Easy Vegan Sushi Platter recipe — Four Roll Style

Sushi at home is easier than you think — and you don’t need fish to make an impressive platter. This guide walks you through making four simple vegan sushi styles (hosomaki, maki, nigiri and inside-out/dragon rolls), shows how to prepare the rice and fillings, and includes pro tips so your rolls look neat and taste amazing. Everything here uses basic ingredients you can find at large supermarkets in the USA and UK.

Why you’ll love this recipe

• Makes a colourful party platter or a satisfying family meal.
• Customisable — swap fillings to match what you have.
• Beginner-friendly with step-by-step instructions and tips.
• Most prep can be done in advance so assembly is quick.

What you’ll need (ingredients + tools)

Ingredients — Pantry & fresh

• Sushi rice (short-grain/“sushi” rice) — 300 g (about 1½ cups)
• Rice seasoning: rice vinegar, caster (or granulated) sugar, salt
• Nori sheets (roasted seaweed) — 4 sheets (more if needed)
• Fillings (choose any combination): avocado, cucumber (seeded, cut into matchsticks), carrot (julienned), roasted bell peppers, tenderstem broccoli (blanched), pickled carrot, mango, spring onion, cooked tofu strips, shiitake mushrooms, pickled red cabbage
• Extras to serve: tamari/soy sauce or coconut aminos, pickled ginger, wasabi, black/white sesame seeds

Tools

• Bamboo sushi rolling mat (strongly recommended)
• Sharp knife (wet before slicing)
• Large saucepan with lid or rice cooker
• Wooden spoon or rice paddle
• Small bowl of water for wetting hands/knife

Quick overview of the four sushi types

• Hosomaki: Thin rolls with a single filling (great for cucumber or avocado).
• Maki: Thicker rolls with two or more fillings (classic party roll).
• Nigiri (vegan): Hand-pressed rice ovals topped with roasted pepper, avocado or marinated tofu.
• Inside-out / Dragon roll: Rice on the outside, nori inside — often finished with sesame and decorative toppings.

Step-by-step — make the rice, prep fillings, and roll

1) Rinse & cook your sushi rice

1. Rinse the rice under cold water until the water runs clear (removes excess starch).
2. Combine rinsed rice and the recommended amount of water (follow packet directions — roughly 1:1.5 rice:water by volume for most sushi rice) in a saucepan. Bring to a boil, then reduce to a gentle simmer, cover and cook for about 10 minutes.
3. Remove from heat and leave covered for 20–30 minutes to finish steaming. Do not lift the lid.
4. When cool enough to handle, mix rice vinegar + sugar + salt into the rice (gently fold with a paddle or wooden spoon) until evenly coated. Let the rice cool to near room temperature before using.

Tip: Use a fan or gentle airflow while mixing to help the rice become glossy.

2) Prepare the fillings

• Roasted peppers: Halve, deseed, rub with a little oil and roast at 180°C / 350°F until soft; cool and slice into strips.
• Pickled carrot: Julienne carrots; mix rice vinegar + sugar + salt and let sit in the fridge for at least 20 minutes.
• Tenderstem broccoli: Steam or boil for 2–4 minutes until just tender; cool.
• Cucumber & avocado: Slice into thin strips (remove seeds from cucumber). For avocado, slice just before assembly to avoid browning.
• Tofu: Press, slice into strips, season and pan-fry or grill until golden (optional for extra protein).

You can prepare most fillings the day before to speed up assembly.

3) Set up and spread the rice on nori

1. Place a nori sheet shiny-side down on the bamboo mat (or flat surface).
2. Wet your hands with water (this prevents sticking). Using damp hands or a wet spoon, spread a thin, even layer of rice across the nori, leaving about a 1–2 cm strip at the far edge free so the roll will seal. Don’t overfill — thin rice layer works best.

4) Add fillings and roll tight

1. Arrange selected fillings in a line about one-third of the way from the near edge. Add a sprinkle of sesame seeds if you like.
2. Using the mat (or your hands), roll firmly but gently — tuck the fillings in as you go so the roll is tight and neat. Seal by wetting the free edge and pressing closed.

