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Kosher for Pesach Sushi Recipe: Matzah, Cauliflower & Quinoa Rolls with Soy Sauce (Passover Recipes You’ll Love)

You’ve probably been there — it’s Passover, your fifth matzah sandwich in, and suddenly… all you can think about is sushi.

That delicate roll of seaweed, something creamy like avocado, maybe a hint of sweetness, a dash of salt.

But wait — rice? Soy sauce? Chametz? Yeah, not exactly seder-approved.

Honestly, I didn’t think sushi and Pesach could coexist either. But here’s the twist: they absolutely can — and not just in a “settling for less” kind of way.

With a few smart swaps (cauliflower rice, quinoa, even matzah crumbs!), this kosher-for-Passover sushi recipe checks all the boxes — flavor, texture, tradition, and yes… Kashrut.

We’re talking crispy nori sheets, creamy fillings, and just the right tang from kosher vinegar or lemon juice. No soybean-based sauces here — we’re using alternatives that respect the holiday’s dietary laws without compromising on taste.

Trust me, once you wrap that first roll, slice it with a sharp knife, and see those beautiful layers in the bowl — it’ll feel more like a celebration than a compromise.

This isn’t just another holiday dish.

It’s a Jewish cuisine remix. Think: the creativity of your grandma’s kugel, the mindfulness of tradition, and the freshness of a perfect sushi roll.

Whether you’re serving this as a hors d’oeuvre or turning it into a full meal, you’ll be honoring the spirit of Judaism, skipping the kitniyot, and totally bypassing the chametz trap — all while making something insanely satisfying.

So grab your ingredients, roll up those sleeves, and let’s dive into one of the most unexpected (yet totally kosher) Passover recipes you’ll ever make.

Can You Eat Sushi During Pesach?

I get it — sushi and Passover don’t exactly sound like a match made in culinary heaven.

The word sushi instantly brings to mind rice, soy sauce, and sesame seeds — all of which raise eyebrows (or halachic red flags) during Pesach. So… what’s the deal?

Is sushi actually allowed?

Let’s break it down.

In the world of Judaism, keeping things kosher for Passover is all about steering clear of chametz — any food made from wheat, barley, oats, rye, or spelt that’s had time to ferment.

That includes traditional sushi rice, since it’s often seasoned with vinegar (which may be grain-derived), and sometimes sugar or starch blends that are questionable at best.

Then there’s the kitniyot debate — legumes, corn, rice, and soybeans. While some Jewish communities (especially Sephardic) allow them, many Ashkenazi traditions prohibit their use during Pesach.

That means rice, soy sauce, even tofu are off the table unless you’re following a more lenient custom.

But here’s the good news: Jewish cuisine is nothing if not adaptable.

Today, you can find Passover-friendly vinegar substitutes, tamari-style sauces without soybeans, and even kosher-certified “sushi” ingredients made specifically for the holiday.

Following Kashrut doesn’t mean you have to abandon flavor — it just means getting creative with what’s allowed.

So yes, you can enjoy sushi during Passover — with a few mindful tweaks.

You’re not just following the rules; you’re crafting a meal that honors your heritage while still being totally delicious.

Ingredients for Kosher for Passover Sushi

I’ve tested a lot of Pesach-friendly substitutes over the years — from quinoa kugels to cauliflower crust pizzas.

But this sushi variation? It’s one of the few that actually gets requested after Passover too. That says something.

Here’s what I use (and why it works):

Base Ingredients (Rice Alternatives)

Cauliflower rice – After experimenting with both steamed and raw versions, I’ve found lightly sautéed cauliflower rice gives the best texture — soft enough to roll, firm enough to hold shape.
Quinoa – It’s filling, protein-rich, and unlike rice, it’s usually approved for Passover even in Ashkenazi households (check with your rabbi if unsure). Plus, it adds a nutty undertone that pairs beautifully with smoked fish.
Matzah meal or crushed matzah – Optional, but useful as a binding element or when you’re aiming for a more traditional matzah feel in your sushi.

