A Vegan Version of Those Viral Sushi Wraps

Low effort, high satisfaction. Just how we like our lunches.

These Vegan Sushi Wraps by accredited nutritionist Sarah Cobacho (aka @plantbaes_) are a no-fuss, plant-based twist on sushi that deliver all the umami sans rolling mat and raw fish. They’re quick to make, endlessly customizable, and taste way more impressive than the effort suggests.

Packed with shredded red cabbage, crisp cucumber, and a savory avocado tofu mash, they make eating the rainbow easier… and actually delightful.

Bonus: nori isn’t just there for the sushi vibes. It’s rich in iodine, which supports thyroid health, plus skin-loving antioxidants and gut-friendly fiber.

Keep reading for the full recipe.

Sushi Wraps

Recipe TypeLunch, Dinner, Snack

Dietary InfoVegan

Serving Size2

Prep Time20 mins

Total Time20 mins

Ingredients:

Shredded tofu avocado mix:
4 ounces extra firm tofu
½ cup avocado mashed
1 scallions finely chopped
1 tablespoon lime juice
3 teaspoons coconut aminos

Wraps:
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 teaspoon sriracha mayo
1 teaspoon black sesame seeds

Instructions:

1. Shred the tofu using a grater. Add to a bowl with the avocado, scallion, 2 teaspoons lime juice, and coconut aminos. Using a fork, mash until thoroughly combined.
2. Add the shredded cabbage, remaining 1 teaspoon lime juice, and a dash of sea salt flakes to a different bowl. Use your hands to massage the cabbage until bright pink.
3. 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.
4. 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.
5. Drizzle with sriracha and then sprinkle the sesame seeds. Fold your wrap, beginning with the bottom side and following the order of the fillings. Cut in half (optional).
6. Enjoy!

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