25+ Delicious Saturday Vegan Sushi Recipes for a Healthy Weekend Feast

Saturdays are meant for indulgence, and what better way to treat yourself than with a plate of colorful, delicious vegan sushi?

Whether you’re a sushi pro or just starting out with making rolls at home, these 25+ Saturday vegan sushi recipes will elevate your weekend dining experience.

Packed with fresh, plant-based ingredients like creamy avocado, crispy tofu, roasted vegetables, and tangy sauces, these sushi rolls are not only a feast for the eyes but also a celebration of healthy, vibrant flavors.

From simple avocado rolls to creative combos like spicy mango and bell pepper or roasted beet and arugula, there’s a sushi roll for everyone in this collection.

So grab your bamboo mat, and let’s dive into these fun, flavorful, and entirely plant-based sushi rolls that are perfect for your Saturday meal prep, weekend gathering, or sushi night with friends and family.

25+ Delicious Saturday Vegan Sushi Recipes for a Healthy Weekend Feast

With these 25+ Saturday vegan sushi recipes, you’ll have plenty of options to get creative in the kitchen and explore new flavors while keeping your meals healthy and plant-based.

Vegan sushi isn’t just for those on a plant-based diet; it’s an exciting way to enjoy fresh, wholesome ingredients and experiment with flavor combinations.

Whether you prefer savory, smoky rolls or something light and crunchy, these recipes provide endless opportunities for customization.

So the next time you’re looking for a weekend treat, roll up one of these vegan sushi options and enjoy the delicious experience of making sushi from scratch in the comfort of your home.

Avocado and Cucumber Vegan Sushi Rolls

This simple yet delightful sushi roll highlights the creamy texture of ripe avocado paired with the refreshing crunch of cucumber. Perfect for beginners, this recipe combines fresh ingredients with classic sushi-making techniques to create a vibrant plant-based dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets of nori (seaweed)
• 1 ripe avocado, thinly sliced
• 1 cucumber, julienned
• Soy sauce, for dipping
• Pickled ginger and wasabi, for serving

Instructions

1. Cook the sushi rice according to the package instructions. Once cooked, gently fold in rice vinegar, sugar, and salt. Let it cool to room temperature.
2. Place a sheet of nori on a bamboo sushi mat with the shiny side facing down.
3. Spread an even layer of sushi rice over the nori, leaving about an inch at the top edge for sealing.
4. Arrange avocado slices and julienned cucumber in a straight line along the bottom edge of the rice.
5. Using the bamboo mat, tightly roll the sushi away from you, pressing gently to form a firm roll. Seal the edge with a touch of water.
6. Repeat with the remaining nori sheets and fillings.
7. Use a sharp knife to slice each roll into bite-sized pieces. Serve with soy sauce, pickled ginger, and wasabi.

With its contrasting textures and flavors, this roll offers a harmonious balance that is sure to please. Whether for a casual lunch or a dinner party, it’s a versatile and satisfying vegan option.

Sweet Potato and Spinach Vegan Sushi Rolls

A warm and hearty take on sushi, this recipe combines roasted sweet potato and fresh spinach for a wholesome and colorful roll. The natural sweetness of the potato complements the earthiness of the spinach, creating a comforting bite perfect for any occasion.

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets of nori
• 1 medium sweet potato, roasted and sliced into strips
• 1 cup fresh spinach leaves
• Soy sauce, for dipping
• Sesame seeds, for garnish

Instructions

1. Prepare sushi rice as directed and season with rice vinegar, sugar, and salt. Allow it to cool.
2. Roast the sweet potato slices at 400°F (200°C) for 20 minutes or until tender and lightly caramelized.
3. Lay a sheet of nori on a bamboo mat and evenly spread the rice over it, leaving an inch at the top edge.
4. Place sweet potato strips and spinach leaves along the bottom edge of the rice.
5. Roll the sushi tightly using the mat and seal the edge with water.
6. Slice into pieces and sprinkle with sesame seeds. Serve with soy sauce on the side.

