Overhead view of Vegetarian Sushi on a white rectangular plate with a black cloth napkin on a dark gray table

Vegetarian Ponzu Sushi

World Vegetarian Day was October 1st, which kicked off National Vegetarian Month! Some of our staff here are vegetarians, so we decided to celebrate this day of the veg with a delicious Vegetarian Ponzu Sushi recipe!

Rather than rolling up some tuna into our sushi, we decided to do sort of a play on tuna by using something with a similar color. We marinated tomatoes in Marukan’s Yuzu Ponzu sauce. Asparagus, sticky sushi rice, the marinated tomatoes, creamy avocado, and crisp cucumber all came together beautifully in this delicious veggie-full sushi. You’re going to love how refreshing and satisfying this dish is.

Get more gluten-free vegetarian recipes to celebrate Vegetarian Month!

Closeup of Vegetarian Sushi on a white rectangular platter on a dark gray table with a ramekin of soy sauce and pickled ginger in the background

5 from 1 vote
Overhead view of Vegetarian Sushi on a white rectangular plate with a black cloth napkin on a dark gray table
Print Recipe

Gluten-Free Vegetarian Ponzu Sushi

Prep Time40 mins
Cook Time1 min
Marinating time30 mins
Total Time1 hr 11 mins
Course: Appetizer, Main Course
Cuisine: Japanese
Servings: 8 rolls
Calories: 148kcal
Author: Gluten Free & More


  • 4 cups cooked sushi rice
  • ¼ cup Marukan Seasoned Rice Vinegar
  • 3 Roma tomatoes
  • 16 spears thin asparagus
  • 6 tablespoons Marukan Yuzu Ponzu plus more for serving
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds
  • 8 nori sheets
  • 1 English cucumber , sliced into matchsticks
  • 1 avocado , thinly sliced
  • Pickled ginger , for serving


  • Combine cooked sushi rice with seasoned rice vinegar and let cool.
  • Bring a pot of water to a boil. Have a bowl of ice water ready by the stove. Cut a small X in the bottom of the tomatoes. Add the tomatoes to the boiling water and blanch for 60-90 seconds or until the skin starts to split. Remove with a slotted spoon and transfer to the ice water. Add the asparagus to the boiling water and blanch for about 3 minutes or until bright green and crisp tender. Transfer to the ice water.
  • Peel the tomatoes, cut in half lengthwise, and remove the seeds. Slice into thin strips and place in a small bowl. Add 6 tablespoons of the Yuzu Ponzu and gently toss to coat. Let marinate for 30 minutes. Combine the sesame seeds in a small bowl.
  • Place a piece of plastic wrap on a bamboo mat or kitchen towel. For each roll, place one sheet of nori down and use wet hands to spread an even layer of sushi rice on the nori and sprinkle with some sesame seeds. Arrange tomato slices, asparagus, cucumber, and avocado in a tight pile on the lower third of the sheet. Roll away from you, tucking in the vegetables as you roll. Cut the sushi into 4-6 pieces. Serve with extra ponzu sauce.


Nutrition Facts
Gluten-Free Vegetarian Ponzu Sushi
Amount Per Serving
Calories 148 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 265mg11%
Potassium 301mg9%
Carbohydrates 25g8%
Fiber 4g16%
Sugar 2g2%
Protein 3g6%
Vitamin A 581IU12%
Vitamin C 9mg11%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Asparagus Avocado Cucumbers Japanese Marukan Rice Soy Sauce Sushi Tomatoes Vegetables
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