32+ Delicious Dairy Free Sushi Recipes for Every Sushi Lover

If you’ve ever craved sushi but found yourself in a dilemma due to dietary restrictions or preferences, you’re not alone.

Many traditional sushi recipes include dairy, but it’s entirely possible to enjoy delicious, fresh sushi without any of it.

Whether you’re lactose intolerant, vegan, or simply prefer dairy-free options, we’ve got you covered.

In this blog post, we’ve gathered 32 mouthwatering dairy-free sushi recipes that will satisfy your taste buds and leave you feeling guilt-free.

From classic rolls to creative fusion creations, these recipes are easy to make and will impress your friends and family.

Let’s roll into the world of dairy-free sushi!

32+ Delicious Dairy Free Sushi Recipes for Every Sushi Lover

Now that you have 32 incredible dairy-free sushi recipes at your fingertips, you can enjoy sushi without worrying about dairy.

Whether you’re planning a sushi night with friends or prepping your own personal sushi lunch, these recipes prove that you don’t need dairy to enjoy fresh, flavorful sushi.

So roll up your sleeves, grab your sushi mat, and start experimenting with these diverse and tasty recipes.

Your next sushi adventure awaits!

Avocado and Cucumber Sushi Rolls

These fresh and vibrant avocado and cucumber sushi rolls are a perfect combination of creamy avocado and crunchy cucumber wrapped in tender sushi rice and nori. This dairy-free sushi option offers a light, refreshing, and satisfying bite, ideal for both beginners and experienced sushi lovers. The contrast of textures and the natural flavors of the vegetables make it a simple yet delightful dish.

Ingredients:

• 1 cup sushi rice (cooked)
• 1 ½ cups water (for cooking rice)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1 avocado (sliced into thin strips)
• 1 cucumber (peeled, deseeded, and cut into thin strips)
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)
• Pickled ginger (optional)
• Wasabi (optional)

Instructions:

1. Prepare the Rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stovetop with 1 ½ cups water. Once cooked, mix the rice vinegar, sugar, and salt in a small bowl, and then fold it into the warm rice. Let the rice cool to room temperature.
2. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands, spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.
3. Add Fillings: Lay strips of avocado and cucumber horizontally across the center of the rice.
4. Roll the Sushi: Using the sushi mat, carefully roll the nori tightly from the bottom, applying gentle pressure. Seal the edge with a little water.
5. Slice the Rolls: Using a sharp knife, slice the sushi roll into bite-sized pieces.
6. Serve: Arrange the rolls on a plate and serve with soy sauce, pickled ginger, and wasabi.

These avocado and cucumber sushi rolls are a wonderful introduction to homemade sushi. Not only are they dairy-free, but they also offer a refreshing, plant-based option that’s both satisfying and easy to make. The creamy avocado perfectly complements the crunchy cucumber, and the sushi rice binds everything together into a delightful, bite-sized treat. These rolls are perfect for a light lunch, a snack, or even as a crowd-pleasing appetizer for parties.

Mango and Avocado Sushi Rolls

Mango and avocado sushi rolls are an exotic and tropical take on the classic sushi roll. The sweetness of the mango combined with the creamy texture of the avocado creates a perfect harmony of flavors. This dairy-free recipe is perfect for anyone looking to try a refreshing, vibrant twist on traditional sushi, offering both color and flavor in every bite.

Ingredients:

• 1 cup sushi rice (cooked)
• 1 ½ cups water (for cooking rice)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1 ripe mango (peeled and sliced into thin strips)
• 1 avocado (peeled and sliced into thin strips)
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)
• Sesame seeds (optional for garnish)

Instructions:

1. Prepare the Rice: Rinse the sushi rice until the water runs clear and cook it with 1 ½ cups water. After the rice cooks, mix the rice vinegar, sugar, and salt into the warm rice. Let it cool to room temperature.
2. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread an even layer of sushi rice over the nori, leaving about 1 inch at the top for sealing the roll.
3. Add Fillings: Layer the mango and avocado strips across the center of the rice.
4. Roll the Sushi: Using the sushi mat, gently roll the sushi from the bottom to the top, ensuring a tight roll. Seal the edge with a bit of water.
5. Slice the Rolls: With a sharp knife, slice the roll into bite-sized pieces.
6. Serve: Arrange the rolls on a plate, garnish with sesame seeds (optional), and serve with soy sauce.

