Vegan Caterpillar Roll (Restaurant-Style Sushi at Home)

Name: Caterpillar roll
Prep time: 30 min
Total time: 75 min
Ingredients: 550 g seasoned sushi rice (cooked and cooled); 16 slices simmered sushi mushrooms; 10 cm piece of takuan (cut into strips); 1 sheet inari age (sliced into 1cm wide strips); 10 cm piece of cucumber (cut into matchsticks (core removed)); 1 avocado (large, sliced thinly); 5 half-sheets of nori (or full sheets cut in half (against the grain)); 10 g shiso furikake; 25 g crispy fried onions; 3 tbsp Vegan kewpie mayo; 5 tbsp Vegan caviar (e.g. Cavi-Art, optional); Wasabi paste; Soya sauce (for dipping); Pickled ginger (for palate clensing)

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A Caterpillar Roll is a classic sushi roll topped with overlapping slices of avocado, creating its signature wavy, caterpillar-like look. This vegan Caterpillar Roll keeps that iconic presentation, with creamy avocado on top, punchy pickled radish inside, and a rich, umami-packed filling that's just as satisfying as the restaurant version.

Vegan caterpillar roll sushi topped with avocado.

This is a sushi roll that's just as much fun to make as it is to eat. A Caterpillar Roll looks impressive, but it's surprisingly straightforward once you get the hang of rolling and topping the avocado.

Inspired by a brilliant vegetarian sushi spot I visited in London, IMA in Exmouth Market, this is my plant-based take on a Caterpillar Roll that's stuck with me ever since.

What You'll Learn

How to make a vegan caterpillar roll at home, step by step
How to get the avocado topping neat and even
Easy sushi rolling tips for beginners

Why is it called Caterpillar Roll?

They're called Caterpillar Rolls thanks to the sliced avocado on top, which gives the roll a wavy, caterpillar-like appearance. Great for special occasions, dinner with friends, or just when you fancy something that looks as good as it tastes. This version is totally vegan, packed with flavor, and a real showpiece on the plate.

Vegan sushi roll on a serving platter topped with avocado, vegan caviar, shichimi, vegan kewpie mayo and dried onion flakes.

About Vegan Caviar (Optional)

If you're after that little burst of salty, sea-sprayed flavor you usually get from fish roe on a traditional caterpillar roll try Cavi-Art, a seaweed-based vegan caviar. It's vibrant, sustainable, and adds a lovely pop both in texture and presentation. Optional, but definitely worth trying.

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Caterpillar Roll – At a Glance
Why is it called Caterpillar Roll?
About Vegan Caviar (Optional)
Ingredients
How to Make Caterpillar Roll
Substitutions
Variations
Equipment
Storage
My top tips for making caterpillar roll
Caterpillar Roll FAQs
More Side Dishes
Latest Recipes
📖 Recipe

Ingredients

Makes 5 rolls | Prep time 30 mins |

550g cooked seasoned sushi rice recipe
16 slices sushi mushrooms
¼ takuan (about 10cm, cut into strips)
1 sheet inari age (sweet tofu skin)
10cm cucumber
10g shiso furikake
5 half-sheets of nori
1 ripe avocado
Vegan kewpie mayo

Garnish:

Cavi-Art vegan caviar
25g crispy fried onions

On the side:

Pickled ginger
Wasabi paste - (for those who like a bit of whoo-pah!)
Soya sauce - (not really needed but some like a little extra saltiness)

Sushi ingredients laid out neatly in dishes on a wooden board; sliced avocado, orange vegan caviar, strips of daikon radish and cucumber and hydrated shitake mushrooms thinly sliced.

How to Make Caterpillar Roll

Before You Start:

You'll need a few of bits prepped ahead of time. These can all be made in advance (click below for recipes):

seasoned sushi rice recipe - that lovely vinegared rice is the foundation of any good roll.
Sushi mushrooms - simmered and packed with umami, they add loads of flavor.
Inari age - sweet, marinated tofu skin that adds a lovely soft texture and a hint of sweetness.

All of these can be made in advance and kept in the fridge, which makes assembly a breeze when you're ready to roll.

Prep Your Sushi Mat:

Wrap your sushi mat in a bit of cling film (or saran wrap). It keeps things tidy and stops the rice from sticking. Tuck the edges underneath so it stays nice and flat while you roll.