The combination of roasted sweet potato and fresh spinach adds depth and heartiness to this roll, making it a crowd-pleaser among vegans and non-vegans alike.

Tofu and Mango Vegan Sushi Rolls

For a tropical twist, these tofu and mango sushi rolls bring together sweet and savory flavors. The creamy mango pairs beautifully with the marinated tofu, creating a roll that feels indulgent yet healthy.

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets of nori
• 1 block firm tofu, pressed and sliced into strips
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 ripe mango, thinly sliced
• Soy sauce, for dipping
• Sriracha mayo (optional)

Instructions

1. Cook sushi rice as instructed and season with rice vinegar, sugar, and salt. Allow it to cool.
2. Marinate the tofu slices in soy sauce and sesame oil for 10 minutes, then pan-fry until golden brown.
3. Lay a sheet of nori on a bamboo mat and spread the rice evenly, leaving an inch at the top.
4. Add tofu strips and mango slices along the bottom edge.
5. Roll tightly and seal with water. Slice into pieces and serve with soy sauce or a drizzle of sriracha mayo for added spice.

This roll is a delightful fusion of sweet and savory that feels both refreshing and indulgent. The unique combination of tofu and mango ensures it stands out at any table.

Crispy Tempura and Avocado Vegan Sushi Rolls

These crispy tempura and avocado rolls bring a satisfying crunch to the classic sushi experience. The combination of crunchy tempura vegetables and creamy avocado creates a delightful contrast of textures, making this sushi both fun to eat and deliciously flavorful.

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets of nori
• 1 medium zucchini, thinly sliced
• 1 small sweet potato, sliced into matchsticks
• 1 avocado, sliced
• 1/2 cup tempura batter mix (vegan)
• 1/2 cup cold water
• Vegetable oil, for frying
• Soy sauce, for dipping
• Sesame seeds, for garnish

Instructions

1. Prepare the sushi rice and season it with rice vinegar, sugar, and salt. Let it cool to room temperature.
2. Mix the tempura batter with cold water according to package instructions.
3. Heat oil in a pan over medium heat. Dip the zucchini and sweet potato slices in the tempura batter and fry until golden and crispy, about 2-3 minutes. Drain on paper towels.
4. Lay a sheet of nori on a bamboo mat and evenly spread the sushi rice over it, leaving an inch at the top edge.
5. Add a few tempura vegetable slices and avocado slices along the bottom edge.
6. Roll the sushi tightly using the bamboo mat and seal the edge with water.
7. Slice the roll into pieces, sprinkle with sesame seeds, and serve with soy sauce.

The crispiness of the tempura vegetables combined with the creamy avocado makes this roll an exciting and satisfying dish. Perfect for anyone looking to add a little extra texture to their vegan sushi experience.

Mango and Cucumber Vegan Sushi Rolls

This refreshing mango and cucumber roll offers a sweet and light sushi option with a tropical flair. The sweetness of ripe mango combined with the cool crunch of cucumber creates a perfectly balanced roll that is both refreshing and delicious.

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets of nori
• 1 ripe mango, thinly sliced
• 1 cucumber, julienned
• Soy sauce, for dipping
• Fresh cilantro, for garnish

Instructions

1. Cook sushi rice according to package instructions and season with rice vinegar, sugar, and salt. Let it cool.
2. Lay a sheet of nori on a bamboo mat, shiny side down, and spread an even layer of sushi rice over it, leaving an inch at the top edge.
3. Place thin mango slices and julienned cucumber in a line along the bottom edge of the rice.
4. Roll the sushi tightly using the bamboo mat and seal the edge with a little water.
5. Slice the roll into pieces, garnish with fresh cilantro, and serve with soy sauce.

This roll offers a perfect combination of sweetness and freshness that is light yet satisfying. It’s an ideal sushi option for those who enjoy a tropical twist on traditional flavors.

Spicy Tempeh and Avocado Vegan Sushi Rolls

For those who enjoy a bit of heat in their meals, this spicy tempeh and avocado roll is a must-try. Marinated tempeh adds a savory, umami-packed flavor, while creamy avocado cools the spice, making each bite perfectly balanced and delicious.

