Vegan Sushi Rolls are a lot easier to make than you’d think. All you need is Japanese short-grain rice, nori, a bamboo sushi rolling mat and your favourite fillings.
Sushi is definitely one of my favourite foods. My family would always celebrate special occasions with a sushi dinner. We don’t go out for sushi very often anymore (partly because I’m vegan lol) but I’m glad I can make my own vegan sushi rolls at home.
The type of sushi roll we’re making here is called Chumaki in Japanese. Chumaki is a medium sushi roll (1-1.5″ in diameter), with nori on the outside and 2-3 fillings.
I used Japanese cucumber, carrot and fresh tofu in these rolls, but honestly there is no limitation to the different kinds of fillings you can put in sushi maki. I’ve seen others using avocado slices, pan-fried mushrooms, and bellpeppers. You can also pan-fry your tofu if you don’t want to eat it raw.
If you’re like my mom, and you enjoy more variety in your sushi fillings, feel free to use more than 3 ingredients. It won’t be Chumaki anymore, but Futomaki. If you’d like to know more about the different types of maki sushi, read this blog post.
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Sushi Rolls (Maki Sushi – Chumaki)
Ingredients
- 1 cup Japanese short-grain rice
- 1½ cup water
- 2 tbsp rice vinegar
- 2 tsp sugar
- ¼ tsp salt
Sushi fillings
- 120 g firm tofu cut into long strips
- ½ Japanese cucumber cut into long strips
- ½ carrot julienne
- 3 nori sheets
Instructions
- Add rice to a rice cooker pot and rinse with water twice. Pour in 1½ cups of water and cook the rice. Meanwhile, prepare your filling ingredients.
- Combine rice vinegar, sugar and salt, stirring to dissolve. Pour into the freshly cooked rice and, using a spatula, mix it into the rice with a slicing motion. Be careful not to overmix, or the rice will get too mushy. Let cool before using.
- Place nori sheet (shiny side face down) on the bamboo mat, with the longer side facing you. Add rice and spread it out, leaving ½" space at the top and bottom. Arrange your ingredients in three rows.
- Hold down the filling with your fingers and roll the sushi with the mat tightly. Gently tighten the roll with your fingers outside the mat, then remove the mat and squeeze gently to seal it.
- Slice your sushi roll into 8-9 pieces. Serve with wasabi, pickled ginger or soy sauce.
Notes
