Let’s Make Raw Vegan Sushi!
How to Make Raw Vegan Sushi Rolls
Fresh, colorful raw vegan sushi rolls filled with crisp vegetables, greens, avocado, sprouts, and your favorite dipping sauce.
When I started eating a raw plant-based diet in 2018, I began looking for meals that felt fresh, satisfying, and fun to make. Raw vegan sushi quickly became one of my favorites.
I love that it turns simple vegetables into something beautiful and a little special. The ingredients are fresh, the colors are gorgeous, and every roll can be a little different depending on what you have on hand. Most of the time, I fill my rolls with greens, avocado, sprouts, cucumber, carrots, cabbage, peppers, and whatever other vegetables sound good that day.
Over the years, I’ve made these many times, and I’ve learned a few simple tricks that make them much easier to roll. If you’ve ever felt a little intimidated by making sushi at home, I hope this post shows you it can be simple, flexible, and really fun.
What Is Raw Vegan Sushi?
Raw vegan sushi is exactly what it sounds like: sushi-style rolls made with raw plant foods instead of cooked rice, seafood, or other traditional fillings.
Instead of relying on rice, these rolls are usually filled with crisp vegetables, leafy greens, avocado, sprouts, herbs, and sometimes cauliflower rice. They are wrapped in nori, sliced into pieces, and served with a dipping sauce.
The result is light, colorful, crunchy, and full of flavor.
Why I Love Raw Vegan Sushi
There are so many reasons this recipe has stayed a favorite for me.
First, it is a fun way to eat a lot of fresh vegetables. Second, it is incredibly flexible. You can use what you have in the refrigerator, what is growing in the garden, or whatever sounds good that day. Third, it feels a little more special than an ordinary salad, even though many of the ingredients are the same.
It is also one of those meals that works well for everyday lunches, casual dinners, or serving to friends and family.
Ingredients for Raw Vegan Sushi Rolls
One of the best things about this recipe is that you do not need an exact list of fillings. You can mix and match based on what you have.
Here are some of my favorite ingredients:
Nori sheets
Avocado
Cucumber
Carrots
Bell peppers
Purple cabbage
Green onions
Sprouts or microgreens
Romaine leaves
Collard leaves
Fresh cilantro
Sesame seeds
Optional additions:
Cauliflower rice
Thinly sliced radishes
Jicama
Spinach
Mango for a sweeter roll
You do not need to use all of these at once. A few good fillings are enough.
A Quick Note About Cauliflower Rice
Sometimes people make raw vegan sushi with cauliflower rice, and that can be delicious. If you want a slightly heartier roll or a texture that feels a little closer to traditional sushi, you can add a thin layer of cauliflower rice before the vegetables.
I do not usually make mine that way, but it is a nice option if it appeals to you.
If you want to use it, simply pulse raw cauliflower florets in a food processor until they resemble rice. Be careful not to over-process it into mush.
How to Roll Raw Vegan Sushi Without a Mat
After several failed attempts with a sushi rolling mat, I discovered that a lightly damp paper towel made rolling nori much easier. It keeps the nori flexible, so it is less likely to crack or split as you roll.
Wet a full-size paper towel, then wring it out really well. You want it just slightly damp — too much moisture can make the nori soggy. Place the nori rough side up and shiny side down, near the edge of the paper towel closest to you.
Layer on the Fillings
I like to start with a large collard leaf or one or two romaine leaves. The greens create a little barrier between the nori and wetter vegetables, which helps keep the roll from getting soggy.
I also pat the cucumber dry before adding it because it holds a lot of moisture. Then layer on the rest of your vegetables, leaving about 1–2 inches of uncovered nori at the far edge so you have room to seal the roll.
Don’t Overfill Your Sushi Roll
This is one of the easiest mistakes to make when you are first learning how to roll sushi. Too much filling makes the roll harder to close and more likely to split.
Start with a little less than you think you need. After a few rolls, you’ll quickly get a feel for the right amount.
How to Roll the Nori
Slide your thumbs underneath the damp paper towel while using your fingers to gently hold the fillings in place. Lift the edge of the nori up and over the vegetables and begin rolling away from you.
After the first turn, pause and gently snug the roll together. Continue rolling, moving the paper towel out of the way as you go so it does not get rolled inside.
When you reach the final edge of the nori, lightly wet it with your fingertips and finish rolling. Hold the roll in place for a moment so the nori seals.
Cutting The Rolls
Use a very sharp knife to cut the rolls cleanly. I like to lightly wet the blade first so it glides through the nori more easily.
Start by cutting the roll in half, then cut each half into smaller pieces. I usually end up with about six to eight pieces per roll. The end pieces tend to have a few vegetables sticking out, so I place those around the edge of the plate and arrange the prettier pieces in the center.
My Best Tips for Raw Vegan Sushi
After making these many times, here are a few tips that really help:
Prep everything before you start rolling.
Keep the paper towel lightly damp, not wet.
Use a layer of greens to help separate wet vegetables from the nori.
Pat very watery vegetables dry if needed.
Do not overfill the roll.
Use a sharp knife for slicing.
Wet the knife slightly before cutting.
Expect your first roll to be the practice roll.
Homemade sushi does not need to be perfect to be delicious.
Dipping Sauce Ideas
Orange Almond Dipping Sauce
*juice of 2 oranges
*2 TBSP raw almond butter
*1 tsp apple cider vinegar
*1 TBSP coconut aminos
*1/8 red onion
*1 TBSP miso paste
*4 Medjool dates, pitted
*1/2 inch piece of ginger
Blend well in a Vitamix blender, adding more or less orange juice depending on the desired consistency.
It makes four servings or two if you want LOTS of dip on each bite!
Tahini Ginger Dipping Sauce
*1/4 cup tahini
*juice of 1/2 lemon or more to taste
*small amount of ginger to taste
*1 TBSP coconut aminos
Bragg’s Aminos Dip
This is the simplest dip — just pour a little Bragg’s aminos into a small dish and dip away. You can also use tamari or soy sauce if you prefer.
More Ways to Make Raw Vegan Sushi
I also love making these as larger sushi hand rolls. Use the same fillings and rolling method, then simply cut the roll once through the center. I like to cut it at a slight angle for a prettier presentation.
If nori isn’t your thing, collard greens or Swiss chard work beautifully too. Trim down the thick center rib with a sharp knife, then dip the leaf briefly into very hot water to soften it and make it easier to roll.
Collard Wraps
Make a Deconstructed Sushi Bowl
And if your roll doesn’t quite cooperate, turn it into a sushi bowl. Add the same vegetables, greens, avocado, sprouts, chopped nori, and dipping sauce to a bowl and enjoy all the same flavors without the rolling.
It may not look like sushi anymore, but it still tastes delicious.
Frequently Asked Questions
Can you make raw vegan sushi without rice?
Absolutely. Most of my rolls are made with vegetables, greens, avocado, and sprouts without any rice at all. You can add raw cauliflower rice if you want a heartier roll.
Do you need a sushi mat to make vegan sushi?
No. I actually prefer using a lightly damp paper towel. It helps me roll the nori tightly and keeps it from cracking or splitting.
Why does my nori tear when I roll it?
Too much moisture and too much filling are usually the biggest culprits. Keep wet vegetables fairly dry, avoid overfilling, and use the damp-paper-towel method to help keep the nori flexible.
Can raw vegan sushi be made ahead of time?
You can prep the vegetables ahead, but I prefer assembling the rolls fairly close to serving so the nori stays fresher and doesn’t soften too much.