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets of nori
• 1 block tempeh, sliced into strips
• 2 tablespoons soy sauce
• 1 tablespoon sriracha sauce
• 1 avocado, sliced
• Soy sauce, for dipping
• Pickled jalapeños, for garnish

Instructions

1. Cook the sushi rice and season with rice vinegar, sugar, and salt. Allow it to cool.
2. Marinate tempeh strips in soy sauce and sriracha sauce for 10 minutes. Pan-fry the tempeh in a little oil until crispy and golden.
3. Lay a sheet of nori on a bamboo mat and evenly spread the sushi rice over it, leaving an inch at the top.
4. Add the spicy tempeh and avocado slices along the bottom edge of the rice.
5. Roll the sushi tightly using the bamboo mat and seal the edge with water.
6. Slice into pieces, garnish with pickled jalapeños, and serve with soy sauce for dipping.

The spicy tempeh paired with creamy avocado offers a bold flavor profile that is both savory and satisfying. This roll is perfect for those who crave a little heat with their sushi.

Carrot, Avocado, and Spinach Vegan Sushi Rolls

This wholesome and nutrient-packed sushi roll combines fresh vegetables like carrots, spinach, and creamy avocado, offering a healthy and light option that’s still full of flavor. It’s a simple yet satisfying roll that showcases the best of plant-based ingredients.

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets of nori
• 1 carrot, peeled and julienned
• 1 cup fresh spinach leaves
• 1 avocado, sliced
• Soy sauce, for dipping
• Sesame seeds, for garnish

Instructions

1. Prepare the sushi rice according to package instructions, seasoning it with rice vinegar, sugar, and salt. Let it cool to room temperature.
2. Lay a sheet of nori on a bamboo mat and spread an even layer of sushi rice over it, leaving about an inch at the top.
3. Arrange the julienned carrots, fresh spinach leaves, and avocado slices along the bottom edge of the rice.
4. Roll the sushi tightly using the bamboo mat, then seal the edge with water.
5. Slice into pieces, sprinkle with sesame seeds, and serve with soy sauce.

The combination of fresh vegetables and creamy avocado makes this roll both satisfying and nutritious. It’s a perfect option for anyone looking for a light yet flavorful vegan sushi roll.

Grilled Asparagus and Lemon Vegan Sushi Rolls

This unique sushi roll combines the delicate flavor of grilled asparagus with a tangy lemon infusion. The smoky taste of the asparagus pairs perfectly with the fresh sushi rice, creating a vibrant and flavorful vegan roll that will excite your taste buds.

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets of nori
• 1 bunch of asparagus, trimmed and grilled
• 1 lemon, thinly sliced
• Soy sauce, for dipping
• Toasted sesame seeds, for garnish

Instructions

1. Cook sushi rice according to package directions, then mix in rice vinegar, sugar, and salt. Let it cool to room temperature.
2. Grill the asparagus spears until tender, about 3-4 minutes, until they have grill marks but are still vibrant.
3. Lay a sheet of nori on a bamboo mat, then spread an even layer of cooled rice over it, leaving about an inch at the top edge.
4. Place grilled asparagus spears and lemon slices along the bottom edge.
5. Roll the sushi tightly using the bamboo mat and seal the edge with a bit of water.
6. Slice the roll into pieces and sprinkle with toasted sesame seeds. Serve with soy sauce.

This sushi roll is a refreshing combination of smoky and citrusy flavors. It’s a perfect dish for those who appreciate a lighter, more aromatic sushi experience.

Roasted Beet and Arugula Vegan Sushi Rolls

With the earthy flavor of roasted beets and the peppery bite of fresh arugula, this vegan sushi roll offers a beautiful contrast of flavors and colors. It’s a vibrant option that’s not only healthy but visually stunning.