Prep your veggies:

A cucumber half on a chopping board with a teaspoon scooping out the seeds; the other half rests beside it.

Cut the cucumber in half lengthways. Use a teaspoon to gently scoop out the seeds.

Cucumber on a chopping board being sliced into finger-length strips for vegan sushi rolls.

Slice each half lengthways again, then cut into 8 even sticks. Set aside.

An avocado being peeled before cutting in half and removing the seed.

Halve the avocado, remove the stone, and peel off the skin.

An avocado half resting flat side down on a chopping board, being sliced thinly at an angle, with the slices fanning out slightly in their original shape.

Lay it flat side down and slice as thinly as you can on a slight angle - these will go on top later.

Inari age being cut into evenly-sized 1cm-wide strips, with the completed strips arranged in a small pile to the side of the chopping board.

Slice the inari age widthwise into strips about 1cm wide. Set aside.

Takuan being cut into long, uniform strips roughly 10cm long and 1.5cm thick, laid out in a tidy row on a wooden chopping board.

Cut the takuan into long batons, roughly 10cm long and 1.5cm thick. Set aside and get ready to roll.

Fill and Roll:

A bamboo sushi mat laid out with the smooth side facing up, covered with a sheet of cling film, and a half sheet of nori placed on top, rough side facing up.

Lay your sushi mat flat with the smooth side up. Place a half sheet of nori on top, rough side facing up.

A wet hand holding a ball of sushi rice, roughly the size of a medium apple, positioned above the prepared nori sheet on the sushi mat.

Wet your hands (this keeps the rice from sticking), then grab a ball of seasoned rice. You need about 120g or the size of a small apple.

Sushi rice spread evenly across the nori sheet, reaching all edges and corners, with the nori still resting on cling film over the bamboo mat.

Gently press the rice across the nori, spreading it all the way to the edges and corners in an even layer.

Sushi rice evenly spread across the nori sheet, with shiso furikake being sprinkled lightly over the top. The cling film and bamboo mat are visible beneath the nori.

Sprinkle a light dusting of shiso furikake over the rice ensuring a nice even coverage.

Sushi roll being assembled on a bamboo mat; nori seaweed is flipped to face upwards (on top of the rice), then strips of takuan and cucumber are placed on top.

Flip the sheet so the rice is underneath and nori is on top. About a third of the way up from the bottom, lay down 2 cucumber strips and 1 strip of takuan across the nori.

Sushi roll being assembled on cling film laid over a bamboo sushi mat; sliced mushrooms and inari age are placed on the nori, leaving about one-third of the space clear at the top.

Add the sushi mushrooms and inari age strips on top of the cucumber and takuan. Leave the top third of the nori sheet empty to make sealing the roll easier.

Two hands rolling a sushi roll with a bamboo mat; one hand lifts the bottom edge of the mat while the other holds the fillings in place as the roll is guided over to seal the rice and nori.

Using both hands, lift the bottom edge of the mat and gently roll it up over the fillings, using your fingers to tuck and guide everything into place.

Two hands rolling a sushi roll with a bamboo mat wrapped in cling film; one hand holds the mat in place while the other pulls the top part away to tighten and seal the roll, keeping the fillings secure.

Once the roll starts to close, press firmly. One hand holds the mat steady while the other pulls the top edge away from you. This tightens and seals the roll neatly.

Two hands raising one end of a bamboo sushi mat to roll over sushi rice on nori seaweed.

The roll should now look like this, ready for a final turn to place the seam on the underside and seal it shut.

Two hands rolling a bamboo sushi mat with a sushi roll inside.

Roll the bottom part of the mat over once more, rotating the roll so the seam ends up on the underside. Gently press and shape to hold everything in place.

Sushi roll, rolled in shichimi, resting on a bamboo sushi mat over cling film.

At this point, your roll should look neatly formed, with the seam underneath and the shape holding together. The surface should be smooth and even, ready for topping with avocado.

Slice and Serve:

A roll of sushi, topped with thinly sliced avocado, resting on a wooden chopping board and fully covered by a layer of cling film.

Layer the thin avocado slices across the top, fanning them out evenly. Cover with cling film to help keep the avocado in place.

