This sweet potato sushi roll is like the avocado toast of rolls: obvious once you taste it, but still kind of brilliant. Crisp, golden sweet potato tempura meets cool avocado and seasoned rice, wrapped snug in nori and brushed with a glossy teriyaki glaze. The first bite ticks off all the vegan sushi boxes: crunchy, tender, salty-sweet, and a clean briny hit from the nori.

What seals the deal? The contrast. You have a crackly coating paired with soft, sticky rice, with just enough of a messy factor to prove that perfection isn’t the point here. Get ready to transform a humble root vegetable into the star of your stay-at-home sushi night.

Why You’ll Love This Sweet Potato Sushi Roll

This is the roll that makes sushi night in feel just as good as going out. The sound of tempura crackling in hot oil, the smell of toasted nori, and the shine of teriyaki glaze on a fresh slice—this is sushi that is as much fun to make as it is to eat. And the first bite? Crisp, creamy, salty-sweet, briny: this is the balance that makes this sweet potato sushi roll a keeper. Here’s why:

• Big Flavor, Minimal Fuss: A handful of core ingredients—sweet potato, avocado, nori, and sushi rice—are enough to deliver serious payoff. Assembly is simple, but the result tastes like more than the sum of its parts.
• Crisp Meets Creamy: Hot tempura brings crunch, avocado adds fat and softness, rice gives chew, and the teriyaki glaze adds a layer of seasoning that clings to the top. Each element is doing a specific job, and together they balance the roll.
• Tempura Done Right: Ice-cold batter and oil at a steady 350°F gives you a crisp shell that stays light instead of greasy. The sweet potato inside turns tender and rich, setting up the contrast that makes this sweet potato tempura sushi work.
• Looks the Part: Sweet potato batons stack neatly, anchoring the center for tighter spirals and cleaner cuts. Run your knife blade under scalding hot water, wipe it down with a clean towel, and your roll will slice like butter.
• A Roll Worth Repeating: The teriyaki glaze can be made ahead, and the rice cooker does the heavy lifting. Once you’ve rolled it, the process gets easier and more fun.

Key Ingredients

At its core, this roll is simple: crisp sweet potato tempura, creamy avocado, seasoned rice, and a slick of teriyaki glaze wrapped in nori. Each piece does something specific—bringing crunch, fat, tang, or brine—so the roll feels balanced and complete. Here’s what you’ll need:

• Sweet Potato: The star of the roll. Once cut and fried in tempura batter, the outside turns golden and crisp while the inside softens into a sweet, tender core. It’s the flavor anchor and the textural payoff that makes this sweet potato sushi roll work.
• Tempura Batter: Light, lacy, and shatter-crisp when done right. The secret is ice-cold sparkling water and a quick stir—don’t overmix. This creates the signature crackle that separates sweet potato tempura sushi from plain roasted versions.
• Sushi Rice: Sticky, seasoned, and slightly sweet. Rice vinegar, sugar, and salt balance the starch, giving each bite a subtle tang. Spread it thinly across nori for rolls that hold tight without falling apart.
• Nori Sheets: Toasted seaweed sheets do more than just wrap—they add briny depth and a clean ocean note that cuts through the richness of tempura and avocado.
• Avocado: Cool, creamy, and buttery. It softens the crunch of tempura, adding richness and balance while making each slice feel indulgent.
• Teriyaki Glaze: This is your signature twist. A glossy drizzle of homemade teriyaki sets this roll apart from the spicy mayo crowd, adding sweet-savory depth that clings to the top and makes every slice glisten.
• Sesame Seeds: Black or white, they add a nutty crunch and visual contrast. Scattered over the rice, they create tiny bursts of flavor with each bite.

How To Vary These Vegan Sushi Rolls

One of the best things about making this sweet potato sushi at home is how easy it is to swap in different fillings or sauces. Once you’ve nailed the basics—rice, nori, rolling—the inside is yours to play with. Here are a few ideas to keep things fresh:

More Ideas For Vegetable Tempura

• Broccoli: Lightly battered florets fry up tender-crisp and bring a subtle earthy flavor.
• Kabocha Squash: Sweet and dense, with a flavor similar to chestnut. Great for fall rolls.
• Oyster Mushrooms: Meaty, savory, and perfectly suited for tempura’s light crunch.

Sauce Swaps

• Spicy Mayo: The classic pairing. Mix vegan mayo with sriracha for a creamy, fiery kick.
• Ponzu Dipping Sauce: A citrusy soy-based sauce that brightens rich fillings.

Fresh Add-Ins

• Cucumber Batons: Add cool crunch and balance out the fried elements.
• Pickled Daikon or Other Fermented Vegetables: Brings a tangy snap that cuts through creamy avocado.
• Shredded Carrots: Sweet and crunchy, and they tuck neatly into rolls.
• Don’t want to deep-fry? Roast or air fry the sweet potato instead. You’ll have something a little less dramatic, but still delivers a pop of color and flavor.

How To Make

Making sweet potato sushi rolls is less about fancy technique and more about setup. The rice, the tempura, the rolling—each part is simple once you know what matters. Keep your batter ice-cold, your oil steady at 350°F, and your rolling mat skills tight. You’ll be slicing neat, glossy rolls in no time.

• Step 1: Make the Teriyaki Glaze – Whisk together brown sugar, mirin, sake (if using), and soy sauce. In a saucepan, sauté ginger in sesame oil for a minute, then add the mixture. Simmer until thickened and glossy—about 30 minutes. Keep at room temperature until ready to brush over your rolls. Feel free to make beforehand and chill, but just allow it to warm up slightly before serving.
• Step 2: Rinse and Cook the Sushi Rice – Rinse the rice several times in a bowl until the water runs clear. In a rice cooker, cook the sushi rice according to the manufacturer’s instructions. While warm, season with rice vinegar, sugar, and salt. Spread it out to cool before rolling—it should be sticky, but not hot. Pro Tip: Rinsing rice removes excess starch so the grains stay separate yet sticky—essential for rolls that hold together.
• Step 3: Fry the Sweet Potato Tempura – Heat 2–3 inches of oil in a heavy pot to 350°F. Mix chilled JUST Egg with sparkling water, then add flour and salt. Stir gently with chopsticks, and do not overmix. A few lumps are okay. Dip the sweet potato batons, fry until golden and crisp, and drain on paper towels. Sprinkle lightly with salt while still hot.
• Step 4: Assemble the Roll – Wrap a sushi mat in plastic, then place a sheet of nori shiny side down. Spread rice evenly over the sheet, leaving 1 inch uncovered at the top. Sprinkle with sesame seeds. Along the bottom edge, layer sweet potato tempura, avocado slices, and a swipe of vegan mayo (optional). Pro Tip: Keep a small bowl of water nearby to dip your fingers—it prevents rice from sticking and keeps the spread even.

• Step 5: Roll and Slice – Use the mat to roll tightly away from you, sealing the edge with a little water or rice. Slice into 8 pieces with a very sharp knife that’s been run under scalding hot water, wiping the blade between cuts. Brush the tops with teriyaki glaze and serve with wasabi and pickled ginger.

How To Serve

You’ve rolled your sweet potato sushi, brushed it with glaze, and sliced it clean—now it’s time to plate. Whether you’re building a full sushi night spread or keeping things simple, here are a few ways to serve and pair your rolls.

• The Essentials: Wasabi, Soy Sauce & Pickled Ginger: These classic condiments earn their spot every time. Wasabi brings sharp heat, soy sauce (or tamari for gluten-free) adds umami depth, and pickled ginger resets your palate between bites.
• Miso Soup on the Side: A steaming bowl of miso soup makes sushi night feel complete. Light and savory, it’s especially good with seared tofu cubes, wakame seaweed, and a sprinkle of scallions.
• Seaweed Salad for Contrast: That sesame-scented wakame salad you see at sushi bars is the perfect counterpoint here: cool, crunchy, and slightly sweet against the warm tempura.
• As Part of A Sushi Night Spread: Serve these with our vegan California roll, Dynamite sushi, asparagus rolls, and sushi with lobster mushrooms. For more ideas, check out our vegan sushi recipe roundup!
• Mix and match sweet potato sushi rolls with other veggie fillings for a colorful spread. Check out more of our vegan sushi recipes for more ideas and inspiration. They are all perfect for a party or just a quiet sushi night in with friends.
• Edamame as a Snackable Side: Steamed edamame tossed with flaky sea salt is a quick, protein-packed side. For more kick, add garlic, chili flakes, and a dash of sesame oil.

FAQs

Hungry For More Vegan Sushi Recipes? Try These Next!

• Watermelon Tuna
• Crispy Enoki Mushroom Roll
• Spicy Carrot Lox Sushi
• Vegan Poke Bowl

We hope you love this sweet potato sushi recipe! Please consider leaving a review and star rating if you make it. We love hearing from you!

Sweet Potato Sushi

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: erin wysocarski
• Total Time: 1 hour 15 minutes
• Yield: 4 rolls
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This sweet potato sushi roll is proof that sushi night at home can outshine takeout. Crisp sweet potato tempura, buttery avocado, and seasoned rice get wrapped in nori, then brushed with a glossy teriyaki glaze. Every bite delivers crunch, cream, and briny depth—the kind of balance that makes this roll one you’ll keep coming back to.

---

Ingredients

For the teriyaki glaze

• 1 cup brown sugar
• 1 cup mirin
• 1/8 cup sake (optional—omit for a thicker glaze once cooled)
• 1/2 cup soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon minced ginger

For the sushi rice

• 1 cup sushi rice
• 1 cup water
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt

For the sweet potato tempura

• Neutral oil (like grapeseed, canola, or vegetable) for frying
• 1 medium sweet potato, peeled and cut into batons (about the size of your index finger)
• 1 tablespoon JUST Egg, chilled
• 1 1/4 cups ice-cold sparkling water (plus more if batter needs thinning)
• 1 cup all-purpose flour, chilled
• 1 teaspoon salt

To assemble and finish

• 4 toasted nori sheets
• 4 tablespoons black and/or white sesame seeds
• 1 ripe avocado, sliced
• 2–4 tablespoons vegan mayo (optional)
• Wasabi (optional)
• Pickled ginger (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

Make the teriyaki glaze

1. In a bowl, whisk together the brown sugar, mirin, sake (if using), and soy sauce.
2. Heat sesame oil in a small saucepan over medium heat. Add ginger and sauté for 1 minute.
3. Pour in the sugar-mirin mixture, whisking to dissolve. Bring just to a boil, then lower heat to maintain a gentle simmer. Cook 30–35 minutes, whisking occasionally, until slightly thickened.
4. Remove from heat and let cool. The glaze will thicken as it chills; if it sets too firm, loosen with a quick microwave zap.

Cook the sushi rice

1. Rinse the rice several times until the water runs clear, then cook with 1 cup water in a rice cooker according to the manufacturer’s instructions.
2. While warm, season with rice vinegar, sugar, and salt. Let cool before rolling.

Fry the sweet potato tempura

1. Heat 2–3 inches of oil in a heavy pot to 350°F. Test by dipping a dry chopstick—if bubbles form instantly, the oil is ready.
2. In a bowl, whisk chilled JUST Egg with sparkling water. Add flour and gently stir with chopsticks. Some lumps are fine; don’t overmix.
3. Working in batches, dip sweet potato batons into batter and lower carefully into oil. Fry until golden and crisp, then transfer to paper towels. Sprinkle lightly with salt while hot.

Assemble the rolls

1. Wrap a sushi mat in plastic wrap or slide it into a large resealable bag. Place one sheet of nori, shiny side down, on the mat.
2. Moisten your fingers to keep rice from sticking, then spread 1/4 of the sushi rice evenly over the nori, leaving 1 inch uncovered at the top. Sprinkle with 1 tablespoon sesame seeds.
3. Along the bottom edge, layer 2–3 tempura sweet potato batons, a few avocado slices, and a swipe of vegan mayo if desired.
4. Roll tightly away from you, using the mat to shape and seal. Dab the edge with water or a few grains of rice to close.
5. Slice the roll into 8 pieces with a very sharp knife. I run the blade under scalding water and give it a quick wipe with a towel for a cleaner cut.
6. Repeat with the remaining ingredients to make 4 rolls. Brush tops with teriyaki glaze and serve with wasabi and pickled ginger.

Notes

• Storage: Like most sushi rolls, these sweet potato sushi rolls are at their peak the day you make them. Refrigeration changes the rice texture, making it dry and firm. If you must store leftovers, wrap tightly in plastic and refrigerate up to 24 hours. Let come to room temperature before eating.
• Make ahead: You can prepare the teriyaki glaze a day or two in advance. Assemble and glaze the rolls just before serving for the best flavor and texture.
• Skip the glaze until serving: Brush the teriyaki glaze on just before slicing and serving. If applied too early, the rolls soften and lose their clean edges.
• Reheating tempura: Leftover sweet potato tempura can be crisped in a 375°F oven or air fryer for 5–8 minutes. Skip the microwave—it makes the coating soggy.
• Cold batter, hot oil: For light, crisp tempura, your batter should be ice-cold and your oil steady at 350°F. Don’t mix the batter until your oil is hot and ready to go.
• Fry in small batches: Overcrowding the pot lowers the oil temperature and leads to greasy tempura. Keep pieces spaced out for even cooking.
• Skim between batches: Use a fine-mesh skimmer to remove fried bits from the oil. This keeps the oil clean and prevents burnt, bitter flavors from clinging to the next batch.
• Rolling tip: For the cleanest slices, run your knife under hot water and wipe between cuts. This prevents the rice from sticking and helps keep your rolls tight and even.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Appetizer, Dinner
• Method: Deep Fried
• Cuisine: Japanese

This recipe was originally published in 2017 and updated in 2025 with a retested vegan egg substitute and clarified step instructions.

The post Sweet Potato Sushi appeared first on Olives for Dinner.

Watermelon tuna? Yes, it’s a thing. A quick sear in a hot skillet caramelizes the edges, softens the center, and suddenly this fruit slices up to create vegan sashimi. It’s fresh, smoky, and ready to make your sushi night feel a little more special as summer winds down and cooler nights are ahead.

The flavor leans bright and savory with ponzu, ginger, and a pinch of smoked salt to tie it all together. Slice it thin for sashimi, layer it over sushi rice, or make it into an appetizer-style dish with microgreens and scallions for a simple and pretty vegan seafood dish. However you serve it, this is one of those recipe twists that’s fancy but doable—and ready in about 20 minutes.

Why You’ll Love This Watermelon Tuna

This seared watermelon tuna feels a little extra, looks dramatic, and comes together with almost no effort. Whether you’re building sushi night at home or just want a fun way to use up leftover watermelon, it’s a recipe that shows up with style and delivers big on flavor. Here’s why you’ll love it:

• Fresh, Smoky, and Savory: A hot skillet transforms sweet watermelon into watermelon tuna—juicy in the middle, caramelized on the edges, and finished with ponzu and smoked salt for that sashimi-style bite.
• Ready in About 20 Minutes: Unlike baked versions, this seared take is quick method. One skillet, a few pantry staples, and you’re plating plant-based sashimi before you know it.
• Vegan Sashimi at Home: No fish, no fuss—just thin, elegant slices that hold their own with sushi rice, next to rolls, or dipped straight into soy sauce.
• Simple Ingredients, Big Payoff: Watermelon, ponzu, ginger, smoked salt. That’s it. Everyday basics that turn into something restaurant-worthy.
• A Fun Twist for Sushi Night: It’s playful, unexpected, and just the thing to make your sushi spread feel fresh and different as summer winds down.

