Vegan Sushi

This recipe is vegan, gluten free, super healthy, super delicious and easy to make.

Julia Sophia Mai Recipe Vegan Sushi

Since my birthday is in April and the summer arrived so early this year here in Germany I decided to make some fresh, vegan Sushi for my family. Just for the special occasion and because I am someone who really loves to eat beautiful looking food I topped some of the Maki Rolls with some Avocado and roasted pepper slices to make it look super fancy. But this is optional and totally up to you and you could just enjoy them as they are as they are still super delicous - plus it saves you quite a bit of time ;-).

Julia Sophia Mai Recipe Vegan Sushi

The recipe is super healthy since I mainly used whole plant ingredients. It is completely vegan, gluten free and sugar free. The rice and the sweet potato contain complex carbohydrates, the tofu and the soy yogurt add some good plant protein and the avocado gives the whole meal some really healthy fats. The freshness & goodness from the raw vegetables  add a good, cooling crunch and a ton of flavour. Because this meal combines all macronutrients plus some good micronutrients in one it is super satisfying, filling and as I mentioned, super healthy :-).

Julia Sophia Mai Recipe Vegan Sushi
Julia Sophia Mai Recipe Vegan Sushi

In my version I just stayed with the very classic filling like cucumber, carrot & avocado and just added some tasty other things like sweet potato (definitly recommend you to try - sooo good!) and a korean spiced, creamy tofu mixture. I also created an absolutely delicous, creamy, flavourful peanut dipping sauce which is giving the whole meal a more hearty and exotic touch. One reason why I love to make Sushi so much is that you can be super creative with the filling, rolling and decoration. Just feel free to create your own versions and fillings. Are you ready for some delicious Sushi? Let's start!

Julia Sophia Mai Recipe Vegan Sushi


4 large servings / serves approx. 4 people



  • Sushi bamboo mat
  • plastic wrap
  • 2 cups of Sushi rice (I used risotto rice as it is much cheaper where I live)
  • 3-4 cups of water
  • 2-6 tbsp rice vinegar
  • 10 nori sheets
  • 1 tbsp maple sirup
  • salt to taste (I used about 1 tsp)


Filling / Topping:


  • 2 medium sweet potatoes
  • 1 cucumber
  • 3 medium sized carrots
  • 2-3 avocados
  • 1 medium sized red onion
  • 1 block / 400g of firm tofu
  • 4-8 tbsp of unsweetend soy yogurt
  • 2 spring onion
  • korean spice mix
  • soy sauce (for the gluten free version use tamari sauce instead)
  • siracha
  • sesame oil
  • platic wrap
  • 1 small glass of roasted, peeled, red bell peppers (optional)
  • 1 avocado, very thin slices (optional)


To garnish:


  • siracha
  • siracha mayo (highly recommend!)
  • wasabi paste (make sure that it's vegan)
  • Sushi ginger
  • soy sauce / tamari sauce
  • some fresh coriander / cilantro
  • sesame seeds


Creamy Peanut Dipping Sauce:


  • 1/2 cup of peanut butter
  • water
  • 1 clove of freshly grated garlic
  • 1,5 cm big freshly grated ginger
  • 2-4 tbsp lemon / lime juice
  • 3-5 tbsp soy sauce / tamari sauce
  • 1-2 tbsp maple sirup
  • some drops of sesame seed oil
  • 1/2 tsp chili flakes



Sushi Rice:


  1. Prepare the Sushi Rice according to package instructions. Set the stove on a very low temperature and let the rice sit for about 10-15 minutes with the lid on. Turn off the heat, remove the rice from the stove and let the pot sit open for about 5 minutes.
  2. Transfer the rice into a big bowl and add the rice vinegar, the maple sirup and the salt and give it a good mix. Spread the rice in the bowl so it has got space to cool down.




  1. Wash the sweet potatoes and cut it into small cubes. Put the cubes into a small pot with 2-4 cm high water and let it steam/bowl until soft and there is not water left.
  2. Turn the heat off and mash very roughly with a big fork. Add some drops of sesame seed oil and some salt to taste, mix it again and set it aside to cool down.
  3. Wash the cucumber and the carrots and cut them into very thin, long sticks. Peel the onion and cut into very thin, long sticks as well.
  4. Cut the avocados in half, turn, pull them apart and remove the core. Slice them very thin lengthwise and scoop the slices out with a tablespoon very carefully.
  5. For the korean spiced, creamy tofu mixture take the block of firm tofu and cut it into 1 cm big cubes. Cut the spring onions the same size and place them in a bowl together. Add the soy yogurt, 2 tbsp of soy sauce / tamari sauce, 1 tbsp of Siracha, 1-2 tsp of your korean spice (depending on how spicy you like it) and some drops of sesame oil. Combine everything very well with a spoon and set aside.




  1. Now let's roll! Wrap your Sushi mat in plastic wrap and place a nori sheet on top. Spread the rice evenly over the rough side of the nori sheet and leave about 1-3 cm at the top an bottom.
  2. Then spread the fillings of your choice on top of the rice. I made to different kinds: Some I filled with the korean spiced, creamy tofu mixture and some carrot & red onion sticks. The others I filled with some mashed sweet potato, cucumber & carrot sticks and avocado slices. Just let your taste buds guide you and be creative! No rules :)
  3. Roll everything together with your Sushi mat and carefully aply some pressure and press it all together.
  4. If you like to top your Maki Rolls with some avocado and roasted red bell pepper slices to make them look extra fancy continute reading down below. If you are already super hungry take a wet, very sharp knife and cut the Maki Roll into equal pieces. 


Topping (optional):


  1. Take some avocado slices and layer them on the top side of your roll. Make sure to always shift them a bit to create a beautiful, even surface.
  2. Take some plastic wrap and wrap it all around the Sushi roll, starting with the avocado top. Use your hands to aply some pressure to press the avocado on the surface of the nori sheet.
  3. Repeat the process with the roasted red bell pepper slices and make as many fancy Maki Rolls as you like.
  4. Now take off the plastic wrap carefully and cut with a wet, very sharp knife into equal pieces.


Creamy Peanut Dipping Sauce


  1. Grate the ginger and the garlic with a grater.
  2. Place all ingredients in a small bowl and take a fork to mix and combine.
  3. To make the sauce thinner, add some water (I used approx. 6 tbsp) and stir it very well with a fork until the sauce has a very creamy consistency.
  4. Adjust the sauce to your taste using more or less of the ingredients.


Recipe Notes

  • The peanut sauce can be used in many different recipes. It tastes super good as a dipping sauce for all kinds of summer or spring rolls and I also used it as a sauce in some thai style stir fries.
  • Since you roll the Makis with your hands it could be helpful to prepare the sushi rice a day before and keep it in the fridge over night. Like this you don't burn your hands and save some preperation time.
  • As I mentioned before: no rules with the fillings! Just let your taste buds guide you and be creative. Let me know in the comments down below your favorite Sushi fillings!
Julia Sophia Mai Recipe Vegan Sushi

Et voilà!

If you recreate this recipe feel free to post a picture on Instagram and link it to @juliasophiamai so I can admire your creations.




Sending love,



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