Vegan California Sushi Rolls (High-Protein)

If you love making plant-based sushi at home, then this vegan California sushi roll recipe should be your next one to try! It features a creamy tofu mixture as a crab meat alternative, which makes them satisfying and high-in-protein, plus the classic avocado and cucumber sushi fillings. Delicious and easy to make!

We are really into plant-based sushi rolls and we actually make them often during the weekend. Even our 7 y/o is obsessed!

We especially love these sweet potato sushi rolls, shiitake sushi rolls and our most recent fun and unique way to enjoy sushi: vegan sushi wraps (which by the way might be perfect for you if you don't want to get into rolling sushi!).

We even make this vegan sushi bake when we feel like eating sushi but want to change things up a bit.

Anyway, needless to say that we are always up for a sushi night and these vegan California sushi rolls were a HUGE hit in our house.

They make for the most satisfying and umami-packed vegetarian sushi we have had in a while. They include a high-protein vegan substitute for crab meat that can literally be done in 5 minutes: all you have to do is grate some tofu and mix it up with vegan mayo and a few flavorful ingredients. Then, roll the sushi with some avocado, cucumber and sesame seeds. So easy!

You can make your version spicy by adding some sriracha to the vegan crab meat mix or do like me and add a little paprika for taste and color without adding any heat (great if you are looking for a kid-friendly option).

Also, even if not typical in California rolls, I included a little green onion to the mix to add some more flavor, but feel free to skip them.

They are absolutely delicious and I hope you give them a try! ❤️

Why you will love these vegan California sushi rolls

• The creamy filling is loaded with amazing flavor
• Very similar to classic crab meat, but made completely vegan
• Makes for a great high-protein fish-free sushi 
• The vegan crab meat is so easy and quick to make!
• Making your own sushi is so much more affordable than ordering out
• Versatile: you can customize the flavor of the tofu mix and roll the sushi with your favorite sushi-filling ingredients
• Dairy-free and gluten-free

Making vegan California rolls

Traditional California sushi rolls are made with imitation crab, which isn't real crab, but is still made using fish. 

Making a vegan sushi recipe that's similar to California rolls isn't that hard! In this recipe, I used tofu, which has a chewy and soft texture somehow similar to imitation crab. And although this vegan California roll recipe won't taste exactly the same compared to the classic version, shredding the tofu and mixing it with vegan mayo + spices make it so flavorful and satisfying, that you won't miss the fish at all!

What you will need

(find the measurements at the end of this post in the recipe card)

For the vegan crab meat mix

• Tofu: you will need a block of super firm or extra firm tofu. The firmer the better here. I used the Organic Super firm tofu from the brand Wildwood. If you use a softer tofu, then it will be hard to shred the block and you might end up with a more mushy texture.
• Vegan mayonnaise: I used the vegan mayo from the brand Follow your Heart. If you are looking for a healthier recipe, then you can also make your own vegan mayo using cashews.
• Paprika or sriracha: I like adding paprika for a little color + flavor, plus it makes the mix not spicy, which means that my kids can eat them. If you like a little heat in your sushi, then add some sriracha to the mix!
• Soy sauce: for some saltiness and umami flavor.
• Green onion: you can leave them out if you prefer, although it adds a delicious flavor that works well in this recipe.

For the sushi rolls

• Sushi rice: I always use short-grain brown rice when making sushi at home. I love its chewiness and it simply carries more fiber and plant protein. That being said, feel free to use a more classic white sushi rice for making this recipe! Aside from the rice, you will need some rice vinegar, sweetener and salt to season the sushi rice.
• Seaweed or Nori sheet: used to roll the sushi and also, it adds a nice ocean flavor to this fish-free recipe. You can find them in any grocery store in the Asian aisle.
• Avocado slices: make sure to use a fully ripe avocado that's not too soft and does not have any dark spots.
• Cucumber strips: classic in California rolls, they add a nice crunch that contrasts well with the soft tofu mix and avocado.
• Sesame seeds: optional

How to make vegan California sushi rolls

(find the full recipe at the end of this post in the recipe card)

I have a video down below for a better visual if needed!

Prepare the sushi rice

You will have 2 options to make the sushi rice:

• Brown sushi rice: as mentioned above, I always make homemade sushi using brown rice for health benefits, plus we now prefer its chewier bite. This vegan sweet potato sushi roll recipe will show you how I make it. All you have to do is cook short-grain brown rice (I like to cook brown rice using the Instant Pot), then season with rice vinegar, sweetener and salt. Let the rice cool down before using. 
• Classic white sushi rice: if you prefer a more classic sushi roll, then simply cook and season classic sushi white rice. Compared to using brown rice, the result is a more traditional sticky rice with a more tender bite.

