You’ll love this super easy, super healthy Vegan Sushi recipe. If you haven’t made sushi at home before, don’t worry, I’m sharing step-by-step process photos to make it easy for you to make this vegetarian sushi yourself. Served with a creamy peanut butter sauce, this veggie sushi is beautiful and delicious! This is actually a raw vegan sushi because I’m using cauliflower rice to make this recipe low carb, it’s also a vegan keto sushi recipe!
If you love sushi recipes but you’re worried about making your own vegan sushi at home, this post is for you. And guess what, these are even raw vegan sushi rolls. Even better!
I’m using my homemade Cauliflower Rice instead of sticky rice in this vegetarian sushi. Not only does it taste amazing, it’s also much easier!
Let me be completely honest. The first time I tried sushi, I hated it. And then I tried them again, and they were ok. And then I tried them again and loved them.
Taste buds can be so strange.
Homemade Sushi Recip
If you’ve only bought sushi in the store or at restaurants, I want you to know that it’s easy to learn how to make vegan sushi.
Here are the ingredients you’ll need for this veggie sushi rolls recipe:
- Nori (seaweed sheets available in most grocery stores)
- Cauliflower rice (either homemade or buy it in the freezer section of your grocery store)
- Field Greens or Watercress
- Red cabbage
- Red and Yellow Peppers
- Green onions
How to Make Sushi
The first thing to do is to have your vegan sushi fillings lined up and chopped. This will make the next steps much easier.
I like adding a little bit of greens for both color, nutrition, and crunch. I like a little crunch in my sushi, what can I say!
You’ll also want to have a sushi mat. These are typically made out of bamboo and you can also find these in the Asian section of most grocery stores.
Here’s the process for making homemade vegan sushi rolls:
Place a sheet of nori on the sushi mat. Add some cauliflower rice on the bottom half of the nori and top with red pepper slices, green onion slices, avocado slices, red cabbage slices, and field greens.
The goal here is consistency. You’re going to be chopping this sushi roll into bite-size pieces and you want each piece to have very similar ingredients. Keep that in mind as you’re placing those veggies on top of the cauliflower rice.
Beginning on the side with the filling, use the mat to begin rolling the nori up over the filling. Use your fingers to guide it and help “smush” the ingredients together in the roll. I love these tips on rolling sushi!
Keep the roll tight. The mat can help you with that — just use it to help guide the roll.
Continue rolling to the very end of the nori sheet, using both your fingers and the sushi mat to keep the roll tight.
One trick I learned is to let the sushi roll sit for a moment before slicing. That way the moisture from the rice helps to soften up the nori a bit, sealing the roll.
Once it’s ready, go ahead and slice the roll into 5 — 6 equally-sized bites. Place these on a plate and serve with the dipping sauce (see the recipe below).
Vegan Keto Sushi
That seems like a lot to ask for, that this recipe could create a vegan keto sushi, but it works. First, if you’re not familiar with Keto, the goal is to keep your total grams of carbs between 20 – 50 per day. I have seen varying requirements for keto so I think it’s a very personal thing and there are tests to help identify if you’re actually in ketosis or not.
Either way, keto is a low carb diet and I think there are ways to make a vegan diet low carb as well.
Here’s the nutritional estimation per serving for this Vegan keto Sushi:
Calories: 116 Total Carb: 8g Fiber: 3g Net Carb: 5g
Net carbs equal total carbs minus fiber and this is the carb count you should be tracking.
Vegan Sushi Dipping Sauce
The real key to success is a tasty sauce to dip your sushi in. I make a super simple Spicy Peanut Sauce made with peanut butter, tamari (a gluten-free soy sauce), and chopped peanuts.
You can dip your vegan sushi in plain soy sauce or soy sauce combined with sriracha. You have many options for dipping sauces!
Vegan Sushi Ideas
Do you want other vegetarian sushi fillings? I have tried sushi with fried sweet potatoes in the middle at a restaurant and it was amazing!
I’ve dreamed about doing this at home using sweet potato tater tots. Get them nice and crispy and then cut them into pieces and add them as a topping in your sushi.
Finally, some other vegan sushi options include: mushrooms, mango, cucumber, micro greens, zucchini, tofu, ginger, and more!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Sushi Cauliflower Rice
- 4 sheets of nori
- 2 cups cauliflower rice
- 1 red bell pepper sliced thinly
- 1 avocado peeled and sliced
- 1 cup red cabbage sliced thinly
- 2 green onions sliced thinly lengthwise
- 2 cups field greens , chopped
Peanut Dipping Sauce
- ¼ cup peanut butter
- 1 teaspoon stevia
- 2 teaspoons tamari
- 1 teaspoon Sriracha based on your hotness preference
- 2 teaspoons chopped peanuts for topping
- Place one nori sheet on a bamboo roller. Top about half of it with a thin layer of the cauliflower rice. Top this with thin slivers of the red bell pepper, avocado slices, red cabbage slivers, green onion slivers, and some of the field greens.
- Use the bamboo roller to roll the nori, using your fingers to press down on the nori sheet as it rolls up. Roll it tightly to the end. Allow the roll to sit for a minute or two, seem side down.
- Make the dipping sauce by combining the peanut butter, agave, Bragg (or soy sauce), and sriracha. Stir to combine. Add 1 – 3 teaspoons of water to get to a nice dipping consistency. Sprinkle the top with chopped peanuts.
- Slice the roll into 5 – 6 equally sized bites.
- Serve the sushi bites with the sauce.