These vegan sushi rolls are filled with teriyaki tofu, kimchi, avocado, and crisp vegetables, then wrapped in nori with seasoned sushi rice. The kimchi is what makes them different. It brings the tang and funk that keeps all of the mild, creamy, crunchy filling from tasting flat.
I first made these for a dinner party alongside several other sushi rolls. This was the vegan option, but it ended up being my favorite of the entire batch.
This version uses a bamboo sushi mat and a simple hand-rolling method. Once the rice is cool and every filling is prepped, the actual rolling goes quickly.
What Makes These Rolls Different?
Kimchi does the heavy lifting. The rice, tofu, avocado, and vegetables are all fairly mild on their own. Kimchi cuts through that with acidity, salt, heat, and fermented flavor.
The filling has contrast. Creamy avocado, crisp cucumber and pepper, tender asparagus, savory tofu, and crunchy carrot keep every bite from feeling one-note.
The rice should support the filling. The recipe card includes the seasoned rice I originally used for these rolls. If you want to understand the rice more deeply, my Instant Pot sushi rice guide covers the method and seasoning options in detail.
Why This Recipe Works
You get flavor from more than the sauce dish. These rolls are already seasoned before they ever touch soy sauce. The rice has vinegar, sugar, and salt; the tofu is savory; and the kimchi brings brightness.
The vegetables are prepared for rolling, not just eating. Thin, narrow pieces make the roll easier to close and give you a better mix of filling in every slice.
The method is forgiving once your setup is right. Cool the rice, prep every filling before you start, keep water nearby, and do not overfill. Most sushi-rolling problems start when one of those four things gets skipped.
The Back Story
I love sushi enough that a few dozen pieces in one sitting has never seemed unreasonable to me. Years ago I was asked to bring an assortment of rolls to a dinner party. I made several kinds, but this vegan roll was the one I kept going back to. The surprise was not that vegetables could make good sushi. It was that the kimchi made the whole thing feel more complete than some of the meat and seafood rolls beside it.
Ingredient Notes
Teriyaki Tofu
Use extra-firm tofu so it keeps its shape inside the roll. Check the label if you need the finished recipe to be fully vegan, since prepared teriyaki products can vary.
Kimchi
This is not a garnish here. It is the ingredient that wakes the whole roll up. Use a vegan kimchi if that matters for your diet.
Vegetables
Avocado, seedless cucumber, red bell pepper, carrot, asparagus, and green onion give the rolls their mix of creamy, crisp, and tender textures. Cut the long vegetables into fairly even strips. They do not need to be identical, but keeping them close in size makes the roll much easier to build.
How Much Filling?
Less than you think. A narrow line across the lower third of the rice is enough. If the first roll feels a little sparse, that is better than packing it so full that the nori cannot close.
Keep the Rice Cool
Let the seasoned rice cool to room temperature before rolling. Warm rice creates steam inside the nori and makes the whole process stickier and harder to control.
Make the Sushi Rice
Start by rinsing.
Rinse the short-grain rice under cold running water for about 2 minutes, moving it around gently with your hand. This removes loose surface starch so the finished rice is sticky without turning gluey.
Cook until the grains are tender and glossy.
The recipe card uses 2 cups of rice with 2 cups of water and the same low-pressure Instant Pot method as the sushi-rice recipe. After cooking and a natural release, transfer the rice to a non-reactive bowl.
Mix the seasoning separately.
Combine the vinegars, salt, and sugar before adding them to the rice. Stir until the salt and sugar dissolve so the seasoning distributes evenly instead of leaving concentrated spots.
Pour the seasoning over the hot rice.
Add it evenly across the surface instead of dumping everything into one spot.
Fold instead of stirring hard.
Use a wooden spoon or rice paddle with a cutting-and-folding motion. The goal is to coat the grains without crushing them. Then let the rice cool to room temperature before you roll.
How to Roll Sushi
1. Set up the nori.
Place one sheet shiny-side down on a bamboo sushi mat with the long edge facing you.
2. Spread the rice.
Wet your hands, then spread a thin, even layer of cooled sushi rice over the nori. Leave about 1 inch uncovered along the far edge. Do not mash the rice into the sheet.
3. Add the filling.
Arrange a narrow line of tofu, kimchi, avocado, cucumber, bell pepper, carrot, asparagus, and green onion across the lower third. Keep it compact and resist the urge to add one more thing.
4. Make the first tuck count.
Lift the edge of the mat closest to you and bring the nori up and over the filling. Tuck that first turn snugly before continuing forward. That first fold is what sets the shape of the roll.
