Creamy avocado makes the perfect vegan filling for this homemade avocado sushi recipe! I’ll show you step-by-step how to make it and how to make sure it turns out perfect.
Making your own Vegan Sushi at home is one of those things that’s not necessarily hard, but it requires some practice. When I first got into sushi making, my rolls were a disaster, but as I rolled, each one got better and better—and now my avocado sushi looks like it came from a restaurant! Once you get the hang of it, it’s really fun and oddly satisfying.
Why It’s Time to Start Making Your Avocado Sushi at Home
I totally had a bad sushi habit before I started DIYing it—those packages of avocado sushi in the prepared foods section at the grocery store always call my name. But making it at home is so worth it!
- Budget-friendly . Once you have basic sushi ingredients on hand, all you need is an avocado when you want to make a batch of avocado rolls. (Bonus: Those same ingredients can be used to make Onigiri and this Vegan Sushi Rice Bowl !)
- Maximum freshness . The cucumbers are crisp! The avocado is never browned! When you make your own sushi at home, each element is totally on point and your sushi will taste super fresh.
- Easy to customise . You can make this recipe your own by trying different fillings or serving the avocado sushi with other sauces. I will share some ideas later in this post!
Notes on Ingredients
Here’s what you need to know about the ingredients for avocado sushi before you start rolling. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sushi rice – Sushi is short-grained and sticky, which is how your sushi roll holds together. It’s important to use sushi rice, not another variety!
- Water
- Rice vinegar – Also known as rice wine vinegar.
- Sweetener – Sugar is the more traditional option, but you can use maple syrup for a more natural sweetener.
- Salt
- Avocado – Be sure it’s ripe! It should have some give to it when you gently squeeze it.
- Cucumber – Scoop out the seeds if you’re using a garden cucumber and then julienne it.
- Nori – These are the sheets of seaweed that form the wrapper of a sushi roll.
- Sesame seeds
- Soy sauce and/or bang bang sauce – For dipping and drizzling. If you can’t find vegan bang bang sauce, you can combine Vegan Mayo with sriracha and a splash of rice vinegar.
How to Make Avocado Sushi
You’ll find a visual step-by-step guide to making avocado sushi here, but the full written instructions are in the recipe card below.
- Cook the sushi rice . Rinse the rice until the water runs clear, then place it in a pot with the water. Bring to a boil, then cover and simmer for 15 minutes. Remove from heat and let it sit with the lid on for 10 minutes.
- Season the rice . Mix the vinegar, sweetener, and salt in a small bowl, then fold this mixture into the rice. Let the rice cool to room temperature.
Add sushi rice to the nori.
- Start the sushi . Place a sheet of nori on a sushi mat or clean work surface with the shiny side facing down. With wet fingers, spread a layer of rice over the nori, leaving a 1-inch border on the top edge.
- Add the filling . Add the avocado and cucumber, followed by the sesame seeds. They go right in the middle of the rice.
Roll the sushi.
- Roll it up . Starting from the bottom, roll the sushi up—keep it tight so your rolls end up round and easy to slice! Rub water along the edge of the nori to seal the roll. Repeat with the remaining ingredients.
- Slice and serve . Use a sharp knife to cut the roll into pieces, wiping the knife clean between each slice. Serve with your desired sauces and garnishes.
Tips and Variations
- Line your sushi mat for easy cleanup . You don’t have to do this, but you can place a sheet of plastic wrap over the bamboo mat to keep it clean in case some of the rice or avocado falls outside of the nori.
- Seriously, wet your fingers . The sushi rice is sticky, no joke! Using damp fingers will keep it from sticking to your fingers instead of the nori. I just keep a small bowl of water next to me as I roll.
- Press the rice onto the nori . You don’t want to smash it completely, but I press it a bit to make sure it sticks when I start rolling it up.