Mango and avocado sushi rolls offer a tropical twist that will surprise and delight your taste buds. The natural sweetness of the mango enhances the creamy texture of the avocado, making each bite feel like a refreshing burst of flavor. This dairy-free sushi recipe is perfect for a light meal or as a unique addition to any sushi spread. It’s a simple yet elegant way to enjoy sushi at home, providing a colorful, nutritious, and satisfying dish.

Sweet Potato and Spinach Sushi Rolls

Sweet potato and spinach sushi rolls are a hearty, nutrient-packed option for those looking to enjoy a more filling plant-based sushi. The sweetness of roasted sweet potato pairs beautifully with the earthiness of spinach, creating a balanced flavor profile. This dairy-free recipe is rich in vitamins and offers a unique, comforting twist on traditional sushi rolls.

Ingredients:

• 1 cup sushi rice (cooked)
• 1 ½ cups water (for cooking rice)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1 medium sweet potato (peeled and sliced into thin strips)
• 1 cup spinach leaves (fresh or lightly sautéed)
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)

Instructions:

1. Prepare the Rice: Rinse the sushi rice under cold water and cook with 1 ½ cups of water. Once cooked, stir in the rice vinegar, sugar, and salt. Let the rice cool to room temperature.
2. Roast the Sweet Potato: Preheat the oven to 400°F (200°C). Toss the sweet potato slices with olive oil and a pinch of salt, and roast for 20-25 minutes until tender and lightly browned.
3. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat. Spread a thin, even layer of sushi rice across the nori, leaving a small border at the top.
4. Add Fillings: Lay the roasted sweet potato strips and spinach leaves in the center of the rice.
5. Roll the Sushi: Carefully roll the sushi using the bamboo mat, applying gentle pressure to ensure the roll is tight. Seal the edge with a little water.
6. Slice the Rolls: Using a sharp knife, slice the roll into bite-sized pieces.
7. Serve: Serve with soy sauce for dipping.

Sweet potato and spinach sushi rolls are a heartier alternative to traditional sushi rolls, offering a savory, sweet, and earthy flavor combination. The roasted sweet potato adds natural sweetness, while the spinach provides a boost of nutrients and color. This dairy-free sushi recipe is an excellent choice for anyone looking for a satisfying, plant-based meal that’s full of flavor and textures. It’s perfect for lunch, dinner, or as part of a larger sushi platter, providing a delightful twist on your usual sushi experience.

Spicy Tuna Sushi Rolls (Dairy-Free)

These spicy tuna sushi rolls are perfect for those who enjoy a little heat. The combination of fresh tuna, spicy mayo, and creamy avocado wrapped in sushi rice and nori creates a flavorful bite that’s both bold and satisfying. This dairy-free sushi recipe offers a spiced-up alternative to the traditional sushi roll, perfect for those who enjoy a touch of heat without compromising on flavor.

Ingredients:

• 1 cup sushi rice (cooked)
• 1 ½ cups water (for cooking rice)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1/2 lb sushi-grade tuna (finely chopped)
• 2 tbsp sriracha sauce (or to taste)
• 1 tbsp mayonnaise (dairy-free)
• 1 avocado (sliced)
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)

Instructions:

1. Prepare the Rice: Rinse sushi rice until the water runs clear and cook it with 1 ½ cups water. After cooking, stir in rice vinegar, sugar, and salt. Allow the rice to cool to room temperature.
2. Prepare the Tuna: In a small bowl, mix the finely chopped tuna with sriracha sauce and dairy-free mayonnaise.
3. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands and spread the cooled sushi rice evenly on the nori, leaving a small border at the top.
4. Add Fillings: In the center of the rice, add a layer of the spicy tuna mixture and avocado slices.
5. Roll the Sushi: Roll the sushi tightly from the bottom using the bamboo mat. Seal the edge with a bit of water.
6. Slice the Rolls: Using a sharp knife, slice the roll into bite-sized pieces.
7. Serve: Serve with soy sauce for dipping.