Key Ingredients

This recipe is short and sweet, but every ingredient pulls its weight to turn plain watermelon into watermelon tuna. Here’s what makes it work:

• Watermelon: The star. Thick slabs of watermelon transform under high heat—edges caramelize, the center softens, and suddenly you’ve got slices that mimic sashimi. For the best vegan sashimi texture, pick seedless and cut into even slabs so they sear evenly.
• Olive Oil: A quick brush of oil helps the fruit sear instead of steam, giving it that golden crust and subtle smoky depth. Any neutral oil works, but olive oil’s fruity notes play especially well here.
• Ponzu Sauce: Think of this as the flavor elevator. Citrus and soy bring a salty brightness, nudging the watermelon into savory territory. If you’re making vegan sushi at home, ponzu doubles as the perfect dipping sauce. If you’d like to make your own, check out Just One Cookbook’s ponzu recipe and sub dried shiitake to keep it vegan.
• Fresh Ginger: Just a little grated over the top sharpens and brightens each bite. It’s what makes this watermelon tuna sashimi pop against the smoky base.
• Smoked Salt: The finishing touch. It reinforces the seared, smoky vibe and adds depth you’d expect from actual sashimi. If you can’t find smoked salt, a pinch of flaky sea salt works in a pinch.
• Microgreens or Scallions: Not just garnish. These add crunch, freshness, and color that make the plate look sushi-bar ready.

How To Make

This all happens fast—you’re 20 minutes away from sashimi-style slices that feel sushi-bar fancy but come straight from a skillet. The sear is the trick: it caramelizes the fruit just enough to mimic the smoky, tender appearance of vegan sashimi. Here’s how to pull it off at home.

• Step 1: Prep the Watermelon – Cut thick, even slabs of seedless watermelon (about 1-inch thick). Pat them dry—too much moisture means more sputter once they hit the pan.
• Step 2: Heat the Skillet – Brush a cast-iron pan with olive oil and let it heat until shimmering (about 2–3 minutes). Hot oil = good sear. If it starts smoking, just lower the heat slightly.
• Step 3: Sear Until Golden – Lay the watermelon slabs into the skillet. Expect a little hiss and sputter—that’s normal. Sear one side for about 3 minutes, pressing gently with a spatula, until caramelized and golden. Flip and repeat until all sides are seared.
• Step 4: Slice and Serve – Transfer to a cutting board, let cool slightly, then slice into ¼-inch sashimi-style pieces. Drizzle with ponzu and ginger, sprinkle smoked salt, and garnish with microgreens. Serve with soy sauce for dipping, sushi-night style.

Pro Tip: Don’t overcrowd the pan—work in batches if needed. More space = better browning = more delicious watermelon tuna.

How To Serve

Think of this seared watermelon as your sushi-night chameleon—it plays well in so many setups. Whether you’re keeping it classic or mixing things up, here are some easy, flavorful ways to serve it:

Classic Sushi Bar Pairings

• Soy Sauce, Wasabi & Pickled Ginger: The essential trio for any vegan sashimi plate. A little heat, a little umami, and the perfect palate cleanser.
• Miso Soup: Light, warming, and savory—an easy side that balances the freshness of watermelon tuna.
• Seaweed Salad: Bright, sesame-forward, and a crunchy contrast to the soft, seared fruit.

Sushi-Night Staples

• Make It A Vegan Sushi Feast: Pair seared watermelon sashimi with our vegan California roll, Dynamite rolls, sweet potato tempura rolls, carrot lox sushi, or asparagus rolls. Hungry for more? Check out our vegan sushi roundup with 20+ sushi ideas.
• Build a Vegan Poke Bowl: Swap in this seared watermelon tuna for the baked version in our vegan poke bowl recipe. It’s a great way to enjoy sushi bar flavors in a bowl instead of in a roll.

Extra Ideas to Round Out the Meal

• Edamame: Steamed, salted, and snackable—classic sushi night energy.
• Spicy Mayo Drizzle: Mix vegan mayo with sriracha and lime for a creamy bang-bang style kick.
• Ponzu Twist: Double down on the citrus-soy flavors with a generous drizzle over sashimi slices.

FAQs

Love Vegan Seafood Recipes? Try These Next

• Crispy Vegan Fish Sandwich with Hearts of Palm
• Vegan Crab Cake Sliders
• Vegan Clam Chowder
• Sushi Burrito

We hope you love this watermelon tuna recipe! Please consider leaving a review and star rating if you make it. We love hearing from you!

Watermelon Tuna

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Seared watermelon tuna is the clever plant-based twist that turns simple fruit into vegan sashimi in just 20 minutes. A hot skillet gives it smoky edges and a tender, sashimi-style bite, finished with ponzu, ginger, and smoked salt for that sushi-bar flavor at home. Slice it thin, serve it with soy sauce, and you’ve got watermelon tuna sashimi that’s fresh, fast, and perfect for sushi night in.

---

Ingredients

For the Watermelon

• 4 slabs seedless watermelon, about 4 inches long × 1 inch thick, patted dry
• 2 tablespoons olive oil

To Serve

• 4 teaspoons ponzu sauce (check ingredients to ensure it’s vegan)
• 1 teaspoon freshly grated ginger
• A few pinches smoked salt
• Microgreens or chopped scallions, for garnish
• Soy sauce or tamari, for dipping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the olive oil in a large cast-iron skillet over medium-high heat for 2–3 minutes (reduce heat if the oil begins to smoke).
2. Place the watermelon slabs into the skillet carefully—expect a little sputtering as the fruit hits the hot oil. If there’s a lot of sputtering, reduce the heat slightly.
3. Sear on one side for about 3 minutes, or until golden and caramelized, pressing gently with a spatula. Flip and sear the other sides for 2–3 minutes more, until all surfaces have a nice sear.
4. Transfer the seared watermelon to a cutting board and let cool slightly. Slice into ¼-inch thick pieces and arrange on plates.
5. Combine ponzu and grated ginger, then drizzle evenly over the slices. Sprinkle with smoked salt, garnish with microgreens or scallions, and serve with soy sauce for dipping.

Notes

• Watermelon Prep: Use seedless watermelon for best results. Even slabs (about 1-inch thick) sear evenly and slice neatly for sashimi-style pieces.
• Make Ahead: Seared watermelon tuna can be sliced and chilled up to a day in advance. Serve cold for sashimi-style sushi night or let it come to room temp before plating.
• Serving Ideas: Enjoy as vegan sashimi with soy sauce, layer onto sushi rice, or add it to poke bowls. It also works as a fun appetizer with microgreens and ponzu.
• Substitutions: If you can’t find ponzu, mix soy sauce with a splash of lime juice for similar brightness. Flaky sea salt can stand in for smoked salt if needed.
• Storage: Leftovers keep in a covered container in the fridge for 1–2 days. The texture softens, but the flavor stays bold.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Vegan Seafood
• Method: Seared
• Cuisine: Japanese-Inspired

This recipe was originally published in 2016 and updated in 2025 with new serving suggestions and clarified instructions.

The post Watermelon Tuna appeared first on Olives for Dinner.

Love sushi but not in the mood to roll? This vegan poke bowl has your name all over it. It’s got the textures, the umami, the color—all layered into a vibrant, spoonable bowl that’s giving summer dinner energy with sushi-bar flair. The star here is a savory watermelon tuna: marinated, roasted, and chilled until it hits that tender, lightly briny bite. Tuck it over warm sushi rice, add pickled cucumbers, hijiki seaweed, spicy sambal mayo, and creamy avocado—and you’ve got a showstopper that’s fresh, fun, and totally fish-free.

This bowl hits that perfect middle ground: light but satisfying, elegant but easy. Every element can be made ahead, so when it’s time to eat, all that’s left is assembly—and maybe a drizzle of ponzu for good measure. Whether you’re craving sushi without the fuss, hunting for your next go-to vegan seafood dish, or want to impress with something clever and refreshing, this vegan poke bowl with watermelon tuna delivers. Want to keep the sushi vibes going? Check out these vegan sushi recipes—or explore more ways to use savory watermelon tuna.

What Is a Vegan Poke Bowl?

A vegan poke bowl is a plant-based version of the traditional Hawaiian dish, made without fish or seafood. Instead of raw tuna or salmon, it features ingredients like tofu, marinated watermelon, or tempeh—layered over sushi rice with fresh veggies, seaweed, and bold sauces. It delivers the same vibrant flavor and texture variety of classic poke, without any animal products.

Why You’ll Love This Vegan Poke Bowl

This bowl brings the sushi vibes—no rolling required. With a savory, roasted watermelon tuna at the center, it’s built on bold contrast: warm sushi rice, chilled fruit, creamy avocado, punchy pickles, and umami-rich toppings. Here’s why it earns a repeat spot on your summer dinner lineup:

• Watermelon That Works: It may not taste like tuna—but roasted, marinated, and chilled watermelon brings just enough bite and depth to hold its own in a poke-style bowl. The sweetness plays beautifully against the tangy, spicy, and savory elements layered on top.
• Sushi Flavor Without the Fuss: Skip the rolling and just build your bowl. You still get that sushi-bar experience—sticky rice, seaweed, citrusy sauce, creamy-spicy toppings—without any of the handwork.
• Big Texture, Bold Flavor: This is a bowl that hits every note: crisp pickles, soft rice, chewy seaweed, rich avocado, and a little heat from sambal mayo. Every bite has contrast.
• Meal Prep-Friendly and Crowd-Ready: There’s a little cooking up front—watermelon roasts, amaranth simmers—but every component can be made ahead. That means assembly is quick, and the flavors just keep getting better with time.
• A Fresh Take on Vegan Seafood: This bowl doesn’t imitate—it reimagines. It’s creative, satisfying, and perfect for anyone looking to explore plant-based seafood in a fun, summer-ready way.

Key Ingredients

This bowl is built on contrasts—warm rice and chilled toppings, sweet watermelon and salty soy, crisp pickles and creamy avocado. Each ingredient earns its spot, working together to create something that’s equal parts refreshing, savory, and satisfying. Here’s what makes this vegan poke bowl shine:

• Watermelon Tuna: The showstopper of the bowl. Roasted, marinated watermelon transforms into something unexpected: tender, lightly briny, and just structured enough to hold its own against bold toppings. It doesn’t mimic tuna’s flavor—but its look and bite make it a perfect plant-based stand-in.
• Sushi Rice: Short-grain rice seasoned with vinegar, sugar, and salt forms the sticky, subtly sweet foundation. It’s warm, scoopable, and balances the chilled toppings beautifully—like any good poke bowl should.
• Amaranth Caviar: This is your texture wildcard. Cooked in beet juice for a vibrant color and earthy-sweet undertone, these tiny pearls add a delicate pop and a wink of playfulness to every bite.
• Hijiki Seaweed: Rehydrated and seasoned, hijiki brings the briny, umami punch you’d expect from traditional poke—but without the fish. It adds both flavor depth and that unmistakable sea-kissed vibe.
• Quick Pickles: Crunchy Persian cucumbers (and optional jalapeños) get a fast vinegar soak, adding brightness, snap, and contrast. The acidity sharpens every bite and offsets the richer elements in the bowl.
• Ponzu Dressing: A citrus-soy blend made with grapefruit and lime juice for a tart, tangy drizzle. It wakes everything up without overpowering—just a little over the top goes a long way.
• Sambal Mayo: Creamy, spicy, and dead simple: vegan mayo meets sambal for a condiment that ties it all together. Drizzle or dollop for heat, richness, and that classic poke bowl indulgence.
• Avocado: No bowl is complete without it. Soft, buttery avocado cools the heat, adds richness, and makes each forkful feel a little more luxe.

How To Make

This is a prep-ahead kind of dish—the kind that rewards a little effort up front with a fully chilled, ready-to-assemble payoff later. Each component can be made ahead and stored in the fridge, which means when it’s time to eat, you’re not cooking—you’re building. It’s sushi-night ease without the rolling: just layer, drizzle, garnish, and serve. For full recipe details, scroll to the end of this post!

• Step 1: Make the Watermelon Tuna – Start with bite-sized cubes of watermelon (not too small—they shrink!). Drizzle with olive oil, then roast in a hot oven until tender and slightly caramelized. Once cooled, toss with rice vinegar and chill for 12–24 hours. The result? A tender, savory-sweet vegan tuna that brings bold visual flair and a perfect, toothsome bite.
• Step 2: Cook the Amaranth Caviar – Boil amaranth in beet juice until the grains are tender and stained a deep, ruby hue. Chill overnight to let the color deepen and texture firm. These tiny pearls don’t taste like real caviar—but they add a satisfying pop and look incredible sprinkled over the bowl.
• Step 3: Prep the Pickles – Slice Persian cucumbers and (optional) jalapeños thinly, then let them soak in a quick brine of rice vinegar, water, sugar, and salt. In just 30 minutes, they’ll be crisp, tangy, and ready to layer into your bowl.
• Step 4: Make the Ponzu Dressing – Whisk together fresh grapefruit and lime juice with soy sauce and mirin. This citrusy-salty dressing ties the whole bowl together with zing and brightness.
• Step 5: Cook the Sushi Rice – Use a rice cooker or stovetop method for fluffy sushi rice. Season with a touch of rice vinegar, sugar, and salt while warm. Keep it covered so it stays soft and scoopable for assembly.
• Step 6: Mix the Sambal Mayo – Combine vegan mayo and sambal to taste—start small and adjust for heat. This creamy, spicy sauce brings richness and heat to balance the cool, fresh elements.
• Step 7: Prepare the Hijiki Seaweed – Soak dried hijiki until soft, then season lightly with soy sauce and mirin. Hijiki adds ocean-y umami and a chewy, briny bite to the bowl.
• Step 8: Assemble Your Bowl – Start with a generous scoop of sushi rice. Add the watermelon tuna, amaranth caviar, pickles, and hijiki. Drizzle with ponzu, dollop with sambal mayo, and finish with creamy avocado and scallions for color and contrast. Serve immediately and bask in the rainbow.

How to Serve This Vegan Poke Bowl

This bowl’s already got the sushi-bar vibes and summer dinner energy—but a few smart sides and toppings can turn it into a full-blown sushi night without any rolling required. Whether you’re meal prepping for the week or building a breezy dinner party spread, here are some favorite ways to serve it:

• Make It a Full Sushi Bowl Night: Serve it alongside your favorite sushi-style dishes for a colorful spread. Try vegan California rolls, spicy vegan lobster sushi rolls, asparagus rolls, or spicy carrot lox sushi for a fun, fish-free feast.
• Add a Bowl of Miso Soup: Light, brothy, and umami-rich—miso soup is a warm contrast to the chilled poke bowl. Bonus: it’s fast to make and easy to batch ahead for the week.
• Sushi Burrito Remix: Want to switch it up? Wrap your poke bowl fillings into a sushi burrito using a large sheet of nori. It’s a handheld version with the same bold flavors—just rolled instead of spooned.
• Top It with Crunch: Add roasted sesame seeds, crispy shallots, or even crushed seaweed snacks over the top. It’s a quick way to layer in extra flavor and texture with zero effort.
• Serve It Chilled for Peak Summer Vibes: Chill all your components ahead of time, then assemble straight from the fridge. No heat, no fuss—just cool, fresh flavors that taste like vacation in a bowl.

FAQs

More Vegan Sushi and Seafood-Inspired Recipes

• Vegan Lobster Roll
• Japanese-Style Breakfast Bowl
• Vegan Crab Coconut Soup
• Vegan Shrimp

We hope you enjoy this vegan poke bowl recipe! If you give it a try, please leave a star rating and comment below. It helps others find the recipe and supports our work!

Vegan Poke Bowl (with Watermelon Tuna)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 26 hours
• Yield: 2 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This vegan poke bowl skips the sushi mat but still delivers sushi bar flavor and fun. Roasted watermelon tuna brings that savory-sweet bite that plays beautifully with spicy mayo, crisp pickles, and creamy avocado. Don’t let the ingredient list intimidate you—once everything’s prepped, it’s all chill-and-build from there. Fresh, vibrant, and totally make-ahead, it’s the kind of bowl you’ll want on repeat all summer.

