10 Best Vegan Japanese Dishes You Can Make at Home!

Japanese food is all about balance—simple ingredients, deep flavors, and a sense of comfort in every bite. And the best part? You don’t need meat or fish to enjoy it.

From a rich, umami-packed miso soup to crispy vegetable tempura and perfectly seasoned onigiri, Japanese cuisine has so many naturally plant-based dishes that are just as satisfying as the originals. These vegan recipes capture all the flavors you love while keeping things light, fresh, and nourishing.

I still remember the first time I made vegan ramen. I worried it wouldn’t have that deep, rich flavor. But after simmering kombu and shiitake mushrooms, my kitchen smelled amazing, and I realized how incredible plant-based Japanese cooking could be.

So whether you’re fully vegan or just exploring, these dishes will bring joy to your table. Grab your chopsticks—let’s dive in!

1. Spicy Tomato Sushi Rolls

There’s something about the balance of heat and umami that makes these spicy tomato sushi rolls downright addictive. Inspired by Japanese tomato marinades, we soak ripe cherry tomatoes in a soy-sesame bath, infusing them with deep savoriness before rolling them up with sushi rice, avocado, and a fiery drizzle of sriracha mayo.

The result? A juicy, sweet-heat bite with just the right kick. Perfect for summer gatherings or when you’re craving sushi without the seafood, these rolls are a fresh twist on a classic. Grab your rolling mat and let’s get spicy!

Servings: 4 Rolls

Ingredients:

• 1½ cups low-sodium vegetable broth
• ¾ cup dry short-grain brown rice
• 1½ cups frozen riced butternut squash
• 4 Roma tomatoes, seeded and chopped (2 cups)
• 1 tablespoon reduced-sodium tamari
• 1 teaspoon grated fresh ginger
• 1 tablespoon sriracha sauce
• 2 teaspoons tahini
• 2 tablespoons brown rice vinegar
• 1 tablespoon pure maple syrup
• 4 8-inch toasted nori sheets
• ½ of a medium avocado peeled and sliced
• 1 Persian cucumber, seeded and cut lengthwise into ¼-inch strips (5½ oz.)
• 2 carrots, coarsely shredded (1 cup)
• 4 scallions (green onions), trimmed to 6 inches and cut lengthwise into strips

Instructions:

• In a small saucepan, bring the broth to a boil. Add rice, reduce heat, cover, and simmer for about 40 minutes until the liquid is absorbed.
• Stir in frozen riced butternut squash and let it stand for 5 minutes.
• In a bowl, mix the next five ingredients (through tahini) to make the spicy tomato mixture.
• Stir rice vinegar and maple syrup into the cooked brown rice mixture.
• Lay a nori sheet on a sushi mat. With damp fingers, spread one-fourth of the rice mixture over the bottom two-thirds of the nori, leaving a ¼-inch border.
• Arrange avocado, cucumber, carrots, tomato mixture, and scallions in the center. Roll tightly using the sushi mat, seal with water, and repeat with the remaining ingredients. Slice each roll into 1-inch pieces and serve.

2. Zucchini-Bulgur Sushi Rolls

Light, fresh, and packed with texture, these zucchini-bulgur sushi rolls are a perfect summer bite. Instead of traditional rice, we use nutty, fluffy bulgur—an unexpected yet brilliant swap that pairs beautifully with crisp zucchini ribbons, creamy avocado, and a hint of lemon zest.

A touch of wasabi-laced soy sauce brings everything together in the most satisfying way. Whether you’re looking for a lighter sushi option or just something new to roll up, these plant-based beauties deliver. No special equipment is needed, just a little creativity and an appetite!

Servings: 3 Rolls

Ingredients:

• 2 tablespoons brown rice vinegar
• 1 tablespoon pure maple syrup
• 1½ teaspoons arrowroot powder
• ¼ teaspoon sea salt
• 1 cup bulgur
• 3 toasted nori sheets
• 1 medium zucchini, seeded and cut into twelve 4×¼-inch strips
• 1 small red onion, halved, thinly sliced, and separated into strips (1 cup)
• 1 cup coarsely shredded carrots
• 12 fresh cilantro sprigs
• Low-sodium tamari or soy sauce
• Wasabi paste

Instructions:

• In a small bowl, whisk together vinegar, maple syrup, arrowroot powder, and salt.
• In a saucepan, bring 1½ cups of water to a boil. Stir in the bulgur and the vinegar mixture, cover, and remove from heat. Let stand for 20 minutes, then drain and fluff with a fork.
• Set up a sushi-making station with a cutting board and sushi mat. Lay a nori sheet lengthwise on the mat.
• Spoon ⅔ cup of bulgur onto the nori. Press it into an even layer, leaving a 1-inch border on the top and bottom edges.
• Arrange vegetable strips and cilantro lengthwise over the bulgur.
• Lift the bottom edge of the mat and roll tightly, tucking the vegetables in as you go. Seal the edge with water if needed.
• Slice each roll into eight pieces using a sharp knife dipped in water. Repeat to make two more rolls. Serve with tamari and wasabi.

