You don’t need to be a sushi master or own fancy tools to make killer vegetarian sushi at home. With a few fresh ingredients and a bit of prep, you can roll up something way more satisfying than takeout.
This version keeps it classic and clean—crispy tofu, creamy avocado, crunchy cucumber, and perfectly seasoned sushi rice all wrapped in crisp nori. It’s balanced, plant-based, and way easier than you might think.
Ingredients
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 block firm tofu, pressed and sliced into strips
- 1 tablespoon soy sauce (for tofu)
- 1 tablespoon sesame oil (for tofu)
- 1 cucumber, julienned
- 1 ripe avocado, sliced
- 1 carrot, julienned
- 4–6 sheets nori (seaweed)
- Soy sauce, pickled ginger, and wasabi for serving (optional)
Make the Sushi Rice First
Rinse the sushi rice thoroughly until the water runs clear. Cook it according to package instructions or in a rice cooker. Once it’s done, transfer it to a large bowl and mix in rice vinegar, sugar, and salt while the rice is still warm. Gently fold until the seasoning is absorbed. Let it cool to room temperature—don’t rush this part. Warm rice makes soggy nori.
Crisp the Tofu
While the rice cools, prep your tofu. After pressing out excess moisture, slice it into strips. Heat sesame oil in a skillet over medium heat. Add tofu strips and cook until golden on all sides, about 6–8 minutes total. Drizzle with soy sauce at the end for flavor and let them cool slightly.
Slice and Set Up
Get everything ready before you start rolling. Slice the cucumber and carrot into thin matchsticks and the avocado into even slices. Lay out your nori sheets, shiny side down, on a bamboo mat or parchment paper if you don’t have one.
Time to Roll
With clean, damp hands, spread a thin layer of sushi rice over about two-thirds of the nori, leaving space at the top. Lay a few strips of tofu, carrots, cucumber, and avocado horizontally across the rice.
Starting from the bottom, roll the nori over the filling, pressing gently but firmly. Use the mat or parchment to help shape it into a tight roll. Seal the edge by wetting the exposed nori with a bit of water.
Slice Like a Pro
Use a very sharp knife dipped in water to slice the roll into 6–8 pieces. Wipe the knife clean between cuts to keep the slices neat.
Serve and Enjoy
Arrange your sushi on a plate and serve with soy sauce, pickled ginger, and wasabi if you like. It’s great as a light dinner, lunch, or party appetizer. These rolls are best eaten fresh, but you can store them for a few hours in the fridge if needed—just cover tightly to keep the rice from drying out.
Why This Recipe Works
The tofu gives the roll substance and a savory edge. Avocado adds richness, cucumber brings crunch, and seasoned sushi rice ties it all together. The balance of textures and flavors makes every bite feel satisfying, without needing fish or complicated techniques. It’s simple, customizable, and beginner-friendly.
Final Thoughts
Vegetarian sushi doesn’t have to be boring or complicated. With a few fresh ingredients and a little patience, you can roll up something delicious and healthy at home. Once you get the hang of it, it opens the door to endless variations. Try it once and you’ll probably skip store-bought sushi for good.
