instructions.
5. Lay a nori sheet flat and spread a thin layer of sushi rice onto it.
6. Place a fried sweet potato tempura piece in the middle of the rice.
7. Roll up the sushi using a bamboo mat or your hands.
8. Slice into individual pieces and serve with sesame seeds and soy sauce if desired.
Cooking Time: 15-20 minutes
Mango and Cream Cheese Sushi
Take your sushi game to the next level with this unique and delicious combination of sweet and savory flavors. This recipe adds a creamy and tangy twist to traditional rolls.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 avocado, sliced
– 1 ripe mango, diced
– 2 tablespoons cream cheese, softened
– 1 sheet nori seaweed
– Salt to taste
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the nori sheet into desired roll size and place on a flat surface.
3. Spread a thin layer of cream cheese onto the nori, leaving a small border at the top.
4. Place sliced avocado and diced mango side by side in the center of the nori.
5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure.
6. Slice into individual pieces and serve immediately.
Cooking Time: 10-15 minutes (including rice preparation)
Asparagus and Avocado Sushi
This unique sushi recipe combines the freshness of asparagus with the creaminess of avocado, creating a delightful and healthy snack or light meal. With just a few ingredients and simple steps, you can enjoy this flavorful fusion.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 cup fresh asparagus, cut into 1-inch pieces
– 1 ripe avocado, diced
– 1 sheet of nori seaweed
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt to taste
Instructions:
1. Cook the Japanese short-grain rice according to package instructions.
2. In a small bowl, mix together soy sauce and sesame oil. Set aside.
3. Cut the asparagus into 1-inch pieces and set aside.
4. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of cooked rice onto the seaweed, leaving a 1-inch border at the top.
5. Arrange the asparagus pieces in the middle of the rice, followed by diced avocado.
6. Drizzle the soy sauce mixture over the filling and sprinkle with salt to taste.
7. Roll the sushi using a bamboo mat or your hands, applying gentle pressure.
Cooking Time: 10-15 minutes (including rice cooking time)
Carrot and Cucumber Sushi Rolls
A refreshing twist on traditional sushi rolls, these vegan-friendly treats combine the crunch of carrots and cucumbers with the creaminess of avocado.
Ingredients:
– 1 cup short-grain Japanese rice (preferably Koshihikari or Akita Komachi)
– 2 medium carrots, peeled and grated
– 1 medium cucumber, peeled and thinly sliced
– 1 ripe avocado, mashed
– 1/4 teaspoon sesame oil
– Salt to taste
– Nori seaweed sheets (about 8-10 sheets)
Instructions:
1. Prepare the sushi rice according to package instructions.
2. In a separate bowl, mix together grated carrots and sliced cucumber.
3. Lay a nori sheet flat on a cutting board or other surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place a small amount of the carrot-cucumber mixture in the middle of the rice.
5. Top with mashed avocado and a sprinkle of sesame oil.
6. Roll the sushi using a bamboo sushi mat or your hands (wet them with water first to prevent sticking).
7. Slice into individual pieces and serve immediately.
Cooking Time: 15-20 minutes (includes preparation time)
Bell Pepper and Avocado Sushi
This recipe combines the sweetness of bell peppers with the creaminess of avocado, wrapped in a delicate sushi roll. Perfect for a light and healthy snack or meal.
Ingredients:
– 1 ripe avocado, diced
– 1 large bell pepper (any color), seeded and finely chopped
– 1/2 cup short-grain Japanese rice
– 1/4 teaspoon salt
– 1/2 teaspoon rice vinegar
– 1 sheet of nori seaweed
Instructions:
1. Prepare the sushi rice according to package instructions.
2. In a separate bowl, mix together chopped bell pepper and diced avocado.
3. Lay a sheet of nori seaweed flat on a cutting board. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place the bell pepper-avocado mixture in the middle of the rice.
