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Plant-based sushi roll with avocado and carrot

A simple plant-based sushi roll recipe that is also vegan, gluten free and oil free.
Prep Time 40 minutes
Rice cooling time 1 hour
Total Time 1 hour 40 minutes
Servings 2
Calories 722kcal


  • bamboo mat


  • 1 ½ cup rice sushi rice or brown rice*
  • 1 piece avocado small, approx. 160 g
  • 1 piece carrot medium
  • 4 sheets nori algae for sushi
  • 1 tbsp black sesame seeds *optional

Rice seasoning

  • 2 tbsp maple syrup or sweetner of choice
  • 2 tbsp rice vinegar

For serving

  • 4 tbsp soy sauce
  • wasabi or sriracha *if you like it spicy


  • Cook rice according to the instructions on the package.
  • In a small bowl combine the rice seasoning.
  • Stir the rice seasoning into cooked rice. Use a chopstick to minimise the breaking of grains. Transfer into a big bowl and set aside to cool.
  • Prepare the filling. Clean the avocado and cut it into 8 long pieces. Clean the carrot and cut it into matchsticks of simmilar length.
  • Place the nori algae rough-side-up onto your bamboo mat.
  • Wet your hands and place cooled rice onto the nori algae. Distribute it into a thin layer as evengly as possible, leaving a belt on the top of the algae uncovered.
  • Sprinkle black sesame evenly over the rice.
  • Place two pieces of avocado and ¼ of carrot along side the middle of rice.
  • Make the sushi roll. *see notes
  • Repeat the process with the rest of the ingredients.
  • Cut the sushi roll into bite-size pieces, using a wet, sharp knife. The easiest way to do that is by making halves until you reach the desired size.
  • Serve with soy sauce and a spicy condiment of choice.


  • Any kind of "sticky" rice will work.
  • For instructions on how to make a sushi roll, see my Instagram Highlight.

Nutrition Facts