Spicy tuna sushi rolls bring the perfect balance of heat and freshness. The creamy avocado balances the spicy kick from the sriracha, while the tuna provides a fresh and satisfying protein source. This dairy-free recipe offers sushi lovers a bold and flavorful option, making it a great choice for anyone craving something with a little spice and adventure. The combination of heat and cool ingredients makes it a thrilling sushi choice!

Cucumber, Carrot, and Avocado Sushi Rolls

This vegan and dairy-free sushi roll offers a refreshing medley of crisp cucumber, sweet carrot, and creamy avocado. It’s light, healthy, and easy to prepare, making it an ideal choice for those looking for a simple, plant-based sushi option. With its colorful presentation and delightful textures, this sushi roll is a great addition to any meal or a light snack.

Ingredients:

• 1 cup sushi rice (cooked)
• 1 ½ cups water (for cooking rice)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1 cucumber (peeled and cut into thin strips)
• 1 carrot (peeled and cut into thin strips)
• 1 avocado (peeled and sliced)
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)

Instructions:

1. Prepare the Rice: Rinse sushi rice under cold water until the water runs clear, then cook it with 1 ½ cups water. Once cooked, mix the rice vinegar, sugar, and salt into the rice. Let it cool to room temperature.
2. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread the sushi rice evenly over the nori, leaving a small border at the top.
3. Add Fillings: Place the cucumber, carrot, and avocado strips in the center of the rice.
4. Roll the Sushi: Carefully roll the sushi from the bottom, applying gentle pressure to form a tight roll. Seal the edge with a bit of water.
5. Slice the Rolls: Use a sharp knife to slice the roll into bite-sized pieces.
6. Serve: Serve with soy sauce for dipping.

These cucumber, carrot, and avocado sushi rolls are a vibrant and healthy option for anyone looking to enjoy a light and refreshing sushi meal. The combination of fresh vegetables creates a satisfying balance of textures, while the creamy avocado ties everything together. This dairy-free roll is perfect for a quick, healthy snack or a light lunch that’s both filling and nutritious. The simplicity of the ingredients makes this roll an easy yet flavorful dish to prepare.

Roasted Red Pepper and Hummus Sushi Rolls

This unique dairy-free sushi roll combines the rich flavors of roasted red pepper and hummus for a Mediterranean-inspired sushi experience. The creamy hummus offers a delightful spread that complements the sweet, smoky roasted red peppers, all wrapped in a layer of sushi rice and nori. This recipe offers a refreshing twist on traditional sushi, with bold and savory flavors that are both satisfying and plant-based.

Ingredients:

• 1 cup sushi rice (cooked)
• 1 ½ cups water (for cooking rice)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1 red bell pepper (roasted and cut into strips)
• 3 tbsp hummus (store-bought or homemade)
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)

Instructions:

1. Prepare the Rice: Rinse the sushi rice under cold water until the water runs clear, then cook it with 1 ½ cups of water. Once cooked, stir in rice vinegar, sugar, and salt. Allow it to cool to room temperature.
2. Roast the Red Pepper: Preheat your oven to 400°F (200°C). Place the red bell pepper on a baking sheet and roast it for about 20 minutes or until the skin is blackened. Let it cool, peel off the skin, and cut it into strips.
3. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice on the nori.
4. Add Fillings: Spread a thin layer of hummus in the center of the rice and top with roasted red pepper strips.
5. Roll the Sushi: Carefully roll the sushi from the bottom, pressing gently to keep it tight. Seal the edge with water.
6. Slice the Rolls: Use a sharp knife to slice the roll into bite-sized pieces.
7. Serve: Serve with soy sauce for dipping.

per and hummus sushi rolls provide a unique fusion of Mediterranean flavors and traditional sushi techniques. The creamy hummus adds richness, while the roasted red pepper brings a smoky sweetness. This dairy-free roll is perfect for anyone seeking a vegetarian-friendly sushi option with a little more flavor complexity. Whether you’re a sushi enthusiast or a beginner, this recipe is an innovative way to enjoy the joys of sushi with bold flavors.