5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
6. Slice into individual pieces and serve immediately.
Cooking Time: 10-15 minutes
Spinach and Sesame Sushi Rolls
Experience the harmonious blend of Japanese and Mediterranean flavors with these delicious Spinach and Sesame Sushi Rolls.
Ingredients:
– 1 cup short-grain rice (Japanese-style)
– 1/2 cup water
– 1 tablespoon sesame oil
– 1 small bunch fresh spinach, chopped
– 1/4 cup toasted sesame seeds
– 1 sheet nori seaweed
– Salt to taste
Instructions:
1. Cook the short-grain rice according to package instructions using 1/2 cup water and 1 tablespoon sesame oil.
2. Allow the cooked rice to cool down to room temperature.
3. In a small bowl, mix together chopped spinach and toasted sesame seeds.
4. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of cooled rice onto the seaweed, leaving a 1-inch border at the top.
5. Place the spinach and sesame mixture in the middle of the rice.
6. Roll the sushi using a gentle pressure to form a compact roll.
7. Slice into individual pieces and serve with soy sauce or your preferred dipping sauce.
Cooking Time: 30 minutes (including preparation time)
Eggplant Teriyaki Sushi
Combine the flavors of Japan with the richness of eggplant in this unique sushi creation. This recipe is perfect for adventurous eaters looking to try something new and exciting.
Ingredients:
– 2 medium eggplants, sliced into thin strips
– 1/4 cup teriyaki sauce
– 1/4 cup sushi rice
– 1 sheet nori seaweed
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Optional: chopped green onions, toasted sesame seeds for garnish
Instructions:
1. Preheat a non-stick skillet or grill pan with sesame oil over medium-high heat.
2. Cook eggplant strips until tender, about 3-4 minutes per side.
3. In a small bowl, mix teriyaki sauce and 1 tablespoon of water.
4. Prepare sushi rice according to package instructions.
5. Assemble the sushi by placing a nori sheet on a flat surface, spreading a thin layer of sushi rice, and topping with cooked eggplant strips.
6. Drizzle remaining teriyaki sauce over the eggplant.
7. Serve immediately, garnished with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 15-20 minutes
Zucchini and Hummus Sushi
A refreshing twist on traditional sushi, this recipe combines the creamy flavor of hummus with the tender sweetness of zucchini.
Ingredients:
– 1 medium zucchini, sliced into thin strips
– 1/2 cup store-bought or homemade hummus
– 1 sheet of nori seaweed (dried wakame or kelp)
– Optional toppings: sesame seeds, chopped scallions, pickled ginger
Instructions:
1. Cut the zucchini strips into manageable pieces for rolling.
2. Lay a nori sheet flat on a cutting board.
3. Spread about 1 tablespoon of hummus onto the seaweed, leaving a 1/2-inch border at the top.
4. Arrange 2-3 zucchini strips horizontally across the middle of the hummus.
5. Roll the sushi using a bamboo sushi mat or your hands, applying gentle pressure to form a compact roll.
6. Slice into individual pieces using a sharp knife.
Cooking Time: None (raw ingredients)
Beetroot and Goat Cheese Sushi
This unique sushi recipe combines the earthy sweetness of beetroot with the tanginess of goat cheese, creating a flavorful and visually appealing dish. Perfect for adventurous eaters looking to try something new!
Ingredients:
– 1 cup cooked beetroot
– 1/2 cup goat cheese, crumbled
– 1/4 cup sushi rice
– 1/4 cup water
– 1 sheet nori (dried seaweed)
– Salt and pepper to taste
– Optional: sesame seeds or chopped herbs for garnish
Instructions:
1. Cook the sushi rice according to package instructions using 1/4 cup of water.
2. Slice the cooked beetroot into thin strips.
3. Lay a sheet of nori flat on a cutting board. Spread a thin layer of sushi rice onto the nori, leaving a small border at the top.
4. Place two slices of beetroot in the center of the rice.
5. Top with crumbled goat cheese and season with salt and pepper to taste.
6. Roll the sushi using your fingers or a bamboo mat.
7. Slice into individual pieces and serve immediately.
Cooking Time: 10-15 minutes
Pineapple and Coconut Sushi
Experience a tropical twist on traditional sushi with this sweet and savory combination of pineapple, coconut, and short-grain rice.