5) Slice and plate

• Use a very sharp knife. Wet the blade between cuts to prevent rice sticking and to give clean slices.
• Trim the loose ends for neat presentation. Slice each roll into 6–8 pieces depending on thickness.
• For inside-out rolls, assemble with rice on the outside (press rice over the nori-covered roll before slicing) and finish with sesame seeds or a thin sauce drizzle.

6) Make vegan nigiri

• Wet hands and form small ovals of sushi rice. Press a thin slice of roasted pepper, avocado or marinated tofu onto each rice oval. Brush lightly with tamari if desired.

Presentation & serving suggestions

• Arrange different roll types on a platter.
• Garnish with pickled ginger, small dishes of tamari/soy and a dab of wasabi on the side.
• Add a small bowl of toasted sesame seeds for sprinkling.
• Offer chopsticks or small forks depending on your audience.

Top tips & troubleshooting

• Rice sticking to hands/knife? Keep a bowl of water handy and dip your hands/knife regularly.
• Rolls falling apart? Roll tighter and press firmly while rolling to tuck fillings in.
• Rice too sticky/too loose? Rinse more thoroughly before cooking if too sticky; use the correct water ratio and let rice rest after cooking to set.
• No bamboo mat? Use a clean tea towel wrapped in cling film as a substitute.
• Storage: Sushi is best eaten fresh the same day. If refrigerated, consume within 24 hours and note texture will change.

More filling ideas

Try these for variety: cooked shiitake, mango, asparagus, spring onion, shredded lettuce, pickled red cabbage, vegan cream cheese, smoked carrot lox (marinated and roasted), tempeh strips, or roasted sweet potato.

FAQ (short answers)

Q: Can I use arborio or risotto rice?
A: Short-grain sushi rice gives the best texture. In a pinch, some people use arborio rice, but texture and stickiness may vary.

Q: How long will homemade sushi keep?
A: Because it contains cooked rice, eat within a few hours at room temp; refrigerate and consume within 24 hours.

Q: Can I make sushi without a rolling mat?
A: Yes — a tea towel + cling film or a clean flat surface will work as a DIY alternative.

Q: What do I serve with sushi?
A: Tamari/soy sauce, pickled ginger, wasabi, and a light dipping sauce or my quick “amai” style sauce.

Q: Is vegan sushi healthy?
A: Yes — it’s full of veggies, seaweed (iodine & minerals), and whole-food ingredients. Balance portions for a complete meal.

Printable recipe card — Easy Vegan Sushi Platter

Serves: 4 as a meal (or more as a shared platter)
Prep time: 45 minutes (plus optional overnight prep for fillings)
Assembly time: 30–45 minutes
Total time: ~1 hour 15 minutes

Ingredients

For the rice & seasoning

• 300 g sushi rice (short-grain)
• 450 ml water (adjust to rice packet instructions)
• 3–4 tbsp rice vinegar
• 2 tbsp caster sugar (or granulated sugar)
• 1 tsp salt

For fillings (suggested — pick any)

• ½ yellow pepper — roasted & sliced
• ½ red pepper — roasted & sliced
• 1 carrot — julienned & pickled (optional)
• 3 stalks tenderstem broccoli — blanched
• 10 cm cucumber — seeds removed, cut into matchsticks
• ½ avocado — sliced
• 2 tbsp sesame seeds (black or white)
• Optional: tofu strips, mango, pickled cabbage, mushrooms

To serve

• Pickled ginger
• Tamari or soy sauce
• Wasabi (optional)

Method (short)

1. Rinse rice until water runs clear; combine with water and cook per package instructions. Let rice rest 20–30 minutes.
2. Mix rice vinegar + sugar + salt and fold into cooled rice. Set aside.
3. Prepare fillings (roast peppers, pickle carrots, blanch broccoli, slice cucumber & avocado).
4. Place nori on mat, spread rice thinly leaving top edge clear, add fillings near close edge, roll tightly and seal.
5. Wet knife, slice into 6–8 pieces per roll, and arrange on platter with condiments.