- Try other filling options . Shredded carrots are a good swap for the cucumber or you can use daikon radish for a little bite. Pickled veggies are good too, as is steamed asparagus.
Serving Suggestions
You can serve this avocado sushi as an appetizer for a vegan Japanese dish like Vegan Katsu Curry . I also love just having them for lunch with a bowl of miso soup made with Vegetable Broth , yellow miso, sliced green onions, and cubes of firm silken tofu. So easy!
How to Store
The struggle with storing avocado sushi is keeping the avocado from browning. For this reason, I recommend either serving the sushi right away or eating it within 24 hours. Refrigerate it in an airtight container with plastic wrap pressed against the top of the sushi rolls to minimize exposure to air.
More Recipes for Avocado Lovers
- Avocado Toast
- Easy Guacamole
- Avocado Chocolate Mousse
- Creamy Vegan Avocado Dressing
Ingredients
- 1 cup sushi rice , 200 grams
- 1¼ cups water , 300 milliliters
- 2 tablespoons rice vinegar , 30 milliliters
- ½ tablespoon maple syrup or sugar , 7 milliliters
- ½ teaspoon salt
- 1 ripe avocado , sliced thin
- ½ medium cucumber , julienned
- 4 sheets nori , seaweed
- 2 teaspoons sesame seeds , 6 grams
- Soy sauce , for dipping
- ½ cup vegan Bang Bang Sauce
Instructions
Prepare the Sushi Rice
- Rinse the sushi rice in cold water until the water runs clear.
- Combine the rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let sit, covered, for 10 minutes.
- In a small bowl, mix the rice vinegar, maple syrup (or sugar), and salt. Gently fold this into the warm rice. Allow the rice to cool to room temperature.
Assemble the Sushi
- Place a sheet of nori, shiny side down, on a bamboo sushi mat or clean surface.
- Wet your fingers and gently spread a thin, even layer of rice over the nori, leaving a 1-inch (2.5 cm) gap at the top.
- Arrange several slices of avocado and a few cucumber strips horizontally across the center of the rice.
- Sprinkle with sesame seeds.
- Roll the sushi tightly from the bottom, using the mat to help shape it. Dab a little water along the top edge to seal.
- Using a very sharp knife, slice each roll into 6 to 8 pieces. Wipe the blade with a damp cloth between cuts for clean slices.
Serve
- Arrange the sushi pieces on a platter.
- Sprinkle with additional sesame seeds if desired.
- Drizzle with Bang Bang Sauce and serve with soy sauce for dipping.
Notes
Avocado Sushi
Ingredients
- 1 cup sushi rice 200 grams
- 1¼ cups water 300 milliliters
- 2 tablespoons rice vinegar 30 milliliters
- ½ tablespoon maple syrup or sugar 7 milliliters
- ½ teaspoon salt
- 1 ripe avocado sliced thin
- ½ medium cucumber julienned
- 4 sheets nori seaweed
- 2 teaspoons sesame seeds 6 grams
- Soy sauce for dipping
- ½ cup vegan Bang Bang Sauce
Instructions
Prepare the Sushi Rice
- Rinse the sushi rice in cold water until the water runs clear.
- Combine the rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let sit, covered, for 10 minutes.
- In a small bowl, mix the rice vinegar, maple syrup (or sugar), and salt. Gently fold this into the warm rice. Allow the rice to cool to room temperature.
Assemble the Sushi
- Place a sheet of nori, shiny side down, on a bamboo sushi mat or clean surface.
- Wet your fingers and gently spread a thin, even layer of rice over the nori, leaving a 1-inch (2.5 cm) gap at the top.
- Arrange several slices of avocado and a few cucumber strips horizontally across the center of the rice.
- Sprinkle with sesame seeds.
- Roll the sushi tightly from the bottom, using the mat to help shape it. Dab a little water along the top edge to seal.
- Using a very sharp knife, slice each roll into 6 to 8 pieces. Wipe the blade with a damp cloth between cuts for clean slices.
