Here’s a sushi roll that’s just as much fun to make as it is to eat. The Caterpillar Roll is one of those dishes that looks impressive but is actually pretty straightforward once you get going. Inspired by a brilliant vegetarian sushi spot I visited in London—IMA in Exmouth Market—this roll is my plant-based take on a meal that’s stuck with me ever since.
With creamy avocado on top, punchy pickled radish inside, rolled up with nori and rice and drizzled with vegan mayo, it’s all about big flavor, satisfying textures, and a little creativity in the kitchen.
Why Caterpillar Rolls?
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 one’s totally vegan, packed with flavor, and a real showpiece on the plate.
About Vegan Caviar
If you’re after that little burst of salty, sea-sprayed flavor you usually get from fish roe, 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.
Jump to:
Ingredients
Makes 5 rolls | Prep time 30 mins |
- 550g cooked sushi rice, seasoned
- 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)
Instructions
Before You Start:
You’ll need a few of bits prepped ahead of time (click below for recipes):
- Seasoned sushi rice – 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:
- Cut the cucumber in half lengthways. Use a teaspoon to gently scoop out the seeds.
- Slice each half lengthways again, then cut into 8 even sticks. Set aside.
- Halve the avocado, remove the stone, and peel off the skin.
- Lay it flat side down and slice as thinly as you can on a slight angle — these will go on top later.
- Slice the inari age widthwise into strips about 1cm wide. Set aside.
- Cut the takuan into long batons, roughly 10cm long and 1.5cm thick. Set aside and get ready to roll.
Fill and Roll:
- Lay your sushi mat flat with the smooth side up. Place a half sheet of nori on top, rough side facing up.
- Wet your hands (this keeps the rice from sticking), then grab a ball of seasoned rice — about 120g or the size of a small apple.
- Gently press the rice across the nori, spreading it all the way to the edges and corners in an even layer.
- Sprinkle a light dusting of shiso furikake over the rice ensuring a nice even coverage.
- 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.
- 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.
- 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.
- 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.
- The roll should now look like this — ready for a final turn to place the seam on the underside and seal it shut.
- 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.
- 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:
- Layer the thin avocado slices across the top, fanning them out evenly. Cover with cling film to help keep the avocado in place.
- Place the mat over the roll and give it a final gentle press with your hands to shape and secure everything.
- 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.
- 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.
FAQ
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.
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.
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.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with caterpillar rolls:
Caterpillar roll
Equipment
- Sushi mat (wrapped in cling film)
- Sharp knife
- Cutting board
- Small bowl of water (for dipping your knife and hands)
- Clean cloth or kitchen towel (to wipe the knife between cuts)
Ingredients
- 550 g seasoned sushi rice cooked and cooled
- 16 slices simmered sushi mushrooms
- ¼ takuan approx. 10cm, cut into strips
- 1 sheet inari age sliced into 1cm wide strips
- 10 cm cucumber cut into matchsticks
- 1 avocado sliced thinly
- 5 half-sheets of nori
- 10 g shiso furikake or your favorite rice seasoning
For Garnish:
- 25 g crispy fried onions
- Vegan kewpie mayo
- Vegan caviar e.g. Cavi-Art, optional
On the side (optional):
- Wasabi paste
- Soya sauce for dipping
- Pickled ginger
Instructions
Prep your fillings:
- Cut your cucumber in half lengthways and scrape out the seeds using a teaspoon
- Cut each half lengthways into 8 equal sticks. Set aside.
- Cut the avocado in half, deseed and peel.
- Place avo flat side down and slice as thinly as possible at an acute angle. Set aside.
- Slice inari age into 1cm wide strips. Set aside.
- Slice takuan into long 10cm strips roughly 1.5cm x1.5cm thick. Set aside.
Fill and roll:
- Take your sushi roll mat and smooth side up. Place your (half) sheet of nori rough side up
- Wet both hands and grab a ball of rice (about the size of an medium apple est.120g)
- Spread this evenly all the way to the edges and corners.
- Sprinkle lightly with shiso furikake
- Flip this over so that the seaweed is on top and add your fillings starting with the takuan and cucumber
- Followed by the mushroom and inari age leaving just over a third of the space filling free at the top.
- Grab the bottom edge of the mat and pull it over the fillings using the rest of your fingers to hold the fillings in place as you roll over connecting the sticky rice to the nori on the other side.
- Firmly tighten the roller by holding it in place using your dominant hand and pulling the top part away from you. This should seal the roll and help keep the fillings securely inside. 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.
- Pull the bottom part of the roller over again, effectively rotating the roll onto the remaining nori so that the seal is on the underside. Gently shape.
Slice and serve:
- Place the sliced avo on top and fan it out evenly. Cover with cling film.
- Shape one last time placing the mat over the roll and firmly shaping with your hands
- Slice roll into bite sized pieces (2-3 cm thick)
- Drizzle with homemade kewpie mayo, fried crispy onions and vegan caviar for extra yum.
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