Why You’ll Love This Recipe
These vegetarian sushi rolls come together in just minutes with no special tools or raw fish required. You’ll love the balance of textures—from crunchy vegetables to creamy avocado and tender rice—all wrapped in umami-rich nori. They’re easy to adapt to your taste, fun to make, and far more affordable than takeout. Plus, they’re vegan, gluten-free (with tamari), and perfect for both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked sushi rice or short-grain rice (warmed or room temperature)
- Rice vinegar
- Sugar (optional)
- Salt
- Nori (seaweed sheets)
- Avocado, sliced
- Cucumber, julienned
- Carrot, julienned or grated
- Bell pepper, thinly sliced
- Optional: cream cheese, pickled radish, baby spinach, tofu strips
For serving:
- Soy sauce or tamari
- Pickled ginger
- Wasabi (optional)
- Sesame seeds (optional)
Directions
- In a small bowl, season warm rice with rice vinegar, a pinch of sugar, and salt. Mix gently and let cool slightly.
- Place a sheet of nori shiny-side down on a clean surface or bamboo sushi mat (if using).
- Wet your hands and gently press a thin layer of rice over two-thirds of the nori sheet, leaving the top edge clear.
- Lay your desired fillings (like avocado, cucumber, carrots, and bell pepper) in a horizontal line near the bottom third of the rice-covered section.
- Roll the sushi tightly from the bottom up, pressing gently but firmly as you go.
- Wet the top edge of the nori to seal the roll.
- Slice with a sharp knife into bite-sized pieces, cleaning the blade between cuts for cleaner slices.
- Serve with soy sauce, pickled ginger, and wasabi as desired.
Servings and timing
This recipe makes 2 sushi rolls (about 12–16 pieces).
Prep time: 10 minutes
Total time: About 10 minutes
Variations
- Spicy roll: Add sriracha mayo or sliced jalapeños for heat.
- Fruit twist: Add thin slices of mango or apple for sweetness.
- Protein boost: Include strips of baked tofu or tempeh.
- No-roll version: Make sushi bowls with all the ingredients layered over rice.
- Wrap alternative: Use rice paper or collard greens instead of nori.
Storage/Reheating
Best enjoyed fresh, as the rice and vegetables can dry out over time.
If storing, wrap tightly in plastic wrap and refrigerate for up to 24 hours.
Do not microwave or reheat—serve cold or at room temperature.
Add fresh toppings (like avocado or sauces) just before serving.
FAQs
Can I use regular rice instead of sushi rice?
Short-grain rice works best, but if using long-grain rice, add extra vinegar and chill it to help it stick better.
Do I need a bamboo mat to roll sushi?
No, you can roll sushi by hand or use parchment paper or a clean kitchen towel as a guide.
How do I keep the roll tight?
Don’t overfill, and use gentle pressure when rolling. Wetting the edge of the nori helps it seal well.
Can I make this ahead of time?
It’s best fresh, but you can prep it a few hours in advance. Keep it tightly wrapped in the fridge.
Is this recipe gluten-free?
Yes, just use tamari or gluten-free soy sauce for dipping.
What vegetables work best?
Crisp veggies like cucumber, carrot, bell pepper, and avocado are ideal, but feel free to get creative.
Can I add rice seasoning?
Yes, furikake or sesame seeds can be mixed into or sprinkled over the rice for extra flavor.
What can I serve with this?
Miso soup, edamame, seaweed salad, or a simple cucumber salad pair well.
How do I slice sushi cleanly?
Use a very sharp knife and clean it with a damp cloth between each cut for neat slices.
Can kids help make this?
Absolutely. It’s a great hands-on recipe for kids to customize their own rolls with their favorite ingredients.
Conclusion
10-Minute Vegetarian Sushi is a simple, fresh, and satisfying dish that proves sushi doesn’t have to be complicated or time-consuming. With minimal prep and maximum flavor, these quick rolls are perfect for a healthy lunch, light dinner, or fun snack. Mix and match your favorite fillings, and enjoy a homemade sushi experience that’s both nourishing and delicious.
Print10-Minute Vegetarian Sushi
10-Minute Vegetarian Sushi is a quick, fun, and flavorful way to enjoy sushi at home without the fuss. Made with fresh veggies, avocado, and seasoned rice wrapped in nori, these easy rolls are plant-based, customizable, and perfect for a light meal or snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 rolls (12–16 pieces)
- Category: Lunch, Snack
- Method: No-cook, Rolling
- Cuisine: Japanese-Inspired, Vegan
Ingredients
- 1½ cups cooked sushi rice or short-grain rice
- 1 tablespoon rice vinegar
- ½ teaspoon sugar (optional)
- ¼ teaspoon salt
- 2 nori sheets
- ½ avocado, sliced
- ½ cucumber, julienned
- 1 small carrot, julienned or grated
- ¼ bell pepper, thinly sliced
- Optional: cream cheese, pickled radish, baby spinach, tofu strips
- For serving: soy sauce or tamari, pickled ginger, wasabi, sesame seeds
Instructions
In a small bowl, mix warm rice with rice vinegar, sugar, and salt. Let cool slightly.
- Place one sheet of nori shiny-side down on a flat surface or sushi mat.
- With damp hands, spread a thin, even layer of rice over two-thirds of the nori, leaving the top edge clear.
- Arrange avocado, cucumber, carrot, and bell pepper in a line near the bottom third of the rice.
- Roll tightly from the bottom, sealing the top edge with a little water.
- Slice into bite-sized pieces with a sharp, damp knife.
- Repeat with second nori sheet. Serve with soy sauce, pickled ginger, and wasabi.
Notes
- Wet your hands to prevent rice from sticking while handling.
- Customize with your favorite fillings like mango, tofu, or spicy mayo.
- Use parchment paper if you don’t have a sushi mat.
Nutrition
- Serving Size: 1 roll (about 6–8 pieces)
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