3. Curried Millet Sushi

Golden, aromatic, and slightly nutty, millet takes center stage in this unique sushi roll infused with warm curry spices. A staple grain in Japanese macrobiotic cuisine, millet brings a hearty, satisfying chew that pairs beautifully with crisp veggies and a touch of pickled ginger.

Rolled up with creamy avocado and a drizzle of tahini dressing, each bite delivers a harmonious mix of bold and mellow flavors. This vibrant roll is a must-try if you love sushi but want to shake things up. Who says sushi has to stick to tradition?

Servings: 4 Rolls

Ingredients:

• 1 cup millet
• 1½ teaspoons curry powder
• 1½ teaspoons onion powder
• 1½ teaspoons garlic powder
• ¼ cup brown rice vinegar
• 2 tablespoons pure maple syrup
• 1½ teaspoons arrowroot powder
• ¼ teaspoon sea salt (optional)
• 4 toasted nori sheets
• 1 medium red sweet pepper, cut into eighteen 4×¼-inch strips
• 1 cup coarsely shredded carrots
• 2 small avocados, thinly sliced
• 1 cup fresh spinach
• Low-sodium tamari or soy sauce
• Wasabi paste

Instructions:

• In a saucepan, combine millet, curry powder, onion powder, garlic powder, and 2 cups of water.
• Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Remove from heat.
• In a small bowl, whisk together vinegar, maple syrup, arrowroot powder, and salt (if using). Stir into warm millet, cover, and let stand for 10 minutes.
• Set up a sushi-making station with a cutting board and sushi mat. Lay a nori sheet lengthwise on the mat.
• Spoon ⅔ cup of millet onto the nori, pressing it into an even layer while leaving a 1-inch border at the top and bottom.
• Arrange vegetable strips, avocado slices, and spinach along the center of the millet.
• Lift the bottom edge of the mat and roll tightly, tucking in the vegetables as you go. Seal the edge with water if needed.
• Slice the roll into eight pieces using a sharp knife dipped in water.
• Repeat to make and cut three more rolls. Serve with tamari and wasabi paste.

4. Vegan Soba Noodle Salad

Nothing beats the cool, slurpable goodness of soba noodles on a warm day. Tossed in a zingy sesame-soy dressing, this refreshing salad is loaded with crisp cucumbers, crunchy red cabbage, and a sprinkle of toasted sesame seeds.

A touch of grated ginger adds a subtle heat, while fresh herbs bring brightness to every bite. Inspired by classic Japanese cold noodle dishes, this easy, make-ahead salad is perfect for summer lunches or meal prep. Light yet deeply satisfying, it’s one of those dishes you’ll crave again and again.

Servings: 6

Ingredients:

Ingredients for the dressing

• 2 tablespoon sesame oil
• 4 tablespoon tamarior soy sauce
• 1 teaspoon sesame pasteor tahini
• 1 ½ tablespoon maple syrup
• 1 teaspoon grated ginger
• ½ garlic cloveoptional
• 1 teaspoon rice vinegar
• 1 teaspoon five spice
• lime juice from half a lime

Salad ingredients

• 250 g soba noodles
• ½ small red cabbage
• 3 carrots
• ½ cucumber
• 2 spring onion
• 200 g smoked tofu
• 1 cup frozen edamame
• 1 tablespoon sesame seeds
• A handful of fresh cilantro

Instructions:

• In a bowl, mix tamari, sesame oil, sesame paste or tahini, ginger, garlic, maple syrup, lime juice, and five-spice powder to make the dressing.
• Cook the soba noodles according to the packet instructions, making sure not to overcook them.
• Drain the noodles and rinse well with cold water to remove excess starch. Toss with a little sesame oil and set aside.
• Slice the red cabbage, carrot, zucchini, cucumber, and spring onions thinly. Chop the cilantro.
• Cut the smoked tofu into thin slices or cubes. If using frozen edamame, boil for 3-4 minutes, then drain.
• In a large salad bowl, combine the noodles, veggies, edamame, smoked tofu, and dressing.
• Toss everything together using tongs or chopsticks, then top with sesame seeds and cilantro. Serve and enjoy!