---

Ingredients

For the watermelon tuna:

• 1 1/2 pound of bite-sized watermelon cubes
• 4 tablespoons olive oil
• 4 tablespoons rice vinegar

For the amaranth caviar:

• 1/3 cup amaranth
• 2 cups beet juice

For the sushi rice:

• 1 cup sushi rice, soaked for 30 minutes and rinsed well
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

For the pickles:

• 1/2 cup water
• 1/2 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 Persian cucumbers, sliced on a mandoline
• 1 jalepeno, sliced on a mandoline (optional)

For the marinated seaweed:

• 2 tablespoons hijiki seaweed
• 1 cup cold water (for soaking)
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 2 teaspoons sesame seeds

For the ponzu dressing:

• juice of 1/2 grapefruit
• juice of 1/2 lime
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• pinch of salt

For the sambal mayo:

• 1/3 cup vegan mayo
• 2 tablespoons sambal (adjust to taste)

To serve:

• 1–2 scallions, sliced
• 1 avocado, cubed

Cook Mode Prevent your screen from going dark

---

Instructions

To make the watermelon tuna: 

1. Preheat oven to 400°F.
2. Drizzle the bottom of a large Pyrex or baking dish with 2 tablespoons olive oil. Add the watermelon cubes in a single layer, then drizzle the remaining oil over the top.
3. Roast for 30 minutes. Stir, flip, and drizzle with rice vinegar. Roast for another 15–20 minutes, checking to prevent browning.
4. Let cool, then transfer watermelon and juices to a container. Cover and refrigerate for 12–24 hours. Drain before serving.

To make the amaranth caviar: 

1. In a saucepan, combine amaranth and beet juice. Bring to a boil, then reduce heat and simmer partially covered for 22–24 minutes.
2. Transfer to a container and chill overnight to deepen the color and set the texture.

To make the pickles:

1. In a bowl, whisk water, vinegar, sugar, and salt until dissolved.
2. Add cucumbers and jalapeño, toss to coat, and let sit for at least 30 minutes.

To make the ponzu dressing:

1. Whisk grapefruit juice, lime juice, soy sauce, mirin, and salt. Set aside.

To make the sushi rice:

1. Cook rice and water in a rice cooker or on the stovetop according to package instructions.
2. While warm, season with vinegar, sugar, and salt. Keep covered until ready to serve.

To make the sambal mayo:

1. Mix vegan mayo with sambal to taste. Set aside.

To make the marinated seaweed:

1. Soak hijiki in water for 30 minutes.
2. Drain well, then season with mirin and soy sauce. Sprinkle with sesame seeds and set aside.

To assemble:

1. Divide rice between two bowls.
2. Top with watermelon tuna, pickles, hijiki seaweed, avocado, scallions, and amaranth caviar.
3. Drizzle with ponzu and dollop with sambal mayo.
4. Sprinkle with sesame seeds and serve immediately.

Notes

Storage Tips:

• Watermelon Tuna: Store in an airtight container for up to 3 days. Best texture is within 24 hours.
• Sushi Rice: Keep refrigerated up to 2 days. To reheat, sprinkle with water and cover before microwaving.
• Amaranth Caviar & Pickles: Store up to 3 days. Flavors intensify over time.
• Ponzu & Sambal Mayo: Refrigerate in airtight containers up to 5 days. Stir before using.

Expert Tips:

• Flavor Balance: Start with small amounts of ponzu and sambal mayo—then add more as needed.
• Serve Cold, Build Smart: Chill bowls before assembling to keep ingredients crisp.
• Topping Ideas: Toasted sesame seeds, sliced radish, microgreens, or furikake are all great add-ons.
• Watermelon Marination: For best results, marinate for a full 12 hours to deepen the flavor and texture.

Heads-Up on Timing:

• The total time includes 24 hours of hands-off marinating. Active prep and cook time is about 2 hours, and everything can be made ahead.

• Prep Time: 1 hour
• Marinating Time: 24 hours
• Cook Time: 1 hour
• Category: Lunch, Dinner
• Method: Baked, Boiled, Marinated, Pickled
• Cuisine: Hawaiian, American

This recipe was first published in 2016. The recipe is the same, but the writing has been updated in 2025 to provide clarity and serving ideas.

The post Vegan Poke Bowl (with Watermelon Tuna) appeared first on Olives for Dinner.

Do you miss California rolls? That perfect mix of creamy avocado, crisp cucumber, and that subtly briny, slightly sweet crab filling? This vegan California roll brings all of that back—minus the seafood. Instead of imitation crab, we’re using hearts of palm, shredded and lightly baked, then seasoned with dashi powder for that deep umami flavor. Paired with seasoned sushi rice, toasted nori, and a quick DIY rolling technique, it’s got all the familiar textures and flavors you love in a sushi roll—just fully plant-based.

If you’ve never made sushi at home, this is the perfect roll to start with. No raw fish, no tricky knife work—just simple, satisfying ingredients that come together in about 35 minutes. The best part? You can prep the vegan crab mixture ahead of time, so when sushi night rolls around pun absolutely intended, all that’s left is assembling and slicing. Once you get the hang of it, you’ll have a vegan California roll that makes staying in the obvious choice.

What is a California Roll?

California rolls are the sushi gateway for a lot of people—creamy avocado, crisp cucumber, and that subtly sweet, briny crab filling, all wrapped up in seasoned sushi rice and toasted nori. It’s an inside-out roll (meaning the rice is on the outside) and was one of the first sushi rolls to really take off in the U.S. But while it’s a classic, it’s not typically vegan, thanks to imitation crab, which—despite the name—is still made from fish.

This version swaps out the seafood for hearts of palm, lightly baked and seasoned with dashi powder to bring in that deep, savory umami flavor. It keeps all the familiar textures and flavors of the original, just with fully plant-based ingredients. If you’ve been missing sushi night or just want something beyond the standard avocado roll, this is it.

Ingredients You’ll Need

Sushi at home? Sounds intimidating, but trust us—this vegan California roll makes it easy. No raw fish, no fancy knife skills, just a handful of simple, well-balanced ingredients that come together for the perfect bite: creamy, crunchy, fresh, and a perfect pop of umami. Here’s what you’ll need to make it happen:

• Hearts of palm: The secret to that flaky, slightly briny “crab” texture. Once shredded and lightly baked, it takes on a tender, seafood-like quality—without actually coming from the sea.
• Dashi powder: This is where the magic happens. Dashi gives the hearts of palm a subtle ocean-like umami flavor, making this roll taste savory and complex. Find it at an Asian supermarket or buy it online.
• Sugar + salt: A tiny pinch of both brings balance, rounding out the flavors and making sure nothing falls flat.
• Vegan mayo – The creamy, slightly tangy binder that pulls everything together and gives the vegan crab its signature richness.
• Sriracha (optional): A little heat if you like a spicy kick—highly recommended if you love spicy mayo vibes.
• Sushi rice: The foundation of any vegan California roll—short-grain rice is naturally sticky, holding everything together like a dream.
• Rice vinegar, sugar, and salt: Gives the rice its signature tang and flavor while balancing the richness of the avocado and mayo.
• Toasted nori sheets: Adds that crisp, lightly briny layer that holds everything together. Pro tip: Use toasted nori for the best texture.
• Mini cucumber: Thinly sliced for that perfect fresh crunch. A mandoline helps get those ultra-thin, restaurant-style slices. I bought my trusty mandoline at TJ Maxx over a decade ago for 5 bucks. It’s cheap and effective!
• Avocado: Creamy, buttery, and a key player in the California roll lineup. Mandoline-sliced for extra smooth layering.
• Sesame seeds: Lightly toasted and sprinkled on top for extra texture and that subtle nutty crunch.

How to Make The Best Vegan California Roll At Home

Making sushi at home? Totally doable. This vegan California roll is simple, packed with umami, and requires no raw fish or fancy knife skills. Once you get the rolling technique down, you’ll be making sushi that rivals takeout. For full recipe details, scroll to the end of this post!

• Step 1: Prep the vegan crab – Shred hearts of palm with a fork, soak to remove brininess, then bake to remove excess moisture. Toss with dashi powder, vegan mayo, and a pinch of sugar for the perfect umami-packed crab alternative. Chill for the best flavor.
• Step 2: Make sushi rice – Rinse sushi rice until the water runs clear, then cook. Once done, season with rice vinegar, sugar, and salt for that signature sticky, slightly tangy sushi rice flavor. Let cool before rolling.
• Step 3: Set up your rolling station – Wrap a bamboo sushi mat in plastic wrap (or slide it into a Ziploc bag) to prevent sticking. Place nori shiny side down. Keep a bowl of water nearby to damped your hands to prevent sticking.

• Step 4: Spread the rice – Wet your fingers and gently press a thin layer of seasoned sushi rice over the nori. Sprinkle with sesame seeds, then carefully flip the whole thing over so the rice faces down.

• Step 5: Add the fillings – Arrange thinly sliced cucumber, avocado, and a scoop of vegan crab mixture along the lower third of the nori. Don’t overfill—it makes rolling harder.

• Step 6: Roll like a pro – Lift the edge of the nori and roll it over the filling, tucking as you go. Use the bamboo mat to apply light pressure, shaping a tight, even roll. Seal with a dab of water.

• Step 7: Slice & serve – Dip a sharp knife in hot water, wipe it dry, and slice into bite-sized pieces.

Serve with wasabi, soy sauce, and pickled ginger for the full sushi experience.

Tips for Sushi Success

Making sushi at home might seem intimidating, but with a few pro tips, you’ll be rolling like a seasoned sushi chef in no time. Here’s how to get that perfect vegan California roll every time:

• Rinse the Rice—It’s Non-Negotiable: Sushi rice is naturally starchy, and if you skip rinsing, you’ll end up with a gluey mess. Run it under cold water until it runs clear—this keeps the grains separate, fluffy, and perfect for rolling.
• Season While Warm for the Best Flavor: That slight sweet-salty-tangy balance comes from rice vinegar, sugar, and salt. Stir it into the rice while it’s still warm so it fully absorbs for that signature sushi flavor.
• Keep Your Hands Wet (Seriously, This Changes Everything): Sushi rice loves to stick to everything—except where it should. Keep a small bowl of cold water next to your rolling station and dip your fingers before handling the rice. No sticky fingers, no frustration.
• Use a Bamboo Mat—But Don’t Squash It: Rolling sushi without a bamboo mat is possible, but the mat helps you get a tight, even shape. Use gentle pressure—don’t smash it flat. The goal is a compact, clean roll, not sushi pancakes.
• Chill the Vegan Crab for Best Texture: That dashi-seasoned hearts of palm mixture? It’s even better after at least an hour in the fridge. This firms it up for easier rolling and lets the umami flavors develop.
• Use a Hot Knife for Picture-Perfect Slices: A sharp knife is everything, but here’s the trick: Dip the blade in hot water, wipe it dry, then slice. This keeps the rice from sticking and gives you clean, pro-level sushi slices.
• Less Is More—Overstuffing = Disaster: We love a loaded sushi roll, but too much filling = messy, broken rolls. Stick to a light layer of rice and a modest amount of filling—it’ll roll tighter, slice cleaner, and look gorgeous.

Master these small tweaks, and you’ll go from first-time sushi maker to why haven’t I been doing this forever?

What To Serve With Vegan California Rolls

You’ve got your perfect vegan California roll—now what? Whether you’re going for a full sushi night spread or keeping it simple, here’s how to round out your meal with the perfect sides, sauces, and extras.

• The Essentials: Wasabi, Soy Sauce & Pickled Ginger: These are the classic sushi condiments for a reason. A little wasabi adds heat, soy sauce brings umami depth, and pickled ginger cleanses the palate between bites. Keep it traditional, or go for a tamari-based soy sauce for a gluten-free option.
• Miso Soup – The Ultimate Comfort Pairing: A steaming bowl of miso soup is the perfect warm-up act for your sushi. It’s savory, light, and packed with umami—especially if you add tofu, wakame seaweed, or scallions.
• Seaweed Salad for a Fresh, Crunchy Contrast: That bright green, sesame-scented seaweed salad you see at sushi restaurants? It’s the perfect cool, slightly sweet contrast to your rolls. You can find it pre-made, or make your own with wakame, rice vinegar, sesame oil, and a sprinkle of sesame seeds.
• Spicy Mayo or Ponzu for Extra Flavor: Want to kick up the flavor? Drizzle your rolls with spicy mayo (vegan mayo + sriracha + a splash of lime) or dip them in ponzu sauce, a citrusy, soy-based sauce that adds a fresh, zesty note.
• Not Into Rolling? Try a California Roll Bowl: Don’t want to roll? No problem—turn it into a California Roll Bowl! Spoon seasoned sushi rice into a bowl and top with sliced or diced avocado, cucumber, and vegan crab. Cut nori into thin strips or crumble it over the top for that classic sushi flavor. Add edamame, pickled radish, or a drizzle of spicy mayo for extra texture and taste. Try our vegan poke bowl for another great twist. Same great flavors, zero rolling required!
• Edamame for a Quick & Easy Side: Steamed edamame with flaky sea salt is a simple, protein-packed snack that’s fun to eat and a great complement to sushi. Want to mix it up? Toss it with garlic, chili flakes, and a drizzle of sesame oil.

FAQs

More Vegan Sushi & Seafood-Inspired Recipes

• Lobster Sushi Rolls
• Sushi Burrito
• Watermelon Tuna
• Beer-Battered Vegan Fish Recipe

Did you try this vegan California roll recipe? I’d love to hear how it turned out! Drop a star rating and a comment below—your feedback not only helps others but makes my day!

Vegan California Roll

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 35 minutes
• Yield: 2 rolls
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This vegan California roll has everything you love about the classic—creamy avocado, crisp cucumber, and savory, flaky crab—just made 100% plant-based. The secret? Hearts of palm seasoned with dashi powder for that perfect umami depth, all wrapped up in seasoned sushi rice and toasted nori. It’s simple to make, packed with flavor, and so good, you might never need takeout again.

---

Ingredients

for the vegan crab

• 1 (14-ounce) can hearts of palm, drained
• 1/4 teaspoon sugar
• 1/2 teaspoon dashi powder
• pinch salt
• 1 tablespoon vegan mayo
• sriracha (optional, to taste)

for the sushi rice

• 1/2 cup sushi rice
• 1/2 cup water
• 1 teaspoon rice vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt

to assemble

• 2 toasted nori sheets
• 1 mini cucumber, thinly sliced with a mandoline
• 1/2 avocado, thinly sliced with a mandoline
• 1 tablespoon sesame seeds, divided

to serve

• wasabi
• soy sauce
• pickled ginger

Cook Mode Prevent your screen from going dark

---

Instructions

make the vegan crab

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silpat.
2. Shred the hearts of palm using a fork, then roughly chop.
3. Soak in cold water for 10 minutes to mellow the flavor. Drain well and press out excess moisture (use two sieves or a clean kitchen towel).
4. Bake for 10 minutes, stir to redistribute, then bake for another 10 minutes. The hearts of palm should be slightly dry but not browned.
5. Season with sugar, dashi, and salt. Stir in vegan mayo (and sriracha, if using). Chill for at least 1 hour or overnight.

prepare the sushi rice

1. Rinse sushi rice in cold water, gently rubbing the grains. Repeat 3-4 times until water runs clear.
2. Cook in a rice cooker with ½ cup water (or per manufacturer instructions).
3. Season with rice vinegar, sugar, and salt. Gently mix and let cool to room temperature.

assemble the rolls

1. Prep the sushi mat: Slip a bamboo mat into a gallon-sized Ziploc bag (or wrap in plastic wrap).
2. Lay a nori sheet (shiny side down) on top.
3. Wet your fingers and evenly spread half the sushi rice over the nori. Sprinkle with half the sesame seeds and gently press down.
4. Flip the nori over so the rice is facing down.
5. Layer the fillings: Arrange cucumber, avocado, and about ⅓ of the vegan crab mixture along the lower third. Don’t overfill—too much will cause the roll to burst!

roll it up

1. Lift the edge of the nori and roll it over the filling, tucking it in gently.
2. Use the bamboo mat to apply light pressure, shaping a tight roll.
3. Continue rolling while pressing gently to seal. Run a damp finger along the seam to secure.
4. Repeat with the second roll.

cut & serve

1. Dip a sharp knife in hot water, dry with a towel, and cut the roll in half.
2. Cut each half into four equal pieces using smooth, swift strokes (clean the knife between cuts).
3. Serve with wasabi, soy sauce, and pickled ginger.

