35+ Heartwarming Sunday Vegan Sushi Recipes to Celebrate

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Sundays are the perfect opportunity to slow down, unwind, and treat yourself to a delicious and healthy meal.

If you’re a fan of sushi and looking to explore plant-based options, you’re in for a treat.

Vegan sushi offers a delightful variety of flavors, textures, and colors, all while being nutritious and satisfying.

Whether you’re new to vegan cuisine or an experienced plant-based eater, these 35+ Sunday vegan sushi recipes will inspire your creativity and add a fresh twist to your weekend meals.

From sweet and savory combinations to hearty rolls that can stand in as a full meal, these recipes will satisfy your sushi cravings in the most delicious way.

In this article, we will explore a wide range of vegan sushi recipes, perfect for a Sunday brunch, lunch, or dinner.

You’ll find everything from classic sushi rolls with a plant-based twist to innovative recipes featuring fresh vegetables, fruits, and even plant-based proteins.

So, grab your bamboo sushi mat, sushi rice, and nori, and get ready to roll up some exciting vegan sushi creations that will impress your family and friends.

35+ Heartwarming Sunday Vegan Sushi Recipes to Celebrate

Vegan sushi is not only a delicious and healthy alternative to traditional sushi but also a fun and creative way to experiment with fresh ingredients.

These 35+ Sunday vegan sushi recipes provide a range of options for everyone, whether you prefer light, refreshing rolls or more hearty, flavor-packed options.

The versatility of vegan sushi allows you to customize fillings and sauces to suit your taste preferences, making it the ideal choice for any Sunday meal.

With these recipes, you can explore a world of flavors, enjoy a relaxing afternoon preparing sushi, and most importantly, treat yourself to something special.

So, next Sunday, try your hand at these delicious vegan sushi rolls – you might just discover a new favorite dish!

Vegan Rainbow Sushi Rolls

This colorful and vibrant vegan sushi roll recipe is a feast for both the eyes and the taste buds. Packed with a variety of fresh, crunchy vegetables and complemented by a tangy homemade sushi sauce, this dish is perfect for a Sunday brunch or dinner. With no fish involved, these rainbow sushi rolls are entirely plant-based, making them a healthy and satisfying option for vegan sushi lovers.

Ingredients:

1 cup sushi rice (short-grain rice)
1 ½ cups water (for cooking rice)

3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt

4 nori sheets (seaweed)
½ cucumber, julienned
1 small carrot, julienned

1 avocado, thinly sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned

2 tbsp sesame seeds (optional)
Soy sauce for dipping
Pickled ginger for garnish

Instructions:

Rinse the sushi rice under cold water until the water runs clear.
Cook the rice with 1 ½ cups of water in a rice cooker, or use the stovetop method, then let it cool slightly.

Mix the rice vinegar, sugar, and salt in a small bowl until dissolved, then stir this mixture into the warm rice.
Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of rice on top, leaving about an inch at the top edge of the nori.
Layer the cucumber, carrot, avocado, red and yellow peppers, and any other vegetables in a row across the rice.

Carefully roll the sushi from the bottom up, pressing gently to form a tight roll.
Use a sharp knife to slice the roll into bite-sized pieces, and sprinkle with sesame seeds if desired.
Serve with soy sauce and pickled ginger.

These vegan rainbow sushi rolls are as fun to make as they are to eat. The combination of fresh, crisp vegetables and soft, tangy rice makes each bite delightful. This recipe allows you to get creative by adding other veggies or even vegan fillings like marinated tofu or tempeh. Whether you’re hosting a Sunday gathering or enjoying a quiet meal, these sushi rolls are sure to impress. Plus, they’re healthy, colorful, and entirely plant-based, making them perfect for anyone following a vegan lifestyle.

Avocado and Mango Vegan Sushi Rolls

Sweet, creamy, and savory, this vegan sushi roll pairs the luscious texture of avocado with the vibrant sweetness of ripe mango. It’s a tropical-inspired dish that brings fresh, bold flavors to your Sunday sushi menu. The combination of these two ingredients creates an unforgettable sushi experience, with a delightful contrast of soft and juicy textures that’s ideal for sushi lovers.