Fillings (Texture & Flavor Balance)

Cucumber & Avocado – These two are non-negotiable for me. The cucumber adds crunch, while the avocado brings creaminess — essential in the absence of rice.
Smoked salmon – Adds that luxurious, silky texture and umami punch. I usually go for thin slices so they don’t overpower the bite.
Sweet potato (pre-roasted) – A surprising hit. It brings earthiness and a mellow sweetness that balances the saltiness of kosher soy sauce alternatives.
Cooked egg omelette strips – A nod to tamago, but simpler. It rounds out the dish with a soft, savory component.
Sesame or crushed nuts (optional) – If you’re Sephardi or lenient on kitniyot, a sprinkle of sesame seed goes a long way in finishing the dish with aromatic crunch.

Wraps & Flavors

Nori sheets – Look for brands certified kosher for Passover. I’ve noticed some lose their crispness quickly, so keep them sealed until you’re ready to roll.
Kosher salt, vinegar (lemon juice substitute), honey or sugar – These all work together to mimic that classic sushi seasoning blend. I usually mix a spoonful of honey with vinegar and a pinch of salt to coat the “rice.”
Homemade mayo – Store-bought mayos can contain maize starch or hidden chametz. I make a quick one at home using egg, oil, lemon juice, and a splash of vinegar — it’s safer, and tastier.

Soy Sauce Swaps (Important for Kashrut)

Traditional soy sauce? Not going to cut it — soybeans are usually kitniyot, and most sauces contain wheat-based fermentation agents (i.e., chametz).

I use:

Lemon-salt dip with a hint of garlic
Or coconut aminos — only if they’re certified kosher for Pesach (rare but worth hunting down)

According to basic kashrut guidelines for Passover, even naturally fermented vinegars can be chametz-derived — always double-check certification.

Real Talk: Pesach ingredients can feel restrictive, I won’t lie. But with a little planning — and some clever swaps — you can create sushi that not only passes halachic rules but also satisfies cravings.

Honestly, the look on my kids’ faces when they see “sushi” on the Passover table? Worth every extra step.

How to Make Kosher Sushi Rolls Without Rice

When I first tried making Passover sushi, I didn’t even own a sushi mat.

I remember using a piece of parchment paper and crossing my fingers — let’s just say, it mostly rolled. Since then, I’ve learned a few tricks (and bought a proper mat).

So here’s what actually works — without the rice, without the chametz, and without frustration.

What You’ll Need:

Sushi mat (or parchment paper in a pinch)
Food processor (to blitz your cauliflower rice)
Sharp knife (trust me, this matters more than you think)
Damp cloth or bowl of water (for cleaning the blade between cuts)

Step-by-Step Sushi Recipe (Kosher for Passover)

Prep the cauliflower rice
Toss florets in a food processor and pulse until it looks like couscous.
Optional: Lightly sauté with a pinch of salt and a splash of kosher vinegar to remove raw bite. Let it cool fully.

Why this works: Cooking the cauliflower slightly improves its stickiness, making it mimic real sushi rice more closely — without needing flour or binding agents that could be chametz.
Lay down the nori
Place one sheet shiny-side down on your sushi mat or parchment. Make sure your fingers are dry — nori hates water.
Spread your “rice” layer
Gently press a thin layer of cauliflower rice over two-thirds of the sheet. Don’t overpack — too much and it’ll burst when you roll.
Add your fillings
Think flavor and texture: strips of cucumber, roasted sweet potato, avocado slices, and maybe smoked salmon if you’re feeling fancy. A spoon of homemade mayo? Game changer.

tip: I usually go light on fillings the first roll, just to get a feel for the pressure and roll tightness. No shame in an ugly roll — they still taste amazing.
Roll it tight
Using the mat, roll slowly but firmly. Apply even pressure, especially at the end to seal it shut.
Slice with care
Wet your knife slightly, then slice in a gentle sawing motion. Wipe the blade clean between cuts — that’s the secret to restaurant-level presentation.
Serve & dip
Plate them up with a lemon-soy dipping sauce (or coconut aminos if available). Garnish with sesame or chopped herbs if permitted.

Disclaimer: Always double-check any prepared ingredient for hidden chametz or kitniyot — even basic condiments can be misleading.

Final Thought on This Step:
Rolling kosher sushi for Passover isn’t just a workaround. It’s a celebration of creativity, of respecting kashrut and having fun in the kitchen. Every roll tells a story — of tradition, adaptation, and that deep desire for something fresh when everything else tastes like matzah crumbs.

Passover Sushi Variations You’ll Want All Year

Let’s face it — once you’ve made one roll, you need to make another. It’s addictive.

