Vegan Nori Sushi Rolls with Avocado and Cucumber

Name: Vegan Nori Sushi Rolls with Avocado and Cucumber
Prep time: 30 min
Cook time: 20 min
Total time: 75 min
Yield: 5 rolls, about 30 pieces
Cuisine: Japanese-inspired
Ingredients: 300 g Japanese short-grain sushi rice; 360 ml water, or package amount; 4 tbsp rice vinegar; 2 tbsp sugar; 1 tsp salt; 5 whole nori sheets; 1 whole ripe avocado, sliced; 1 whole small cucumber, cut into thin sticks; 1 whole small carrot, cut into thin sticks; 200 g firm tofu, baked or pan-seared, optional; 60 ml soy sauce, to serve; 2 tbsp pickled ginger, to serve; 1 tsp wasabi, to serve

Nori wraps vinegared short-grain rice around avocado, cucumber and carrot strips.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 15 minMakes 5 rolls, about 30 pieces

Jump to Recipe

These vegan vegetable sushi rolls use seasoned short-grain rice wrapped around avocado, cucumber and carrot in nori. The source mixes soy sauce into the rice vinegar, which makes the rice too salty and dark; this version seasons rice with vinegar, sugar and salt, then serves soy sauce at the table. Work with damp hands to keep the rice from sticking. Rinse rice several times until water is mostly clear. Drain 10 minutes, then cook with measured water in a rice cooker or covered pot until tender. Warm rice vinegar with sugar and salt until dissolved. Fold into hot rice and spread in a wide dish to cool to room temperature.

Vegan Nori Sushi Rolls with Avocado and Cucumber

How to tell when it is ready

Seal edge with a little water, cut each roll with a damp sharp knife into 6 pieces, and serve with soy sauce, ginger and wasabi.

Tips

Rinse rice several times until water is mostly clear.
Warm rice vinegar with sugar and salt until dissolved.
Cut avocado, cucumber, carrot and optional cooked tofu into thin strips.
Place nori shiny-side down on a bamboo mat.

Troubleshooting

If rice sticks to hands, dampen hands lightly with water.
If rolls loosen, tighten the bamboo mat around each roll before slicing.

Substitutions

Use tamari for a gluten-free dip.
Use bell pepper strips for a sweeter filling.

Variations

Add pickled daikon to the filling.
Use roasted sweet potato strips instead of tofu.

Serving suggestions

Serve with soy sauce, ginger and wasabi.
Add sesame seeds over the sliced rolls.
Offer miso soup alongside.
Arrange pieces cut-side up on a platter.

Make ahead

Measure ingredients and prepare the components in advance where practical. Best eaten the day made; refrigerate leftovers promptly and use within 24 hours for best rice texture.

Storage

Best eaten the day made; refrigerate leftovers promptly and use within 24 hours for best rice texture.

Food safety

Do not leave cooked rice at room temperature for more than 2 hours; keep fillings clean and chilled.

Frequently asked questions

What rice works best for vegetable sushi rolls?

Use Japanese short-grain rice; its sticky texture helps the rolls hold together when sliced.

How should I store vegan vegetable sushi rolls with avocado and cucumber?

Best eaten the day made; refrigerate leftovers promptly and use within 24 hours for best rice texture.

Serve with soy sauce, ginger and wasabi. Best eaten the day made; refrigerate leftovers promptly and use within 24 hours for best rice texture.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegan Nori Sushi Rolls with Avocado and Cucumber