Serve
- Arrange the sushi pieces on a platter.
- Sprinkle with additional sesame seeds if desired.
- Drizzle with Bang Bang Sauce and serve with soy sauce for dipping.
Notes
Nutrition
Avocado Sushi https://jessicainthekitchen.com/avocado-sushi/ June 11, 2025
This ramen noodle salad recipe is ALL about the texture—crunchy noodles and almonds, crisp cabbage and carrots, and tender edamame make it a standout. A sweet, tangy, and zippy ginger dressing brings it all together!
Ramen noodle salad is a potluck favourite, but I thought: why save it for big parties? This is a salad that deserves to be eaten anytime, anyplace! So my vegan ramen noodle salad is designed to serve four, which means it’s perfect for meal prep lunches and weeknight dinners. It’s got the same crisp-and-crunchy texture of the original, a fabulous dressing with the perfect balance of sweet, savory, and tangy, and it’s easy to customise with your favourite veggies or add a plant-based protein to make it extra filling. (If you love ramen, be sure to check out my Spicy Ramen and Peanut Butter Ramen too!)
Why I Can’t Get Enough of This Ramen Noodle Salad
I’ve been making this on Sunday nights and portioning it out into meal prep containers to have for lunch during the week. Here’s why I love it:
- Stands up well to storage . Some salads go limp and lifeless on you after a few hours in the fridge, but this ramen noodle salad holds up quite well. The cabbage and carrots stay crunchy much longer than typical salad greens!
- Quick to throw together . There’s no cooking needed and the prep time for this salad is minimal, making it perfect when you need a meal in a hurry.
- Versatile . As mentioned before, you can easily customise this salad by adding your favourite vegetables or proteins. You can also serve it as a side for Asian-inspired dishes like Vegan Katsu Curry .
Notes on Ingredients
Here’s a breakdown of the key ingredients for this ramen noodle salad recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Instant ramen noodles – Discard the seasoning—we don’t need it here!
- Cabbage – I use a combination of purple cabbage and Napa cabbage.
- Shelled edamame – You can sometimes find fresh edamame in the produce section; otherwise, just pick up a bag of frozen edamame.
- Veggies – I add carrots, red bell pepper, and green onions.
- Fresh cilantro
- Slivered almonds
- Sesame seeds – Black or white sesame seeds both work.
For the Dressing:
- Rice vinegar – Also known as rice wine vinegar.
- Soy sauce – Tamari or liquid aminos also work.
- Maple syrup
- Toasted sesame oil – Be sure to use toasted, not regular sesame oil. Toasted has a fabulous nutty flavour!
- Olive oil
- Lime juice – Use freshly squeezed lime juice, not bottled.
- Fresh ginger and garlic – A one-two punch for warmth and bold flavour.
- Chili flakes or sriracha (optional)
Variations
- Add a protein . While the edamame is a great source of plant-protein in this recipe, you can also add Vegan Chicken or Crispy Air Fryer Tofu .
- Switch up the veggies . I like using carrots and red bell peppers because they stand up well to storage, but if you’re eating this right away, cucumbers would be excellent too.
- Give it some extra sweetness . Some ramen noodle salad recipes call for canned mandarin oranges. Feel free to give it a try!
How to Make Ramen Noodle Salad
This simple step-by-step guide will show you the process of making this ramen noodle salad recipe.
Break the ramen into small pieces.
- Prepare the ramen. Break the dry ramen noodles into bite-sized pieces.
- Toast the almonds. Toast the almonds in a dry skillet over medium heat for 2–3 minutes, or until they’re golden and fragrant.
Make the dressing.
- Make the dressing. Whisk together all the ingredients in a small bowl.
- Assemble the salad. Add the ramen, cabbage, edamame, carrots, bell pepper, green onions, and cilantro to a large bowl.
Add the dressing and toss.