The beauty of kosher for Passover sushi isn’t just that it’s allowed… it’s how versatile it becomes once you let yourself experiment.

For another take on Passover-friendly sushi, check out Naomi Nachman’s Passover Sushi with Cauliflower or Quinoa recipe.

Here are some of my go-to variations that go way beyond the basic cucumber-avocado roll:

1. The Pesach Sushi Salad (Deconstructed & Delicious)

I came up with this one the year I ran out of nori.

Layer quinoa or cauliflower rice in a bowl, add sliced cucumbers, avocado chunks, roasted sweet potato, and bits of smoked salmon.

Drizzle with a lemon-honey dressing and sprinkle with kosher salt and sesame (if allowed).

Why it works: It’s a dish that delivers all the textures of sushi — in a no-roll, low-stress format. Plus, it’s the kind of meal that makes guests say, “Wait… this is kosher for Passover?”

2. Matzah Roll-Ups (Crispy Sushi Bites)

This one’s weird but oddly satisfying. Soften a square of matzah with a little warm water, spread a layer of mayo and avocado mash, top with fillings, and roll it like you mean it.

Slice into bite-sized pieces and serve as a hors d’oeuvre — it’s crunchy, creamy, and way more fun than gefilte fish.

Pro tip: Use parchment paper to help guide the roll and avoid breakage. It’s definitely a Jewish take on a sushi burrito — and it actually works.

3. Chopped Liver & Egg Sushi (Don’t Knock It!)

Okay, hear me out — it sounds bizarre, but chopped liver inside a sushi-style roll?

It’s earthy, rich, and very, very Jewish. Add a strip of cucumber or cooked carrot to brighten it up.

Judaism meets fusion: This is what happens when Jewish cuisine meets creativity. Think Shabbat, but rolled.

4. Cucumber Sushi Boats

If nori’s not your thing, slice a cucumber lengthwise, scoop out the center, and stuff it with quinoa salad, avocado, and herbs.

It’s crunchy, refreshing, and makes a beautiful presentation on the Seder table.

Bonus: What Makes These “Delicious Sushi”?

Balanced textures (crunchy vs creamy)
Salt-acid-fat contrast (hello vinegar + mayo + smoked salmon)
Honoring kashrut and tradition — while having fun

Every one of these pesach recipes was born out of necessity — out of craving.

But they became regulars because, well… they’re actually delicious.

No rice, no soy, no chametz — just flavor, freedom, and a little Jewish ingenuity.

Tips to Make Kosher Sushi Truly Shine This Passover

You’ve rolled the matzah, massaged the cauliflower rice, and maybe even tried slicing your first roll with a paring knife (not recommended, trust me).

But perfect sushi on Pesach? Yes — it’s possible, and I’m here to help you make it delicious, kosher, and Seder-worthy.

Knife Skills = Clean Cuts

A sharp knife is everything.

I once made the mistake of using a butter knife. That roll looked like a rice bowl explosion.

Now I use a long chef’s blade, dipped in water and wiped between each slice — it makes every piece of sushi neat, clean, and dare I say… gorgeous.

Balance the “Rice” Like a Pro

Since we’re skipping traditional sushi rice, I mimic its taste using a mix of cauliflower rice, a splash of lemon or Passover-safe vinegar, and a pinch of kosher salt.

Sometimes I mix in a bit of honey or sugar for that subtle sweetness, just like you’d do if you were cooking sushi rice according to package instructions.

Why this matters: Texture and seasoning define the sushi experience. If you get the “rice” right, everything else shines.

Make a Meal, Not a Side

Add protein like smoked salmon, eggs, or even seasoned quinoa and roasted sweet potato.

A single roll can be more filling than it looks — this isn’t just a side dish, it’s a full meal.

You can even serve your sushi with a rice bowl of leftovers and a fresh cucumber salad. Total win.

Make Your Own Mayo

Store-bought mayo often contains soybean oil, cornstarch, or even maize flour — which is a chametz or kitniyot problem depending on your minhagim.

I whip up a quick one using oil, egg, vinegar, and a squeeze of lemon juice. It’s smoother, safer, and definitely tastier.

A Note on Kitniyot & Kashrut

Depending on your background, things like legumes, quinoa, and seeds might fall into gray areas.

Follow your minhag and ask your rabbi if unsure.