Ingredients:
– 1 cup cooked Japanese short-grain rice (preferably Koshihikari or Akita Komachi)
– 1/2 cup diced fresh pineapple
– 1/4 cup shredded young coconut
– 1/4 teaspoon sesame oil
– Salt, to taste
– Sushi vinegar (optional)
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the cooked rice into small pieces and mix with sesame oil and a pinch of salt.
3. Lay a sheet of nori seaweed flat on a surface.
4. Spread a thin layer of sushi rice onto the nori, leaving a 1-inch border at the top.
5. Arrange diced pineapple and shredded coconut on top of the rice.
6. Roll the sushi using a bamboo sushi mat or your hands, applying gentle pressure.
7. Slice into individual pieces and serve with soy sauce and wasabi (optional).
Cooking Time: 10-15 minutes
Enjoy your tropical Pineapple and Coconut Sushi!
Quinoa and Black Bean Sushi
Experience the fusion of Latin American and Japanese cuisines with this unique quinoa and black bean sushi recipe.
Ingredients:
– 1 cup cooked quinoa
– 1 cup cooked black beans, rinsed and drained
– 1/2 cup sushi rice vinegar
– 1/4 cup water
– 1 sheet of nori seaweed
– Sesame seeds and chopped cilantro for garnish (optional)
Instructions:
1. In a medium bowl, mix together quinoa and black beans.
2. In a small saucepan, combine sushi rice vinegar and water. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Allow the quinoa and black bean mixture to cool slightly.
4. Lay nori sheet flat on a cutting board. Spread a thin layer of the quinoa and black bean mixture onto the seaweed, leaving a 1-inch border at the top.
5. Roll the sushi using a bamboo mat or a clean tea towel.
6. Slice into individual pieces.
7. Serve with sesame seeds and chopped cilantro if desired.
Cooking Time: 15 minutes (including preparation)
Tofu and Scallion Sushi Rolls
These refreshing rolls combine the creaminess of tofu with the crunch of scallions, all wrapped up in a delicate sushi package. Perfect for a quick and healthy lunch or snack.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/2 cup scallion greens, thinly sliced
– 1/2 cup cooked Japanese rice (preferably short-grain)
– 1 sheet of nori seaweed
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt to taste
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the tofu into small cubes and season with salt, soy sauce, and sesame oil.
3. Lay a sheet of nori seaweed flat on a cutting board. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place 2-3 pieces of seasoned tofu and some scallion greens in the middle of the rice.
5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
6. Slice into 8 equal pieces and serve immediately.
Cooking Time: 10 minutes
Mushroom and Truffle Oil Sushi
Elevate your sushi game with this decadent recipe featuring earthy mushrooms and luxurious truffle oil.
Ingredients:
– 1 cup cooked short-grain Japanese rice (preferably Koshihikari or Akita Komachi)
– 1/2 cup mixed mushrooms (shiitake, cremini, and oyster), sliced
– 2 tablespoons truffle oil
– 1 sheet of nori seaweed
– Sushi vinegar (optional)
Instructions:
1. Prepare the sushi rice according to package instructions or using a rice cooker.
2. In a pan over medium heat, sauté the mushrooms with a pinch of salt until fragrant and tender. Set aside.
3. Lay the nori sheet flat on a cutting board. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Arrange the sautéed mushrooms in a line down the center of the rice.
5. Drizzle the truffle oil over the mushrooms and sprinkle with a pinch of salt to taste.
6. Roll the nori sheet into a compact cylinder using a bamboo sushi mat or your hands.
7. Slice into individual pieces and serve with additional truffle oil, if desired.
Cooking Time: 15-20 minutes
Peanut Butter and Banana Sushi
Peanut Butter and Banana Sushi Recipe: A Twist on Traditional Sushi!
