Tender rice paper sushi rolls are so much fun to make! You can use the same fillings that I am or choose your own favorite sushi fillings.
Table of Contents
Rice paper sushi got popular on TikTok a while back, and it just looked like so much fun! In this version, I'm stuffing it with creamy avocado, crunchy-tangy pickled carrots, and savory green onions with a little sprinkle of sesame seeds for protein and crunch.
And, of course, it's got plenty of sushi rice inside!
The rice paper and sushi rice combine to give it this amazing, tender texture with a little crispness from the nori sheet. And the fillings add even more texture, flavor, and crunch!
Ingredients and substitutions
- pickled carrots - This is just carrot pieces quickly marinated in a mixture of hot apple cider vinegar, water, salt, and sugar. If you don't like pickled veggies, feel free to just use shredded carrots instead or another crunchy veggie filling of choice, like cucumber or daikon.
- sushi rice - You can cook your sushi rice in the Instant Pot or on the stovetop. I have instructions for both in the recipe.
- seasoned rice vinegar and agave nectar - To season the sushi rice.
- rice paper - You can use rice paper or spring roll wrappers. Just follow the package directions to soak them. Rice paper is a little more delicate than spring roll wrappers, so it soaks more quickly.
- nori sheet - You can use a single nori sheet cut into quarters or four pieces from those packs of seaweed snacks. The seaweed snacks will yield slightly smaller rice paper sushi rolls.
- sesame seeds - For a little extra protein, flavor, and crunch! Feel free to omit or use chopped nuts or seeds of choice.
- green onion - I love the savory umami flavor that green onion brings to sushi rolls, and they add some extra crunch, too! Feel free to omit. You can substitute pickled onions, if you want, too!
- avocado - This is another filling that you can leave in or sub out with other ingredients like sweet potato or raw or cooked tofu. I just love avocado in my sushi!
How to make rice paper sushi
Make the sushi rice in the Instant Pot or on the stovetop.
To make the rice in the Instant Pot: Combine the rice and water in the Instant Pot. Stir to combine, then lock the lid and cook for 5 minutes with a 10-minute natural release. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
To make the rice on the stove: Bring the water to a boil in a saucepan on high heat, then add the rice. Cover the pan, reduce the heat, and simmer for 18 to 22 minutes. Remove the pan from the stove, but leave the lid on and let the rice steam for another 10 minutes. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
Make the pickled carrots while the sushi rice cooks.
In a small saucepan, heat all of the ingredients except for the carrots. When the mixture reaches a boil, remove the pan from the heat. Add your carrots to a heat-proof bowl, and pour on the vinegar mixture. Set aside.
Now, you're ready to roll the rice paper sushi!
Submerge a piece of the rice paper in water for a few seconds, just until it gets soft. Spread it onto a plate or cutting board, and then place a piece of the seaweed in the center.
Add ¼ to ⅓ cup of rice on top of the seaweed, and use wet fingertips to press it down and shape it to cover the seaweed piece. Top the rice with a sprinkle of sesame seeds, then two tablespoons of the pickled carrots, a tablespoon of green onions, and then ¼ of the sliced avocado.
Fold two of the edges of the rice paper so they overlap over the rice-veggie pile you just made. Then, fold over the opposite ends, gently but tightly. You want a tight roll, but rice paper tears easily, so just take your time and feel it out.
Set aside, and repeat with the remaining rice and fillings.
Helpful tips
- You can use the same fillings I am or the sushi fillings of your choice! See my other vegan sushi recipes for lots of fun, plant-based filling ideas.
- When you're folding and rolling up the rice paper, you want to make sure it's tightly rolled, but be careful not to tear it. Just take your time, and don't worry about getting things perfect right away.
- When you're handling the sushi rice, moisten your fingertips to prevent sticking.
Storage directions
These are best served immediately, because the rice paper and the rice will harden in the fridge, even overnight. You can still eat them the next day, but the texture won't be as tender and pillowy.
Frequently asked questions
You're probably used to seeing sushi featuring some kind of raw fish, but that's not what makes sushi sushi. Sushi actually refers to a style of rice, so since this recipe uses sushi rice, it is sushi!
If you can get your hands on sushi rice, it's ideal, but you can make it work with other styles of rice. Short grain rice is your next best option, since it cooks up sticky, making it easier to slice the roll. But I've made sushi with long grain rice before in a pinch! I do recommend white rice over brown, since brown rice isn't as sticky when cooked, but you can use short grain brown rice and just be prepared for sushi rolls that won't be as tidy.
Rice paper wrappers are not raw, but they are dried. They're easy to soften up, though! Just soak quickly in water, and they'll become pliable.
More vegan sushi recipes
📖 Recipe
Rice Paper Sushi
Ingredients
For the pickled carrots
- ¼ cup apple cider vinegar
- ½ cup water
- ¾ teaspoon salt
- 2 tablespoons sugar
- ½ cup sliced carrots cut into matchsticks
For the sushi rice
- 1 cup sushi rice or white rice
- 1 ¼ cups water
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon agave nectar
For the rice paper sushi
- 4 pieces rice paper
- 1 nori sheet cut into quarters with a sharp knife or kitchen scissors
- 4 teaspoons sesame seeds
- ¼ cup chopped green onion
- 1 Haas avocado sliced
Instructions
Make the sushi rice.
- To make the rice in the Instant Pot: Combine the rice and water in the Instant Pot. Stir to combine, then lock the lid and cook for 5 minutes with a 10-minute natural release. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
- To make the rice on the stove: Bring the water to a boil in a saucepan on high heat, then add the rice. Cover the pan, reduce the heat, and simmer for 18 to 22 minutes. Remove the pan from the stove, but leave the lid on and let the rice steam for another 10 minutes. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
Make the pickled carrots while the sushi rice cooks.
- In a small saucepan, heat all of the ingredients except for the carrots. When the mixture reaches a boil, remove the pan from the heat. Add your carrots to a heat-proof bowl, and pour on the vinegar mixture. Set aside.
Make the rice paper sushi.
- Submerge 1 piece of the rice paper in water for a few seconds, just until it gets soft. Spread it onto a plate or cutting board, and then place a piece of the seaweed in the center.
- Add ¼ to ⅓ cup of rice on top of the seaweed, and use wet fingertips to press it down and shape it to cover the seaweed piece. Top the rice with a sprinkle of sesame seeds, then 2 tablespoons of the pickled carrots, a tablespoon of green onions, and then ¼ of the sliced avocado.
- Fold 2 of the edges of the rice paper so they overlap over the rice-veggie pile you just made. Then, fold over the opposite ends, gently but tightly. You want a tight roll, but rice paper tears easily, so just take your time and feel it out. Set aside, and repeat with the remaining rice and fillings.
Got a question? Tried this recipe? Leave a reply!