Ingredients:

1 cup sushi rice (short-grain rice)
1 ½ cups water (for cooking rice)
3 tbsp rice vinegar

1 tbsp sugar
1 tsp salt
4 nori sheets

1 ripe avocado, thinly sliced
1 ripe mango, peeled and julienned
1 small cucumber, julienned

1 tbsp sesame seeds
Soy sauce for dipping
Fresh cilantro leaves for garnish

Instructions:

Rinse the sushi rice under cold water and cook it according to package instructions.
Once the rice is cooked, mix the rice vinegar, sugar, and salt in a small bowl until dissolved, and then stir into the rice.

Place a nori sheet on a bamboo sushi mat, shiny side down, and spread an even layer of rice over the nori, leaving about an inch at the top.
In the center of the rice, layer slices of avocado, mango, and cucumber.
Roll the sushi tightly from the bottom using the sushi mat, applying gentle pressure.

Slice the roll into bite-sized pieces using a sharp knife. Sprinkle sesame seeds over the top and garnish with fresh cilantro leaves.
Serve with soy sauce and enjoy.

The rich creaminess of avocado pairs beautifully with the tropical sweetness of mango in this sushi roll. The crunch of cucumber adds texture, and the sesame seeds lend a touch of nuttiness, making every bite a perfect balance of flavors. This vegan sushi is ideal for a Sunday feast, offering a unique and refreshing twist on traditional sushi. It’s quick to make, satisfying, and light, making it an excellent choice for a plant-based meal that will leave you feeling nourished and delighted.

Vegan Tempura Sweet Potato Sushi Rolls

These vegan tempura sweet potato sushi rolls bring a warm, crispy twist to your Sunday sushi routine. The crispy tempura-battered sweet potato combined with soft sushi rice and fresh vegetables makes for a comforting and satisfying meal. With a touch of sesame oil and soy sauce, these sushi rolls deliver a complex flavor profile that will satisfy your cravings for both savory and crunchy textures.

Ingredients:

1 large sweet potato, peeled and cut into thin strips

1 cup all-purpose flour
½ cup cornstarch
1 tsp baking powder

1 cup cold sparkling water
4 nori sheets
1 cup sushi rice

1 ½ cups water (for cooking rice)
3 tbsp rice vinegar
1 tbsp sugar

1 tsp salt
½ cucumber, julienned
1 small carrot, julienned

1 tbsp sesame seeds
Soy sauce for dipping
Pickled ginger for garnish

1 tsp sesame oil (optional)

Instructions:

Cook the sushi rice according to package instructions, then mix in the rice vinegar, sugar, and salt.

Heat oil in a deep pan for frying. In a bowl, mix the flour, cornstarch, and baking powder, then slowly whisk in the cold sparkling water until a batter forms.
Dip the sweet potato strips into the batter, then fry them in batches until golden and crispy. Drain on paper towels.
Lay a nori sheet on a sushi mat and spread a thin layer of sushi rice, leaving the top edge free.

Place a few pieces of fried sweet potato, cucumber, and carrot in the center of the rice.
Roll the sushi tightly using the sushi mat, sealing the edge with a little water.
Slice into pieces and sprinkle with sesame seeds. Drizzle with a small amount of sesame oil for extra flavor.

Serve with soy sauce and pickled ginger.

These tempura sweet potato sushi rolls offer a warm, crispy texture that’s a wonderful contrast to the soft sushi rice and fresh vegetables. The sweetness of the sweet potato pairs beautifully with the savory flavors of soy sauce and sesame oil. This sushi roll is a delicious fusion of crunchy, creamy, and umami flavors that makes for an extraordinary vegan meal. Perfect for a Sunday sushi night, these rolls are both hearty and comforting while still being light and full of flavor.

Vegan Spicy Tofu Sushi Rolls

For those who enjoy a bit of spice, these vegan spicy tofu sushi rolls are the perfect combination of heat, crunch, and savory goodness. The marinated tofu adds a robust flavor, while the crispy vegetables provide texture. Paired with a creamy sriracha mayo drizzle, these sushi rolls will satisfy your craving for a vegan sushi roll with a bit of a kick.