- Dress the salad. Pour the dressing into the bowl with the salad, toss, and let it sit 15–30 minutes (or chill up to 1 hour) to soften noodles slightly.
- Serve. Add the toasted almonds and sesame seeds, then serve.
Tips for Success
- Avoid getting noodles all over your counter . I break up the dry ramen noodles into smaller pieces while they are still in the package, then carefully open the package and pour them into the bowl. If there are still some larger pieces, I break them up right in the bowl.
- Thaw the edamame fast . If you’re using frozen edamame, you can thaw them quickly by placing them in a bowl of hot water for a few minutes, then draining.
- Be careful when toasting the nuts . They can burn quickly! As soon as they’re fragrant and have darkened slightly, transfer them to a bowl or plate. Leaving them in the pan, even after you remove them from the heat, can burn them.
Serving Suggestions
You can serve this ramen noodle salad on its own for a light meal or make it a side dish for Air Fryer Orange Tofu or another dish with Asian flavours. I also love it as an addition to meal bowls, like this Nourishing Vegan Buddha Bowl .
How to Store
- Meal prep : If you’re meal prepping this salad, I recommend keeping the dressing and almonds separate and then assembling 15 minutes before serving.
- Leftovers : This salad can be stored in an airtight container in the refrigerator for about 3 days. The noodles will soften once you’ve added the dressing, but the salad is still fabulous!
More Tasty Vegan Salads
- Farro Salad
- Fattoush Salad
- Beet “Feta” Salad
- Orzo Pasta Salad
Ingredients
- 2 packs instant ramen noodles , discard seasoning packets – 6 ounces / 170 grams
- 2 cups shredded purple cabbage , 150 grams
- 2 cups shredded napa cabbage , 150 grams
- 1 cup shelled edamame , (Cooked) thawed if frozen – 150 grams
- ½ cup shredded carrots , 60 grams
- ½ red bell pepper , thinly sliced – 60 grams
- 2 green onions , thinly sliced – 20 grams
- ½ cup chopped fresh cilantro , 8 grams
- ½ cup slivered almonds , toasted – 60 grams
- 1 tablespoon sesame seeds , for garnish – 9 grams
For the Dressing:
- ¼ cup rice vinegar , 60 milliliters
- 2 tablespoons soy sauce , 30 milliliters
- 1 tablespoon maple syrup , 15 milliliters
- 1 tablespoon toasted sesame oil , 15 milliliters
- 2 tablespoons olive oil , 30 milliliters
- 1 tablespoon lime juice , 15 milliliters
- 1 teaspoon grated fresh ginger , 2 grams
- 1 clove garlic , finely minced – 3 grams
- ½ teaspoon chili flakes or sriracha , optional, to taste – 1 gram
Instructions
- Break the dry ramen noodles into bite-sized pieces and set aside.
- Toast the almonds (if not already toasted): In a dry skillet over medium heat, toast the slivered almonds for 2–3 minutes, stirring often until golden and fragrant. Let cool.
- In a small bowl or jar, whisk together the rice vinegar, soy sauce, maple syrup, sesame oil, olive oil, lime juice, ginger, garlic, and chili flakes or sriracha, if using.
- In a large mixing bowl, combine the broken dry ramen noodles, purple cabbage, napa cabbage, edamame, carrots, bell pepper, green onions, and cilantro.
- Pour the dressing over the salad and toss well to coat. Let it sit for at least 15–30 minutes (or chill up to 1 hour). This softens the noodles just slightly while keeping their crunch.
- Sprinkle it with toasted almonds and sesame seeds right before serving for a crunchy finish.
Notes
- Meal prep : If you’re meal prepping this salad, I recommend keeping the dressing and almonds separate and then assembling a few minutes before serving.
- Leftovers : This salad can be stored in an airtight container in the refrigerator for about 3 days. The noodles will soften once you’ve added the dressing, but the salad is still fabulous!