Zucchini and Creamy Cashew Sushi Rolls

Zucchini and creamy cashew sushi rolls are a light, dairy-free alternative to traditional sushi. The thinly sliced zucchini provides a fresh, crisp texture, while the creamy cashew spread adds richness to each bite. This roll is perfect for those looking for a plant-based sushi option that’s both healthy and satisfying, with a smooth, savory twist from the cashew cream.

Ingredients:

• 1 cup sushi rice (cooked)
• 1 ½ cups water (for cooking rice)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1 zucchini (cut into thin strips)
• 3 tbsp cashew butter (or blended cashews)
• 1 tsp lemon juice
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)

Instructions:

1. Prepare the Rice: Rinse the sushi rice under cold water, then cook it with 1 ½ cups of water. Once cooked, mix in rice vinegar, sugar, and salt. Allow the rice to cool.
2. Prepare the Cashew Cream: In a small bowl, mix cashew butter with lemon juice until smooth. Add a little water to thin if needed.
3. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat and wet your hands to spread the rice evenly on the nori.
4. Add Fillings: In the center of the rice, add the zucchini strips and a drizzle of cashew cream.
5. Roll the Sushi: Roll the sushi tightly from the bottom and seal the edge with water.
6. Slice the Rolls: Slice the roll into bite-sized pieces with a sharp knife.
7. Serve: Serve with soy sauce for dipping.

Zucchini and creamy cashew sushi rolls offer a refreshing, light, and satisfying option for anyone looking for a dairy-free sushi experience. The fresh, crisp zucchini complements the rich, creamy cashew spread, creating a well-balanced sushi roll. This recipe is great for anyone seeking a plant-based sushi alternative that’s both healthy and

Tempura Sweet Potato Sushi Rolls

Tempura sweet potato sushi rolls combine the crispy crunch of tempura with the sweet, earthy flavor of roasted sweet potato. The warm and crunchy tempura coating perfectly complements the softness of the sushi rice and the richness of the avocado, creating a balanced texture in each bite. This dairy-free sushi roll offers a delightful contrast of hot and cold elements, perfect for anyone who loves a little crunch in their sushi.

Ingredients:

• 1 cup sushi rice (cooked)
• 1 ½ cups water (for cooking rice)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1 medium sweet potato (peeled and sliced into thin strips)
• 1/4 cup tempura batter mix (dairy-free)
• 1/2 cup cold water (for tempura batter)
• 1 avocado (peeled and sliced)
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)
• Oil for frying

Instructions:

1. Prepare the Rice: Rinse sushi rice under cold water and cook it with 1 ½ cups water. Once cooked, stir in rice vinegar, sugar, and salt, then allow it to cool.
2. Prepare the Sweet Potato: Heat oil in a frying pan. Dip sweet potato strips into tempura batter and fry them until crispy and golden. Drain on paper towels.
3. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving about an inch at the top.
4. Add Fillings: Place the fried tempura sweet potato and avocado strips in the center.
5. Roll the Sushi: Roll the sushi tightly from the bottom, sealing the edge with a little water.
6. Slice the Rolls: Slice the roll into bite-sized pieces with a sharp knife.Tempura sweet potato sushi rolls provide a delicious fusion of textures. The crispy, golden tempura sweet potato gives the rolls a satisfying crunch, while the avocado adds a creamy contrast. The warm tempura contrasts nicely with the cool, vinegary sushi rice, creating a fun and flavorful sushi experience. This dairy-free recipe is perfect for those who love tempura and want to enjoy it in sushi form, offering both crunch and richness in every bite.

