A light, plant-based take on traditional Japanese sushi—creamy avocado, tender spinach, and fragrant rice wrapped in crisp nori. A simple pleasure that brings calm to your table.
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🌿 A Quiet Moment with Vegan Sushi
There’s something meditative about making sushi by hand.
The feel of warm rice, the cool smoothness of avocado, the gentle roll of nori—each step brings you closer to stillness.
These Vegan Avocado Sushi Rolls are simple and nourishing. Filled with ripe avocado and fresh spinach, they make a perfect light lunch, afternoon snack, or picnic treat. The secret lies in the dipping sauce: a creamy Soy Sauce Koji Mayo, rich with umami yet free of any animal ingredients.
Paired with Sweet Pickled Onions (Onion Gari), the colors sing in harmony—deep green, gentle pink, pure white rice. It’s a small celebration of beauty, balance, and simplicity.
👹 Ingredients
For the Sushi Rolls
- 1 ripe Avocado, sliced (about 2 cm thick)
- 1 small bunch Spinach, boiled and drained
- 1 sheets Nori (sushi seaweed, 👉amazon)
- 1 cups Freshly cooked rice (slightly warm is best, 170g)
- Sesame seeds (optional, for a nutty aroma)
Garnish & Dipping Sauce
- Soy Sauce Koji Mayo Dip:
Mix equal parts Soy Sauce Koji and Homemade Vegan Mayonnaise.
→ Perfect not only for sushi but also as a dip for fries or veggie sticks. - Sweet Pickled Onions (Onion Gari):
Thinly sliced onion pickled with beet juice for a gentle pink hue.
🥜 Tools
- Flat plate
- Rice paddle
- Cutting board
- Kitchen knife
- Makisu / Sushi mat (or Parchment Paper or Plastic Wrap will also work)
🔪 Instruction
- Cool the rice
- Spread your freshly cooked sushi rice in a shallow dish or flat plate to cool it to room temperature.
- This prevents the nori from becoming soggy.
🌿 If desired, gently mix in toasted sesame seeds for extra flavor and texture.
- Prepare the vegetables
- While the rice cools, prepare your fillings:
- Avocado: Cut in half, remove the pit, and slice into 2cm (¾ inch) thick strips lengthwise
- Spinach: Blanch in boiling water for 30-60 seconds, drain in a colander, and squeeze out excess water once cool enough to handle
- While the rice cools, prepare your fillings:
🌿 Important: Keep the root ends of the spinach intact—this makes rolling much easier and creates a prettier presentation.
- Spread the rice
- Using damp hands to prevent sticking, spread a thin, even layer of sushi rice over the nori sheet, leaving a 2cm (¾ inch) border at the far edge. T
- Add the filling
- Leave about 3cm (1¼ inches) empty at the edge closest to you. Arrange the spinach in a horizontal line across the rice, alternating the direction of roots and leaves for visual appeal.
- Place the avocado slices alongside the spinach.
- Roll gently (Two-Stage Method)
- First roll: Lift the edge of the mat closest to you and fold it over the filling, using your fingers to keep the ingredients in place. Gently squeeze the mat to compact the roll.
- Second roll: Continue rolling away from you, keeping gentle pressure on the mat to maintain a tight, compact cylinder. When you reach the end, the empty border of nori will seal the roll.
🌿 Pro tip: Place the roll seam-side down and let it rest for 1-2 minutes before cutting. This helps seal the roll.
- Slice & Serve
- Using a sharp knife, cut the roll into 6-8 equal pieces, each about 3cm (1¼ inches) thick.
- Arrange your vegan sushi rolls on a plate with pickled onions (gari) as garnish. Serve immediately with the soy sauce koji mayo dipping sauce on the side.
🌿 For the cleanest cuts, dip your knife in hot water and wipe dry between each slice.