Notes

• Storage: Sushi rolls are best eaten fresh, but if needed, wrap tightly in plastic wrap and refrigerate for up to 6 hours. Let them sit at room temp for a few minutes before eating to soften the rice.
• Make Ahead: The vegan crab mixture can be made 1 day in advance and stored in an airtight container in the fridge for the best texture and flavor.
• Sushi Rice Tips: Sushi rice is best fresh, but if prepping ahead, keep it covered at room temp for up to 2 hours—never refrigerate, or it’ll turn dry and hard.
• Easier Rolling: Use a bamboo mat wrapped in plastic for easy rolling and shaping. Press firmly but don’t squash the roll!
• Slicing Tip: For clean cuts, dip your knife in hot water, wipe it dry, and slice in one swift motion.
• Leftovers Hack: Not in the mood to roll? Turn everything into a California Roll Bowl! Just layer the rice, avocado, cucumber, and vegan crab in a bowl, drizzle with soy sauce or spicy mayo, and enjoy.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Appetizer
• Method: Baked
• Cuisine: American, Japanese

The post Vegan California Roll appeared first on Olives for Dinner.

Let’s talk sushi—specifically, sushi that’s entirely plant-based, packed with bold flavors, perfect textures, and endless possibilities. These vegan sushi recipes don’t revolve around seafood—they’re all about what plants can do.

Think sweet potato tempura rolls that crunch in all the right ways, smoky carrot lox that tastes like magic, or marinated tofu nestled into a sushi bowl that brings all the flavor, minus the rolling. Whether you’re a sushi aficionado or just dipping your chopsticks into DIY sushi, there’s something here for you.

Maybe your “vegan sushi near me” search came up short, or maybe you’re just ready to level up sushi night with a little homemade magic. Either way, you’re in the right place.

With recipes built around fresh, vibrant produce and hearty plant-based proteins, this guide will have you rolling (or scooping) your way to sushi night success. Let’s dive in and get creative with the best vegan sushi recipes out there!

Why Vegan Sushi Recipes Are A Game-Changer

If you think sushi is all about the fish, vegan sushi is here to change your mind—and maybe your dinner plans. Going plant-based with sushi isn’t just better for the planet; it’s a chance to explore bold, fresh flavors that shine on their own. With every roll or bowl, you’re saying no to overfishing and harmful practices while embracing ingredients that are as delicious as they are sustainable. It’s sushi that’s kinder to the oceans and just as exciting on your plate.

Plus, making vegan sushi at home is easier than you think. No fish means less fuss, no questionable smells (ew), and endless ways to get creative. From smoky, hearty mushrooms to tangy marinated tofu, the possibilities are endless, and each bite is a little celebration of what plants can do.

Fresh Ingredients For Vegan Sushi Recipes

The magic of vegan sushi recipes is that they let plants be the star of the show. From crunchy veggies to hearty plant-based proteins, these ingredients aren’t just supporting characters; they’re the reason your sushi dreams are about to come true. Whether you’re all about the creamy richness of avocado or the smoky vibes of roasted mushrooms, this guide is your ticket to building rolls and bowls that are as gorgeous as they are delicious.

Produce: The Foundation of Vegan Sushi

Veggies are where it all begins, and sushi is the perfect way to let them show off. Here are some solid choices for your plant-based sushi adventures:

• Avocado: The ultimate sushi MVP. Creamy, buttery, and dreamy, avocado works with everything. If sushi had a soulmate, it might just be avocado.
• Cucumber: It’s the sushi classic for a reason. Crisp, refreshing, and versatile, cucumber can balance bold flavors or keep things light and fresh.
• Mushrooms: Smoky, savory, meaty. Whether you’re grilling shiitake or sautéing king oyster mushrooms, they add rich umami vibes to any roll.
• Sweet Potato: Roasted or tempura-fried, sweet potatoes bring a comforting sweetness that plays perfectly with salty or spicy flavors. Sushi just got cozy.
• Asparagus: Want an elegant roll? Asparagus is your go-to. Blanch it for a fresh crunch or grill it for those charred smoky notes—it’s a team player that pairs beautifully with creamy avocado or tangy pickled veggies.
• Bell Peppers: Sushi, but make it colorful. Raw or roasted, bell peppers add a sweet crunch and a vibrant pop of color to every bite.
• Cabbage: Thinly sliced red or green cabbage adds a peppery crunch and a touch of spiciness, perfect for balancing creamy ingredients like tofu or avocado.

Plant-Based Proteins for Vegan Sushi

Plant-based proteins are the secret weapon of vegan sushi—they bring depth, texture, and heartiness that perfectly complement fresh veggies or shine boldly on their own. Whether you’re pairing them with crisp cucumber or letting them take center stage in a roll, these proteins are here to transform your sushi game. Here’s what to stock up on:

• Tofu: Bake it, fry it, marinate it—whatever you do, tofu is the chameleon of plant-based proteins. It soaks up flavor like a sponge and brings a chewy, satisfying texture to your sushi game.
• Edamame: These bright green gems aren’t just for snacking—they’re a quick, easy way to add color, crunch, and protein to your sushi creations.
• Tempeh: With its firm, nutty vibes, tempeh is perfect for grilling or pan-frying. Slice it up and add it to rolls for a hearty, chewy bite.
• Hearts of Palm: Want a flaky, tender substitute for crab? Hearts of palm is your sushi BFF. It’s mild, slightly sweet, and ready to be wrapped in nori.
• Jackfruit: When shredded and seasoned, jackfruit does this magical thing where it feels like seafood. California rolls, spicy tuna-style bowls—you name it, jackfruit can do it.
• Soy Curls: These dehydrated strips are a blank canvas for bold marinades. Rehydrate, season, and use them to add a satisfying “meaty” texture to your sushi rolls.

Essential Tools for Making Vegan Sushi

Sure, you could roll sushi without the right tools, but why make it a struggle? Half the fun of sushi night is the process—nailing that perfect roll, slicing clean edges, and feeling like a total pro in your own kitchen. With the right gear, every step gets smoother, every bite looks better, and you get to focus on what really matters: making (and devouring) next-level plant-based sushi.

• Bamboo Sushi Mat: Your sushi’s best sidekick. Use it to roll up your ingredients tightly, keeping everything neatly tucked and beautiful. Pro tip: Tuck and seal it into a quart-sized Ziploc bag for easy cleanup.
• Sharp Knife: A dull knife? Sushi’s mortal enemy. A razor-sharp knife will glide through your rolls without squishing, giving you clean, professional-looking slices. Run the blade under scalding hot water to help prevent sticking before slicing.
• Rice Paddle: This tool is perfect for fluffing and scooping sushi rice without smashing the grains. It’s also ideal for mixing in the sushi vinegar evenly while keeping everything light and airy. Bonus: It won’t scratch your rice cooker!
• Nori Sheets: Not a tool per se, but a sushi-making essential! Make sure you grab high-quality nori—it makes all the difference in flavor and texture.
• Small Bowls of Water: Keep a bowl of water handy to wet your hands or knife. It’s the secret to mess-free rolling and slicing.
• Cutting Board or Work Surface: A flat, non-slip surface is essential for rolling sushi with ease. Whether you’re slicing, assembling, or just keeping things steady, a good work surface makes the whole process smoother.

Sauces And Condiments That Elevate Plant-Based Sushi

Choosing the right sauces and extras can make or break your sushi game. A well-placed drizzle or dunk takes your rolls and bowls from good to I-can’t-stop-eating-this amazing. Whether you love a kick of heat, a tangy punch, or a creamy finish, these sauces and condiments will bring your vegan sushi recipes to life. The best part? Most of them are ridiculously easy to whip up with pantry staples.

The Must-Have Sauces for Vegan Sushi

No sushi night is complete without the right sauce lineup. These condiments are here to level up your rolls and bowls, whether you are craving something spicy, tangy, or sweet.

• Spicy Mayo: Creamy, tangy, and just the right amount of heat. Mix vegan mayo with sriracha for that classic sushi bar vibe—perfect for drizzling.
• Vegan Eel Sauce: This glossy, sweet-and-savory sauce is a game-changer for sushi rolls. Made with soy sauce, sugar, and mirin, it’s like umami in a bottle.
• Ponzu Sauce: Citrus meets soy in this light, tangy sauce. It’s a dream for refreshing sushi rolls or bowls that need a little zing.
• Teriyaki Sauce: Sweet, sticky, and full of flavor. Use it as a glaze for sushi toppings or as a dipping sauce to add a little extra flair.
• Ginger-Soy Drizzle: Fresh grated ginger meets soy sauce, rice vinegar, and a touch of sweetness for a bright, punchy sauce. It’s perfect for dipping or drizzling over sushi bowls when you want a little zing.

Other Condiments and Garnishes to Try

Don’t underestimate the power of a good garnish! These extras bring bold flavor and texture to your vegan sushi recipes, adding the perfect finishing touch to rolls, bowls, and everything in between.

• Wasabi: Just a dab will do, unless you like the thrill of a fiery nose tingle. This spicy green paste adds a sharp, pungent kick to your sushi experience.
• Pickled Ginger: Cleanse your palate like a pro. These thin, tangy slices are perfect between bites to reset your taste buds.
• Soy Sauce or Tamari: The classic sushi dip. For a gluten-free option, go with tamari—it’s just as salty and umami-packed.
• Sesame Oil: A few drops of this nutty, fragrant oil go a long way in adding depth to your sushi rolls or bowls.
• Vegan Cream Cheese: If you’re craving Philadelphia roll vibes, vegan cream cheese is your secret weapon. It’s smooth, tangy, and a total game-changer in rolls.

Plant-Based Options For Vegan Sushi

Not all sushi nights require hours in the kitchen! These plant-based brands make it easy to whip up rolls and bowls that taste amazing—whether you’re grabbing pre-made sushi or using creative vegan seafood options.

Pre-Made Plant-Based Sushi Options

Perfect for quick sushi nights or when you want all the sushi flavor with none of the effort:

• Konscious Foods Plant-Based Sushi: Ready-to-go California Rolls, poke bowls, and onigiri made with konjac for a mild, sushi-ready texture. Find these in the freezer section at Whole Foods or natural food stores.
• Trader Joe’s Vegan Kimbap: Korean-inspired sesame-oil rice rolls filled with braised tofu, sautéed greens, and crunchy root veggies. If it’s in stock (fingers crossed), this grab-and-go option is a must-try!
• UNLIMEAT Vegan Frozen Kimbap: This version reimagines kimbap with konjac-and-oat rice, carrots, garlic stems, and pickled radish. A game-changer for quick sushi nights.

Vegan Seafood Ingredients for DIY Sushi

For those who love rolling their own creations, these vegan seafood options bring authentic textures and flavors to the table:

• Current Foods Plant-Based Tuna and Salmon: Sushi-grade vegan seafood for sashimi, poke bowls, or rolls.
• Jinka Plant-Based Tuna: Spicy and protein-packed, perfect for spicy tuna rolls or bowls.
• Vegan Zeastar Sashimi: A true standout for sushi lovers, mimicking the look and taste of the real deal.
• Good Catch Plant-Based Tuna: Flaky and flavorful, ideal for hand rolls or bowls.
• Cavi•art Vegan Caviar: Made from seaweed, this adds a luxurious, salty finish to rolls or gunkan-maki.
• Zeroe Vegan Caviar: Made from seaweed and bursting with briny, ocean-inspired flavor, this plant-based caviar is perfect for adding a luxurious touch to your sushi rolls or bowls.

Pro Tips for Next-Level Vegan Sushi

Sushi prep doesn’t have to feel like an epic undertaking. A few clever tricks and simple strategies can take your rolls and bowls from meh to whoa, did I just make that? Whether it’s perfectly slicing your veggies or sneaking in an extra pop of flavor, these pro tips are here to make your sushi night smoother, tastier, and way more impressive. Because we all deserve a sushi night win, right?

• Wet Hands Are A Must: Sushi rice is sticky—like, glue-level sticky. Wet your hands lightly before handling it to avoid a clingy situation.
• Don’t Overfill: We get it—fresh produce and vegan proteins are irresistible, but overstuffing your roll is a rookie mistake. Less is more when it comes to clean rolls.
• Slice Smart: Use a sharp knife and cut your roll in half first. Then, divide each half into smaller pieces to keep everything uniform. Remember to wipe your blade with a damp towel between cuts.
• Choose Toasted Nori: For the best flavor and texture, go for pre-toasted nori. It’s crisp, slightly nutty, and ready to roll.
• Let Cooked Ingredients Cool: Hot fillings can wilt your nori or turn your roll into a soggy mess. Patience is key—let those roasted sweet potatoes or sautéed mushrooms cool a bit before adding them to your roll.
• Experiment with Garnishes: Sprinkle sesame seeds, add a drizzle of spicy mayo, or garnish with chopped scallions or microgreens. These little extras can transform a simple roll into a sushi masterpiece.

Creative Prep Techniques For Vegan Sushi Fillings

The magic of sushi isn’t just in the rolling—it’s in the prep. Whether you’re roasting sweet potatoes until they’re caramelized perfection, giving tofu a savory soy marinade bath, or going all out with crispy tempura veggies, how you prep your ingredients makes all the difference. These simple techniques will transform your vegan sushi recipes into something unforgettable, no matter if you’re rolling up nori or piling everything into a low-stress sushi bowl.

Different Ways to Prep Plant-Based Sushi Ingredients

• Raw: Sometimes simplicity wins. Fresh cucumber, avocado, or microgreens in their natural state offer clean, crisp flavors and a refreshing bite.
• Julienned: Slicing carrots, cucumbers, or bell peppers into thin matchsticks gives your sushi a fresh, crunchy texture and a beautiful pop of color.
• Pickled: Pickled radishes, carrots, or cucumbers add tangy brightness and contrast to your sushi rolls or bowls. Plus, the vibrant colors are an instant upgrade.
• Marinated: Marinating tofu, tempeh, or jackfruit transforms them into savory, flavorful stars of your sushi. A simple mix of soy sauce, rice vinegar, and sesame oil works wonders.
• Steamed: Gentle steaming preserves the vibrant colors and delicate textures of veggies like edamame, spinach, or snap peas—perfect for lighter sushi rolls.
• Sautéed: A quick pan-sauté of mushrooms or tofu adds umami-rich depth, softening the texture and intensifying the flavors.
• Baked: Baking hearty ingredients like jackfruit or mushrooms helps develop deep, rich flavors. Try marinating first, then baking to infuse even more flavor into your sushi staples.
• Roasted: Roasting sweet potatoes, bell peppers, or asparagus caramelize their natural sugars, adding a sweet and smoky depth to your sushi.
• Grilled: Grilling veggies like eggplant, mushrooms, or asparagus creates smoky, charred edges and a slightly caramelized flavor that’s perfect for sushi.
• Deep-Fried: Crispy on the outside, tender on the inside—tempura-style ingredients like sweet potato, zucchini, or tofu add a satisfying crunch to your rolls.

21 Creative Vegan Sushi Recipes You’ll Love

You’ve got the basics down—now it’s time to bring your sushi dreams to life. From fresh, produce-packed rolls to hearty, protein-filled creations and even bowls for when rolling feels like too much work, this roundup of vegan sushi recipes has it all.