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets of nori
• 2 medium beets, roasted and sliced thin
• 1 cup arugula
• Soy sauce, for dipping
• Microgreens or sprouts, for garnish

Instructions

1. Cook sushi rice and mix with rice vinegar, sugar, and salt. Let it cool.
2. Roast the beets in the oven at 400°F (200°C) for 45 minutes, then peel and slice thinly.
3. Lay a sheet of nori on a bamboo mat, then spread a layer of rice evenly, leaving about an inch at the top edge.
4. Add the roasted beet slices and fresh arugula leaves along the bottom edge.
5. Roll the sushi tightly using the bamboo mat and seal with water.
6. Slice the roll into bite-sized pieces and garnish with microgreens or sprouts. Serve with soy sauce.

This roll offers a perfect balance of earthy beets and spicy arugula, making it a standout vegan sushi option. It’s great for those looking for something colorful and full of nutrients.

Sesame Tofu and Avocado Vegan Sushi Rolls

This sesame tofu and avocado sushi roll is a savory and satisfying option that combines protein-rich tofu with creamy avocado. The sesame seeds add a lovely crunch, making each bite irresistible.

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets of nori
• 1 block firm tofu, pressed and sliced into strips
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon sesame seeds, toasted
• 1 avocado, sliced
• Soy sauce, for dipping

Instructions

1. Cook the sushi rice and mix with rice vinegar, sugar, and salt. Let it cool.
2. Marinate the tofu strips in sesame oil and soy sauce for 10 minutes. Then, pan-fry the tofu until crispy on all sides.
3. Lay a sheet of nori on a bamboo mat, then spread the rice evenly, leaving about an inch at the top.
4. Add sesame tofu strips and avocado slices along the bottom edge of the rice.
5. Roll the sushi tightly using the bamboo mat and seal the edge with a touch of water.
6. Slice the roll into pieces and sprinkle with toasted sesame seeds. Serve with soy sauce.

The crispy, savory tofu paired with creamy avocado makes this roll a rich and satisfying option, while the sesame seeds provide a nice crunch. It’s a great sushi roll for those craving something substantial yet plant-based.

Shiitake Mushroom and Cucumber Vegan Sushi Rolls

For a savory and earthy twist, shiitake mushrooms and cucumber come together in this vegan sushi roll. The umami-rich mushrooms are perfectly complemented by the cool, crisp cucumber, creating a sushi experience that’s both satisfying and refreshing.

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets of nori
• 1 cup shiitake mushrooms, sliced and sautéed
• 1 cucumber, julienned
• Soy sauce, for dipping
• Fresh cilantro, for garnish

Instructions

1. Prepare the sushi rice by cooking it and seasoning with rice vinegar, sugar, and salt. Allow it to cool.
2. Sauté the shiitake mushrooms in a little oil until soft and browned, about 4-5 minutes.
3. Lay a sheet of nori on a bamboo mat and evenly spread the sushi rice over it, leaving an inch at the top.
4. Add sautéed mushrooms and julienned cucumber along the bottom edge of the rice.
5. Roll the sushi tightly and seal the edge with water.
6. Slice into pieces, garnish with fresh cilantro, and serve with soy sauce.

The rich umami flavor of the shiitake mushrooms paired with the refreshing crunch of cucumber makes this roll a well-balanced option. It’s perfect for those who enjoy a more savory sushi experience.

Sweet Potato and Avocado Vegan Sushi Rolls

These sweet potato and avocado rolls bring a comforting sweetness from the roasted sweet potato and a creamy, smooth texture from the avocado. It’s a simple yet flavorful vegan sushi roll that is sure to become a favorite.

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets of nori
• 1 large sweet potato, roasted and sliced
• 1 avocado, sliced
• Soy sauce, for dipping
• Toasted sesame seeds, for garnish

Instructions

1. Cook the sushi rice and season with rice vinegar, sugar, and salt. Let it cool to room temperature.
2. Roast the sweet potato in the oven at 400°F (200°C) for about 25-30 minutes, until tender. Slice into thin strips.
3. Lay a sheet of nori on a bamboo mat, then evenly spread the sushi rice over it, leaving about an inch at the top.
4. Add slices of roasted sweet potato and avocado along the bottom edge of the rice.
5. Roll the sushi tightly using the bamboo mat and seal with a little water.
6. Slice the roll into bite-sized pieces, garnish with toasted sesame seeds, and serve with soy sauce.

