Vegan California Rolls

When it comes to sushi, the California roll is a classic - but who says it needs crab to be crave-worthy? This vegan California roll swaps out seafood for a delicious shredded tofu “crab” filling, creamy avocado, crisp cucumber, and a pop of vegan caviar. It’s got the look, texture, and satisfying flavor of the original - only it’s 100% plant-based and easy to make at home.

This Recipe Goes Well With...

Pair your vegan California roll with:

• A zingy yuzu martini or green tea for a drink that balances the richness
• A bowl of miso soup for a cozy, savory boost
• Some lightly salted edamame for crunch

A Bit of Background

The original California roll was invented in the U.S. in the 1960s as a sushi introduction for Western palates - replacing raw fish with imitation crab, avocado, and cucumber. Since then, it's become one of the most iconic types of sushi around the world.

While not traditionally linked to any Japanese holiday, California rolls are a staple in bento boxes, sushi platters, and lunch menus - especially during summer picnics or light lunches.

The vegan California roll is a modern take, perfect for plant-based eaters who still want the sushi experience, minus the seafood.

Ingredients

Serves 4 | Prep time 45 mins | Rice cooking time 45 mins

For the rolls

• 550g cooked and seasoned sushi rice
• ½ avocado
• ½ cucumber (approx. 10cm)
• 4 tablespoon vegan Cavi-art (orange)
• 4 half sheets of nori

For the vegan crab stick filling

• ½ block extra-firm tofu
• 1 tablespoon sriracha
• 3 tablespoon vegan kewpie mayo
• ½ teaspoon kombu dashi powder (optional)
• ¼ teaspoon salt

Instructions

If you haven’t already, start by making your sushi rice and seasoning it properly (recipe here). You’ll want it cool but not cold - room temp is perfect. Then wrap your bamboo sushi mat in cling film (trust me, it makes cleanup way easier), and let’s get rolling.

Prepare your fillings:

1. Use the coarse side of a box grater to shred the tofu - just like you would with cheddar.

2. Add the grated tofu to a mixing bowl along with sriracha, vegan kewpie mayo, salt, and kombu dashi powder (if using). Mix until fully combined and creamy.

3. Remove the pit and peel the skin from your avocado.
   

4. Place the avocado flat side down and cut into 1cm wedges. Set aside.

5. Use a spoon to gently scrape out the watery seeds from the center of your cucumber half.

6. Cut the deseeded cucumber into 8 evenly sized sticks. Set aside.

Time to roll:

7. Place your bamboo mat smooth side up and lay a half sheet of nori rough side up on top.

8. With dampened hands, grab about 120–130g of rice (roughly the size of a medium apple) and spread it evenly across the nori, right to the edges and corners.

9. Sprinkle roughly 1 tablespoon of vegan caviart across the rice in a thin, even layer.

10. Carefully flip the entire sheet so the rice and caviar are now facing down and the nori is on top.

11. Spoon a strip of your tofu mixture lengthways across the center of the nori, about 1 inch wide and ½ inch thick.

12. Lay two cucumber sticks alongside the tofu mixture, then place avocado wedges gently on top.

13. Grab the bottom edge of the mat and roll it over the fillings, using your fingers to keep everything in place and tuck the roll tightly.

14. Hold the mat in place with one hand while pulling the top part away with your other hand to create tension and seal the roll.

15. Roll once more so the seam rests on the underside. Gently press along the sides to shape and seal.

16. Place your roll on a chopping board and slice into bite-sized rounds (2–3 cm thick). Use a sharp knife, clean the blade with a damp cloth between cuts, and rinse under cold water as needed.

17. Plate your sushi with optional wasabi and soy sauce. Perfection!

Hint: Wrap your bamboo mat in cling film before you start rolling. It keeps the rice from sticking, makes cleanup a breeze, and gives you a smooth, even roll every time.

Substitutions

Making sushi at home means you can get creative with what you’ve got on hand. Here are some easy swaps:

• Tofu → No tofu? Try mashed jackfruit, shredded hearts of palm, or even chickpeas for a different plant-based “crab” texture.
• Vegan kewpie mayo → Any vegan mayo will do. Add a splash of rice vinegar and a pinch of sugar to mimic that sweet-savory Kewpie tang.
• Kombu dashi powder → Totally optional. If you don’t have it, skip it or use a pinch of nori flakes or miso paste for a subtle umami boost.
• Vegan caviart → For texture and color, you can sub in black sesame seeds, chopped red bell pepper, or even a sprinkle of tobiko-style seaweed pearls (if available).

