Easy Vegan Sushi Platter recipe — Four Roll Style
At home, sushi is not as complicated as it might seem, and fish is not essential to create a great dish. This tutorial will guide you through the process of creating four easy types of vegan sushi (hosomaki, maki, nigiri and inside-out/dragon roll), demonstrate how to make the rice and fillings, and contain tips to help you nicely present your rolls and make them delicious. All of this is prepared with simple ingredients which are available in mega supermarkets in the USA and UK.
Why you’ll love this recipe
Prepares a colourful party platter or a good family dinner.
Tailor made- replace fillings with what you are having.
Simple enough and step-by-step guide with hints.
Majority of the pre-work can be done upfront hence quick assembly.
The supplies (raw materials and equipment) you will require.
Ingredients — Pantry & fresh
Sushi rice (short-grain/sushi) rice- 300 g (approximately 11/2 cups)
Rice seasoning: rice vinegar, caster (or granulate) sugar, salt.
Nori sheets (roasted seaweed) -4 sheets (more as necessary)
Fillings (any combination) avocado, cucumber (cut in matchsticks with seeds), carrot (cut into matchsticks and julienned), roasted bell peppers, tenderstem broccoli (cut blanched), pickled carrot, mango, spring onion, cooked tofu strips, shiitake mushrooms, pickled red cabbage.
Additional ingredients to serve: tamari /soy sauce or coconut aminos, pickled ginger, wasabi, black/white sesame seeds.
Tools
Bamboo sushi rolling(highly recommended)
Razer blade (dipped in water then cut)
The large saucepan with the lid or rice cooker.
Wooden spoon or rice paddle
Little bowl of water to wipe hands/knife.
Brief description of the four types of sushi.
Hosomaki: Thin rolls containing one filling (cucumber is good in it).
Maki: Thick rolls and they are two or more fillings (traditional party roll).
Nigiri (vegan): Ovals of hand-pressed rice, which have been topped with roasted pepper, avocado or marinated tofu.
Inside-out / Dragon roll This one is rice outside and nori inside and is usually topped with sesame and other decorative items.
Sequentially – cook the rice, fillings and roll.
1) Rinse & cook your sushi rice
Cold water Rinse rice under cold water until the water is clear (removes excess starch).
Put rinsed rice and recommended volume of water (check the instructions on the flavor packet- about 1:1.5 rice:water by volume) in a saucepan. Boeil and then lower the heat to a simmer and cover and cook approximately 10 minutes.
Take off heat and cover with a lid, and allow to steam 20-30 minutes. Do not lift the lid.
When sufficiently cold add rice vinegar + sugar + salt to the rice (lightly stir with a paddle or a wooden spoon) until completely distributed. Allow rice to cool to almost room temperature and use.
Advice: Mixing should be accompanied by a fan or a flow of air to make the rice shiny.
2) Prepare the fillings
Roasted peppers: Cut in half, seed, rub with a small amount of oil and roast at 180degC /350degF until soft and cool down and cut into strips.
Pickled carrot: cut carrots into juliennes; combine rice vinegar, sugar, salt, and leave inside the refrigerator at least 20 minutes.
Tenderstem broccoli Steam or boil 2-4 minutes; until only tender; cool.
Cucumber/ avocado: Slice in thin pieces (cut the seeds out of cucumber). In the case of avocado, will have to slice immediately before assembly to prevent being brown.
Tofu: Ideally squeeze, cut into strips, coat and either get smashed in the ham as is or henna-frying or grilling until smoky (or appendage of additional protein).
Most of the fillings can be prepared a day in advance in order to hasten assembly.
3) Prepare and sprinkle the rice on nori.
Lay a nori sheet shining side down on the bamboo mat (or flat).
Wet your hands with water (this will keep them off). With a wet spoon or damp hands, put a thin and uniform layer of rice on the nori, leaving a 1-2 cm strip of rice-free space at the far end in order to make the roll seal. No filling up too thick layer of rice.
4) Add fillings and roll tight
Prepare fillings of selection in a line one-third of the way into the near edge. Splash red sesame seeds (optional).
Roll with the mat (or with your hands) firmly but sensuously roll, tucking in the fillings as you roll so that you achieve a tight and neat roll. Seal Wetting the free edge and pressing together.
5) Slice and plate
Use a very sharp knife. Wipe the blade in between cuts to ensure that rice does not stick and to give clean slices.
On the loose ends, trim the ends to make them presentable. Cut each roll into 6 8 portions depending on thickness.
To make inside-out rolls, prepare with rice on the outside (the rice must be pressed over the roll covered with nori before it is cut) and top with either sesame seeds or a drizzle of thin sauce.
6) Make vegan nigiri
Wet hands and put small ovals of sushi rice. Put a thin layer of roasted pepper, avocado or marinated tofu on top of every rice oval. Brush temptatively on the tamari.
Presentation and serving recommendations.
Prepare the types of rolls on a platter.
Serve with pickled ginger, miniature plates of tamari/soy and a dollop of wasabi in the side.
For sprinkling add a small bowl of toasted sesame seeds.
Use chopsticks or small forks basing on your audience.
Top tips & troubleshooting
Rice sticking to hands/knife? Have a bowl of water and dip your hands/knife now and then.
Rolls falling apart? Rolling To tuck fillings roll tighter and press firmly.
Rice too sticky/too loose? Add a little more water to rinse too sticky and cook with, apply appropriate proportion of water and allow rice to rest once cooked to set.
No bamboo mat? Wipe down a dirty tea towel using a clean tea towel under cling film.
Storage: Sushi should be taken fresh on the same day. Under refrigerated storage conditions consume within 24 hours and observe that texture will change.
More filling ideas
Alternatives that are tasty include 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)
- Rinse rice until water runs clear; combine with water and cook per package instructions. Let rice rest 20–30 minutes.
- Mix rice vinegar + sugar + salt and fold into cooled rice. Set aside.
- Prepare fillings (roast peppers, pickle carrots, blanch broccoli, slice cucumber & avocado).
- Place nori on mat, spread rice thinly leaving top edge clear, add fillings near close edge, roll tightly and seal.
- Wet knife, slice into 6–8 pieces per roll, and arrange on platter with condiments.