📘 Kitchen Notes｜Tips for Perfect Sushi Rolls
For Clean, Professional Cuts:
- Heat your knife by running it under hot water
- Wipe the blade completely dry
- Cut in one smooth, continuous motion
- Clean and rewet the knife between cuts
For Better Rolling:
- Use slightly warm rice—it's more pliable than cold rice
- Don't overfill your rolls; less is more
- Apply even pressure when rolling for a uniform shape
- Practice makes perfect—your first roll may not be Instagram-worthy, but your technique will improve quickly
🌸 Storage & Make-Ahead Tips
➤Best practice: Vegan sushi rolls are best enjoyed immediately after preparation for optimal texture and flavor.
➤Short-term storage: If you must store them, wrap tightly in plastic wrap and refrigerate for up to 4 hours. Note that refrigerated rice becomes firm and loses its ideal texture.
➤Not recommended: Avoid room temperature storage, especially in warm weather, as the vegetables can spoil quickly.
➤Make-ahead option: Prepare all ingredients in advance (cooked rice, blanched spinach, sliced avocado) and assemble the rolls just before serving.
👘 Questions
You can roll sushi using parchment paper or plastic wrap. Once you get used to it, you might even roll them gently by hand—no tools needed.
Absolutely. Cucumber, bell pepper, or marinated tofu make lovely additions. Just keep the balance light and fresh.
Keep a bowl of water nearby and wet your hands frequently. Rice naturally sticks when it's warm, so damp hands are essential for smooth handling.
Don't overfill them, apply gentle but firm pressure when rolling, and make sure your rice layer is thin and even. Let the roll rest seam-side down before cutting.
You can, but the texture will be a little firm. Sushi rolls taste best when the rice is still slightly warm and soft—it makes the rolling smoother and the bite more gentle.
🎋 Serving Suggestions and Pairings
Serve your vegan sushi rolls with:
- Miso soup for a traditional Japanese meal
- Edamame as a protein-rich side
- Seaweed salad for extra nutrients
- Japanese pickles (tsukemono) for variety
- Green tea or sake for an authentic experience
⛰ Recipes with Soy Sauce Koji
Vegan recipes with Japanese Umami Seasoning：
🛖 Latest Vegan Recipes
More vegan recipes you might want to try ：
📖 Recipe Card
Vegan Avocado Sushi Rolls
Equipment
- Flat plate
- Rice paddle
- cutting board
- kitchen knife
- Makisu / Sushi mat (or Parchment Paper or Plastic Wrap will also work)
Ingredients
For the Sushi Rolls
- 100 g spinach
- 1 avocado
- 1 sheet nori (for sushi rolls)
- 170 g rice (1cup, freshly cooked, slightly warm is best)
- sesame seeds (optional)
Garnish & Dipping Sauce
Instructions
Cool the rice
- Spread freshly cooked rice in a wide bowl and let it cool slightly.
- Optionally, mix in sesame seeds for aroma.
Prepare the vegetables
- Slice avocado into thick pieces.
- Boil spinach lightly, drain, and squeeze out excess water.※ Leave the root ends of spinach attached—it helps when rolling.
Spread the rice
- Place a sheet of nori on a bamboo mat (or parchment/plastic wrap).
- Spread rice evenly, leaving a 2 cm border at the top.
Add the filling
- Arrange spinach and avocado in the lower third of the rice.※ Alternate spinach roots and leaves for a neat look.
Roll gently
- Lift the edge of the mat and roll once to cover the filling.
- Tighten slightly, then roll again until sealed. Place seam side down.
Slice
- Warm your knife with hot water, wipe dry, then cut into 3 cm slices.
- Serve with Onion Gari and Soy Sauce Koji Mayo Dip.
Notes
- Use slightly warm rice for the best texture and easy rolling.
- Keep spinach roots attached — it helps the roll hold its shape.
- For clean slices, warm the knife with hot water and wipe it dry before cutting.
- Serve with Soy Sauce Koji Mayo Dip for a rich, savory flavor.
- Add Sweet Pickled Onions (Onion Gari) for a bright color contrast.
- These vegan avocado sushi rolls taste best when freshly made — rice can harden once refrigerated.
- Try other fillings like cucumber, tofu, or pickled vegetables for variety.
SAYURI TOKITA says
Dip sauce was amazing! I definitely recommend!