Vegan California Roll

This vegan California roll has all the classic sushi flavors—creamy avocado, crisp cucumber, and flaky, umami-packed hearts of palm “crab.” Rolled up with seasoned sushi rice and toasted nori, it’s fresh, flavorful, and surprisingly easy to make at home. Sushi night just got an upgrade!

Sweet Potato Tempura and Avocado Rolls

A sushi-night favorite, these rolls feature crispy tempura-battered sweet potato and creamy avocado, drizzled with teriyaki glaze for extra flavor. They’re easy to make and impossible to resist.

Avocado Maki Roll

This roll from Rachel at Health My Lifestyle proves that sometimes simple is best. Creamy, buttery avocado steals the spotlight, with colorful garnishes adding just the right amount of flair. A beginner-friendly classic you’ll want to make again and again.

Tofu Crunch Roll

Jazzmin at Vegan Everytime strikes again with this crunchy masterpiece. Crispy tofu, teriyaki glaze, and fresh veggies make for a roll that’s as satisfying as it is indulgent.

Vegan Dynamite Rolls

These dynamite rolls bring the heat! Chopped king oyster mushrooms, battered and tossed in spicy vegan mayo, are paired with creamy avocado for a rich, indulgent roll that lives up to its name.

Spicy Carrot Lox Sushi

Carrot lox is more than just smoky—it’s magic. In sushi form, it’s bold and tender, especially when paired with creamy avocado and a splash of soy sauce. It’s like bagel lox got a glamorous sushi makeover.

Bell Pepper Sushi

A happy kitchen accident led to this marinated bell pepper sushi. The texture mimics fish, while the natural sweetness balances perfectly with the tangy sushi rice. It’s proof that sushi can surprise you in the best way!

Peanut Tofu Sushi

Ania at Lazy Cat Kitchen combines pickled radish, tofu, and a rich peanut glaze for a sushi roll that’s sweet, savory, and totally addictive. The textures and flavors are perfectly balanced, making this roll a standout.

California Vegan Sushi Rolls

Hannah at BitterSweet proves that jackfruit can do anything, including stand in for crab in this California roll. With its rainbow colors from turmeric, beet powder, and spirulina, this roll is not just food—it’s art.

Vegan Futomaki

Jazzmin at Vegan Everytime created this masterpiece featuring vegan tamagoyaki (Japanese rolled omelet) made from tofu and mung beans. Add a rainbow of veggies, and you’ve got a colorful, flavor-packed sushi roll that’s as fun to eat as it is to make.

Asparagus Sushi Rolls

Crisp asparagus meets creamy avocado in these simple yet elegant rolls. Wrapped in nori and finished with a dab of wasabi, they deliver freshness and crunch in every bite. These rolls are proof that sushi night doesn’t have to be complicated to be delicious.

Everything Bagel Sushi

Hannah from BitterSweet reinvented brunch in sushi form. With sesame soy wrappers, vegan cream cheese, crisp cucumbers, and everything bagel seasoning, this roll is creative, satisfying, and absolutely genius.

Amaranth-Beet Caviar Vegan Sushi

Tiny amaranth grains boiled in beet juice transform into a jewel-like vegan caviar that’s as delicious as it is stunning. Served gunkan-maki style, these sushi bites are a perfect conversation starter for your next dinner party.

Crispy Enoki Mushroom Roll

If sushi could party, this roll would lead the dance floor. Crunchy deep-fried enoki mushrooms team up with spicy vegan mayo and shiso leaf for a flavor-packed bite. Perfect for when you’re feeling fancy—or just craving a serious crunch.

Vegan Tempura Maki

Featuring dried lobster mushrooms, avocado, and tangy kimchi, this tempura-style roll is packed with bold flavors and textures. It’s a unique take on sushi that feels special enough for date night or a dinner party.

Homemade Vegan Sushi

Sophia at Veggies Don’t Bite nails the balance of raw and cooked ingredients in this approachable vegan sushi recipe. It’s an ideal starting point for beginners looking to explore plant-based sushi at home.

Spicy Vegan Sushi Bowl

Straight out of Jackie Sobon’s Vegan Bowl Attack!, this bowl is packed with everything you love about sushi—bright flavors, creamy vegan mayo, and a satisfying crunch from toasted panko. It’s low effort but delivers maximum sushi-night vibes in a bowl.

Vegan Poke Bowls With Watermelon Tuna

Jessica over at Jessica In The Kitchen knocked it out of the park with this vibrant bowl. With watermelon tuna, crisp veggies, and perfectly seasoned sushi rice, it’s a refreshing, summery dish that’s as stunning as it is delicious. One bite, and you’ll be hooked.

Watermelon Tuna Poke Bowl

This vegan poke bowl balances sweet, savory, and spicy flavors for the ultimate sushi bowl experience. Watermelon tuna, tangy sambal mayo, and perfectly fluffy sushi rice come together to create a dish that’s ideal for a laid-back dinner or a fun weekend treat. It’s like a tropical vacation for your taste buds—refreshing, vibrant, and completely irresistible.

Tofu Katsu Onigirazu

Lauren from Hot for Food gives sushi a handheld twist with this tofu katsu sandwich. Breaded tofu, rice, and nori come together in a portable sushi fusion that’s fun, creative, and deliciously satisfying.

Sushi Burrito

Sushi meets burrito in the best way possible—big, bold, and handheld. This vegan sushi burrito wraps up hearts of palm crab, crispy sriracha peas, creamy avocado, and umami-rich mayo in a giant roll that’s just as easy to make as it is fun to eat. No chopsticks needed—just grab, bite, and enjoy!

FAQs

Roll Into Your Own Sushi Night Adventure

Now that you’ve explored the endless possibilities of vegan sushi recipes, it’s time to bring your creations to life. Whether you’re rolling up sweet potato tempura and avocado or diving into a colorful poke bowl, the beauty of sushi night is in the creativity.

Ready to get started? Check out my step-by-step sushi rolling tutorial for tips that make even the trickiest rolls a breeze. So grab your nori, prep your fillings, and roll into a sushi adventure that’s as fun to make as it is to eat. Happy rolling (and eating)!

The post Vegan Sushi Recipes: 21 Rolls And Bowls To Make At Home appeared first on Olives for Dinner.

Ready to shake up your sushi game? These vegan lobster sushi rolls are here to do exactly that. Crispy tempura-battered lobster mushrooms, creamy avocado, and a spicy kick of kimchi mayo come together in a roll with all the crunch, creaminess, and flavor-packed goodness you could ask for.

It’s the kind of sushi that feels a little special but is totally doable for a night in. Whether you’re going solo or making it a casual get-together, this dish hits that sweet spot between fun and satisfying. So, grab your chopsticks—let’s get rolling with this fun sushi recipe!

Why You’ll Love This Recipe

Get ready, get set, sushi! These vegan lobster sushi rolls aren’t just fun to make—they’re a flavor bomb waiting to happen. Crispy tempura-battered mushrooms that masquerade as lobster? Check. Creamy avocado and a spicy swirl of kimchi mayo? Double check. Here’s why this recipe stands out:

• Crispy, Crunchy Magic: The light tempura coating gives the lobster mushrooms a crispy edge that contrasts beautifully with the soft nori and rice. Every bite offers that irresistible crunch we all crave from sushi, but with a twist.
• Flavor Explosion: Between the umami-packed mushrooms, the creamy avocado, and the spicy, tangy kimchi mayo, these rolls hit every flavor note. Each component shines but works together for that perfect balance.
• Mushrooms as the Main Act: Lobster mushrooms step up with a meaty texture that doesn’t just imitate seafood—it creates a unique sushi experience in its own right, bringing something fresh and exciting to your table.
• A Little Adventure on Your Plate: These rolls are satisfying without being too complicated. You’ll enjoy the process of making them, but it’s the first bite where all that effort pays off. Plus, they’re fun to assemble and share!
• Versatile for Any Sushi Occasion: Whether you’re treating yourself or sharing with friends, this recipe works for a cozy night in or a special occasion. They’re impressive without requiring ninja-level sushi skills.

Key Ingredients

Every component in these vegan lobster sushi rolls has a job to do—and they each deliver in their own way. From crispy tempura to creamy avocado, these ingredients combine to create a balance of textures and bold flavors. Here’s how they all work together to make each bite exciting and satisfying:

• Sushi Rice: Sticky, slightly sweet, and essential for binding everything together. The sushi rice gives the roll structure and that perfect chewy bite.
• Cornstarch: The secret to achieving that light, crispy texture in the tempura batter. Cornstarch helps the tempura coating puff up without being too dense or heavy.
• Ice Cold Fizzy Water: A game-changer for tempura batter. The carbonation creates a delicate, crispy coating that clings perfectly to the lobster mushrooms.
• Dried Lobster Mushrooms: These fun guys bring a meaty texture and rich, umami flavor that mimics lobster in all the best ways. Rehydrated and battered, they become the star of this dish.
• Vegan Kimchi: Adds a kick of heat and fermented tang, balancing the richness of the avocado and the creaminess of the mayo.
• Vegan Mayo: Smooth, creamy, and with just a hint of tanginess, it ties the roll together, making each bite indulgent without overpowering the other flavors.
• Nori: The unsung hero of sushi rolls. Its briny flavor and delicate texture bring a hint of the sea, wrapping up all the flavors into one delicious bite.
• Avocado: Creamy and cool, avocado brings a richness that balances the crispy tempura and the spice from the kimchi mayo.

How To Make

Let’s get into making these crispy, crunchy vegan lobster sushi rolls! Once you have your ingredients prepped, easy assembly is just steps away. For full recipe details, scroll to the end of this post!

Step 1: Cook up your sushi rice – Start by cooking your sushi rice—either in a rice cooker or on the stovetop—until it’s perfectly sticky and lightly seasoned with rice vinegar. Let it cool while you tackle the other steps.

Step 2: Mix up the magic batter – In a bowl, whisk together cornstarch and ice-cold fizzy water to create a tempura batter that’s light and airy. The carbonation is key here, helping the batter create that irresistible crunch.

Step 3: Tempura time! – Carefully dip your rehydrated lobster mushrooms into the tempura batter, ensuring they are fully coated. Heat your oil to a steady temperature (around 350°F) and gently place the mushrooms into the hot oil, frying them until they turn golden brown and crispy. This is where the magic happens—watch as ordinary mushrooms transform into something extraordinary!

Step 4: Assemble your rolls – Take a nori sheet and place it shiny-side down. Spread a thin layer of your sushi rice on top, then sprinkle with sesame seeds for a little extra flavor. Now, add your crispy mushrooms, creamy avocado, and a drizzle of spicy kimchi mayo. It’s all about layering those delicious flavors!

Step 5: Roll it up – Carefully roll everything into a tight log, using a sushi mat or your hands. Slice your roll into bite-sized pieces and admire your handiwork—you’re making sushi magic happen!

Step 6: Slice it up – With a sharp knife, cut your sushi roll into perfectly-sized pieces. For the cleanest cuts, run the knife under hot water before slicing; it helps keep the rice from sticking.

Step 7: Serve and enjoy – Plate those stunning sushi rolls and serve them with extra soy sauce, pickled ginger, and wasabi on the side. Whether it’s a cozy night in or a gathering with friends, these bite-sized rolls are serving up big flavor!

How To Serve

Now that you’ve rolled up some impressive vegan lobster sushi, let’s talk about how to serve it in style. From sushi night to a full-blown sushi party, every bite invites fun and flavor to the table.

• Sushi Party Vibes: Why not turn your kitchen into a sushi-making fiesta? Set up a sushi rolling station with all the fillings and toppings laid out. Let everyone get creative with their rolls, and don’t forget the extra sauces for dipping. The more, the merrier! Check out our vegan sushi roundup, lobster mushroom sushi, vegan dynamite rolls, and vegan California rolls for variety!
• Classic Sidekicks: Pair your rolls with comforting sides like miso soup—it’s warm, savory, and the perfect complement to sushi. A light cucumber salad drizzled with sesame dressing adds a refreshing crunch that balances everything beautifully.
• Crispy Mushroom Snack: If you’ve got leftover lobster mushrooms, fry them up in that same tempura batter for a crispy snack that’s hard to resist. They make for a fantastic appetizer or a little treat while you’re prepping your rolls!
• Vegan Seafood Hero: These lobster mushrooms aren’t just for sushi! Use them to make vegan New England chowder, for a creamy, comforting dish that’s perfect for chilly evenings. Craving pasta? Sub these for vegan scallops for a creamy, dreamy dish. These would also be fantastic in wontons!
• Leftover Remix: Get creative with any leftover ingredients! Use extra sushi rice to whip up a quick rice bowl topped with avocado and a drizzle of spicy mayo. You can even use it to make a sushi burrito. It’s a delicious way to keep the sushi vibes going in a different way!

FAQs

Check Out These Vegan Sushi Recipes For More Ideas and Inspiration!

• Spicy Carrot Lox and Avocado Sushi
• Faux-Roe Gunkanmaki
• Vegan Dynamite Rolls
• Spicy Shiitake Mushroom Roll

I hope you enjoy these vegan lobster sushi rolls! If you make it, I’d love it if you left a review and star rating below to help others find and fall in love with it too. Your support means a lot!

Lobster Sushi Rolls (Vegan)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 1 hour 15 minutes
• Yield: 4 rolls
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Ready to roll with something a little different? These lobster sushi rolls are a fun flip on the classic, featuring crispy tempura-battered lobster mushrooms, velvety avocado, and a pop of spicy kimchi mayo. Whether it’s just for a quiet evening or you’re hosting a vegan sushi party,  these rolls will shake things up and steal the show!

---

Ingredients

for the sushi rice

• 1 cup sushi rice
• 1 cup water
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt

for the tempura batter + mushrooms

• 1/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 cup ice-cold fizzy water
• 3/4 cup dried lobster mushrooms (about 1 oz.) (reconstitute in warm water for 15–30 minutes, then chop into small pieces to yield 3/4 cup)
• canola or grapeseed oil, for frying

for the kimchi mayo

• 1/4 cup chopped vegan kimchi
• 1/8 cup vegan mayo

to finish

• 4 sheets of nori
• 4 teaspoons sesame seeds
• 1/2 avocado, sliced thin
• a scallion (sliced thin—green part only)
• soy sauce
• pickled ginger and wasabi, if desired

Cook Mode Prevent your screen from going dark

---

Instructions

To Prepare the Sushi Rice:

1. Place the sushi rice and water in a rice cooker and cook according to the manufacturer’s instructions.
2. Once the rice is done, season it with rice vinegar, sugar, and salt. Mix gently and set aside to cool.

To Make the Tempura Batter and Mushrooms:

1. In a large bowl, combine all-purpose flour, cornstarch, and baking powder.
2. Gradually add in the ice-cold fizzy water, stirring until you achieve a smooth batter.
3. Heat several inches of oil in a small cast iron pot over medium-high heat until it reaches 350°F (175°C). This should take about 5-7 minutes. To test if the oil is ready, insert a dry chopstick into the oil; if bubbles form around it immediately, you’re good to go!
4. Toss the rehydrated lobster mushrooms in the tempura batter, ensuring they are well-coated.
5. Carefully drop a few pieces into the hot oil at a time, taking care not to overcrowd the pot. Fry for 2-3 minutes, then flip the mushrooms with chopsticks or a skimmer, frying for an additional minute or two until golden brown.
6. Remove the mushrooms and place them on paper towels to drain. Repeat the frying process with the remaining mushrooms.