Kimchi and Cucumber Sushi Rolls

Kimchi and cucumber sushi rolls bring a zesty, spicy twist to traditional sushi. The fermented, tangy flavor of kimchi pairs wonderfully with the fresh, crunchy cucumber, offering an exciting and bold flavor profile. This dairy-free sushi roll offers a unique way to enjoy kimchi in a sushi roll, perfect for anyone who loves fermented foods or is seeking something with a bit of spice.

Ingredients:

• 1 cup sushi rice (cooked)
• 1 ½ cups water (for cooking rice)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1/2 cup kimchi (drained and chopped)
• 1 cucumber (peeled and cut into thin strips)
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)

Instructions:

1. Prepare the Rice: Rinse sushi rice under cold water, then cook with 1 ½ cups water. Once cooked, mix in rice vinegar, sugar, and salt, and let it cool.
2. Prepare the Kimchi: Drain the kimchi and chop it into small pieces.
3. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving about an inch at the top.
4. Add Fillings: Place the chopped kimchi and cucumber strips in the center.
5. Roll the Sushi: Roll the sushi tightly from the bottom and seal the edge with a little water.
6. Slice the Rolls: Use a sharp knife to slice the roll into bite-sized pieces.
7. Serve: Serve with soy sauce for dipping.

Kimchi and cucumber sushi rolls are a flavorful and tangy twist on the classic sushi roll. The spicy, fermented kimchi adds a layer of heat and bold flavor, which pairs perfectly with the cooling, crisp cucumber. This dairy-free sushi recipe is perfect for those who enjoy Korean flavors or want to try something different from the usual sushi offerings. The combination of heat and freshness makes each bite a deliciously complex experience.

Roasted Mushroom and Avocado Sushi Rolls

Roasted mushroom and avocado sushi rolls offer a savory, umami-packed sushi experience. The earthy flavor of roasted mushrooms combines perfectly with the smooth and creamy avocado, making for a satisfying bite. This dairy-free sushi roll is an ideal choice for mushroom lovers and anyone looking to add a hearty, plant-based option to their sushi repertoire.

Ingredients:

• 1 cup sushi rice (cooked)
• 1 ½ cups water (for cooking rice)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1 cup mushrooms (sliced)
• 1 tbsp olive oil
• 1 avocado (peeled and sliced)
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)

Instructions:

1. Prepare the Rice: Rinse sushi rice under cold water and cook it with 1 ½ cups water. Once cooked, stir in rice vinegar, sugar, and salt, and allow it to cool.
2. Roast the Mushrooms: Preheat the oven to 400°F (200°C). Toss sliced mushrooms in olive oil, salt, and pepper, and roast for about 15 minutes until tender and golden brown.
3. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of rice over the nori, leaving about an inch at the top.
4. Add Fillings: Place roasted mushrooms and avocado slices in the center of the rice.
5. Roll the Sushi: Roll the sushi tightly from the bottom and seal the edge with water.
6. Slice the Rolls: Slice the roll into bite-sized pieces with a sharp knife.
7. Serve: Serve with soy sauce for dipping.

Roasted mushroom and avocado sushi rolls provide a hearty, flavorful, and satisfying option for those looking for a dairy-free sushi roll that’s full of umami. The roasted mushrooms add depth of flavor, while the creamy avocado adds smoothness and richness. This sushi roll is a great choice for anyone who enjoys mushrooms or is looking for a more savory, comforting sushi dish. It’s perfect for a filling lunch or as part of a larger sushi spread.

pineapple and Coconut Sushi Rolls

Pineapple and coconut sushi rolls are a tropical, dairy-free delight that blends the natural sweetness of pineapple with the rich flavor of coconut. These sushi rolls offer a refreshing, fruity contrast to the traditional savory sushi rolls, making them perfect for anyone who loves tropical flavors. The coconut adds a delightful texture, while the pineapple brings a juicy, sweet element to each bite.