Ingredients:

1 block firm tofu, pressed and cut into thin strips
2 tbsp soy sauce

1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp maple syrup

1 tbsp sriracha sauce (or more for extra heat)
1 cup sushi rice
1 ½ cups water (for cooking rice)

3 tbsp rice vinegar (for rice seasoning)
1 tbsp sugar
1 tsp salt

4 nori sheets
1 avocado, sliced
½ cucumber, julienned

1 small carrot, julienned
2 tbsp sesame seeds
Soy sauce for dipping

Instructions:

Cook the sushi rice according to package instructions. Mix 3 tbsp rice vinegar, sugar, and salt into the rice while it’s still warm.
In a shallow bowl, combine the soy sauce, sesame oil, rice vinegar, maple syrup, and sriracha sauce to make the marinade. Add the tofu strips and let marinate for at least 15 minutes.

Once marinated, cook the tofu in a non-stick skillet over medium heat for 5-7 minutes until crispy on all sides.
Place a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin layer of rice on top, leaving about an inch at the top edge.
In the center of the rice, add the marinated tofu, avocado, cucumber, and carrot.

Roll the sushi tightly, pressing gently to ensure it stays intact.
Slice the roll into bite-sized pieces and sprinkle with sesame seeds.
Serve with soy sauce and enjoy.

These vegan spicy tofu sushi rolls are a delightful blend of flavors and textures, with the creamy avocado balancing the heat of the sriracha sauce and the crispy tofu adding a savory crunch. The combination of the slightly sweet maple syrup and the spiciness of the sriracha makes each bite an exciting flavor experience. Perfect for a Sunday afternoon sushi-making session, these rolls are not only filling but also pack a punch of flavor, making them an irresistible choice for anyone who loves a little spice in their sushi.

Vegan Cucumber Avocado Sushi Rolls

This simple and fresh vegan cucumber avocado sushi roll is a classic for a reason. It’s light, refreshing, and full of flavor, with the creamy avocado and crunchy cucumber creating the perfect balance. The combination of these two ingredients with perfectly seasoned sushi rice makes for an easy, satisfying sushi option that’s perfect for beginners or anyone craving a light meal.

ngredients:

1 cup sushi rice
1 ½ cups water (for cooking rice)
3 tbsp rice vinegar

1 tbsp sugar
1 tsp salt
4 nori sheets

1 avocado, sliced
1 cucumber, julienned
2 tbsp sesame seeds

Soy sauce for dipping
Pickled ginger for garnish

Instructions:

Rinse the sushi rice under cold water and cook it according to package instructions.
While the rice is still warm, combine the rice vinegar, sugar, and salt, then stir it into the rice. Let the rice cool slightly.
Place a nori sheet on a sushi mat, shiny side down, and spread a thin layer of rice evenly across the nori, leaving about an inch at the top edge.

Lay thin slices of avocado and julienned cucumber in the center of the rice.
Roll the sushi tightly from the bottom up, using the sushi mat to help form a compact roll.
Slice the roll into bite-sized pieces and sprinkle with sesame seeds.

Serve with soy sauce and pickled ginger for garnish.

The vegan cucumber avocado sushi rolls are a simple yet incredibly satisfying choice. The creamy avocado provides richness, while the cucumber offers a refreshing crunch. Together, they create a harmonious combination that pairs perfectly with the tangy, seasoned rice. These rolls are light, flavorful, and easy to make, making them a great option for a Sunday sushi day or as part of a larger sushi spread. Whether you’re a sushi novice or an experienced sushi lover, this classic vegan roll will always be a crowd-pleaser.

Vegan Shiitake Mushroom Sushi Rolls

These vegan shiitake mushroom sushi rolls offer an earthy, umami-packed alternative to traditional sushi. The shiitake mushrooms are marinated and sautéed to perfection, bringing a rich, savory flavor that pairs beautifully with the sushi rice. With a dash of soy sauce and a sprinkle of sesame seeds, these rolls are a flavorful, satisfying option for anyone seeking a vegan sushi recipe with a hearty and savory twist.

Ingredients:

1 cup sushi rice
1 ½ cups water (for cooking rice)

3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt

4 nori sheets
10-12 shiitake mushrooms, sliced
2 tbsp soy sauce

1 tsp sesame oil
1 tsp rice vinegar
1 tbsp sesame seeds

½ cucumber, julienned
Soy sauce for dipping

Instructions:

Cook the sushi rice according to package instructions and mix in the rice vinegar, sugar, and salt while the rice is still warm.
In a skillet, heat sesame oil over medium heat. Add the sliced shiitake mushrooms and sauté for about 5-7 minutes, until soft. Add the soy sauce and rice vinegar, cooking for an additional 2 minutes.
Lay a nori sheet on a sushi mat, shiny side down, and spread a thin layer of rice across the sheet, leaving about an inch at the top edge.
In the center of the rice, layer the sautéed shiitake mushrooms and julienned cucumber.
Roll the sushi tightly, pressing gently to ensure it stays intact.
Slice the roll into bite-sized pieces and sprinkle with sesame seeds.
Serve with soy sauce and enjoy.