A roll of sushi covered in cling film on a wooden chopping board, with a bamboo mat over the top.

Place the mat over the roll and give it a final gentle press with your hands to shape and secure everything.

A pair of hands holding a large sharp knife, thinly slicing an avocado on a wooden chopping board.

Using a sharp knife dipped in water, slice the roll into bite-sized pieces (about 2-3 cm thick). Clean the blade between cuts for smooth, even slices without smearing the avocado.

A serving platter with a full roll of vegan caterpillar sushi, topped with avocado strips, vegan kewpie mayo, vegan caviar and dried onion flakes.

Finish with a drizzle of homemade vegan kewpie mayo, a sprinkle of crispy fried onions, and a few pearls of vegan caviar on top for extra flavor and a bit of flair.

Knife Tip:

Wet the knife before slicing and use a gentle, smooth motion. No pressing or hacking. Clean the blade between cuts for neat pieces every time.

Substitutions

Takuan (pickled daikon) → If you can't get your hands on takuan, try julienned carrots or pickled radish. They still give you that satisfying crunch and a gentle tang, just with a milder flavor.
Crispy Fried Onions → No crispy onions? Toasted sesame seeds or even finely chopped spring onions make a lovely alternative. They add texture and a bit of nutty flavor on top.
Vegan Mayo → You can use any plant-based mayo you like. Fancy a bit of heat? Stir in a little sriracha or wasabi for a spicy kick that cuts through the richness beautifully.
Shiso Furikake → Can't find it? Swap in plain sesame seeds or crushed nori flakes. You still get a nice savory note without needing a specialty product.

Variations

Spicy Style - Add sriracha mayo inside for a nice little kick.
California-Inspired - Try adding vegan crab or mango for a sweet-savory twist.
Rainbow Topper - Use colorful veg like beet, bell pepper, or radish for a bold finish.

Equipment

Sushi mat (wrapped in cling film) - This is essential for rolling your sushi tightly and evenly. Wrapping it in cling film keeps things clean and prevents rice from sticking.
Sharp knife - A proper sharp knife makes all the difference when slicing your rolls. A clean cut keeps your fillings in place and your avocado looking neat.
Small bowl of water + clean cloth - Dip your knife in water before each cut to stop sticking, and wipe the blade clean between slices for that professional finish.
Cutting board - Gives you a sturdy surface for rolling and slicing. If you've got a non-slip board, even better.

Storage

Sushi is best enjoyed fresh, especially when the avocado and rice are at their best. That said, if you've got leftovers:

Wrap the rolls tightly in cling film or an airtight container to keep them from drying out.
Store in the fridge and eat within 24 hours.

Just keep in mind the texture of the rice and avocado won't be quite the same the next day. Avoid freezing-it affects both the flavor and the structure of the roll.

When in doubt, make just what you'll eat and enjoy it fresh!

My top tips for making caterpillar roll

Damp hands are your best friend - Keep a small bowl of water nearby and lightly wet your hands before handling the rice. It stops the rice from sticking and makes shaping much easier.

Don't overfill - It's tempting to pack in all the good stuff, but too much filling makes rolling tricky and can cause the roll to split. Less is more here!

Slice avocado super thin - This helps it fan out evenly on top of the roll and gives you that beautiful caterpillar look.

Roll firmly, not forcefully - You want to press enough to shape and seal, but not so much that everything squishes out. It's all about control.

Wet your knife before each cut - This stops rice and avocado from sticking and helps you get clean, tidy slices. Wipe the blade between cuts for the best results.

Use cling film to hold it all together - Covering the roll before that final shape helps keep the toppings in place and makes slicing a breeze.

Caterpillar Roll FAQs

What kind of rice should I use?

Go for short-grain sushi rice - it's sticky enough to hold everything together and gives you that classic sushi texture. Long-grain rice just won't cut it.

Can I make this gluten-free?

Yes, absolutely! Just double-check your ingredients: make sure your soy sauce, inari age, and nori are clearly labeled gluten-free. Most supermarkets carry GF versions these days.

Do I need to use vegan caviar?

Not at all - it's totally optional. But if you're after a little pop of texture and a boost in presentation, vegan caviar made from seaweed adds a lovely finishing touch.