Ingredients:

• 1 cup sushi rice (cooked)
• 1 ½ cups water (for cooking rice)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1/2 cup fresh pineapple (diced)
• 2 tbsp shredded coconut (unsweetened)
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)

Instructions:

1. Prepare the Rice: Rinse sushi rice until the water runs clear and cook with 1 ½ cups water. Once cooked, stir in rice vinegar, sugar, and salt, and let it cool.
2. Prepare the Filling: Dice fresh pineapple and mix it with shredded coconut.
3. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of rice over the nori, leaving about an inch at the top.
4. Add Fillings: In the center, add the pineapple and coconut mixture.
5. Roll the Sushi: Roll the sushi tightly from the bottom, sealing the edge with water.
6. Slice the Rolls: Slice the roll into bite-sized pieces with a sharp knife.
7. Serve: Serve with soy sauce for dipping.

Pineapple and coconut sushi rolls are a deliciously sweet and tropical option for those looking for something different. The tangy sweetness of pineapple pairs perfectly with the rich, creamy texture of coconut, creating a tropical explosion of flavors. This dairy-free sushi roll is an excellent choice for a light, refreshing appetizer or a fun, tropical twist on traditional sushi. It’s a perfect dish for summer or when you’re craving something bright and unique.

Roasted Carrot and Hummus Sushi Rolls

Roasted carrot and hummus sushi rolls are a flavorful, dairy-free, and vegan sushi option that combines the sweetness of roasted carrots with the creamy richness of hummus. The hummus adds a unique, savory element, while the roasted carrots provide a slight caramelization that enhances the natural sweetness. This roll is light, healthy, and perfect for those looking to enjoy a plant-based sushi creation.

Ingredients:

• 1 cup sushi rice (cooked)
• 1 ½ cups water (for cooking rice)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 2 large carrots (peeled and cut into strips)
• 3 tbsp hummus (store-bought or homemade)
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)

Instructions:

1. Prepare the Rice: Rinse the sushi rice until the water runs clear and cook it with 1 ½ cups of water. Once cooked, stir in rice vinegar, sugar, and salt, then let it cool.
2. Roast the Carrots: Preheat the oven to 400°F (200°C). Toss carrot strips with olive oil, salt, and pepper, then roast for 20-25 minutes until soft and lightly caramelized.
3. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of rice over the nori, leaving about an inch at the top.
4. Add Fillings: Spread hummus over the rice, then add the roasted carrot strips.
5. Roll the Sushi: Roll the sushi tightly from the bottom and seal the edge with water.
6. Slice the Rolls: Slice the roll into bite-sized pieces with a sharp knife.
7. Serve: Serve with soy sauce for dipping.

Roasted carrot and hummus sushi rolls offer a warm and creamy sushi experience that’s both satisfying and full of flavor. The natural sweetness of the roasted carrots works perfectly with the creamy hummus, while the sushi rice and nori add the familiar sushi texture. This dairy-free roll is ideal for those looking for a comforting, savory option with a touch of sweetness. It’s a wonderful addition to any sushi platter or a standalone light meal.

Avocado and Mango Sushi Rolls

Avocado and mango sushi rolls combine two creamy, tropical ingredients that offer a sweet and savory balance. The smoothness of avocado pairs beautifully with the juicy sweetness of mango, creating a refreshing bite in each piece. This dairy-free sushi roll is perfect for anyone craving a fresh, fruity, and satisfying sushi option with a vibrant color and delightful taste.

