Cupids Health

How to Make Vegan Sushi for BEGINNERS [Vegan California Rolls + uramaki technique]

Vegan sushi is easy! These California rolls are simple to make and leave our crab and fishy friends where they belong, free in the ocean!
Uramaki means sushi rolls with the rice on the outside. They look a bit fancy but they are actually not that complicated. Just follow along, and with some practice, you’ll be making gorgeous sushi feasts in no time!

Makes 4 rolls
Printable recipe:


1 cup rice (short grain is best, but medium grain will do in a pinch) [236ml]
1 cup water [236ml]
2 – 3 tablespoons plain rice vinegar (see notes for substitutions) [30ml – 45ml]
1 1/2 tablespoons sugar or other sweetener [22cc]
1 teaspoon salt [5cc]

FOR CALIFORNIA ROLL FILLINGS (see the notes for more filling suggestions):
4 – 5 pieces Q-Tofu (aka Veggie Tofu), sliced
1/2 avocado, sliced
about 5″ length of cucumber, seeds removed, sliced into matchsticks
Optional: 2 tablespoons minced scallion (green part only)

2 pieces of nori (like these:

1 bamboo rolling mat
1 bowl of water (for keeping hands damp)
1 damp kitchen towel (for wiping knife blade between cuts)
A sharp knife


Measure 1 cup of sushi rice and add it to your cooking pot.

Wash the rice. Fill the pot with water, stir to loosen the starches and drain most of the water out. Squish the rice around for a few seconds, add more water, stir and drain. Repeat until the water runs clear.

Drain the water, then add one cup of water.

Cover the pot and place on the stove. Heat to a boil, then immediately turn down the heat to low. Cook undisturbed for 25 minutes or until the rice is fluffy and fully cooked. Remove from heat.

Combine the vinegar, sugar and salt. Mix until dissolved and add to the rice.

Fold the rice gently until the vinegar mixture is fully incorporated. Set the rice aside to cool. You may spread it out in a large, covered container and put it in the fridge or freezer to bring down the temperature quickly.

Meanwhile, prepare your fillings. When the rice is cooled, you’re ready to roll!

To make urasushi, you need to make your bamboo rolling mat non-stick. You can cover it with plastic wrap, or use a piece of parchment paper as a barrier.

Take one piece of nori and fold it across it’s longest side. Tear along the fold.

Piace one of the mori halves on the prepared rolling mat with the textured side up.

Moisten hands and place a handful of rice on the nori. Spread it evenly on the sheet, leaving about an inch uncovered along one of the long sides. You want the rice to be only a few grains thick with the mori mostly covered but you should be able to see it through the rice.

Flatten the rice by pressing down with a spatula or your moist hands.

Flip the nori over so that the rice is directly on the mat with the uncovered strip on the side closest to you and lined up with the edge of the mat.

Place the fillings on top of the nori. Place them in a line on the side closest to you but on the part that has rice underneath. Try not to add too much filling; when in doubt, use less.

Pick up the mat on the side closest to you and use it to roll the nori over the fillings and tuck it in underneath the otherside. Give it a squeeze, then continue rolling as tight as you can until the end.

Firmly, but gently, squeeze the roll along the length to even it out.

Set the roll aside and repeat with the rest of the nori.

To cut, moisten your knife a little before cutting the sushi roll into bite sized pieces. The knife will get sticky from the rice so wipe it clean with a damp kitchen towel frequently.

Serve with soy sauce and wasabi (if desired) and enjoy!


-Tofu is usually found in the refrigerated section of Asian grocery stores. If you’re in the USA, you can have them shipped from May-Wah Foods. If you can’t find q-tofu, some tasty substitutions include:
– marinated smoked tofu (store bought or prepared at home)
– marinated mushrooms
– savory seitan, sliced into lengths and mixed with a bit of vegenaise

Other sushi filling suggestions:
– Negi-Tofu (
– Sweet Button Mushrooms (
– Negi-Bean (
– Other random combinations (


46 thoughts on “How to Make Vegan Sushi for BEGINNERS [Vegan California Rolls + uramaki technique]

  1. now that i've made 8 rolls, which have all fallen apart when i cut them, does anyone have any suggestions about what to do with all of the food that is in crumbles? i can't afford to throw it away…

  2. Hey!! I noticed you mentioned that your knives aren't super sharp. I think I have something for you that would make the sushi making and general cooking in the kitchen much much easier, faster, and overall way better! This isn't a scam or anything I actually work with Asian style cooks, culinary kitchens, as well as the average person who cooks. I'd love to talk to you about it! It'll literally take one reply on this comment 🙂

  3. the rice going bad thing is weird for me :/ I've found that rice prepared with vinegar always lasts a long time in room temperature (but other rices that dont have vinegar like indian, arabian, etc spoil almost overnight) what I love about sushi rice is that I could leave it in the rice cooker for 5 days and it would still taste the same. there's always some condensation on the sides of the pot but the rice never seems to spoil for me….?

  4. Thank you for mentioning the water needed to be rinsed. For years I tried finding recipes to make rice taste like "restaurant rice" but all the instructions left out the rinsing part. Finally I bought a sushi kit from a Japanese company and their directions included rinsing the rice. If you don't do it your rice will be starchy and mushy.

  5. Can you make a video on how to make the veggie or any other kind of basic flavoured tofu as well as puffy tofu or tofu skins? ♥️
    Some of us live in countries this stuff as easily accessible.

  6. If you really want to ruin your rice but it in the freezer. I never heard anything so wrong. Put it on a sheet pan and let it come to room temp and season it. It’s won’t go bad in a day. Really wrong advice.

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