To Assemble the Rolls:

1. Divide the cooled sushi rice into four equal portions.
2. If you like, slide a sushi mat into a large Ziploc bag or cover it with plastic wrap for easy cleanup.
3. Place a sheet of nori, shiny side down, on the mat. Moisten your fingers with a little water to prevent the rice from sticking, then spread a portion of rice evenly over the nori, leaving about an inch exposed at the top. Sprinkle with a teaspoon of sesame seeds for extra flavor.
4. With the exposed end facing away from you, lay 4-5 pieces of tempura mushrooms in a line closest to you. Add a couple of slices of avocado and about a tablespoon of kimchi mayo on top.
5. Gently roll the sushi away from you, using the mat to guide it tightly but without squishing the ingredients. Once rolled, seal the end with a little water or a few grains of rice to help it stick.
6. Using a very sharp knife (you can run the blade under hot water for cleaner cuts), slice the roll in half, then cut each half into quarters for a total of 8 bite-sized pieces.
7. Repeat the process with the remaining ingredients to make four rolls.

To Serve:

1. Plate the sushi rolls and top with sliced scallions. Serve immediately with soy sauce, pickled ginger, and wasabi on the side for dipping.

Notes

• Refrigeration: Store any leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours.
• Reheating: Let the sushi come to room temperature before serving; this helps revive the flavors and textures. Avoid microwaving, as it can make the rice gummy.
• Goopy is Good! If your tempura batter is a little on the goopy side, that’s perfectly fine! It ensures a thick, crispy coating on the mushrooms.
• Sharp Knife, Clean Cuts: Remember to run your knife blade under scalding hot water before slicing your rolls. This prevents sticking and gives you clean, professional-looking cuts every time.
• Temperature Matters: When frying your tempura, the oil temperature is crucial. If it’s too low, the mushrooms will absorb oil and become greasy instead of crispy. If it’s too high, the batter will burn before the mushrooms are cooked through. Use a thermometer to keep the oil at a consistent 350°F (175°C) for perfect results every time.
• Chill for Crispness: Chill your carbonated water in the fridge for about 10-15 minutes before mixing it with the dry ingredients. This ensures a light, crispy tempura batter. Mix the batter just before frying to maximize its aeration and prevent deflation.

• Prep Time: 30
• Cook Time: 45 minutes
• Category: Appetizer, Dinner
• Method: Deep Fried
• Cuisine: Japanese

The post Lobster Sushi Rolls appeared first on Olives for Dinner.

Craving a burrito but also kind of want sushi? Same. That’s where this sushi burrito comes in—because why settle for one when you can have both? It’s got all the flavors and textures you love in sushi, but in a burrito-sized roll that’s super easy to make. Think of it as your favorite sushi roll, just wrapped up in a bigger, more handheld package.

And the filling? Hearts of palm doing its thing as a solid crab alternative, crunchy sriracha peas with a little bit of heat, creamy avocado, and umami-kissed vegan mayo coming together for one seriously flavor-packed bite. This mashup of two iconic favorites is as easy to make as it is satisfying to eat, so let’s get rolling!

Why You’ll Love This Recipe

You know that sweet spot between craving something fresh and wanting something a bit more filling? This sushi burrito hits it perfectly. It’s the sushi you love, but in a format that’s portable, satisfying, and packed with bold, unexpected flavors. And the best part? It’s easier to make than you’d think. Here are some reasons why you’ll love it:

• It’s sushi without the fuss: Forget about delicate rolls falling apart or wrestling with chopsticks. This burrito-style sushi is meant to be eaten with your hands, making it ideal for casual lunches, quick dinners, or even on-the-go snacking. It’s sushi, simplified.
• Hearts of palm does the trick: These bring a surprising texture that mimics crab beautifully, giving you all the satisfaction of a sushi roll but in a plant-based, easy-to-make package.
• Crunch meets creaminess: The crispy sriracha peas and smooth avocado create an irresistible texture combo in every bite, balancing heat, creaminess, and crunch in a way that keeps every bite exciting. It’s sushi, but with an extra layer of indulgence.
• Weeknight-friendly: With a few simple ingredients and quick prep, you can have this sushi burrito ready faster than it takes to search for one near you. It’s perfect for when you want something fun and flavorful without a ton of effort.
• A fusion that works: The flavors of sushi and burrito may sound like an odd pairing, but once they come together, it makes perfect sense—familiar, but with a twist that keeps it interesting.

Key Ingredients

This sushi burrito is all about balancing flavors and textures, with each ingredient pulling its weight to make every bite a little bit magic. From the creamy to the crunchy, here’s what’s making it all happen:

• Hearts of palm: This is your plant-based answer to crab. It’s tender, soaks up all the flavors you throw at it, and gives you that vegan seafood feel.
• Vegan mayonnaise: Creamy, dreamy, and a little bit tangy. It holds the hearts of palm together and gives the whole thing that perfect, rich bite.
• Soy sauce: Just the right hit of salty-savory goodness. It’s the depth that ties the hearts of palm mixture together and gives it a sushi-worthy punch.
• Sushi rice: Sticky, slightly tangy, and essential to holding everything in place. It’s the foundation that makes this whole thing work.
• Sriracha peas: Crunchy with a kick. These fiery little peas bring the heat and snap with a slight sweetness, cutting through the creaminess and keeping things exciting.
• Panko: Light, crispy, and golden. Think of it as the extra layer of crunch that makes every bite a little more satisfying.
• Nori: The classic sushi wrap, nori pulls double duty here. It gives that unmistakable sushi flavor while keeping all the goodness wrapped up in burrito form.
• Avocado: Silky smooth and oh-so-creamy, avocado is the cool, rich counterpoint to the spicy, crunchy elements. Plus, who doesn’t love avocado?

How To Make

Making this sushi burrito is easier than it looks—seriously. With a few simple steps, you’ll be rolling up these flavor-packed handhelds in no time. Here’s what you’ll do:

Step 1: Prep the vegan crab – Grab your hearts of palm and break them down. Use a fork to shred them into crab-like pieces, then mix with vegan mayo and soy sauce until everything’s coated and ready to chill.

Step 2: Cook the rice – Rinse your sushi rice until the water runs clear. Then, cook it up until it’s perfectly fluffy and a tad sticky. While it cools, mix in a little rice vinegar, sugar, and salt to give it that sushi flavor.

Step 3: Crunch time – Time for the crispy stuff. Blitz your sriracha peas in a food processor until crumbly. Toast the panko in a pan until lightly golden, then mix it with the crushed peas for an epic crunch layer.

Step 4: Add Your Fillings – Lay down your nori, shiny side down. Spread your cooled rice on top, leaving a little space at the end. Sprinkle on some sesame seeds, then add the toasted panko and sriracha pea mixture.

Step 5: Top It Off – Layer on the crab mixture and avocado.

Step 6: Roll like a pro – With the help of your sushi mat, carefully roll everything up burrito-style.

Step 7: Wrap and serve – Wrap your sushi burrito in parchment, twist the ends like a tootsie roll, and slice it in half. Serve with extra soy sauce, and you’re ready to dig in!

Sushi Burrito Fillings: Swaps And Ideas

Keep the base simple—nori and rice—but let the fillings take center stage. Whether you’re after something crunchy, spicy, or rich, here are some creative fillings to mix and match in your sushi burrito:

• Tempura Asparagus: Light and crispy, tempura asparagus adds a delicate crunch to your sushi burrito. It’s the perfect choice when you want something fresh but with a little bite.
• California Rolls: Packed with dashi-kissed hearts of palm, avocado, and cucumber, this is a perfectly balanced filling that’s fresh and fun!
• Crispy Mushrooms with Dynamite Sauce: Crispy, spicy, and loaded with umami. These mushrooms smothered in dynamite sauce bring heat and texture that make every bite exciting. Perfect for mushroom lovers who want something bold.
• Spicy Vegan Carrot Lox: Looking for a vegan seafood alternative that doesn’t skimp on flavor? This smoky, spicy carrot lox is a must. Pair it with creamy avocado for a Japanese burrito that’s equal parts savory and satisfying.
• Bang Bang Cauliflower: Crispy cauliflower coated in a sweet and spicy bang bang sauce adds an irresistible flavor explosion. This filling is perfect if you’re craving that crunchy, tangy bite in your burrito.
• Vegan Poke Roll: Watermelon as tuna might sound unexpected, but the sweet and savory flavors make it a standout filling. It’s light, refreshing, and brings a fun twist to your burrito.
• Vegan Shrimp: Craving shrimp? These plant-based shrimp are the answer. With a chewy texture and mild flavor, they’re the ideal addition when you want something familiar yet vegan.
• Lobster Mushrooms: Lobster mushrooms bring a rich, seafood-like flavor to your sushi burrito. Pair them with a tangy sauce, and you’ve got a filling that’s indulgent and delicious.
• Sweet Potato Tempura: Soft, sweet, and crispy, sweet potato tempura is the ultimate comfort filling. Its natural sweetness pairs perfectly with avocado and a drizzle of teriyaki sauce.
• Teriyaki Mushrooms: Savory and slightly sweet, these teriyaki-glazed mushrooms are rich in flavor and meaty in texture, making them a hearty addition to any sushiritto.
• Crispy Oyster Mushrooms: Oyster mushrooms get a crispy makeover in this filling. Pair them with a spicy sauce for a burrito that’s crunchy on the outside, tender on the inside, and bursting with flavor.
• Vegan Crab Rangoon: Creamy and crunchy all at once, vegan crab rangoon filling brings that perfect balance of texture and flavor to your sushi roll. It’s like the best of both worlds wrapped in nori.
• Spicy, Crispy Tofu: Make this crispy tofu, and add in a little heat. It’s crunchy on the outside, soft on the inside, and pairs well with any sauce you throw at it.
• Gochujang Cauliflower: Spicy, tangy, and a little sweet, gochujang-kissed cauliflower brings bold Korean flavors to your burrito.

FAQ

If you try this sushi burrito recipe, I’d love for you to leave a comment and star rating. Your feedback helps me out and helps others find my content!

Sushi Burrito (Vegan)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 40 minutes
• Yield: 2 sushi burritos
• Diet: Vegan

Print Recipe

Pin Recipe

Description

When sushi and burritos collide, magic happens—especially when vegan crab, crunchy sriracha peas, and creamy avocado are involved. This sushi burrito isn’t just about big flavors; it’s about packing your favorite sushi vibes into a grab-and-go roll that’s way easier to make than it looks. Once you roll this up, you’ll be hooked!

---

Ingredients

for the vegan crab 

• 14-ounce can hearts of palm, drained
• 2 scallions, very thinly sliced
• 1 tablespoon vegan mayonnaise
• 1 teaspoon soy sauce or tamari

for the sushi rice

• 1 cup sushi rice
• 1 cup + 2 tablespoons cold water
• 2 teaspoons rice vinegar
• 1 teaspoon sugar
• ½ teaspoon salt

for the sriracha-panko crunch

• ¼ cup sriracha peas
• ¼ cup panko
• ½ teaspoon neutral-tasting oil (such as canola or grapeseed)

to assemble

• 2 sheets of nori
• 2 tablespoons sesame seeds
• ½ of an avocado, cut into thin slices

Cook Mode Prevent your screen from going dark

---

Instructions

to make the vegan crab

1. Prep the hearts of palm by dragging a fork down the length of one while applying a little pressure. Turn, then repeat until all sides are scored.
2. Roughly chop up the hearts of palm with a knife and place them into a sieve.
3. Drain off most of the moisture by pressing firmly into the hearts of palm with your hand. Don’t worry too much about smashing them.
4. Combine the chopped scallions, mayo, and soy sauce in a medium-sized bowl. Stir to combine, then fold in the chopped hearts of palm.
5. Place into the refrigerator to chill until your sushi burritos are ready to assemble.

to make the sushi rice

1. Add the rice to a fine-mesh strainer and rinse it, using your fingers to rub the grains together. Once the water runs clear, add it to a small pot with the cold water and cover it with a clear lid.
2. Place it onto a stovetop over medium-high heat. Once it comes to a boil, reduce the heat to low, and allow to simmer for 10 minutes.
3. Turn off the heat, but keep the pot on the burner and let it rest, covered, for 5 more minutes to steam and finish cooking.
4. Add the rice vinegar, sugar, and salt to a large bowl, and stir. Transfer the rice to the bowl and stir very gently to combine.
5. Allow the rice to cool to room temperature before assembling the sushi burritos. You may consider spreading it out on a baking sheet and gently fanning it to speed up the process. 

to make the sriracha-panko crunch

1. Place the sriracha peas into a small food processor and grind until crumbly.
2. Preheat a small-cast iron pot or pan over medium-high heat for about a minute. Add the oil, swirl the pan, and add in the panko.
3. Smooth the panko out with a small spatula and wait about 15 seconds and then stir. Repeat this process a couple of times or until the panko is just barely golden, but not browned.
4. Remove from the heat and combine it with the ground sriracha peas in a bowl.

to fill the sushi burritos

1. Place the sushi mat into the ziploc bag so the bamboo lines are running horizontally when you place it in front of you.
2. Place a piece of nori, shiny side down on the mat, so the lines are running horizontally toward you.
3. Place a small bowl of water near your prep area. Divide the cooled rice into 2 portions. Wet your fingers in the bowl of water, and spread one portion of the rice evenly onto the nori, leaving about an inch exposed at the end farthest from you.
4. Sprinkle the top of the rice evenly with 1 tablespoon of the sesame seeds.
5. Then sprinkle half of the sriracha-panko mixture over the top of the rice, covering only the bottom half of the rice (the part closest to you).
6. Add half of the crab mixture in a horizontal line about an inch away from the bottom of the nori sheet (the part closest to you).
7. Add half of the avocado slices on top of the crab mixture.

to roll the sushi burritos

1. Wet your finger and run it along the top of the nori sheet. This will help seal it.
2. Pick up the bottom part of the nori (the part closest to you), and curl it over to start making your roll shape.
3. Bring the mat over the roll, and begin to roll it away from you, applying some pressure until your roll is completed. If any components fall out of the sides, just press them back in.
4. Roll the sushi burrito up in parchment paper (about 9X15), twisting the ends like a tootsie roll. Cut in half on a diagonal.
5. Serve immediately with extra soy sauce.

Notes

• Use A Rice Cooker: If you have a rice cooker, feel free to use it in this recipe. You’ll get the same results with less prep!
• Imperfectly Perfect: Once you’ve assembled your sushi burrito, don’t stress if it’s not picture-perfect. That’s the beauty of a sushi burrito—it’s all about the flavor, not precision. Wrap it in parchment, twist the ends, and just like that, you’ve got a perfectly shaped handheld masterpiece!
• Turn Up the Heat: Want a little extra kick? Add a few squirts of sriracha to your crab mixture, give it a stir, and let it chill for a spicy surprise in every bite.
• Avocado Like a Pro: Nailing the avocado is key for that creamy goodness. Look for one with a slight give when you gently squeeze it—too soft, and it’s overripe; too firm, and it’s not ready yet. Aim for a dark, even color and avoid any big indentations or bruises.
• Clean Up Made Easy: We love using a ziploc bag over the sushi mat for easy clean-up. It’s totally optional, but super convenient. Just wash and reuse it next time you’re rolling up some sushi magic.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Boiled, Simmered, Chopped, Toasted, Rolled
• Cuisine: American, Japanese

The post Sushi Burrito appeared first on Olives for Dinner.

There’s a certain kind of victory in making sushi at home—especially when you pull off something like these dynamite sushi rolls. Crispy mushrooms that have just the right crunch, creamy avocado sneaking its way into every bite, and a spicy mayo that doesn’t play around. It’s that perfect balance of textures and flavors that’ll make you feel like a sushi pro in your own kitchen.

Sushi night at home has a huge payoff: you get rolls packed with flavor, and best of all, you can make them exactly how you like. These dynamite rolls are the kind of sushi rolls that just might make staying in your new favorite tradition. No reservations, no crowds—just some seriously good vegan sushi.