These vegan shiitake mushroom sushi rolls are a flavorful and savory option that brings an earthy depth to your sushi experience. The combination of the umami-rich mushrooms with the crisp cucumber creates a satisfying contrast, while the rice holds everything together with its perfect balance of sweetness and tang. These rolls are ideal for those who appreciate rich, deep flavors and are a great addition to any Sunday sushi meal. Whether you’re hosting a sushi night or enjoying a quiet meal at home, these rolls are sure to impress.

Vegan Mango Avocado Sushi Rolls

If you’re looking for a fresh and fruity twist on traditional sushi, these vegan mango avocado sushi rolls are the perfect choice. With the natural sweetness of ripe mango paired with creamy avocado, this sushi roll offers a delicious balance of flavors. The combination of the sweet, silky mango and the smooth, buttery avocado wrapped in seasoned rice and nori will leave you craving more.

Ingredients:

1 cup sushi rice
1 ½ cups water (for cooking rice)
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
4 nori sheets
1 ripe mango, peeled and thinly sliced
1 avocado, sliced
½ cucumber, julienned
2 tbsp sesame seeds
Soy sauce for dipping
Pickled ginger for garnish

Instructions:

Rinse the sushi rice under cold water and cook according to package instructions.
Once cooked, mix the rice vinegar, sugar, and salt into the rice while it’s still warm. Let it cool slightly.
Place a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin layer of rice over the nori, leaving about an inch at the top.
In the center, arrange slices of mango, avocado, and cucumber.
Roll the sushi tightly, pressing gently to secure the roll.
Slice into bite-sized pieces and sprinkle with sesame seeds.
Serve with soy sauce and pickled ginger on the side.

These vegan mango avocado sushi rolls are a burst of vibrant flavors in every bite. The sweetness of the mango and the richness of the avocado create a perfectly balanced flavor profile, making this roll both refreshing and satisfying. The sushi rice and nori provide the ideal foundation, while the sesame seeds add a subtle crunch. This roll is a fantastic option for a light and tropical twist on sushi, ideal for a laid-back Sunday meal or as part of a diverse sushi spread.

Vegan Tempura Vegetable Sushi Rolls

Crispy tempura vegetables make an irresistible filling for these vegan sushi rolls. The tempura coating is light and crunchy, contrasting beautifully with the soft sushi rice. Paired with fresh cucumber and avocado, this sushi roll offers a delightful combination of textures and flavors. If you’re looking for a vegan sushi recipe that feels indulgent yet light, these tempura vegetable rolls are a perfect choice.

ngredients:

1 cup sushi rice
1 ½ cups water (for cooking rice)
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
4 nori sheets
1 small sweet potato, julienned
1 zucchini, julienned
½ cup all-purpose flour
½ cup cold water
1 tsp baking powder
Vegetable oil for frying
1 avocado, sliced
½ cucumber, julienned
Soy sauce for dipping
Pickled ginger for garnish

Instructions:

Rinse the sushi rice and cook it according to package instructions. Once cooked, mix the rice vinegar, sugar, and salt into the rice. Allow it to cool slightly.
To make the tempura batter, whisk together the flour, cold water, and baking powder until smooth.
Heat vegetable oil in a deep pan over medium heat.
Dip the sweet potato and zucchini strips into the tempura batter, then carefully fry them in the hot oil until golden and crispy, about 2-3 minutes. Drain on paper towels.
Lay a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin layer of rice across the nori, leaving an inch at the top.
In the center of the rice, add a few pieces of the crispy tempura vegetables, avocado slices, and cucumber.
Roll the sushi tightly, pressing gently to seal.
Slice the roll into bite-sized pieces and serve with soy sauce and pickled ginger.