Ingredients:

• 1 cup sushi rice (cooked)
• 1 ½ cups water (for cooking rice)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1 ripe avocado (peeled and sliced)
• 1 ripe mango (peeled and sliced)
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)

Instructions:

1. Prepare the Rice: Rinse sushi rice until the water runs clear and cook with 1 ½ cups water. Once cooked, stir in rice vinegar, sugar, and salt, then allow it to cool.
2. Prepare the Fruit: Peel and slice the avocado and mango into thin strips.
3. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of rice over the nori, leaving about an inch at the top.
4. Add Fillings: Place avocado and mango slices in the center of the rice.
5. Roll the Sushi: Roll the sushi tightly from the bottom, sealing the edge with water.
6. Slice the Rolls: Slice the roll into bite-sized pieces with a sharp knife.
7. 
   Avocado and mango sushi rolls are a sweet and creamy delight, offering a refreshing combination of tropical flavors. The rich avocado and juicy mango create a satisfying contrast in both texture and taste, making this a perfect dairy-free sushi roll for anyone looking for a light, flavorful option. Whether served as an appetizer or a snack, these rolls are both visually appealing and delicious.

Roasted Beet and Cashew Sushi Rolls

Roasted beet and cashew sushi rolls offer a vibrant, earthy flavor profile, perfect for those who love a more savory, plant-based sushi. The sweetness of roasted beets complements the richness of cashews, while the sushi rice and nori provide a classic sushi experience. This dairy-free roll is colorful, full of nutrients, and packed with flavor, making it a unique addition to your sushi repertoire.

Ingredients:

• 1 cup sushi rice (cooked)
• 1 ½ cups water (for cooking rice)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1 medium beetroot (peeled and roasted)
• 1/4 cup cashews (chopped)
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)

Instructions:

1. Prepare the Rice: Rinse sushi rice under cold water and cook it with 1 ½ cups water. Once cooked, stir in rice vinegar, sugar, and salt, and allow it to cool.
2. Roast the Beets: Preheat the oven to 400°F (200°C). Roast the beetroot for about 45 minutes, or until tender. Let it cool, then peel and slice it into thin strips.
3. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving an inch at the top.
4. Add Fillings: In the center, place roasted beet strips and chopped cashews.
5. Roll the Sushi: Roll the sushi tightly from the bottom, sealing the edge with water.
6. Slice the Rolls: Slice the roll into bite-sized pieces with a sharp knife.
7. Serve: Serve with soy sauce for dipping.

oasted beet and cashew sushi rolls are a delicious, colorful alternative to traditional sushi rolls. The earthy sweetness of roasted beets is complemented by the crunchy richness of cashews, creating a well-balanced flavor combination. This dairy-free sushi roll is perfect for those looking to enjoy a plant-based, nutrient-dense meal that’s as vibrant as it is delicious.

Sweet Corn and Avocado Sushi Rolls

Sweet corn and avocado sushi rolls bring together the sweetness of corn with the creamy richness of avocado, making for a satisfying and wholesome bite. The sweetness of the corn complements the creamy texture of the avocado, and together they create a refreshing and unique sushi roll that is completely dairy-free. This roll is great for anyone looking for a quick and easy sushi option with a natural sweetness.

Ingredients:

• 1 cup sushi rice (cooked)
• 1 ½ cups water (for cooking rice)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1/2 cup cooked corn kernels (fresh or frozen)
• 1 ripe avocado (peeled and sliced)
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)

Instructions:

1. Prepare the Rice: Rinse sushi rice until the water runs clear and cook it with 1 ½ cups water. Once cooked, stir in rice vinegar, sugar, and salt, then let it cool.
2. Prepare the Fillings: If using frozen corn, cook it in boiling water for 2-3 minutes. Drain and set aside. Slice the avocado into thin strips.
3. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of rice over the nori, leaving about an inch at the top.
4. Add Fillings: In the center, add sweet corn and avocado slices.
5. Roll the Sushi: Roll the sushi tightly from the bottom and seal the edge with water.
6. Slice the Rolls: Slice the roll into bite-sized pieces with a sharp knife.
7. Serve: Serve with soy sauce for dipping.