Why You’ll Love This Recipe

If you’ve ever wanted to bring the fun of sushi night into your own kitchen, this recipe delivers on all fronts. From the crispy fried mushrooms to the spicy mayo, these dynamite rolls are packed with flavor and texture. Plus, they’re easier to make than you’d think! Here are some reasons you’ll love this dynamite roll sushi recipe:

• Crispy Meets Creamy: The perfect balance of crunchy, golden mushrooms and smooth avocado in every bite.
• Spicy Vegan Mayo Magic: Just the right amount of heat to make your taste buds dance, without overpowering the flavors.
• DIY Sushi Night Fun: Rolling sushi at home is way more satisfying than waiting for delivery, and you get to control every ingredient.
• Totally Customizable: Prefer more avocado? Want to add extra spice? You get to make these rolls exactly how you like.
• Restaurant Quality, At Home: Treat your friends or just yourself—these vegan seafood rolls taste like they came straight from a sushi bar, minus the wait.

Key Ingredients

Every great sushi roll starts with the right ingredients, and this recipe is no different. Each element plays a role in creating the perfect bite, from the crispy king oyster mushrooms to the creamy avocado. Let’s take a closer look at what makes these dynamite sushi rolls so delicious.

• Sushi Rice: The foundation of any good roll. Sushi rice is short-grain and sticky enough to hold everything together, giving you that signature soft, slightly chewy texture in each bite.
• King Oyster Mushrooms: The star of the show. These meaty mushrooms fry up to a perfect golden crisp, adding a satisfying crunch and hearty texture. Preparing king oyster mushrooms is a breeze—be sure to check out our guide for tips and more ideas!
• Ener-G: Ah, the old-school egg replacer we love for frying! This product is the secret to achieving that perfect crispy coating without eggs. We swear by it for frying anything to golden perfection.
• Cornstarch: Cornstarch is your frying buddy here. It helps the mushrooms achieve that next-level crispiness by adding a light, crunchy exterior that holds up even after tossing them in the spicy mayo.
• Vegan Mayo: The base of the dynamite sauce. It’s creamy, rich, and works perfectly to balance the heat of the sriracha.
• Sriracha: Adds a kick to the dynamite sauce. Sriracha adds that just-right level of heat—spicy, but not overwhelming. If you like more of a punch, you can always add an extra squeeze or two.
• Toasted Nori Sheets: These seaweed sheets are what hold the whole roll together. Toasted nori brings a subtle, savory, and umami flavor to the roll’s exterior.
• Avocado: Smooth, creamy, and the perfect contrast to the crispy mushrooms and spicy mayo. Plus, avocado makes everything better, right?

How to Make These Vegan Dynamite Sushi Rolls

Ready to roll? Here’s what you’re going to do to make these flavor-packed vegan sushi rolls. For the full recipe, scroll to the end of this post!

Step 1: Get The Sushi Rice Ready – Cook the short-grain sushi rice, and once it’s done, mix in rice vinegar, sugar, and salt. Let it slightly cool off before handling.

Tip: If you’ve got a rice cooker, use it! It takes the guesswork out of cooking sushi rice on the stovetop and makes the process even simpler.

Step 2: Fry the King Oyster Mushrooms – Chop your mushrooms into bite-sized pieces, coat them in Ener-G, then toss them in cornstarch. Fry them up until they’re golden and crispy. These are going to be the star of the roll.

Step 3: Whip Up the Spicy Mayo – Mix vegan mayo with sriracha for that signature dynamite sauce. Adjust the spice level to your liking—it’s your roll!

Step 4: Assemble the Roll – Lay a sheet of toasted nori shiny-side down, spread your sushi rice on top, and sprinkle with sesame seeds. Add a layer of crispy mushrooms and a few slices of avocado.

Step 5: Roll it Up – Time to roll! Use a sushi mat to gently roll the nori away from you, keeping it nice and tight. Seal the edge with a dab of water or a couple of grains of rice to seal it.

Step 6: Slice and Serve – Use a sharp knife (run it under hot water for cleaner cuts) to slice your sushi roll into bite-sized pieces. Spoon any leftover mushrooms on top, and finish with a little extra dynamite sauce or scallions if you’re feeling extra.

How to Serve

These vegan dynamite rolls are perfect as the centerpiece for a cozy sushi night in. Whether you’re rolling solo or making it a fun event with friends, they’re flavorful, satisfying, and just fancy enough to feel like a special occasion.

• Pair with a Side of Teriyaki Mushrooms: Keep the mushroom theme going with teriyaki-glazed king oyster mushrooms. They add a rich, umami punch that complements the freshness of the sushi rolls.
• Serve with Sweet Potato Tempura Rolls: If you want to keep the sushi train rolling, serve these dynamite rolls alongside our crispy sweet potato tempura rolls. They’re another fantastic homemade sushi option that brings balance and variety to your sushi spread.
• Mix It Up: If you already have everything set up, why not make more vegan sushi rolls? Our asparagus and avocado rolls always hit the spot! Our bell pepper sushi recipe adds something a little lighter and fresher. If you want to stick with spicy, our carrot lox sushi roll will deliver!
• Miso Soup: A classic Japanese starter, miso soup’s warm, savory broth works perfectly as a light appetizer before diving into sushi. You could also add some silken tofu for extra texture and plant-based protein.
• Vegan Gyoza or Dumplings: These crispy and soft dumplings, filled with vegetables or tofu, offer a great complement to sushi. They’re perfect as an appetizer or side dish.
• Edamame with Sea Salt: Lightly steamed edamame pods with a sprinkle of sea salt are a simple and refreshing addition to any sushi meal.
• Vegan Poke Bowl: For a bit of variety, you can serve our vegan poke bowl made with baked and marinated watermelon, which brings a fresh, tangy contrast to the dynamite rolls. For another twist, try searing your watermelon!
• Sesame Cucumber Salad: Crisp cucumber slices with a light sesame dressing provide a refreshing, palate-cleansing side that balances out the rich, bold flavors of the dynamite rolls.

FAQs

Hungry For More Vegan Sushi? Check These Recipes Out!

• Vegan Tempura Maki
• Crispy Enoki Mushroom Roll
• Spicy Vegan Scallop Roll
• Spicy Vegan Sushi Bowl

I hope you enjoy this dynamite sushi rolls recipe! If you make it, I’d love it if you left a review and star rating below to help others find and fall in love with it too. Your support means a lot!

Vegan Dynamite Sushi

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: erin wysocarski
• Total Time: 1 hour 45 minutes
• Yield: 4 rolls
• Diet: Vegan

Print Recipe

Pin Recipe

Description

These dynamite sushi rolls are everything you need for a fun and flavorful sushi night at home. Think crispy mushrooms, creamy avocado, and a spicy kick—all rolled up and ready to impress. Whether you’re new to sushi or a seasoned pro, this recipe will have you rolling like a pro in no time.

---

Ingredients

for the sushi rice

• 1 cup sushi rice
• 1 cup water
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt

for the king oyster mushrooms

• 2 cups diced king oyster mushrooms (slice into scallop-sized rounds, discard tops. Slice each round into 4 to 6 pieces), soaked in warm water for about 20 minutes
• 1/2 cup water, whisked with 1 tablespoon Ener-G
• 1 cup cornstarch, plus more if needed
• plenty of canola, vegetable, or grapeseed oil

for the dynamite sauce

• 1/2 cup vegan mayo 
• 1 tablespoon sriracha, or more to taste

to assemble

• 4 toasted nori sheets
• 4 tablespoons black sesame seeds (optional)
• 1 avocado, sliced
• chopped scallions, to garnish

Cook Mode Prevent your screen from going dark

---

Instructions

to make the sushi rice

1. Place the rice and water into a rice cooker and cook according to the manufacturer’s instructions. Once done, season with the rice vinegar, sugar, and salt and set aside to cool.

to make the king oyster mushrooms

1. To make the mushrooms, place several inches of oil into a small, heavy Dutch oven or cast iron pot (I use Lodge’s cast iron) over medium-high heat. It will take anywhere from 5-7 minutes for the oil to be ready.
2. While you are waiting, throw a fourth of the chopped mushrooms into the Ener-G mixture and toss to coat. Shake off any excess moisture, then place into the cornstarch, gently tossing with your hands.
3. Test the oil for readiness by throwing in a pinch of cornstarch. If it sizzles immediately, you are ready to fry.
4. Shake off any excess cornstarch from the mushrooms and gently lower them into the oil using a skimmer and fry until golden brown, no more than 3 minutes.
5. Transfer the fried mushrooms to a paper towel to drain while you repeat the process in batches with the rest of the mushrooms.

to make the dynamite sauce

1. Combine the vegan mayo and sriracha in a small bowl.

to assemble the rolls

1. Divide the cooled rice into 4 portions. Slide a sushi mat into a large Ziploc bag or cover with plastic wrap.
2. Place one sheet of nori, shiny side down, on the mat. Moisten your fingers with some water to prevent rice from sticking to them, then spread the rice evenly over the nori sheet, leaving about an inch exposed at the top.
3. Sprinkle with one tablespoon of the sesame seeds, if desired.
4. Divide the fried mushrooms into 4 portions.
5. Drizzle one portion with the dynamite sauce until evenly coated.
6. With the exposed end away from you, form a thin line of some of the mushrooms along the side closest to you, adding a couple slices of avocado.
7. Roll the sushi away from you, gripping the mat tightly but gently.
8. Once rolled, seal the end with water or add a few grains of rice at the end to help seal.
9. Now cut the sushi in half with a very sharp knife (I run the blade under scalding water for a cleaner cut), then each half into halves, then those halves into halves to make 8 pieces.
10. Place onto a serving plate, spooning the leftover mushrooms over the top.
11. Repeat this process to make 4 rolls. Finish with chopped scallions and extra sriracha, if desired.

Notes

• Best Enjoyed Fresh: These rolls are best served right away. The fried mushrooms don’t reheat well, so try to enjoy them while they’re crispy and fresh.
• Fry Like a Pro: Heat your oil to around 350°F for perfectly crispy mushrooms. Too low and they’ll turn soggy; too high, and they might burn before cooking through.
• Keep it Small: Fry in small batches to avoid overcrowding the pot. This helps keep the oil temperature steady and gives every mushroom its chance to crisp up just right.
• Roll Tight, But Take it Easy: Roll your sushi snugly, but don’t overdo it. A gentle touch keeps everything in place without pushing the fillings out.
• Slice with Precision: For clean cuts, run your knife under hot water before slicing. This helps prevent the rice from sticking and keeps your sushi looking picture-perfect.

• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Category: Appetizer, Dinner
• Method: Deep Fried
• Cuisine: Japanese, American

The post Dynamite Sushi Rolls (Vegan) appeared first on Olives for Dinner.

Looking for a way to sprinkle a little luxury onto your vegan dishes? Meet vegan caviar, the rising star in plant-based cooking. Whether it’s garnishing a festive appetizer, adding a pop of plant-based umami, or enhancing your favorite vegan sushi, this gourmet alternative is redefining what it means to indulge responsibly.

This guide will take you through the joys of vegan caviar, proving that these little pearls can effortlessly lift your meals from simple to spectacular. By blending luxury with compassion, it’s a perfect, versatile choice for those looking to add a wow factor to their vegan seafood dishes and beyond.

Let’s explore how vegan caviar can be your next kitchen favorite, where unique texture and robust flavor meet responsibility in every bite. Get ready to impress your guests and treat yourself with this sustainable option that’s just as good for the planet as it is for your palate.

What Is Caviar?

What exactly is caviar? Traditional caviar, made from the processed roe of fish like sturgeon, is often seen as a delicacy, but the truth behind its production is far from glamorous. Thankfully, plant-based caviar is a kind and elegant alternative. This innovation can add a touch of indulgence to your meals without the cruelty.

The caviar industry also casts a long shadow over our oceans. Sturgeon, the primary source of traditional caviar, are now critically endangered due to overfishing driven by high demand for their eggs. This overfishing not only threatens the survival of sturgeon species but also disrupts marine ecosystems, highlighting a clear conflict between gourmet food products and environmental conservation.

Embracing plant-based caviar offers a way to enjoy the luxurious experience of caviar without the environmental and ethical costs. Made from plant-based ingredients, it’s is not only cruelty-free but also more sustainable, reducing the strain on marine life and helping us tread more lightly on the planet. This alternative allows everyone to indulge in the decadence of caviar while fostering a kinder, more responsible approach to our dining habits.

Can Fish Feel Pain?

It’s a common question and the answer might surprise many: research has shown that fish can indeed feel pain. Just like mammals and birds, fish have nociceptors, which are receptors specifically for detecting potentially harmful stimuli and sending pain signals to the brain. Studies have observed that fish react to painful stimuli by changing their behavior, such as avoiding certain areas or reducing feeding, indicating a conscious awareness of discomfort. Understanding this can deepen our appreciation for the complexity of aquatic life and foster more mindful interactions with all species.

What Is Vegan Caviar Made Of?

Vegan caviar is a culinary innovation designed to mimic the texture and flavor of traditional caviar without the fish and the cruel practices that come along with it. It’s made from a variety of plant-based ingredients that are chosen for their ability to replicate the delicate popping sensation and subtle oceanic tastes associated with fish-based roe. This plant-based delicacy is not only a representation of culinary creativity but also offers a sustainable and ethical alternative to traditional caviar.

Common ingredients used to make vegan caviar include:

• Seaweed: Often used for its natural brininess and ability to form beads.
• Agar-agar: A gelatinous substance derived from algae, used as a thickener to create the characteristic texture of caviar.
• Tapioca: Adds a slight chewiness and is excellent for creating the desired consistency.
• Fruit and vegetable juices (such as beet or carrot): Provide natural coloring and subtle flavors.
• Sodium alginate: Extracted from brown seaweed, it’s used in spherification to encapsulate juices in a gel-like membrane, mimicking caviar’s iconic look.
• Calcium Chloride: Often used in spherification along with sodium alginate to create the gel-like beads that resemble caviar.

Common techniques for making it at home include:

Spherification: This technique involves dripping a liquid mixed with agar-agar into an ice-cold container of oil with a pipette. The reaction forms a gel-like shell around droplets of the liquid, creating spheres that mimic the appearance and texture of traditional caviar. I used kombucha in this recipe, but other liquids can be used.

Reverse Spherification: Used when the main liquid contains calcium or has a high acidity. In this reverse spherification recipe I made, vegan yogurt and sodium alginate are combined to create an egg yolk-like sphere that is quite sturdy.

This technique can also be used to make vegan egg yolks (with mango) and other fun applications.

The Best Vegan Caviar Brands

Looking for some of the top plant-based caviar brands? These innovators are redefining luxury with their commitment to sustainability and cruelty-free ingredients. Whether you’re dressing up savory pancakes or adding flair to your vegan poke bowl, these brands offer exceptional taste and texture that can elevate any dish.

Cavi·art®

Cavi·art® offers a variety of vegan caviar options made from seaweed. Known for its sustainability and wide range of flavors, including traditional black and red, as well as yellow, this brand provides a versatile choice for culinary use.

Zeroe Caviar

Zeroe Caviar sets itself apart with a commitment to sustainability, ethical production practices, and great flavor. This cruelty-free caviar is one of the top vegan brands for good reason!

Green Onyx

GreenOnyx’s Wanna Greens® utilizes advanced hydroponics—a method where plants grow in a water-based, nutrient-rich solution without soil—to cultivate aquatic leafy greens such as water spinach and watercress. Also known as water lentils, this plant-based, brilliantly green, caviar-type product conserves water and space, offering a nutritious, eco-friendly alternative for environmentally conscious consumers.

CANES Plant-Based Culinary Lab

This plant-based caviar offers a luxurious and ethical alternative to traditional caviar, crafted from premium algae and a unique fermented sauce for a rich, decadent flavor. This cruelty-free delicacy also has a long shelf life of up to three months when refrigerated.