Make the vegan crab meat

Start by draining the excess water from the packaging and then, wrap the block of tofu with a clean tea towel or a few layers of paper towel. Gently press to extract as much water as possible without breaking the tofu. You can also do a quick tofu press by placing something heavy on top for 20-30 minutes.

Then, shred the tofu using a cheese grater right into a large bowl. Then, add the vegan mayo, paprika and/or sriracha sauce, soy sauce, green onion and stir to combine. You can easily adjust the mixture with more mayo/soy sauce as needed for desired creaminess and saltiness.

Roll the sushi

To roll the sushi, then place a sheet of nori (shiny side facing down) on a bamboo sushi mat.

Cover the seaweed with a thin layer of sushi rice all over its surface while leaving about an inch free of rice on top for sealing (use wet fingers if too sticky).

Transfer a few spoonfuls of the vegan crab mixture on top of the rice on the bottom part (on a horizontal line, see pictures and video). Then, layer some avocado and cucumber, and sprinkle some sesame seeds.

To roll: grab the bamboo mat on the bottom edge with your thumbs, and place your fingers over the fillings to hold them in place, then roll from the bottom to the top keeping the ingredients as tucked inside as possible. Once you reach the rice-free top part, then dip a finger in water, wet the exposed part of the nori sheet and keep rolling. Use the bamboo mat to help seal the edge.

Slice and enjoy!

Recipe notes

• Classic California rolls will have an "inside-out roll" presentation with the rice on the outside of the roll. This is pretty tricky to make, so I prefer to keep the rice inside instead. But, if you are up for the challenge, then check out this quick video showing you how to make inside-out sushi rolls. As a side note, to make them this way, you will need pretty sticky rice, meaning that brown rice would not be a good option and you are better off using classic sushi rice in that case.
• Don't transfer super hot rice over the nori sheet, let it cool down first (room temperature rice is ideal). Hot rice will make the nori sheet soften and "curl or wilt", making it harder to work it.
• This recipe makes enough vegan crab meat for 5-6 sushi rolls. If you want to make 2-3 rolls, then simply make half the vegan crab mixture recipe.
• To slice the rolls with a clean cut: use a very sharp knife, make sure to clean it using a wet towel in between each slice and also, don't press hard on the sushi while slicing (do a "sawing" motion).

Serving suggestions

Serve the vegan sushi rolls with all the classic sushi fixings, such as:

• soy sauce for dipping
• marinated ginger
• wasabi
• sriracha
• spicy mayo

You can also try a different dipping sauce than soy sauce for a nice change, such as Thai peanut butter sauce or Hoisin peanut butter sauce.

When we have more time, we love to serve sushi rolls accompanied by a simple miso soup or a quick Asian cucumber and carrot salad.

Also, you can serve the vegan crab meat mix in different ways than in sushi! Sushi wraps are fun and a little more casual and quicker than rolling sushi, or try making rice paper rolls with the tofu mix. Also, you can serve in a poke bowl: just add the mix over rice in a bowl with all your favorite sushi fixings. No rolling and much easier! Check out this edamame poke bowl for inspiration. And if you have leftover filling, then use it in sandwiches or burrito-style wraps.

Variations to the recipe

I made this recipe pretty simple and similar to California rolls, which typically only include imitation crab meat, cucumber and avocado. But, you can add much more to your rolls depending on what you have or the feeling of the moment! Here are more sushi fillings you could include:

• Carrots (shredded or julienned)
• Mango
• Pickled vegetables (such as daikon or onion)
• Roasted sweet potatoes
• Shredded beets (raw)
• Lettuce
• Sprouts

As for the tofu mix, you can add extra flavorful ingredients if you want, such as:

• Gochujang paste (mix in the mayo first, the paste is pretty sticky)
• Spicy pepper (finely chopped) 
• Lime juice
• Sesame oil (only a few drops)

Storage tips 

Once you roll the sushi, then enjoy it right away since the rice can dry out after a little while. 

That being said, even if not at its peak freshness, we enjoy leftover sushi all the time and even make more to have a nice lunch the next day. 

Rolled and sliced sushi are ok for up to 24 hours in an airtight container in the fridge. Longer than that and they get "harder" and not as good. If you want to make some ahead, I recommend rolling them but not slicing them, then wrapping them tightly with a sheet of plastic wrap. 

More Asian recipes you might like

• Panko baked avocado sushi
• Vegan tofu egg rolls
• Quinoa poke bowl with marinated tomatoes
• Vegan portobello poke bowl
• Vietnamese stir-fried noodles
• Thai basil tofu
• Vietnamese rice noodle bowl
• Baked tofu teriyaki bowl
• Summer tofu rolls
• Tempeh spring rolls

I hope you like this vegan California sushi roll recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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📖 Recipe

Please note that the nutritional information is an estimate provided for informational purposes only (calculated by software) and may vary based on cooking methods and ingredients used. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

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