This roll combines the sweetness of the roasted sweet potato and the richness of avocado, creating a satisfying and flavorful bite. It’s perfect for those who enjoy a naturally sweet sushi roll.

Cabbage and Carrot Vegan Sushi Rolls

A vibrant, crunchy roll full of fresh cabbage, carrot, and a touch of sesame, this vegan sushi is both healthy and refreshing. The crisp vegetables paired with rice create a light but filling dish.

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets of nori
• 1/2 cup shredded cabbage
• 1 medium carrot, julienned
• 1 tablespoon sesame seeds
• Soy sauce, for dipping

Instructions

1. Cook the sushi rice according to package instructions and season with rice vinegar, sugar, and salt. Let it cool.
2. Shred the cabbage and julienne the carrot into thin strips.
3. Lay a sheet of nori on a bamboo mat and spread an even layer of rice, leaving about an inch at the top.
4. Add the shredded cabbage, carrot, and sprinkle sesame seeds along the bottom edge of the rice.
5. Roll the sushi tightly using the bamboo mat, then seal the edge with water.
6. Slice into pieces, serve with soy sauce, and enjoy the fresh crunch of vegetables.

This roll is light, crunchy, and full of vibrant flavors, perfect for anyone who enjoys a refreshing, veggie-packed sushi option.

Spicy Mango and Bell Pepper Vegan Sushi Rolls

With a touch of heat and tropical sweetness, these spicy mango and bell pepper rolls offer a bold flavor profile that will tantalize your taste buds. The combination of sweet mango, spicy sriracha, and crisp bell pepper is perfectly balanced in this vegan sushi roll.

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets of nori
• 1 ripe mango, julienned
• 1 bell pepper (any color), julienned
• 1 tablespoon sriracha sauce
• Soy sauce, for dipping
• Fresh cilantro, for garnish

Instructions

1. Cook sushi rice and season it with rice vinegar, sugar, and salt. Let it cool to room temperature.
2. Julienne the mango and bell pepper into thin strips.
3. Mix the sriracha sauce with a little water to create a spicy drizzle.
4. Lay a sheet of nori on a bamboo mat and spread a layer of sushi rice, leaving about an inch at the top.
5. Add the julienned mango and bell pepper along the bottom edge of the rice. Drizzle with sriracha sauce.
6. Roll the sushi tightly, sealing with a little water.
7. Slice the roll into pieces, garnish with fresh cilantro, and serve with soy sauce.

This roll offers a wonderful balance of spicy and sweet flavors, with a hint of freshness from the bell pepper and mango. It’s a great choice for those who like a bit of heat in their sushi.

Cauliflower and Spinach Vegan Sushi Rolls

This cauliflower and spinach sushi roll is a nutritious and flavorful option for those looking for a vegetable-packed sushi roll. The mild cauliflower paired with spinach and a touch of seasoning makes for a wholesome, savory roll.

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets of nori
• 1/2 head cauliflower, steamed and mashed
• 1 cup spinach leaves, sautéed
• Soy sauce, for dipping

Instructions

1. Cook the sushi rice and season with rice vinegar, sugar, and salt. Allow it to cool.
2. Steam the cauliflower until tender, then mash it with a fork or potato masher.
3. Sauté the spinach in a little olive oil until wilted.
4. Lay a sheet of nori on a bamboo mat, then spread an even layer of sushi rice over it, leaving about an inch at the top.
5. Add a layer of mashed cauliflower and sautéed spinach along the bottom edge of the rice.
6. Roll the sushi tightly, sealing the edge with water.
7. Slice into pieces and serve with soy sauce.

This roll offers a creamy cauliflower base with the savory depth of sautéed spinach, creating a hearty and flavorful vegan sushi roll. It’s a great way to enjoy a plant-based, veggie-packed sushi experience.

Note: More recipes​ are coming soon!