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top side view of two veggie sushi rolls on a white plate with wooden chopsticks blurred in the background

Veggie Sushi Roll

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5 from 1 review

  • Author: Gigi & Sersie
  • Total Time: 1 hour
  • Yield: 2 1x


This Vegan Tuna Sushi is reminiscent of a spicy tuna hand roll. It uses the carrot-based Vegan Tuna Salad and all your favorite accoutrements. It's gluten-free, oil-free and nutrient-dense and can be made as a sushi roll or hand roll. #vegantunasalad #vegansushi #healthyveganrecipes #danielfastrecipes #wfpb #glutenfree


Units Scale
  • 1 cup cooked brown rice (short grain recommended)
  • 1 cup Vegan Tuna Salad
  • 2 to 3 nori sheets
  • 1/2 avocado, sliced
  • 1 tsp sesame seeds
  • 1 Tbsp reduced-sodium tamari
  • pickled ginger and wasabi to taste


Prepare short grain brown rice according to package instructions. Note that 1/2 cup dry typically yields 1 cup cooked. Let the rice cool to lukewarm or room temperature before assembling the rolls.

While rice is cooking, prepare the Vegan Tuna Salad. Set aside or let it hang out in the refrigerator until you're ready to use it. If you prepare the whole recipe, you'll only need one cup (or roughly half) of the vegan tuna salad for this veggie sushi recipe, so use the rest for Deconstructed Fish Tacos (so yummy!), or add to a mixed green salad, or make lettuce wraps with it.

Once you have the rice and tuna salad ready, decide how you want to assemble the sushi: hand rolls or cut rolls.

Hand Rolls

Cut the nori sheet in half using a clean pair of kitchen scissors for the hand rolls.

Spread a thin layer of brown rice onto half of the cut nori sheet.

Then add about 1/4 cup of the vegan tuna salad, sliced avocado, and sesame seeds.

Carefully pick up the filling side of the nori sheet and roll it into a cone.

Serve with pickled ginger, wasabi, reduced-sodium tamari (or aminos), and optional Sriracha Vegan Mayo for an extra kick.

Cut Rolls

For the cut roll, evenly spread a thin layer of brown rice onto the dull side of the nori sheet.

Add vegan tuna salad and avocado and carefully yet tightly roll into a log.

Cut into individual pieces using a sharp knife, and sprinkle with sesame seeds. 

Serve with pickled ginger, wasabi, reduced-sodium tamari (or aminos), and optional Sriracha Vegan Mayo for an extra kick.

Enjoy veggie sushi rolls immediately, or store them in a covered container in the refrigerator for up to 3 days. Freezing is not recommended. 



  1. Measuring cup
  2. Measuring spoons
  3. Medium pot or rice cooker
  4. Knife
  5. Cutting board
  6. Juicer or high-powered blender (for vegan tuna salad)
  7. Mixing bowl
  8. Kitchen scissors (or cutting nori sheets)
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Stovetop, Juicer or Blender
  • Cuisine: Asian