The crispy tempura vegetables in these vegan sushi rolls elevate the dish, giving it a satisfying crunch that pairs perfectly with the creamy avocado and refreshing cucumber. The tempura coating adds a delicate texture that complements the richness of the avocado and the tangy sushi rice. These rolls make for a fun, flavorful, and indulgent vegan sushi experience that’s sure to impress at any gathering or as a Sunday treat.

Vegan Sweet Potato Sushi Rolls

Sweet potatoes are a versatile and nutritious ingredient that works wonderfully in sushi rolls. These vegan sweet potato sushi rolls are a hearty and satisfying option with the perfect balance of sweetness and savory flavors. The roasted sweet potato, paired with creamy avocado and crunchy cucumber, creates a delightful and filling vegan sushi roll that’s ideal for those who want something a bit more substantial.

Ingredients:

1 cup sushi rice
1 ½ cups water (for cooking rice)
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
4 nori sheets
1 large sweet potato, peeled and cut into strips
1 tbsp olive oil
1 avocado, sliced
½ cucumber, julienned
2 tbsp sesame seeds
Soy sauce for dipping
Pickled ginger for garnish

Instructions:

Preheat your oven to 400°F (200°C). Toss the sweet potato strips with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, flipping halfway through, until soft and slightly caramelized.
While the sweet potatoes are roasting, cook the sushi rice according to package instructions. Once cooked, mix in the rice vinegar, sugar, and salt. Let it cool slightly.
Place a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin layer of rice over the nori, leaving about an inch at the top.
In the center, add a few pieces of roasted sweet potato, avocado slices, and cucumber.
Roll the sushi tightly, pressing gently to secure the roll.
Slice into bite-sized pieces and sprinkle with sesame seeds.
Serve with soy sauce and pickled ginger on the side.

These vegan sweet potato sushi rolls offer a hearty yet refreshing take on sushi. The roasted sweet potato adds a natural sweetness and depth of flavor that pairs beautifully with the creamy avocado and the crunch of cucumber. The sushi rice, lightly seasoned with rice vinegar, complements the flavors, while the sesame seeds bring a delightful crunch. These rolls are a satisfying and filling vegan option that’s perfect for a Sunday sushi-making session, offering both comfort and delicious flavors in each bite.

Vegan Spicy Tofu Sushi Rolls

For those who love a little spice, these vegan spicy tofu sushi rolls offer the perfect combination of creamy tofu and spicy seasoning. The tofu is marinated and sautéed to give it a firm texture and bold flavor, and when paired with cucumber and avocado, it creates an incredibly satisfying sushi roll. This sushi roll is an ideal choice for anyone craving a savory, spicy vegan sushi option.

Ingredients:

1 cup sushi rice
1 ½ cups water (for cooking rice)
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
4 nori sheets
200g firm tofu, drained and pressed
1 tbsp soy sauce
1 tbsp sriracha sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 avocado, sliced
½ cucumber, julienned
1 tbsp sesame seeds
Soy sauce for dipping
Pickled ginger for garnish

Instructions:

Rinse the sushi rice and cook according to package instructions. Once cooked, mix the rice vinegar, sugar, and salt into the rice while it’s still warm. Let it cool slightly.
Cut the pressed tofu into strips. In a bowl, combine soy sauce, sriracha sauce, sesame oil, and rice vinegar to create the marinade. Toss the tofu strips in the marinade and let it sit for 10 minutes.
Heat a pan over medium heat and sauté the marinated tofu strips for 4-5 minutes, until golden brown and slightly crispy.
Lay a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin layer of sushi rice over the nori, leaving about an inch at the top.
In the center of the rice, add the spicy tofu strips, avocado slices, and cucumber.
Roll the sushi tightly, pressing gently to seal. Slice into bite-sized pieces.
Sprinkle with sesame seeds and serve with soy sauce and pickled ginger.

The spicy tofu in these vegan sushi rolls provides a rich, savory flavor with just the right amount of heat, balanced by the creamy avocado and fresh cucumber. The crispy tofu adds texture to the roll, while the sushi rice ensures a soft and delicate bite. The marinade enhances the tofu’s flavor, making this sushi roll a flavorful and satisfying option for anyone looking for a bit of spice in their vegan sushi. These rolls are perfect for a Sunday sushi party or a weekday meal that packs a punch!

