The Best Vegan Sushi Wraps

Author: Sarah Cobacho

Published: May 13, 2024

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Hands folding a colorful veggie sushi wrap filled with fresh ingredients

Last year, I tried the viral sushi wrap hack, and it’s been a staple ever since. So, I thought it was time to share another version with you. It’s perfect for a quick lunch when I’m craving sushi but don’t want to make proper sushi from scratch. I know it’s far from traditional, but it gets the job done, and there are so many filling options that I never get bored of it.

This time, I’ve opted for shredded tofu mashed with seasoned avocado as my protein source. It takes only 2 minutes of prep time, and you can’t taste the tofu, but it brings each wrap to 13 g of protein, meaning two of these delicious wraps give us a very satisfying 26 g of protein. I’ve also used shredded cabbage for a touch of crunch, color, and antioxidants.

Everything mixes so well together, nestled between the nori and the rice paper roll. If you’re looking for a super nourishing, delicious, and uncomplicated sushi option for your next lunch, make sure to give this one a go!

Why I Love This Recipe

  • Nutritionally balanced: Offers a good mix of protein, healthy fats, and essential antioxidants.
  • Quick and easy: Simple steps and ready in about 15 minutes, perfect for busy days.
  • Flexible: It’s easy to swap ingredients based on what you have at home. I used sushi rice, but it’s perfect for using up any leftover rice in the fridge.
  • Deliciously fresh: Combines the crisp textures of fresh veggies with creamy avocado and delicious nori.
Vibrant ingredients for a veggie sushi wrap on a white surface

Ingredient Notes

  • Extra firm tofu: High in protein and a great neutral base for flavors. Substitute: mashed chickpeas for a different protein source.
  • Coconut aminos: A soy-free, lower sodium alternative to soy sauce.
  • Nori sheets: Rich in minerals and perfect for getting that classic sushi wrap texture.
  • Avocado: Loaded with healthy fats and creamy texture, making it a nourishing addition to any meal.
  • Sriracha mayo: Adds a spicy kick; can be made at home with vegan mayo and sriracha sauce.
  • Red Cabbage: Packed with the antioxidant anthocyanin, Vitamin C, and sulforaphane, making it a great addition to an anti-inflammatory diet.

How to Make This Recipe (Summary)

Begin by preparing your tofu and vegetables. Combine shredded tofu with avocado, scallions, lime juice, and coconut aminos. Massage your red cabbage with lime and salt for extra flavor. Assemble the wrap by layering nori, softened rice paper, and fillings. Finish with a drizzle of sriracha mayo and a sprinkle of sesame seeds. View recipe card below for detailed instructions.

Mixing avocado and tofu mixture in a bowl for sushi wrap filling
Bright red cabbage being mixed in a white bowl
Overview of ingredients arranged on a nori sheet for a vegan sushi wrap.

Variations and Tips

  • Spice it up: Add more sriracha to the mayo for extra heat.
  • Protein boost: Include more tofu or a side of edamame for additional plant-based protein.
  • Soy-free Option: Swap the shredded tofu for mashed chickpeas. The filling from my Chickpea Tuna Sandwich would go so well in this!
  • Keeping it fresh: Prepare ingredients ahead of time but assemble just before serving to maintain texture and freshness.
  • Veggie Options: This wrap is so versatile. You could also use carrot slices, bell pepper strips, radishes, broccoli sprouts, asparagus, or fresh herbs such as cilantro.
  • Grain Options: I used sushi rice, but any rice will work. Brown or black rice is a great way to add a bit of extra fiber and minerals, while quinoa could make an interesting variation.
  • Flavor twist: Try a dab of wasabi or pickled ginger inside the wrap for a traditional sushi zing.
  • Peanut Tofu Flavor: Try my original Sushi Wrap recipe with delicious air-fried tofu that’s been marinated in a fragrant peanut sauce. It adds a very nice bite to the wraps!
  • Make it a bowl: Try my Tofu Sushi Bowl, for a delicious nourish bowl option, that’s a bit more filling. I’ve made it dozens of times and never get bored of it!
Hands folding a colorful veggie sushi wrap filled with fresh ingredients
Sarah holding a completed veggie sushi wrap, ready to eat.

Why You’ll Love These Veggie Sushi Wraps TLDR

  • Fresh
  • Nutritious
  • Customizable
  • Quick
  • Flavorful
Hands folding a colorful veggie sushi wrap filled with fresh ingredients

Vegan Sushi Wrap

5 from 3 votes
This Vegan Sushi Wrap is a delicious blend of tofu, avocado, and crunchy vegetables, wrapped in nori and rice paper for a quick and easy twist on sushi.
Sarah Cobacho (
Prep Time20 minutes
Total Time20 minutes


Servings 2



Shredded Tofu Avocado Mix

  • 4 oz extra firm tofu (shredded)
  • ½ cup avocado (mashed)
  • 1 scallion (finely chopped)
  • 1 tbsp lime juice (divided)
  • 3 tsp coconut aminos


  • ½ cup shredded red cabbage (massaged with lime juice and sea salt)
  • 1 dash sea salt flakes
  • 2 nori sheets
  • 2 rice paper
  • ½ cup cooked and cooled sushi rice
  • ½ small cucumber (finely sliced)
  • 2 tsp sriracha mayo
  • 1 tsp black sesame seeds


  • Using a grater, shred the tofu. Add to a bowl with the avocado, scallion, 2 tsp lime juice, and coconut aminos. Using a fork, mash until thoroughly combined.
  • To a bowl, add the shredded cabbage, remaining 1 tsp lime juice, and a dash of sea salt flakes. Use your hands to massage the cabbage until bright pink.
  • Lay the nori sheet on a clean, dry surface. Then, soak the rice paper roll in lukewarm water for around 3 seconds. Lay the softened rice paper roll on the nori sheet. Using scissors, cut a small slit from one edge of the nori sheet to the middle, which will allow you to fold the wrap once the fillings have been added.
  • Arrange your fillings on the nori sheet. Place the sushi rice on the bottom left side, tofu avocado mix on the top left side, red cabbage on the top right side, and cucumber on the bottom right side.
  • Add the final touches by drizzling sriracha across the rice and sprinkling over the sesame seeds. Fold your wrap, beginning with the bottom side and following the order of the fillings. You can optionally cut the wrap in half sideways or enjoy as is!


Coconut aminos are a great low-sodium alternative to soy sauce or tamari. It doesn’t provide as much umami, so if you’re swapping for soy sauce or tamari, start with 1.5 tsp and adjust to taste.
Rice: I used sushi rice for this recipe. It’s a short-grain rice, but any type would work. It’s also a great way to use leftover rice.

Per Serving

Calories 324kcalCarbohydrates 37gProtein 13gFat 15gSodium 331mgFiber 7gVitamin A 73IUVitamin C 28mgCalcium 287mgIron 3mg
COURSE Appetizer
CUISINE Asian-Inspired
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Can I make this recipe gluten-free?

Yes, ensure your sriracha and other sauces are gluten-free (soy sauces are not always).

What can I use instead of tofu?

Try mashed chickpeas or cooked sliced tempeh for a different protein source.

Is this recipe suitable for meal prep?

Yes, prepare the fillings in advance and assemble them before serving.

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  1. This was delicious, thank you! However, the nori made it chewy (and difficult) to bite into. Any tips?

    1. Hey Gaby, so happy you liked it! You could maybe try this with lettuce leaves if you wish to skip the nori 🤔 I think I might give this a try myself!

5 from 3 votes (1 rating without comment)

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