5. Sushi Coleslaw

Imagine the fresh, briny flavors of sushi—minus the rolling. This sushi coleslaw takes everything you love about a good sushi roll and tosses it into a crisp, colorful slaw. Think shredded cabbage, julienned carrots, and slivers of nori, all tossed in a tangy rice vinegar dressing with a hint of wasabi heat.

A sprinkle of sesame seeds and crunchy cucumbers makes every bite irresistible. Whether served alongside a sushi platter or as a light lunch, this dish is proof that sushi flavors don’t need to be wrapped up to shine.

Servings:  6 cups

Ingredients:

• ½ cup pear juice or pear puree
• ¼ cup rice vinegar
• 1 teaspoon grated ginger
• ½ teaspoon soy sauce
• 6 cups thinly sliced napa cabbage (1 lb.)
• ¼ cup thinly sliced scallions
• 3 tablespoons finely chopped nori
• 1 tablespoon toasted sesame seeds

Instructions:

• In a large bowl, whisk together pear juice, vinegar, ginger, and soy sauce.
• Add cabbage and scallions, then toss to combine.
• Just before serving, stir in nori and sesame seeds. Enjoy!

6. Teriyaki Jackfruit and Rice Stacks

Layers of sticky sushi rice, caramelized teriyaki jackfruit, and creamy avocado make these sushi-inspired stacks a total flavor bomb. Jackfruit soaks up a glossy, umami-rich teriyaki glaze, turning tender and slightly crisp at the edges, while the rice provides the perfect chewy contrast.

Topped with a drizzle of spicy mayo and a sprinkle of furikake, these easy-to-assemble stacks are a fun, plant-based twist on sushi—no rolling required! They’re perfect for impressing dinner guests or satisfying sushi cravings the easy way.

Servings: 3

Ingredients:

• 3 cups dry short-grain brown rice
• 2 tablespoons arrowroot powder
• 1 15-oz. can jackfruit, rinsed and drained
• 3 tablespoon oil-free teriyaki sauce, plus more for serving
• 2 cups finely chopped onions
• 2 cups finely chopped sweet potato
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 15-oz. can adzuki beans, rinsed and drained (1½ cups)
• 4 nori sheets, each cut into four 2½ -inch-diameter rounds
• 6 romaine lettuce leaves, cut into 2-inch pieces

Instructions:

• In a saucepan, cook rice with 6 cups of water. Simmer for 45 minutes, then fluff with a fork and mix in arrowroot powder. Let it cool.
• Line a baking sheet with a silicone mat. Use a round mold to shape 16 rice patties, pressing them firmly. Refrigerate for at least 1 hour.
• Preheat oven to 400°F. Line another baking sheet with parchment paper.
• Shred jackfruit with a fork, mix with 2 tablespoons of teriyaki sauce, and bake for 20 minutes. Let cool.
• In a skillet, cook sweet potato with seasonings and water for 10–15 minutes. Stir in jackfruit, beans, and remaining teriyaki sauce.
• Shape the jackfruit mixture into eight patties and bake for 20 minutes. Flip and bake for another 20 minutes.
• Cook rice patties in a skillet until lightly browned on both sides.
• Assemble burgers with a rice patty, romaine, jackfruit patty, teriyaki sauce, and another rice patty, using nori rounds as a base and top. Enjoy!

7. Creamy Vegan Ramen

A steaming bowl of creamy, umami-packed ramen is the ultimate comfort food. This plant-based take swaps traditional broth for a velvety miso-tahini base, creating a rich, deeply satisfying slurp. Silky noodles soak up the flavors, while mushrooms, bok choy, and crispy tofu add layers of texture.

A swirl of chili oil brings just the right amount of heat, making every spoonful warm you from the inside out. Whether you’re braving chilly weather or just need a cozy meal, this bowl delivers all the ramen shop vibes—without the dairy.

Servings: 5

Ingredients:

• 1/2 Tbsp cooking oil
• 4 oz. baby bella mushrooms
• 1.5 cups vegetable broth
• 1 handful fresh spinach
• 1 package ramen noodles (discard seasoning)
• 1/2 cup coconut milk (canned)

Optional Garnishes

• 1 green onion, sliced
• 1 Tbsp chili garlic sauce or sriracha

Instructions:

• Slice the mushrooms and add them to a small pot with cooking oil.
• Sauté over medium heat until the mushrooms are soft and all moisture has evaporated.
• Pour in the vegetable broth and turn the heat to medium-high.
• Bring the broth to a boil, then add the ramen noodles (without the seasoning packet).
• Cook the noodles for about 3 minutes or until tender.
• Turn off the heat and stir in a handful of fresh spinach until wilted.
• Pour in the coconut milk and stir to combine.
• Serve as-is or garnish with green onions or chili garlic sauce. Enjoy!