Vegan Cucumber and Carrot Sushi Rolls

Simple yet flavorful, these vegan cucumber and carrot sushi rolls are perfect for those looking for a light, refreshing meal. The crisp cucumber and slightly sweet carrot are balanced by creamy avocado and seasoned sushi rice, offering a clean and satisfying bite. With minimal ingredients and quick preparation, these rolls are ideal for a quick and healthy vegan sushi option.

Ingredients:

1 cup sushi rice
1 ½ cups water (for cooking rice)
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
4 nori sheets
½ cucumber, julienned
1 large carrot, peeled and julienned
1 avocado, sliced
1 tbsp sesame seeds
Soy sauce for dipping
Pickled ginger for garnish

Instructions:

Rinse the sushi rice and cook it according to package instructions. Once cooked, mix the rice vinegar, sugar, and salt into the rice. Let it cool slightly.
Lay a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin layer of rice over the nori, leaving about an inch at the top.
In the center of the rice, place slices of cucumber, carrot, and avocado.
Roll the sushi tightly, pressing gently to seal the edges.
Slice the roll into bite-sized pieces and sprinkle with sesame seeds.
Serve with soy sauce and pickled ginger on the side.

These vegan cucumber and carrot sushi rolls are incredibly fresh and light, making them a perfect choice for a refreshing Sunday meal. The crisp cucumber and sweet carrot offer a nice crunch, while the creamy avocado adds a smooth, luxurious contrast. The sushi rice adds the perfect level of flavor and texture, making each bite satisfying. These rolls are simple yet delicious, ideal for those who prefer a clean and refreshing sushi option with minimal ingredients.

Vegan Rainbow Veggie Sushi Rolls

These vegan rainbow veggie sushi rolls are a feast for both the eyes and the palate. With a colorful array of fresh vegetables like bell peppers, avocado, and cucumber, each bite is a burst of flavor and texture. The variety of colors and fresh ingredients makes these rolls not only healthy but also visually appealing. Perfect for a light meal or an appetizer, these rolls are a true celebration of plant-based ingredients.

Ingredients:

1 cup sushi rice
1 ½ cups water (for cooking rice)
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
4 nori sheets
1 small red bell pepper, julienned
1 small yellow bell pepper, julienned
1 cucumber, julienned
1 avocado, sliced
2-3 radishes, thinly sliced
1 tbsp sesame seeds
Soy sauce for dipping
Pickled ginger for garnish

Instructions:

Rinse the sushi rice and cook it according to package instructions. Once cooked, mix in the rice vinegar, sugar, and salt. Let it cool slightly.
Lay a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin layer of rice over the nori, leaving about an inch at the top.
In the center, arrange the red and yellow bell peppers, cucumber, avocado, and radishes.
Roll the sushi tightly, pressing gently to seal the roll. Slice into bite-sized pieces and sprinkle with sesame seeds.
Serve with soy sauce and pickled ginger.

These vegan rainbow veggie sushi rolls are as delightful to look at as they are to eat. The fresh, crisp vegetables bring a wide range of flavors and textures, from the sweetness of the bell peppers to the creaminess of the avocado. The sushi rice ties everything together, providing a perfect balance. These colorful rolls are a vibrant, healthy, and visually striking option for any occasion, especially for those looking to add a burst of color and freshness to their Sunday meals.

Vegan Mango and Avocado Sushi Rolls

These vegan mango and avocado sushi rolls are the perfect balance of sweet and creamy. The juicy mango adds a tropical flair, while the avocado provides a rich and smooth texture. Combined with the seasoned sushi rice and a light drizzle of soy sauce, these rolls are an indulgent yet healthy treat. Ideal for a Sunday meal, these rolls are as refreshing as they are flavorful, making them a great choice for those craving something light and exotic.

Ingredients:

1 cup sushi rice
1 ½ cups water (for cooking rice)
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
4 nori sheets
1 ripe mango, peeled and julienned
1 avocado, sliced
1 tbsp sesame seeds
Soy sauce for dipping
Pickled ginger for garnish

Instructions:

Rinse the sushi rice and cook according to the package instructions. Once cooked, stir in the rice vinegar, sugar, and salt while the rice is still warm. Let it cool slightly.
Place a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin layer of sushi rice on the nori, leaving about 1 inch at the top of the sheet.
In the center of the rice, layer the mango julienne strips and avocado slices.
Roll the sushi tightly, pressing gently to seal the edges.
Slice into bite-sized pieces and sprinkle with sesame seeds.
Serve with soy sauce and pickled ginger.