_{^{Orange tosago caviar from Cavi-art}}

Variations

Want to mix things up? Try one of these fun twists on the classic vegan California roll:

• Spicy California Roll → Add extra sriracha to the tofu filling or top each slice with a drop of chili oil for a fiery kick.
• Rainbow Roll Style → Layer thin slices of avocado, mango, or bell pepper across the top for a colorful upgrade. See this caterpillar roll recipe for tips on how to do this.
• Mini Rolls → Use quarter sheets of nori and smaller amounts of filling to make bite-sized sushi—perfect for parties or lunchboxes.

Equipment

To make vegan California rolls at home, you don’t need a fancy sushi setup - just a few simple tools:

• Damp cloth → To clean your knife between slices and help with smooth cutting.
• Bamboo sushi mat → Wrap it in cling film for easier rolling and cleanup.
• Sharp knife → Essential for clean slices; rinse between cuts for best results.
• Cutting board → For slicing your veggies and sushi rolls.
• Mixing bowl → To combine your vegan “crab” filling.
• Spoon or spatula → For mixing and spreading the tofu mixture.
• Small bowl of water → Keeps your hands wet so the rice doesn’t stick while rolling.

Storage

Vegan sushi is best enjoyed fresh, but here’s how to keep your rolls tasting great if you need to store them:

• Freezing → Not recommended. The texture of the rice and avocado changes too much once thawed.
• Fridge → Store leftover rolls in an airtight container for up to 24 hours. To help keep the rice from drying out, cover the sushi with a damp paper towel before sealing the container.
• Avoid stacking → Lay the rolls in a single layer to prevent them from sticking together or getting squished.
• Avocado browning? → A little browning is normal. To slow oxidation, brush slices with a tiny bit of lemon or rice vinegar before rolling.

FAQ

Here are some common questions readers might have when making vegan California rolls at home:

Related

Looking for other vegan Japanese recipes? Try these:

Pairing

Here are my favorite dishes to serve with vegan California roll:

Vegan California Rolls

Vegan California rolls made with avocado, cucumber, and a spicy tofu “crab” mix—fresh, simple, and totally plant-based.

Print Recipe Pin Recipe

Prep Time 38 minutes mins

Sushi rice cooking and prep time 45 minutes mins

Course Main dishes

Cuisine sushi, vegan, vegan Japanese

Servings 4 rolls

Equipment

• Bamboo sushi mat Wrap in cling film for easy rolling and cleanup
• Sharp knife For clean, precise slicing
• Cutting board To prep fillings and slice rolls
• Mixing bowl For combining the tofu crab mixture
• Spoon or spatula To stir and spread the filling
• Small bowl of water To keep hands damp when handling rice
• Damp cloth For wiping the knife between slices

Ingredients

  

For the rolls

• 550 g cooked and seasoned sushi rice
• ½ avocado
• ½ cucumber about 10 cm long
• 4 tablespoons vegan caviart orange
• 4 half sheets nori

For the vegan crab stick filling

• ½ block extra-firm tofu
• 1 tablespoon sriracha
• 3 tablespoons vegan kewpie mayo
• ½ teaspoon kombu dashi powder optional
• ¼ teaspoon salt

Instructions

 

• Prepare your fillings:
• Use the coarse side of a box grater to shred the tofu.
• Add the grated tofu to a mixing bowl along with sriracha, vegan kewpie mayo, salt, and kombu dashi powder (if using). Mix until fully combined and creamy.
• Remove the pit and peel the skin from your avocado.
• Place the avocado flat side down and cut into 1cm wedges. Set aside.
• Use a spoon to gently scrape out the watery seeds from the center of your cucumber half.
• Cut the deseeded cucumber into 8 evenly sized sticks. Set aside.

Get ready to roll:

• Place your bamboo sushi mat smooth side up and lay a half sheet of nori rough side up on top.
• With wet hands, grab about 120–130g of rice (roughly the size of a medium apple) and spread it evenly across the nori, right to the edges and corners.
• Sprinkle roughly 1 tablespoon of vegan caviart across the rice in a thin, even layer.
• Carefully flip the entire sheet so the rice and caviar are now facing down and the nori is on top.
• Spoon a strip of your tofu mixture lengthways across the center of the nori, about 1 inch wide and ½ inch thick.
• Lay two cucumber sticks alongside the tofu mixture, then place avocado wedges gently on top.
• Grab the bottom edge of the mat and roll it over the fillings, using your fingers to keep everything in place and tuck the roll tightly.
• Hold the mat in place with one hand while pulling the top part away with your other hand to create tension and seal the roll.
• Roll once more so the seam rests on the underside. Gently press along the sides to shape and seal.

Plate up!

• Place your roll on a chopping board and slice into bite-sized rounds (2–3 cm thick). Use a sharp knife, clean the blade with a damp cloth between cuts, and rinse under cold water as needed.
• Plate your sushi with optional wasabi, soy sauce, or pickled ginger.

Notes

How to make sushi rice recipe

Where to buy cavi-art (orange caviar)

Keyword vegan california roll