This unique recipe combines the classic flavors of peanut butter and banana with the traditional Japanese dish of sushi. The result is a sweet and savory treat that’s perfect for snack time or dessert.
Ingredients:
– 1 ripe banana, sliced
– 2 tablespoons creamy peanut butter
– 1/4 cup cooked white rice
– 1 sheet of nori seaweed
– Optional: sesame seeds and chopped nuts for garnish
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the banana slices into thin strips, about 1 inch long.
3. Spread a small amount of peanut butter onto each banana strip.
4. Place a sheet of nori seaweed flat on a surface.
5. Lay a few pieces of cooked rice along the center of the seaweed, leaving a small border at the top.
6. Arrange the peanut butter and banana strips on top of the rice.
7. Roll the sushi using your fingers or a bamboo mat, applying gentle pressure to form a compact roll.
8. Slice into individual pieces and garnish with sesame seeds and chopped nuts if desired.
Cooking Time: 10-15 minutes (includes preparation time)
Enjoy your delicious Peanut Butter and Banana Sushi!
Radish and Sprouts Sushi Rolls
Experience the crunch of radishes and the nutty flavor of sprouts in these unique sushi rolls, perfect for adventurous eaters.
Ingredients:
– 1 cup cooked Japanese rice
– 1/2 cup water
– 1/4 cup chopped radishes
– 1/4 cup sprouted mung beans (or other sprouts)
– 1 sheet nori seaweed
– Salt, to taste
– Sesame seeds and soy sauce for serving (optional)
Instructions:
1. Prepare the sushi rice according to package instructions using 1/2 cup water.
2. Cut the radishes into small pieces and set aside.
3. Mix the cooked rice with a pinch of salt.
4. Lay a sheet of nori seaweed flat on a surface.
5. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
6. Place a few pieces of radish and sprouts in the middle of the rice.
7. Roll the sushi using your fingers or a bamboo mat, applying gentle pressure.
8. Slice into individual pieces.
9. Serve with sesame seeds and soy sauce, if desired.
Cooking Time: 10-15 minutes (including preparation)
Butternut Squash and Sage Sushi
A unique fusion of Japanese sushi and fall flavors, this recipe combines roasted butternut squash with crispy sage leaves to create a sweet and savory sushi experience.
Ingredients:
– 1 medium-sized butternut squash
– 1/4 cup brown sugar
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 sheet of nori seaweed
– 1/2 cup cooked Japanese short-grain rice
– 1/4 cup crispy sage leaves (pan-fried until crispy)
– Sesame seeds and chopped green onions for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45 minutes, or until tender.
2. In a pan, combine brown sugar, soy sauce, and rice vinegar. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Cut the cooked squash into thin strips. Mix with the sugary liquid and let cool.
4. Lay a sheet of nori seaweed flat. Spread a thin layer of Japanese short-grain rice onto the seaweed, leaving a small border at the top.
5. Place a few strips of butternut squash in the middle of the rice. Top with crispy sage leaves and garnish with sesame seeds and chopped green onions.
Cooking Time: 1 hour (including roasting time)
Chickpea and Tahini Sushi
This unique sushi recipe combines the creamy richness of tahini with the nutty flavor of chickpeas, all wrapped up in a crispy rice paper roll.
Ingredients:
– 1/2 cup cooked chickpeas
– 2 tbsp tahini
– 1 tsp soy sauce
– 1 tsp sesame oil
– 1 sheet of rice paper (or nori seaweed)
– Sushi vinegar (optional)
Instructions:
1. In a small bowl, mix together the chickpeas, tahini, soy sauce, and sesame oil.
2. Lay the rice paper flat on a clean surface.
3. Place about 1/4 cup of the chickpea-tahini mixture onto the center of the rice paper, leaving a 1-inch border at the top and bottom.
4. Roll the sushi using a gentle pressure, applying even pressure to form a compact roll.
5. Slice into bite-sized pieces and serve with soy sauce or sushi vinegar, if desired.
Cooking Time: None! This recipe is ready in just a few minutes.
