Yes — sushi actually refers to the vinegared rice, not fish. You can fill it with vegetables, tofu, or other plant‑based ingredients.

What’s the best rice for vegan sushi?

Short‑grain white or brown rice works best because it’s sticky enough to hold the roll together. I sometimes like to mix both for a nice texture and nutty flavor.

Do I need a bamboo mat to roll sushi?

I recommend it. Mine was only about $3 at an Asian market, and it makes rolling much easier and cleaner than alternatives like parchment or towels.

Can I use brown rice?

You can! I recommend using short‑grain brown rice, soaking it for 20–30 minutes before cooking, and keeping the same water ratio of 1:1.

Can I refrigerate or reheat sushi?

I don’t recommend it. Cold rice hardens and reheating affects the texture. Instead, make just enough to enjoy fresh. For reference, I usually make 3–4 rolls for my husband and me — just right with no leftovers.

Vegan Avocado Cucumber Sushi Roll

Name: Vegan Avocado Cucumber Sushi Roll | Easy Maki at Home
Prep time: 30 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 4 cups cooked and seasoned sushi rice; 2 Persian cucumbers, cut into strips; 1 avocado, sliced; 1 large jalapeño, seeded and thinly sliced lengthwise (optional); Seaweed flakes (optional); 4 sheets nori (seaweed paper)

Vegan Avocado Cucumber Sushi Roll | Easy Maki at Home

Close up shot of inside out vegan green sushi roll. The rolls are placed on top of rectangular plate with soy sauce in the back ground.

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Easy vegan sushi roll with avocado, cucumber, and optional jalapeño. Fresh, flavorful, and fun to make at home — perfect for sushi night!

Author: George
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 4 vegan green sushi rolls 1x
Category: Main
Method: Assemble
Cuisine: Japanese
Diet: Vegan

Ingredients

Scale

4 cups cooked and seasoned sushi rice
2 Persian cucumbers, cut into strips
1 avocado, sliced
1 large jalapeño, seeded and thinly sliced lengthwise (optional)
Seaweed flakes (optional)
4 sheets nori (seaweed paper)

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Instructions

1. Prepare the rice
  Cook and season your sushi rice according to my sushi rice recipe and let it cool to room temperature.
2. Set up your rolling mat
  Place a sheet of plastic wrap over a bamboo sushi mat. Lay one sheet of nori, rough side up, on the mat.
3. Spread the rice
  Wet your hands (or wear disposable plastic gloves) and shake off excess water. Spread about 1 cup of rice over the lower 2/3 of the nori, leaving the top third empty.
  – For futomaki, proceed to step 4.
  – For uramaki, flip the rice‑covered nori over so the bare side of the nori faces up, with the bare edge closest to you.
4. Add the fillings
  Layer cucumber, avocado, and optional jalapeño across the center of the nori.
5. Roll it up
  Using the mat, lift the edge closest to you and roll it over the fillings, gently squeezing as you roll forward to form a tight log.Slice and serve
  Wet your knife or wipe it with a damp towel between cuts to prevent sticking. Slice the roll into even pieces, garnish with seaweed flakes (optional), and enjoy right away!
6. Slice and serve
  Wet your knife or wipe it with a damp towel between cuts to prevent sticking. Slice the roll into even pieces, garnish with seaweed flakes (optional), and enjoy right away!

Notes

- For detailed guidance, refer to the step‑by‑step photos and pro tips section above.
- New to sushi rice? Check out my full guide on how to make perfect sushi rice.
- Want to stock your kitchen for more Japanese cooking? See my Japanese pantry essentials post for tips and ingredient recommendations.

Find it online: https://www.myeclecticbites.com/how-to-make-vegan-green-sushi-at-home/