• Prep-time: / Cook Time:
  • Makes 3-4 rolls

There is so much more to vegan sushi than cucumber rolls! This recipe is a creative twist on a classic veggie roll, complete with a homemade teriyaki sauce.


Rice Ingredients:
  • 1 cup organic short grain brown rice
  • 1½ tablespoons organic rice vinegar
  • 1 tablespoon evaporated cane sugar
  • ¼ teaspoon sea salt
Filling Ingredients:
  • 1 small Japanese yam, roasted
  • ½ ripe avocado
  • 1 carrot, cut into thin strips
  • ½ cucumber, peeled and cut into thin strips
  • 3-4 toasted nori sheets
  • ¾ cup organic crispy brown rice cereal
  • ½ cup pickled ginger
Teriyaki Sauce Ingredients:
  • ½ cup wheat-free organic tamari
  • ⅓ cup evaporated cane sugar
  • 2 teaspoons brown rice vinegar
  • 2 teaspoons pickled ginger, diced
  • ¼ teaspoon garlic powder
  • 2 tablespoons pineapple juice
  • ½ teaspoon yuzu juice (optional)
  • 2 teaspoons arrowroot powder, plus 1 tablespoons water, whisked


  1. Roast Japanese yam at 375°F for 45 minutes, or until soft. Peel and dice when cool and set aside in bowl.
  2. In a medium saucepan, add 2 cups water and rice and cook according to directions. When cooked, transfer rice into a large bowl. With a wooden paddle, incorporate vinegar, sugar and sea salt into rice until slightly sticky, stirring vigorously. Let cool. Set aside.
  3. For teriyaki sauce: In small pot over medium heat add tamari, sugar, vinegar, ginger, garlic powder, pineapple juice and yuzu, if using. Whisk. Cook for about 3 minutes, add arrowroot slurry and whisk. Cook about 30 more seconds.
  4. To roll sushi, place sheet of toasted nori (shiny side down) on roller. With damp hands, spread cooked rice evenly over nori, leaving ½ inch on top portion of nori bare. Sprinkle with generous helping of crispy rice cereal. Flip sushi over onto plastic wrap lined sushi roller.
  5. Place small amount cooked yam, avocado, carrots and cucumber in a horizontal line, about 1 inch from base of nori.
  6. Turn sushi roller with fillings vertical to your body and slowly lift sides of sushi roller while making small rocking motions to align fillings. Using roller, tuck in filling until completely closed, allowing remaining top 3 inches of nori with rice to be exposed. Now fully enclose roll and squeeze gently. Slowly rock sushi using roller, until it forms a round shape. Gently press to seal, and round out sushi. Slide onto clean surface, and with a serrated damp knife, cut into 1 inch thick slices. When serving, drizzle with teriyaki sauce. Serve with ginger.

Learn how to cookplant-based meals at home


Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle


With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
about the author

Spork Foods

Spork Foods is a gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel. Jenny and Heather offer vegan organic cooking classes at their Los Angeles facility, and they also teach all over the country at universities, resorts, and corporations. The sisters recently launched a vegan and gluten-free menu at Four Seasons Los Angeles at Beverly Hills. Spork Foods offers catering in San Diego and Los Angeles.

see more from this author
Free download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

Have something to say about this article? Click to expand the conversation

More from Forks Over Knives

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

Copy link
Powered by Social Snap