Vegan Sushi

Vegan sushi made from plant-based ingredients. This recipe is gluten-free, healthy, delicious and you can make it in many different ways. The sushi sandwiches (Onigirazu) are also great as a grab and go snack.
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Course: Appetizer, Lunch & Dinner, Main Course, Salad, Side Dish, Snack, Snacks
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 servings
Author: Bianca Zapatka


Ingredients (for 5 sandwiches + 2 rolls)

  • 250 g sushi rice
  • 350 ml water
  • 1-2 tbsp rice vinegar
  • ½ tsp salt
  • 1 tbsp sugar (or agave syrup)
  • 6 nori leaves

For the filling:

  • 50 g vegan herbal cream cheese (or homemade, recipes are linked in the text above)
  • 1 handful of spinach
  • 1 avocado
  • ½ mango
  • 12 dried tomatoes
  • 25 g walnuts (or other nuts/ seeds, see recipe notes*)


Sushi Rice:

  • First cook the sushi rice in a saucepan according to the instructions. Then reduce the heat to low level and cook covered for about 10-15 minutes. Then remove the pot from the heat and let the rice evaporate for about 5 minutes without lid. Then fill in a large bowl, spread a little and let cool.
  • Mix the rice vinegar, sugar (agave syrup) and salt in a small saucepan and bring to a boil until the sugar and salt have dissolved. Then allow to cool and fold in the rice.

Filling (of choice):

  • Wash and drain the spinach.
  • Halve the avocado, remove the core, spoon out the pulp with a spoon and slice. Season with a bit of salt and pepper, if you like.
  • Peel the mango, cut the pulp around the core and cut into slices.
  • Cut dried tomatoes into small pieces.
  • Roast walnuts briefly in a pan without oil.

Sushi Sandwiches (Onigirazu):

  • Place a nori sheet on a piece of cling film. Approximately place 1-2 tablespoons of rice centered on the nori leaf and press gently. Then cover with the toppings of your choice (cream cheese, spinach, avocado, mango, tomatoes and walnuts). Finally spread another layer of rice.
  • Then fold the corners carefully to the center and press with damp fingers slightly on each other.
  • Turn the sushi sandwich over, shape it and leave it for a few minutes before cutting.

Sushi Rolls (Maki):

  • Wrap a sushi mat with cling film and place a nori sheet on top.
  • Spread the rice evenly over it, leaving about 1-2 cm at the top and bottom.
  • Then spread the toppings of your choice on top (cream cheese, spinach, avocado, mango, tomatoes and walnuts). Now roll everything together with the sushi mat, applying some pressure as you go.
  • Finally, cut the roll into equal pieces.


  • You can also prepare the rice one day before.
  • Instead of walnuts, you can also use another nut variety. Optionally, roasted pine nuts or sunflower seeds are a great alternative.
  • The sandwiches can be stored in the fridge for one day, but they taste fresh best. You can also wrap them in cling foil or in parchment paper placed in a lunch box as a snack to take away.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!