The sweetness of the mango pairs perfectly with the creamy avocado in these vegan sushi rolls. The sushi rice gives just the right amount of flavor and stickiness to hold everything together, while the sesame seeds add a subtle crunch. These rolls are a refreshing and light option, ideal for a warm Sunday afternoon or as part of a larger sushi spread. The vibrant colors and tropical flavor make them a standout dish that’s sure to impress.

Vegan Shiitake Mushroom Sushi Rolls

Shiitake mushrooms bring a deep umami flavor to these vegan sushi rolls. When marinated and sautéed, the mushrooms provide a meaty texture and rich flavor that contrasts beautifully with the crisp vegetables and creamy avocado. These rolls are perfect for anyone looking for a savory, satisfying sushi experience without the use of fish, offering a deliciously plant-based alternative that still delivers on taste and texture.

Ingredients:

1 cup sushi rice
1 ½ cups water (for cooking rice)
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
4 nori sheets
200g shiitake mushrooms, stems removed and sliced
1 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1 avocado, sliced
½ cucumber, julienned
Soy sauce for dipping
Pickled ginger for garnish

Instructions:

Rinse the sushi rice and cook according to package instructions. Once cooked, stir in the rice vinegar, sugar, and salt. Let it cool slightly.
In a pan, heat the sesame oil over medium heat and sauté the shiitake mushrooms for 4-5 minutes, until tender. Add soy sauce and rice vinegar, and cook for another 2 minutes until the mushrooms are well-coated and flavorful.
Lay a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin layer of rice over the nori, leaving about an inch at the top.
In the center of the rice, add the sautéed shiitake mushrooms, avocado slices, and cucumber.
Roll the sushi tightly, pressing gently to seal.
Slice the roll into bite-sized pieces and serve with soy sauce and pickled ginger.

The umami-rich shiitake mushrooms provide a satisfying, savory flavor in these vegan sushi rolls, offering a meaty texture that complements the creamy avocado and fresh cucumber. The marinated mushrooms elevate the dish, creating a deep, satisfying taste that’s perfect for those looking for a hearty plant-based sushi option. These rolls are ideal for a cozy Sunday meal, offering a unique and flavorful twist on traditional sushi rolls.

Vegan Sweet Potato Sushi Rolls

Vegan sweet potato sushi rolls offer a hearty and satisfying twist on traditional sushi. The roasted sweet potato is soft, slightly sweet, and packed with nutrients, making it the perfect filling for these vegan rolls. Paired with avocado and cucumber, these rolls are filling yet light, offering a balance of savory, sweet, and creamy flavors. A great choice for those craving something warm and comforting for their Sunday meal.

Ingredients:

1 cup sushi rice
1 ½ cups water (for cooking rice)
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
4 nori sheets
1 large sweet potato, peeled and sliced into thin strips
1 tbsp olive oil
1 tsp smoked paprika
1 avocado, sliced
½ cucumber, julienned
Soy sauce for dipping
Pickled ginger for garnish

Instructions:

Preheat the oven to 400°F (200°C). Toss the sweet potato strips in olive oil and smoked paprika, and roast for 20-25 minutes until tender and slightly caramelized.
Rinse the sushi rice and cook it according to package instructions. Once cooked, stir in the rice vinegar, sugar, and salt. Let it cool slightly.
Lay a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin layer of rice over the nori, leaving about an inch at the top.
In the center of the rice, add the roasted sweet potato strips, avocado slices, and cucumber.
Roll the sushi tightly, pressing gently to seal.
Slice into bite-sized pieces and serve with soy sauce and pickled ginger.

The roasted sweet potato brings a rich, natural sweetness to these vegan sushi rolls, creating a warm and satisfying contrast to the creamy avocado and fresh cucumber. The smoked paprika adds a smoky depth of flavor that elevates the sweet potato, making these rolls a unique and hearty option for a Sunday meal. Whether you’re looking for a filling meal or a comforting dish, these vegan sweet potato sushi rolls are sure to satisfy your cravings with their balance of textures and flavors.

Note: More recipes are coming soon!

35+ Heartwarming Sunday Vegan Sushi Recipes to Celebrate