Fresh, colorful, and surprisingly easy to make, this Raw Vegan Sushi is a fun way to enjoy sushi without any cooked ingredients. Instead of traditional rice, shredded jicama creates a light, refreshing base that holds the rolls together while keeping them crisp and hydrating. Packed with vegetables and healthy fats from avocado, these jicama sushi rolls make a nourishing plant-based lunch or appetizer.
I'm so excited to share this Raw Vegan Sushi recipe with you! Vegan sushi recipes, such as my Sweet Potato Sushi has been one of my go-to meals since going plant-based because it's fresh, vegetable-packed, nutrient-dense, and surprisingly simple to make at home. Lately I've also been focusing on creating lighter, less calorie-dense recipes, and these jicama sushi rolls quickly became one of my favorites.
Traditional sushi uses cooked rice, which means it isn't technically raw. In this recipe, shredded jicama replaces rice to create a refreshing, crisp, and naturally low-calorie alternative that still holds together beautifully when rolled. The result is a colorful, hydrating, vegetable-forward meal that feels satisfying without feeling heavy.
If you're looking for more raw vegan recipes, make sure to check out my Simple Raw Vegan Recipes roundup for more recipe inspiration!
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Ingredients For This Raw Vegan Sushi:
- Nori Sheets: Look for plain nori without added oils if you want to keep the recipe fully raw.
- Jicama: The rice substitute. After shredding, removing the moisture is essential so the rolls hold together. Use any leftovers to make my Strawberry Jicama Salad!
- Avocado: Adds creaminess and helps bind the filling together.
- Carrots: Provide crunch and natural sweetness.
- Cucumbers: English cucumbers work best because they're less bitter and have fewer seeds.
- Bell Peppers: Any color works and adds freshness and color.
- Liquid Aminos: For dipping. You can also use soy sauce or tamari.
See the recipe card for quantities.
How To Make This Raw Vegan Sushi:
This Raw Vegan Sushi is surprisingly easy to make. It helps if you have a sushi making kit, but you can absolutely get away without using one.
Start by preparing the jicama rice. Peel the jicama and shred it using the small holes of a box grater. Then press out as much moisture as possible - this is the most important step. Squeeze handfuls firmly or press between paper towels until the jicama feels dry.
Lay a sheet of nori flat on your work surface. Spread mashed avocado across half of the sheet, then cover it with the shredded jicama. Thinly slice the cucumbers, carrots, and bell peppers and arrange them across the center.
To roll, start from the filled side and roll tightly while gently pressing. A sushi mat helps, but a clean dish towel or even your hands will work. Slice into bite-size pieces and serve with liquid aminos.
Frequently Asked Questions:
Traditional sushi contains cooked rice, but raw vegan sushi is made by replacing rice with vegetables like jicama, cauliflower, sprouts, or finely chopped broccoli.
This recipe is very customizable. Great additions include carrots, cucumbers, radishes, avocado, bell peppers, sprouts, and purple cabbage.
No,it has a mild ocean flavor from the nori but doesn't taste fishy. If you want a more seafood-like flavor, you can mix a little miso paste or Old Bay seasoning into the jicama.
Related Raw Vegan Recipes:
Want to go vegan for one week? I put everything into a 7-day vegan reset plan here to make it super easy for you
Raw Vegan Sushi
Equipment
- 1 box grater
Ingredients
- 10 sheets nori
- 2 large jicama
- 2-4 avocados
- 4 medium carrots
- 2 English cucumbers
- 2 bell peppers
- ¼ cup liquid aminoos to serve
Instructions
- Begin by pealing then grating the jicama using the small side. Once you have shredded all the jicama, squeeze, or press all of the water out. You'll want it to be super dry.
- Place a nori sheet on your sushi mat. Scoop out the avocado and mash and spread it over half of the sheet. Add the jicama on top and spread evenly.
- Thinly slice the cucumbers, carrots, and bell pepper. Place in the middle of the jicama side. Roll up starting with the covered side and finishing with the empty side. Place in the fridge for 5-10 minutes.
- To cut, begin with the center and work your way out. Ensure that you're using a very sharp knife. Serve with liquid aminos, or soy sauce and enjoy!
Gina Abernathy says
My daughter loves this sushi!
Jess says
This is as good as a restaurant!
Sarah says
This is so bright and colorful, great for a healthy lunch. I will have to see if I can find some jicama, I haven't seen it locally before 🙂