5. Finish with even pressure.
Continue rolling away from you while using the mat to keep the cylinder compact. You want it firm enough to hold together, but not so tight that the filling gets squeezed out.
6. Seal and rest.
Lightly moisten the bare edge of nori with water, finish the roll, and place it seam-side down for a minute before slicing.
FAQ
Do I need a sushi mat?
A bamboo sushi mat makes the process much easier and gives you more even pressure as you roll. You can improvise without one, but this recipe is written for a mat.
Can I leave out the kimchi?
You can, but it changes the personality of the roll. The kimchi is the main source of tang and fermented flavor, so I would replace it with another punchy ingredient rather than simply omitting it.
Can I make the rice ahead?
Sushi rice is best the day it is made. You can prep all of the vegetables and fillings ahead, but I would make and cool the rice closer to rolling time.
Why do my rolls fall apart when I cut them?
Usually the roll is overfilled, too loose, or being cut with a dull or dry knife. Let the sealed roll rest seam-side down briefly, then use a very sharp damp knife.
Troubleshooting
Rice sticks to your hands.
That is normal. Keep a small bowl of water next to your mat and re-wet your hands whenever the rice starts clinging.
The roll will not close.
You probably used too much filling or too thick a layer of rice. Pull a little filling out before forcing it shut. The next roll will go faster.
The nori will not seal.
Lightly wet the bare edge and press the finished roll seam-side down for a minute. You need moisture, not a soaked sheet.
The slices look crushed.
Use a very sharp knife and dampen or wipe the blade between cuts. Sawing back and forth through the roll will compress it.
★ Did you make these vegan sushi rolls? ★
Leave a rating or tell me how they turned out in the comments below.
📖 Recipe
Vegan Sushi Rolls with Tofu and Kimchi
Ingredients
Sushi Rice
- 2 cups short-grain Japanese rice
- 2 cups water
- ¼ cup white wine vinegar
- ¼ cup seasoned rice vinegar
- 1 ½ tsp. salt
- 2 Tbsp. sugar
Rolls
- 1 avocado thinly sliced
- 1 seedless cucumber thinly sliced, core removed
- 1 red bell pepper thinly sliced
- 1 carrot grated
- 3 asparagus blanched, halved lengthwise
- 3 green onions halved lengthwise
- ½ cup kimchi diced; use vegan kimchi
- 2 oz. extra firm teriyaki tofu thinly sliced; check that it is vegan
- 6 large nori sheets
Instructions
Sushi Rice
- Rinse the rice in a fine mesh strainer under cold running water for about 2 minutes, moving it around gently with your hand. Let it drain for a few minutes.
- Add the rice and water to the Instant Pot. Lock the lid, set the valve to Sealing, and cook on Low Pressure for 12 minutes. When the cook time is complete, allow the pressure to naturally release for about 10 minutes, then release any remaining pressure.
- Meanwhile, combine the white wine vinegar, seasoned rice vinegar, salt, and sugar in a small microwave-safe bowl. Microwave for about 1 minute, then stir until the salt and sugar are fully dissolved.
- Transfer the cooked rice to a large glass, wooden, or other non-reactive bowl. Pour the seasoning mixture over the rice and gently fold it in with a wooden spoon or rice paddle. Use a cutting and folding motion instead of stirring hard so you do not crush the grains.
- Let the rice cool to room temperature before rolling the sushi.
Rolls
- Prepare all of the fillings before you start rolling so they are ready to add in thin, even layers.
- Place a sheet of nori shiny-side down on a bamboo sushi mat. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving about 1 inch uncovered along the far edge.
- Arrange a narrow line of tofu, kimchi, avocado, cucumber, bell pepper, carrot, asparagus, and green onion across the lower third of the rice. Do not overfill the roll.
- Lift the edge of the bamboo mat closest to you and roll it up and over the filling. Continue rolling away from you, applying gentle, even pressure to keep the roll compact.
- Lightly moisten the bare edge of the nori with water and finish rolling to seal. Place the roll seam-side down for a minute before slicing.
- Using a very sharp damp knife, slice each roll into 12 pieces. Wipe or wet the blade between cuts for cleaner slices.
Nancy
These looks so delicious. i will try out.
Drew Jones
Haven't tried this exactly but it's very similar to the vegetarian Korean kimbap I make. Never seen this tool before, I want to check it out! Might I suggest adding some Korean pickled radish or even dill pickle, its great!