Easy Vegan Cucumber Sushi Rolls

Here is my favorite vegan cucumber sushi roll recipe, with fresh cucumbers, creamy avocado, crisp vegetables, and perfectly seasoned sushi rice wrapped in nori sheets.

These cucumber sushi rolls are my go-to when I want something light and refreshing for lunch. I usually make a big batch so the kids can pack them in their school lunch boxes. Nothing beats homemade sushi that’s way cheaper than takeout, right?

What Kind of Cucumber Should I Use?

For vegan cucumber sushi rolls, you’ll want to pick cucumbers that are firm and straight for the easiest rolling. English cucumbers work really well because they’re longer, have fewer seeds, and their skin is thinner, making them perfect for wrapping around your fillings. Regular cucumbers will work too, but try to choose ones that feel solid and don’t have any soft spots. You’ll want to slice them lengthwise into thin, wide strips using a vegetable peeler or mandoline – aim for strips that are flexible enough to roll but thick enough that they won’t tear when you’re assembling your sushi.

Options for Substitutions

This fresh sushi recipe is super adaptable – here are some easy swaps you can make:

• Cucumbers: English cucumbers work best since they’re less seedy, but regular cucumbers are fine too. Just scoop out the seeds with a spoon before slicing. You could even try thin zucchini slices for a different twist.
• Sushi rice: If you don’t have sushi rice, short-grain white rice works well – just cook it a bit stickier than usual. The riced cauliflower is a great low-carb option, but you can also use quinoa or even finely chopped mushrooms for texture.
• Protein of choice: Since this is vegan, try marinated tofu, tempeh, or even seasoned chickpeas. Cooked edamame or hemp hearts add protein and crunch too.
• Avocado: If avocados aren’t ripe or available, try thin slices of mango or even cucumber ribbons for that creamy texture.
• Shredded carrots: Bell pepper strips, julienned radishes, or thinly sliced purple cabbage all add great color and crunch. Really, any crunchy veggie you have on hand will work.

Watch Out for These Mistakes While Making

The biggest mistake when making cucumber sushi rolls is not removing enough moisture from the cucumbers, which can make your rolls fall apart and create a watery mess – pat the cucumber strips completely dry with paper towels and let them sit for 10 minutes after slicing.

Another common error is making the cucumber strips too thick or too thin; aim for about 1/8 inch thickness using a vegetable peeler or mandoline for consistent, flexible strips that won’t crack when rolled.

Don’t overstuff your rolls with filling, as this makes them impossible to close properly – stick to thin layers of each ingredient and remember that less is more when it comes to creating tight, neat rolls.

For the best results, chill your assembled rolls in the refrigerator for 15-20 minutes before slicing, which helps them hold their shape and makes cutting much cleaner.

What to Serve With Vegan Cucumber Sushi Rolls?

These fresh cucumber rolls are perfect as a light lunch or appetizer, and they pair beautifully with a simple miso soup or a bowl of edamame on the side. I love serving them with soy sauce, wasabi, and pickled ginger for that authentic sushi experience, plus maybe some sesame seeds sprinkled on top for extra crunch. If you want to make it more of a complete meal, try adding a side of seaweed salad or some steamed vegetables like broccoli or snap peas. For drinks, green tea or sparkling water with a splash of lime really complements the clean, refreshing flavors of these veggie-packed rolls.

Storage Instructions

Keep Fresh: These cucumber sushi rolls are best enjoyed fresh since the cucumber can release water over time. If you need to store them, wrap each roll individually in plastic wrap and keep in the fridge for up to 24 hours. The texture will be a bit softer, but they’ll still taste great!

Make Ahead: You can prep all your ingredients ahead of time and store them separately in the fridge. Keep the sliced avocado with a bit of lemon juice to prevent browning, and have your protein and veggies ready to go. Then just assemble the rolls when you’re ready to eat for the best texture.