Some families allow quinoa, others don’t. Just remember: Jewish cuisine has always been about balance — between tradition and adaptation.

Kosher Everyday Sushi? Yes, Please.

This isn’t just a Pesach hack — it’s one of those kosher everyday recipes I’ve added to my rotation year-round.

After all, who doesn’t love a good nori roll packed with avocado, crispy veg, and creamy mayo?

Real talk: Making sushi kosher for Passover isn’t just about substitutions — it’s about intention. Whether you’re feeding picky kids or impressing the in-laws, it’s a chance to cook with meaning. To me, that’s what Judaism is all about — turning food into memory.

FAQs

Q1: Is sushi allowed during Pesach?

Yes — but it depends on how you prepare it. Traditional sushi made with rice, soy sauce, and vinegar is generally not kosher for Passover due to chametz and kitniyot restrictions. However, when you swap rice with cauliflower or quinoa, and use certified Passover-safe condiments, it becomes a delicious and halachically safe alternative. Always check with your rabbi if you follow stricter customs regarding kitniyot or vinegar sources.

Q2: Can I use regular sushi rice for Passover?

No. Standard sushi rice, even if plain, is often rinsed and seasoned with rice vinegar, sugar, or additives that may not be kosher for Passover. Plus, rice is considered kitniyot and is generally avoided by Ashkenazi Jews. That’s why we recommend alternatives like cauliflower rice or quinoa, depending on your community’s minhagim.

Q3: Where can I buy kosher for Passover nori and soy sauce?

Some Jewish grocery stores stock Passover-certified nori sheets and coconut aminos or tamari-like sauces. Be sure to look for a reliable hechsher and a clear “Kosher for Passover” label. Mainstream soy sauces usually contain wheat (chametz) and soybeans (kitniyot), so they’re not suitable.

Q4: Is sushi a good appetizer for the Seder meal?

Absolutely. In fact, sushi has become one of our favorite hors d’oeuvres during the Seder week. It’s light, fresh, and easy to make ahead. Served on a small platter with dipping sauce, it adds variety to the meal — and it’s far more exciting than yet another potato kugel.

Q5: Can I prepare these rolls ahead of time?

Yes — but keep these tips in mind:

Don’t roll more than 3–4 hours before serving; nori can become soggy.
Store tightly covered in the fridge.
Don’t slice until just before serving for the cleanest presentation.
If you’re making sushi salad or rice bowls, those can be fully assembled and stored 1 day ahead.

🍳 Q6: Is this recipe gluten-free?

Yes — as long as your mayo and condiments don’t contain hidden flour, maize starch, or processed additives. Most kosher-for-Passover versions are naturally gluten-free, but still read every label.

Final Thoughts: Sushi, But Make It Kosher for Pesach

Look, no one’s saying sushi on Passover is traditional. You won’t find it in your bubbe’s handwritten Passover recipes or in an old-school Jewish cuisine cookbook.

But that’s the beauty of cooking today — we get to honor the rules of Judaism, follow kashrut, and still innovate in ways that taste incredible.

This sushi recipe is more than just a clever swap.

It’s a celebration of what makes Pesach special: restraint, creativity, and a lot of intention.

Whether you’re making a quick meal for Chol Hamoed or plating it up as a colorful Seder dish, this sushi isn’t just allowed — it’s something to be proud of.

You’ve swapped rice for quinoa, soy for Passover-friendly sauce, and matzah for culinary courage.

You’ve chopped, rolled, sliced, and maybe even whispered a little prayer that your rolls would stay tight. (Been there.) And guess what?

You’ve done something beautiful — you’ve taken something global and made it deeply yours.

If you enjoy experimenting with fusion flavors during the holidays, you might also love these Costa Rican easy recipes — simple, vibrant, and full of the same creativity that makes kosher-for-Pesach sushi so much fun to make.

So next time you feel boxed in by restrictions, remember: Jewish food isn’t static — it evolves with us.

And if cauliflower rice and a sushi mat can turn into a soul-satisfying, kosher-for-Pesach dish, what else is possible?

Now It’s Your Turn:

Roll up your sleeves, gather your favorite fillings, and create something meaningful. Whether it’s your first time or your fiftieth, this recipe is about more than just food — it’s about freedom.

Kosher for Pesach Sushi Recipe with Matzah & Quinoa