8. Strawberry Kanten Japanese Jelly Treats

Light, refreshing, and naturally sweet, these strawberry kanten treats are a summertime delight. Made with agar-agar, a plant-based alternative to gelatin, this classic Japanese dessert has a delicate, bouncy texture that melts in your mouth.

Fresh strawberry purée adds a burst of fruity flavor, while a touch of maple syrup enhances the sweetness. Served chilled, they’re the perfect way to cool off on a warm day—like a little bite of edible sunshine.

Servings: 6

Ingredients:

• 2 cups apple juice
• 2 cups grape juice
• 1 tablespoon agar powder or 2 tablespoons agar flakes
• 14 to 16 fresh strawberries, halved
• Fresh mint (optional)

Instructions:

• In a medium saucepan, mix apple juice, grape juice, and agar powder.
• Bring to a boil, then reduce heat and simmer until the agar dissolves.
• Remove from heat and let it cool for about 5 minutes.
• Pour the mixture into a 2-quart square baking dish.
• Let it cool for another 5 minutes, then add strawberry slices on top.
• Gently press the strawberries to submerge them.
• Cover and chill for about 1 hour until set. Garnish with mint leaves if desired. Enjoy!

9. Quick-Pickled Japanese Cucumbers

Crunchy, tangy, and just a little bit sweet, these quick-pickled Japanese cucumbers are a staple side dish for a reason.

A simple soak in rice vinegar, mirin, and salt transforms crisp cucumbers into a refreshing bite that’s perfect alongside rice bowls, sushi, or even straight from the fridge. The best part? They’re ready in under an hour! With their bright, clean flavor and satisfying crunch, these pickles add a little zing to any meal.

Servings: 4

Ingredients:

• 1 large Japanese cucumber
• 2 teaspoons salt
• 1 tablespoon sugar
• ¼ cup rice vinegar

Instructions:

• Thinly slice the cucumber and place it in a mixing bowl.
• Sprinkle salt over the cucumber, toss well, and let it sit for 10 minutes.
• Drain the excess water from the cucumber.
• In a small bowl, mix rice vinegar and sugar until the sugar dissolves.
• Pour the vinegar mixture over the cucumbers and toss to coat.
• Cover and refrigerate for at least 1 hour.
• Serve chilled and enjoy!

10. Stir-fried udon Noodles with Mixed Vegetables

There’s something deeply satisfying about a bowl of stir-fried udon—thick, chewy noodles coated in a glossy, umami-packed sauce, tangled with crisp-tender vegetables. This dish is inspired by yaki udon, a Japanese street food favorite, but with a colorful twist: vibrant bell peppers, earthy mushrooms, and crunchy snap peas.

The secret? A quick toss in a hot pan with soy sauce, garlic, and a touch of sesame oil, infusing every bite with rich, savory depth. Whether it’s a cozy weeknight meal or a simple way to brighten up your table, this udon stir-fry delivers.

Servings: 8 cups

Ingredients:

• ⅓ cup + 2 tablespoons low-sodium vegetable broth
• 2 tablespoons reduced-sodium tamari
• 3 tablespoons brown rice vinegar, plus more for serving
• 1 tablespoon packed pure cane brown sugar
• ½ teaspoon crushed red pepper
• 8 oz. dry whole-grain udon noodles
• 4 cups sliced napa cabbage
• 8 oz. fresh shiitake mushrooms, stemmed and sliced
• 2 cups slivered snow pea pods
• 1 cup matchstick-cut carrots
• 2 cups fresh or frozen green peas
• 5 cloves garlic, minced
• 1 tablespoon sesame seeds, toasted

Instructions:

• In a small bowl, mix ⅓ cup broth, tamari, rice vinegar, brown sugar, and crushed red pepper to make the sauce.
• Cook the noodles according to the package instructions, then drain and set aside.
• In a large wok, cook cabbage, mushrooms, pea pods, and carrots in 2 tablespoons of broth over medium-high heat for 4 minutes, stirring frequently.
• Add broth or water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
• Stir in green peas and garlic, then cook for another minute.
• Add the cooked noodles and prepared sauce, stirring for 2 minutes until everything is well coated and heated through.
• Sprinkle with sesame seeds before serving.
• If desired, serve with extra rice vinegar on the side. Enjoy!