How to make Vegan Sushi Roll 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.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Stop wasting your money on expensive vegan sushi rolls! This is an easy recipe showing you how to make a vegan green sushi roll (vegan uramaki) at home!



For sushi rice

  • 2 tablespoons sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons rice vinegar
  • 1.5 teaspoons salt
  • 4 cups cooked sushi rice

Vegan Sushi Roll

  • 1/2 English cucumber, cut lengthwise into 8 strips
  • 1 small avocado, sliced
  • 1 large Jalapeno, seed removed and thinly sliced lengthwise(optional)
  • Seaweed flakes (optional)
  • 4 seaweed paper/nori


  1. In a small bowl, add apple cider vinegar and rice vinegar. Microwave for 10-15 seconds. Take the vinegar out of the microwave and dissolve sugar and salt into the vinegar.
  2. In a large bowl, mix together the cooked sushi rice and sushi vinegar mixture. Mix well so the rice is seasoned evenly. If the rice mixture is hot, let it cool to room temperature.
  3. Wrap your sushi mat completely on both sides with plastic saran wrap.
  4. Place a seaweed paper on top of the wrapped sushi mat.
  5. Add about a cup of seasoned sushi rice to the seaweed paper and spread the rice evenly leaving about an inch of the seaweed paper on top. 
  6. If you are using the seaweed flakes as I did in the picture, sprinkle the flakes on top of the rice. Gently press the flakes into the rice. 
  7. Grab the top part of the seaweed paper and carefully flip it towards you. Now you should be seeing seaweed paper only. Not the rice. If you flip the bottom part of the seaweed, you shouldn't see the rice. 
  8. Near the bottom part of the seaweed paper, add the cucumber and avocado. If you want extra crunch and little heat (once the seed is removed, the jalapeno shouldn't be that spicy), add the jalapeno. 
  9. Grabbing the bottom part of the seaweed paper, roll it over the ingredients, and carefully roll them using the sushi mat. The plastic saran wrap will prevent your rice from sticking to the mat. Take your time rolling the sushi. 
  10.  Once you are done rolling the roll, place the roll on the dish, seam side down.
  11. Continue to make the rest of the rolls. 
  12. Cut the sushi roll into bite-size and serve with soy sauce and/or pickled ginger.


  • Wrapping your sushi mat with plastic saran wrap prevents your sticky rice from sticking to the mat. This is a MUST step if you want your roll to be inside out (rice is outside of the roll and seaweed is inside of the roll)
  • If rolling your sushi inside out is too much work, you can simply add your ingredients on top of rice and roll them using a sushi mat. In this case, you don't have to wrap your sushi mat with plastic saran wrap.
  • A sprinkling of seaweed flakes is totally optional. It does add a little extra seaweed flavor to the roll but it is not required. You can purchase seaweed flakes at any Asian grocery store. If you don't have an Asian grocery store, you can order it on Amazon, here
  • Adding a jalapeno is optional. My husband and I both love spicy food and once the seeds of jalapeno are removed, we don't find it too hot. But if you don't want to use jalapeno and want extra crunch, use green bell pepper. 
  • When slicing your sushi roll, it makes it a lot easier to wet your knife before cutting into the roll. This process prevents rice from sticking to the knife.