Sweet corn and avocado sushi rolls offer a naturally sweet and creamy combination that’s refreshing and satisfying. The sweetness of the corn pairs perfectly with the smooth avocado, making this roll an easy and tasty option for a dairy-free sushi meal. It’s perfect for a light lunch or as part of a larger sushi platter and can be made quickly for a healthy, nutritious meal.

Grilled Asparagus and Tofu Sushi Rolls

Grilled asparagus and tofu sushi rolls bring together the smoky flavor of grilled asparagus with the firm texture of tofu, making for a hearty and satisfying sushi roll. The tofu provides protein, while the grilled asparagus adds a depth of flavor and a slight char. This dairy-free sushi roll is perfect for anyone looking for a filling, plant-based sushi option with a rich flavor profile.

Ingredients:

• 1 cup sushi rice (cooked)
• 1 ½ cups water (for cooking rice)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1 bunch asparagus (trimmed)
• 1/2 block firm tofu (pressed and sliced into strips)
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)
• Olive oil (for grilling)

Instructions:

1. Prepare the Rice: Rinse sushi rice until the water runs clear and cook it with 1 ½ cups of water. Once cooked, stir in rice vinegar, sugar, and salt, then let it cool.
2. Grill the Asparagus: Preheat a grill pan or outdoor grill to medium-high heat. Toss asparagus in olive oil and grill for 4-5 minutes until tender and slightly charred.
3. Prepare the Tofu: Press the tofu to remove excess moisture, then slice into strips. Optionally, grill or pan-fry the tofu for 2-3 minutes until golden.
4. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving about an inch at the top.
5. Add Fillings: In the center, place the grilled asparagus and tofu strips.
6. Roll the Sushi: Roll the sushi tightly from the bottom and seal the edge with water.
7. Slice the Rolls: Slice the roll into bite-sized pieces with a sharp knife.
8. Serve: Serve with soy sauce for dipping.

Grilled asparagus and tofu sushi rolls provide a hearty, plant-based option that’s both savory and satisfying. The smoky grilled asparagus enhances the umami flavor of the tofu, while the sushi rice adds balance. This dairy-free sushi roll is perfect for anyone looking to enjoy a filling and flavorful sushi meal that’s both nutritious and delicious.

Spicy Avocado and Cucumber Sushi Rolls

Spicy avocado and cucumber sushi rolls are a fresh, dairy-free sushi option with a bit of kick. The creamy avocado and crunchy cucumber provide a smooth, cool base, while the spicy sauce adds a zesty punch. This sushi roll is ideal for anyone who enjoys a little heat with their sushi, offering a vibrant flavor and refreshing texture combination.

Ingredients:

• 1 cup sushi rice (cooked)
• 1 ½ cups water (for cooking rice)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1 ripe avocado (peeled and sliced)
• 1 cucumber (peeled and sliced)
• 2 tbsp sriracha sauce (or to taste)
• 1 tbsp dairy-free mayonnaise
• 4 sheets nori (seaweed)
• Soy sauce (for dipping)

Instructions:

1. Prepare the Rice: Rinse sushi rice until the water runs clear and cook with 1 ½ cups water. Once cooked, stir in rice vinegar, sugar, and salt, then let it cool.
2. Prepare the Spicy Sauce: Mix sriracha sauce with dairy-free mayonnaise to create a spicy mayo.
3. Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving about an inch at the top.
4. Add Fillings: Place the avocado and cucumber slices in the center, then drizzle with spicy mayo.
5. Roll the Sushi: Roll the sushi tightly from the bottom, sealing the edge with water.
6. Slice the Rolls: Slice the roll into bite-sized pieces with a sharp knife.
7. Serve: Serve with soy sauce for dipping.

Spicy avocado and cucumber sushi rolls are a perfect balance of creamy, crunchy, and spicy flavors. The cool cucumber and rich avocado work wonderfully with the fiery kick of the spicy mayo, making this roll an exciting, dairy-free option. Whether you’re a sushi enthusiast or a beginner, this roll is sure to be a crowd-pleaser, offering a delightful twist on the traditional sushi roll.

Note: More recipes are coming soon