Serve: These rolls are perfect at room temperature or chilled straight from the fridge. If they’ve been stored and seem a bit watery, just pat them gently with a paper towel before serving. They make a refreshing snack or light lunch that’s ready to enjoy right away!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 250-400
• Protein: 10-30 g
• Fat: 7-15 g
• Carbohydrates: 30-45 g

Ingredients

• 1 to 2 cucumbers
• 1 serving chosen protein
• 1/3 cup cooked sushi rice or riced cauliflower
• 1/2 avocado, sliced
• 1/4 cup shredded carrots
• Optional add-ins, such as sliced green onion

Step 1: Prepare the Cauliflower Rice (if using)

• 1/3 cup riced cauliflower
• dash of rice vinegar
• 1 teaspoon psyllium husk

If you are using riced cauliflower instead of sushi rice, add the riced cauliflower to a bowl.

Stir in a dash of rice vinegar and 1 teaspoon of psyllium husk.

Let the mixture sit for a few minutes until it becomes sticky, mimicking the texture of sushi rice.

Step 2: Prepare the Cucumbers

• 1 to 2 cucumbers

Cut the cucumbers in half.

Using a skinny spoon or a straw, carefully core out the center of each cucumber half to hollow out the inside, creating space for the fillings.

Step 3: Prepare the Filling Ingredients

• 1 serving chosen protein
• 1/2 avocado, sliced
• 1/4 cup shredded carrots
• optional add-ins, such as sliced green onion

Gather your chosen protein and cut it into thin strips.

If you are using avocado, slice it.

Prepare shredded carrots and any optional add-ins, such as slicing green onions.

I like to use tofu as my protein, grilled and cut into strips for great texture.

Step 4: Stuff the Cucumbers

• cooked sushi rice or sticky cauliflower rice (from Step 1)
• hollowed cucumbers (from Step 2)
• protein strips (from Step 3)
• sliced avocado (from Step 3)
• shredded carrots (from Step 3)
• optional add-ins (from Step 3)

Scoop some of the cooked sushi rice or sticky cauliflower rice (from Step 1) into the hollowed cucumbers (from Step 2).

Use a straw or chopstick to press the rice against the inside wall of the cucumber, making room for other fillings.

Add strips of your chosen protein (from Step 3), sliced avocado, shredded carrots, and any optional add-ins, gently pressing as needed to fit.

Step 5: Slice and Serve

Using a sharp knife, slice the stuffed cucumbers into rounds.

Enjoy as is, or serve with peanut sauce or spicy mayo for dipping.

Personally, I love dipping these in a spicy mayo made with avocado oil mayonnaise for a creamy, satisfying finish!

Easy Vegan Cucumber Sushi Rolls

Delicious Easy Vegan Cucumber Sushi Rolls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 7 minutes mins

Cook Time 15 minutes mins

Total Time 22 minutes mins

Servings 4

Calories 325 kcal

Ingredients

  

• 1 to 2 cucumbers
• 1 serving chosen protein
• 1/3 cup cooked sushi rice or riced cauliflower
• 1/2 avocado, sliced
• 1/4 cup shredded carrots
• optional add-ins, such as sliced green onion

Instructions

 

• If you are using riced cauliflower instead of sushi rice, add the riced cauliflower to a bowl. Stir in a dash of rice vinegar and 1 teaspoon of psyllium husk. Let the mixture sit for a few minutes until it becomes sticky, mimicking the texture of sushi rice.
• Cut the cucumbers in half. Using a skinny spoon or a straw, carefully core out the center of each cucumber half to hollow out the inside, creating space for the fillings.
• Gather your chosen protein and cut it into thin strips. If you are using avocado, slice it. Prepare shredded carrots and any optional add-ins, such as slicing green onions. I like to use tofu as my protein, grilled and cut into strips for great texture.
• Scoop some of the cooked sushi rice or sticky cauliflower rice (from Step 1) into the hollowed cucumbers (from Step 2). Use a straw or chopstick to press the rice against the inside wall of the cucumber, making room for other fillings. Add strips of your chosen protein (from Step 3), sliced avocado, shredded carrots, and any optional add-ins, gently pressing as needed to fit.
• Using a sharp knife, slice the stuffed cucumbers into rounds. Enjoy as is, or serve with peanut sauce or spicy mayo for dipping. Personally, I love dipping these in a spicy mayo made with avocado oil mayonnaise for a creamy, satisfying finish!