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Vegan Sushi Recipe | The Foodie Eats

Vegan Sushi

Delicious vegan sushi made easy with the Sushezi!
Course Appetizer
Cuisine Japanese
Prep Time 15 minutes
Cook Time 25 minutes
Rolling 20 minutes
Total Time 40 minutes
Servings 6 rolls
Calories 323kcal
Author Gary White


  • 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
  • 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
  • 2 oz. extra firm teriyaki tofu thinly sliced
  • 6 large nori sheets



  • In a fine mesh strainer - Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.
  • Add rice and water to Instant Pot (or rice cooker) and use rice setting - low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release - about 10 minutes.
  • Meanwhile, in a small bowl - combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.
  • Transfer rice to glass dish. Then using a wooden spoon, gently add vinegar mixture and mix well to combine.
  • Let cool, the use in your favorite rolls.


  • Prepare veggies according to ingredient list. The goal is to have them all about the same diameter. They will roll much easier if they are closer to the same size.
  • Add ¼ tsp. of oil to each side of the Sushezi and spread out to coat evenly. (I used a paper towel.)
  • Add ½ cup packed rice to each side. The key to making this work is to make sure there’s enough rice to fill both sides. Then pack it down.
  • Use the rod/plunger to form a trench in both sides of rice.
  • Add veggies to each side, pressing them down into the trench. Place the rod in the end of the Sushezi and line up the grooves. Then carefully (and somewhat quickly) bring together both sides and lock both latches.
  • Place the cap on the end of the tube and lock it. Twist the rod in a clockwise motion to pack the inside rice roll.
  • Remove cap from end and push rod through. Try to make sure the roll comes out where you want it to land, just in case it’s sticky and difficult to move.
  • Wrap the nori around the roll. Use water as an adhesive to help it seal, on the inside and outside. Then, with a very sharp knife, carefully slice roll into 12 pieces.


Whenever handling the rice, make sure your hands are very wet.
Also, when slicing the rolls, clean your knife with water after every slice. It's a lot of work, but it will slice beautifully.


Calories: 323kcal | Carbohydrates: 61g | Protein: 6g | Fat: 5g | Sodium: 499mg | Potassium: 422mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2670IU | Vitamin C: 33.2mg | Calcium: 43mg | Iron: 1.3mg