Jalapeno and Cream Cheese Sushi
Elevate your sushi game with this unique fusion of creamy cheese and spicy jalapenos! This recipe combines the classic flavors of sushi with a bold and tangy twist.
Ingredients:
– 1 package of sushi rice
– 1/2 cup cream cheese, softened
– 1/4 cup diced jalapeños
– 1 sheet of nori seaweed
– 1/2 avocado, sliced
– Sesame seeds for garnish (optional)
Instructions:
1. Prepare the sushi rice according to package instructions.
2. In a separate bowl, mix together the softened cream cheese and diced jalapeños until well combined.
3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place a slice of avocado in the middle of the rice.
5. Spread a small amount of cream cheese mixture on top of the avocado.
6. Roll the sushi using a bamboo sushi mat or your hands, applying gentle pressure.
7. Slice into individual pieces and garnish with sesame seeds if desired.
Cooking Time: 10-15 minutes (including preparation time)
Lentil and Curry Sushi Rolls
Elevate your sushi game with this innovative recipe that combines the warmth of Indian spices with the comfort of lentils, all wrapped up in a delicious roll.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup curry sauce (homemade or store-bought)
– 1 cup short-grain Japanese rice
– 1 sheet nori seaweed
– 1/4 avocado, sliced
– 1/4 cucumber, sliced
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Mix cooked lentils with curry sauce until well combined.
3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place a small amount of the lentil-curry mixture in the middle of the rice.
5. Top with sliced avocado and cucumber.
6. Roll the sushi using a bamboo mat or your hands, applying gentle pressure.
7. Slice into individual pieces and serve immediately.
Cooking Time: 15-20 minutes (including preparation)
Pumpkin and Maple Syrup Sushi
This unique sushi recipe combines the warmth of pumpkin with the sweetness of maple syrup, creating a delightful fusion of flavors. Perfect for fall or any time you want to add a touch of seasonal flair to your meal.
Ingredients:
– 1 cup cooked pumpkin puree
– 2 tablespoons maple syrup
– 1/4 cup short-grain Japanese rice (such as sushi rice)
– 1/4 cup water
– 1 sheet nori seaweed
– Optional: sesame seeds, soy sauce, and pickled ginger for garnish
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Mix cooked pumpkin puree with maple syrup until well combined.
3. Lay a sheet of nori seaweed flat on a cutting board. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place a small amount of pumpkin-maple mixture in the middle of the rice.
5. Roll the sushi using a bamboo sushi mat or your hands, applying gentle pressure to form a compact roll.
6. Slice into individual pieces and serve with optional garnishes.
Cooking Time: 15-20 minutes (including preparation)
Tomato and Basil Sushi Rolls
Elevate your sushi game with this unique fusion of flavors! Fresh tomatoes and basil add a pop of color and a burst of freshness to the classic sushi roll.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 cup water
– 1/4 cup tomato puree
– 1/4 cup chopped fresh basil leaves
– 1 sheet nori seaweed
– Salt to taste
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Mix in the tomato puree and basil leaves into the cooked rice. Season with salt to taste.
3. Cut the nori sheet into desired roll size (about 6-7 inches).
4. Spread a thin layer of the tomato-basil rice mixture onto the nori, leaving a 1-inch border at the top.
5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
6. Slice into individual pieces and serve immediately.
Cooking Time: 10 minutes
Conclusion
Discover the art of creative vegetarian sushi-making with these 22 mouthwatering recipes. From classic combinations like Avocado and Cucumber Sushi Rolls to innovative pairings like Mango and Cream Cheese Sushi, this collection has something for every palate. Sweet Potato Tempura Sushi adds a satisfying crunch, while Mushroom and Truffle Oil Sushi brings earthy sophistication. Even sweet-tooths will find delight in Peanut Butter and Banana Sushi or Pineapple and Coconut Sushi. With these unique and delicious vegetarian sushi recipes, you’ll never get bored with the same old rolls again.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