Chiaviar

Chiaviar™ blends chia seeds, seaweed, and a hint of lemon to create a plant-based caviar that combines the buttery texture of seaweed with the nutty flavor of chia, infusing a touch of elegance into your meals. This superfood-rich spread not only adds a luxurious element to dishes but also offers a bounty of nutrients.

These brands, while not exclusively vegan, offer plant-based caviar options:

• Caviar Select
• Cavinoir
• Paramount Caviar
• Seacore

Where Can I Buy Plant-Based Caviar?

If you’re curious about trying vegan caviar but aren’t sure where to find it, vegan online grocers are a fantastic option. These specialized shops carry a wide array of vegan products, often including an option or two.

• GTFO It’s Vegan
• Vegan Essentials
• PlantX
• NoPigNeva
• Vegan Black Market

How To Serve Vegan Caviar

Make your dining experience pop with plant-based caviar. This versatile topping can enhance both the visual appeal and taste of various dishes. Here are some delicious and creative ways to incorporate vegan caviar into dishes:

• Crostini: Top a crispy crostini with carrot lox, plant-based vegan cream cheese, and a generous spoonful of plant-based caviar for a quick and elegant appetizer.
• Vegan Blini or Savory Pancakes: Serve these traditional Russian pancakes with a dollop of vegan sour cream and a scoop of plant-based caviar for a decadent treat.
• Avocado Toast: Elevate your avocado toast by adding a sprinkle on top, bringing a burst of flavor and a touch of luxury.
• Sushi Rolls: Incorporate plant-based caviar into your sushi rolls or as a topping for nigiri to add a pop of color and texture.
• Poke Bowls: Top your vegan poke bowls with vegan caviar for a burst of color and a beautiful visual element.
• Endive Cups: Place a small amount of vegan caviar in endive leaves with vegan cream cheese, a sprinkle of chives, and a squirt of lemon juice for a refreshing and chic hors d’oeuvre.

These ideas showcase the versatility of vegan caviar, making it easy to add a gourmet touch with minimal effort.

Conclusion

In exploring all of these aspects of vegan caviar, we’ve discovered that luxury and sustainability can indeed go hand in hand. From the innovative brands crafting these amazing alternatives to the creative ways to incorporate them into your cuisine, plant-based caviar offers a guilt-free indulgence that doesn’t compromise on taste or ethics.

Whether you’re a seasoned vegan or simply looking to reduce your environmental footprint, embracing vegan caviar is a small yet impactful step towards a more responsible and compassionate culinary future.

FAQs

Vegan Caviar (Plus A Guide On Best Plant-Based Alternatives)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 1 hour
• Yield: 4 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Dive into making your own vegan caviar at home with this fun recipe! We use amaranth and beet juice to create a delicious plant-based caviar, perfect for topping gunkan maki—a style of sushi where nori wraps around a rice base to hold lavish toppings. It’s a creative and tasty way to enjoy plant-based caviar, bringing a splash of elegance to your homemade sushi night.

---

Ingredients

for the vegan caviar

• 34 ounces prepared beet juice, unsweetened
• 3/4 cup amaranth grain, rinsed

for the sushi rice

• 1 cup sushi rice, soaked for 30 minutes then rinsed well
• 2 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoon salt

additional ingredients

• 6 nori sheets
• soy sauce, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

Prepare the Vegan Caviar:

1. In a medium saucepan, bring the beet juice to a boil.
2. Add the amaranth grains to the boiling beet juice, stirring continuously to prevent sticking.
3. Reduce the heat and let it simmer for about 20 minutes, or until the amaranth is al dente. The grains should be tender but still have a slight bite.
4. Remove from heat and allow to cool slightly. Transfer the mixture to a container and refrigerate for at least a few hours without draining to maintain moisture.

Cook the Sushi Rice:

1. Rinse the sushi rice under cold water until the water runs clear.
2. Cook the rice in a rice cooker or on the stovetop with 2 cups of water.
3. While the rice is cooking, mix the rice vinegar, sugar, and salt in a glass bowl until dissolved.
4. Once the rice is cooked, transfer it to the vinegar mixture while still warm. Gently fold the rice to evenly coat with the vinegar mixture without mashing the grains.
5. Allow to cool to room temperature.

Assemble the Gunkan Maki:

1. Cut nori sheets into ribbons approximately 1 to 1 1/2 inches wide.
2. Place a small strainer over a bowl and drain the chilled vegan caviar to remove excess juice.
3. Wet your hands slightly to prevent sticking and scoop about a tablespoon of sushi rice. Shape the rice into small oval balls about the size of your thumb.
4. Wrap a strip of nori around the perimeter of each rice ball, sealing the ends with a small dab of water to hold it together.
5. Top each rice oval with a spoonful of drained vegan caviar.
6. Serve at room temperature with soy sauce for dipping.

Notes

Storage Tips:

This can be stored in an airtight container in the refrigerator for a few days. Make sure it’s well covered to maintain its freshness and prevent it from absorbing other flavors from the fridge.

Prepping Ahead:

The vegan caviar can be prepared a day ahead, making assembly quick and easy when you’re ready to serve. This is especially useful if you’re planning to serve these at a gathering.

Serving Suggestions:

For the best taste and texture, serve the gunkan maki shortly after assembling. If you need to wait, cover them loosely with plastic wrap and keep them refrigerated until ready to serve.

Adjusting the Size:

Feel free to adjust the size of the nori ribbons and the amount of rice to suit your preferences for bigger or smaller bites.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Vegan Seafood
• Method: Boiled
• Cuisine: American, Japanese

The post Best Vegan Caviar Brands & Ideas appeared first on Olives for Dinner.

We don’t have a ton of sushi places near to us that have vegan options. A search of “vegan sushi near me” or “vegan Japanese near me” doesn’t generate many good options. When we do want to splurge, we have to drive a bit to enjoy sushi out, but it’s worth it because I love the vegan options that are available at the place we go to. Tempura sweet potato, avocado and shiitake mushrooms are all amazing options. Some tempura batter does contain egg, so just check in with the kitchen about the ingredients they use.

However, staying in and making homemade vegan sushi is fun in a different way. As a food blogger, I love doing this! You can make this fun Japanese dish with a partner or friends at home, or by yourself to enjoy the meditative process. The beer is cheaper and you can pick the music!

How to Make Sushi Vegan

When it comes to making sushi vegan, there are so many options! The word sushi doesn’t necessarily mean it contains raw fish. It refers to the rice, which is seasoned with vinegar, sugar and salt. So making it vegan is very simple, and the possibilities are endless.

How to Make These Vegan Asparagus Sushi Rolls

In this vegan sushi roll recipe, I chose to combine:

Asparagus: for its firm bite and fresh pop of flavor. To select asparagus, be sure to choose a bunch that is bright green, with tips that are firm, but not dry or soft. When prepping asparagus, bend it with two hands towards the base (which is usually around the bottom third of the stalk) to locate it’s natural breaking point and cut that part away as discard. You’ll only be using the top two-thirds of the asparagus.

Avocado: for its super creamy flavor and texture. To select a good one, look for black or dark green avocados. Give it a gentle squeeze. If you are using it right away, choose one that yields a bit to pressure. You can also pop off the stem at the top. If it’s bright green underneath, the avocado is ready.

A vegan tempura batter: This isn’t a necessary step, but adds a nice crunch and richness to the sushi roll. You can alternatively blanch the asparagus (skip the ice bath) and pat dry to use in the sushi.

Sushi rice: Season your cooked rice with rice vinegar, sugar and salt. Allow it to cool before adding to the nori sheet.

The Best Vegan Tempura Batter

The vegan tempura batter used in this recipe is so light and crispy! The secret to a beautiful, crunchy tempura is keeping the batter ingredients ice-cold and maintaining the temperature of the oil between 350 and 375 degrees.

For this batter, I combined equal parts cornstarch and white rice flour with baking powder and salt with fizzy water to create a smooth batter that’s the perfect consistency for clinging to the asparagus while still staying thin and light. You can use this tempura batter with sweet potatoes, mushrooms or anything you’d like to fill your sushi with!

How To Roll a Sushi Roll

Once you’ve gathered your ingredients and prepped them, you are ready to roll your vegan asparagus rolls sushi! This type of sushi is called maki sushi. It’s very simple to do, and you’ll be a pro once you’ve assembled and rolled one or two of them.

Equipment You’ll Need:

• a bamboo sushi rolling mat
• a gallon-size ziploc bag
• a sharp knife
• a rice cooker

Step One: Spread your rice evenly over a sheet of nori.

Insert your bamboo mat inside of a gallon-size ziploc bag for easy clean up. Make sure the the bamboo strips are running horizontally towards you. Place one sheet of nori over the top, shiny side down, with the serrated lines running vertically towards you.

Dip your fingers into the water, then portion one-quarter of the sushi rice over the nori sheet. Spread it evenly, leaving some space at the top for sealing the sushi roll. Sprinkle it with sesame seeds if you like.

Step Two: Place your thinly sliced avocado and asparagus towards the center of the rice.

Step Three: Roll your sushi!

Pick up the end closest to you. Roll it away from you, adding some gentle pressure. Once it’s almost completely rolled, pick up the bamboo mat and gently apply pressure to help create a cylindrical shape. Roll back the bamboo rolling mat, leaving the nori at the top exposed.

Step Four: Seal your sushi.

Dip your finger into your bowl of water, and run it across the exposed nori. Then use both hands to complete the roll using gentle pressure.

Step Five: Cut your sushi.

To get a clean cut, you’ll need a really sharp knife. You can run the knife under very hot water, dry it off and cut right away for an even cleaner cut. Cut the roll in half, and those halves into halves, making eight pieces of sushi.

Repeat this sushi rolling process again to make four rolls, or 32 pieces of sushi. Feel free to double the recipe below if you’d like!

Vegan Sushi Fillings Options

You can use and combine lots of other produce or vegan protein as vegan sushi rolls ingredients, including:

• sweet potato
• mushrooms
• cucumber
• eggplant
• bell pepper
• carrots or carrot lox
• hearts of palm
• jackfruit
• amaranth grain
• soy curls
• tofu
• tempeh

I love how fresh this asparagus roll looks. It’s perfect with soy sauce, wasabi paste and pickled ginger. We usually devour these in minutes!

More Vegan Sushi Recipes to Enjoy!

I love making sushi, and here are a few other tried-and-true vegan recipes that are delicious!

• These Sweet Potato Tempura and Avocado Rolls pair crispy sweet potato and avocado, then slathers it with a homemade teriyaki sauce. It’s crispy, sweet and salty and so delicious!
• If you like some spice and heat, these Vegan Dynamite Sushi Rolls deliver! Made with chopped king oyster mushroom stems, these are my favorite sushi roll to make.
• These Lobster Mushroom Tempura Rolls give a vegan seafood texture and feel. These mushrooms can be a bit pricey, so this roll feels like a decadent treat!
• This vegan eel can be used to make a vegan eel sushi roll!
• These beer-battered hearts of palm would make a great vegan fish sushi! Just cut the hearts of palm into long quarters before frying.
• Use watermelon to make vegan sashimi or a plant-based poke bowl.
• To make vegan salmon sushi, use my carrot lox recipe!

How To Make a Vegan Sushi Bowl

If you like making sushi, consider mixing it up and making a vegan sushi bowl! This Watermelon Tuna Poke Bowl is made with seasoned sushi rice, creamy avocado and baked and marinated watermelon. It’s fun to make and perfect for summer!

Vegan Asparagus Sushi Rolls

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 1 hour 15 minutes
• Yield: 4 rolls
• Diet: Vegan

Print Recipe

Pin Recipe

Description

These vegan asparagus sushi rolls are fun to assemble and make the best vegan sushi! You can tempura batter or blanch the asparagus. The avocado is cut thinly with a mandoline slicer to create a pretty pattern and texture. This sushi is also gluten-free!

---

Ingredients

for the sushi rice

• 1 cup sushi rice
• 1 cup water
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt

for the tempura batter

• 1/3 cup cornstarch (place into freezer a few hours before using, if possible)
• 1/3 cup white rice flour (place into freezer a few hours before using, if possible)
• 1/4 tsp baking powder
• a couple pinches of salt
• 1/3 cup ice-cold fizzy water
• canola, grapeseed or vegetable oil, for frying

for the fillings 

• 1–2 TB sesame seeds (optional)
• 1 ripe avocado, mandolined (wait to slice it until ready to use, as it will quickly brown)
• 8–10 asparagus spears, wooden ends removed and cut in half
• 2 tsp wasabi paste (optional, but tastes really nice with the other ingredients here)
• 4 toasted nori sheets

to serve

• soy sauce or tamari to make it gluten-free
• pickled ginger

Cook Mode Prevent your screen from going dark

---

Instructions

to make the sushi rice

1. Place the rice and water into a rice cooker and cook according to the manufacturer’s instructions.
2. Season with the rice vinegar, sugar and salt.
3. Allow to cool before assembling your sushi.

to make the tempura batter and for frying the asparagus

1. Combine the chilled cornstarch, white rice flour, baking powder and salt into a medium-sized bowl.
2. Pour in the chilled fizzy water. Stir with a spoon or spatula until super smooth. No need to worry about overmixing since the batter is gluten-free. 
3. Add several inches of oil to a heavy pot. Heat over medium-high heat for about 7 minutes. 
4. Insert a chopstick into the hot oil until it touches the bottom of the pot. If Bubbles form around it immediately, you are ready to fry.
5. Place a piece of asparagus into the batter to coat and allow any excess to drip off. Gently place into the hot oil. Repeat this to fry no more than 4-5 pieces at a time. Do not overcrowd the pot and move them around with chopsticks to prevent sticking. Remove with chopsticks or a skimmer and place onto paper towels to drain. 
6. Repeat with the remaining pieces of asparagus.

To roll your sushi

1. Place a bamboo mat into a gallon-sized ziploc bag. Place it in front of your so the bamboo strips are parallel to you. Place a sheet of nori on top of it so the serrated lines are running vertically towards you, and the shiny side is down.
2. Dip your fingers into a bowl of water, and scoop up a quarter of the prepared sushi rice. Spread it evenly over the nori, leaving some space exposed towards the top of the nori.
3. If you’d like, sprinkle the rice with some of the sesame seeds.
4. Place your mandolined avocado and asparagus in the center of the nori sheet. Dot with some of the wasabi if you’d like. Take care not to overfill, or your sushi roll may split.
5. Pick up the part of the nori sheet closest to you, and fold over and away from you. Apply gentle but firm pressure to create a tight roll. 
6. Bring the sushi mat up and over the roll and use it to tighten the roll even more. 
7. Replace the mat back down, and continue rolling. Stop when you reach the part where the nori is exposed.
8. Dip your index finger into your bowl of water and run it alongside the nori strip at the top. This will help seal the nori.
9. Roll away from you and tighten it again to seal it.
10. Use a very sharp knife to cut the roll in half, then those halves again to create 8 pieces.
11. Repeat with the remaining ingredients.
12. Serve immediately with pickled ginger and soy sauce or tamari. 

Notes

1. For crispy tempura, you want to make sure your batter ingredients are ice cold and your fry oil is hot (350 to 375 degrees). Don’t overcrowd the pot or your tempura will get soggy!
2. If you don’t want to fry the asparagus, no problem! Just blanch it instead. Bring a medium-sized pot of salted water to a boil. Add the asparagus and boil for 2-3 minutes, or until t’s bright green. Transfer to paper towels to absorb the liquid before adding to your sushi roll.
3. To get a clean cut on the sushi, use a very sharp knife and run the blade under very hot water (and then give it a quick dry) before cutting.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Appetizer, Dinner
• Method: Battered, Deep Fried
• Cuisine: Japanese, American

Vegan Sushi FAQs

The post Vegan Asparagus Sushi Rolls appeared first on Olives for Dinner.