The vegan sashimi market is projected to be valued at USD 122.9 million in 2025 and is expected to reach USD 283 million by 2035, growing at a CAGR of 8.7% during the forecast period.The industry experiences consistent growth due to the increasing popularity of plant-based seafood products.
The sustainability, overfishing, and health issues related to traditional seafood have catalyzed the rise of the industry, which is prepared from different ingredients such as soy, seaweed, and konjac; thus, it is regarded as the ethical and nutritional alternative to fish in the food industry.
The leading driver for the industry is the increasing demand for sustainable alternatives to seafood. The destructive power of overfishing and habitat destruction has left consumers embracing only plant-based products that replicate the original flavor and texture of sashimi. Also, it has now been the priority for individuals caring for their well-being because it contains no mercury or micro plastic toxins as can be usually encountered in fish.
However, the opportunities in this industry area are supported by updated technological methods, a wider array of restaurants, and the recognition of plant-based sushi. The trend of diners who choose to eat plant-based lives is sustainable; thus, going along with existing cutting-edge technology of food machinery provides excellent industry growth potential.
Entrepreneurs have started getting the idea that consumers are aware of eating innovatively, responsibly, and on demand, so the introduction of new products is forecast to increase.
Notable trends in the industry include the use of algae and legumes to produce high-protein, nutrient-dense alternatives. Moreover, plant-based sushi extensions at mainstream restaurants and retail chains create industry visibility. During the time when companies prioritize enhancements, the industry is on track for advancements, as well as beating prejudice against ingredients and costs.
| Metrics | Values |
|---|---|
| Industry Size (2025E) | USD 122.9 million |
| Industry Value (2035F) | USD 283 million |
| Value-based CAGR (2025 to 2035) | 8.7% |
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The industryis expanding due to increasing demand for plant-based versions of traditional sushi and sashimi. The manufacturers concentrate on formulating premium-quality replicating the texture, taste, and look of raw fish. Sourcing premium-quality plant-based ingredients like seaweed, tofu, and jackfruit is the top concern, which can provide a similar experience as in conventional sashimi while making sure that the product complies with safety and quality regulation.
Distributors are also important to ensure supply reliability and control over production costs. As it remains a niche industry, distributors have to guarantee consistent availability of specialty ingredients at competitive prices. Their capacity to provide a consistent supply of quality products is the driving force behind ensuring industry growth.
End users, being usually consumers looking for plant-based alternatives to sushi, pay attention to the quality of products, taste, and price. With the growth of popularity, they are searching for healthy and environmentally friendly solutions compatible with their lifestyle. As awareness about sustainable dietary habits grows, the industry will increase, fueled by both ethical and health-oriented consumer behaviors.
The below table gives an overview of the change in CAGR over six months of the base year (2024) and current year (2025) for the industry. This analysis uncovers the critical fluctuations of performance and shows the pattern of revenue realization - giving stakeholders a clearer sight on the annual growth trajectory. H1 is short for the first six months of the year, from January to June. H2, the latter half of the year, the months of July through December.
| Particular | Value CAGR |
|---|---|
| H1 (2024 to 2034) | 8.1% |
| H2 (2024 to 2034) | 8.8% |
| H1 (2025 to 2025) | 8.2% |
| H2 (2025 to 2035) | 8.9% |
Between 2025 and 2035, the industry is expected to witness a steady rise. In the first half of the decade, the CAGR is projected at 8.1%, followed by a slight increase to 8.8% in the second half. Moving forward, from H1 2025 to H2 2035, the CAGR is estimated at 8.2% in the first half and 8.9% in the latter half. The industry observed an increase of 10 BPS in H1, while H2 saw a increase of 10 BPS.
The industry has experienced substantial growth between 2020 and 2024, fueled by increasing demand for plant-based seafood options and sustainable food consumption. Some of the major industry shifts during this time are the popularity of vegan diets and the use of plant-based seafood as a sustainable alternative to conventional fish-based sashimi.
Technological innovations, particularly texturization and flavor, have further improved the sensory appeal of it, making it even more attractive to the masses, including flexitarians. Expansion of plant-based sushi options in restaurants, retail, and foodservice chains has pushed the industry even higher. Also, increasing demand among consumers for green packaging and open labeling has propelled the industry even further.
During the forecast period, the industry will be experiencing increased innovation and adoption, with emerging methods of producing such as precision fermentation and 3D food printing on the rise. These developments are set to result in more realistic, healthy, and sustainable option.
Consumer demand will continue to move towards high-protein and omega-3-rich plant-based foods, resulting in growing demand for nutrient-rich vegan seafood. In addition, is set to enter new international markets in the Asia-Pacific region and North America, as these markets increasingly adopt a demand for vegan and sustainable food sources.
Comparative Market Shift Analysis (2020 to 2024 vs. 2025 to 2035)
| 2020 to 2024 Trends | 2025 to 2035 Trends |
|---|---|
| Growing popularity of plant-based diets, flexitarianism , and sustainability | Growing demand for high-protein, omega-filled plant-based offerings |
| Shift of focus toward texturization , flavor profiling, and sourcing of ingredients | Innovative food technology such as 3D printing, precision fermentation, and algal proteins |
| Expansion in North America and Europe, with restricted availability | Asian-Pacific expansion, with increasing distribution in mainstream supermarkets |
| Vegan sashimi available in upscale restaurants and foodservice outlets | Expansion into sushi rolls, nigiri , and poke bowls as vegan products |
| Growing consumer pressure for environmentally friendly and transparent packaging | Additional developments in sustainable and biodegradable packaging materials |
| Emergent labeling guidelines for plant-based foods | Intensification of regulation of plant-based seafood labeling and claims |
| Increased visibility of plant-based seafood brands | Strategic partnerships among food tech brands and conventional sushi restaurants |
| Elevated cost of production, constrained availability | Scalability limitations, cost minimization, and enhancing mass-market acceptance |
The industry is fast-growing and is one of the flourishing segments in the plant-based food sector. It is a segment that is steadily gaining popularity day by day due to people becoming more health-conscious and environment-friendly. However, the segment is also exposed to a few risks that could undermine its growth, such as issues related to ingredient sourcing, acceptance, product innovation, and competition.
One of the major challenges that the industry faces is the ingredient sourcing problem. It would need key ingredients like seaweed, mushrooms, and plant substitutes to get as close to the texture and taste of the sushi rice and fish as possible. For instance, seaweed, which is one of the main components, can be influenced by environmental factors like overfishing, pollution, and climate change.
A drawback of this is that product innovation is still limited. The imitation of sashimi without its exclusive high tech. and ingredients to grow the plant-based version that is as soft and raw as possible, which is a total energy cost. Companies, therefore, should be preoccupied with improving the texture, flavor, and presentation of the plant sushi to stay abreast of consumer expectations. This might entail R&D budget boosts and partnerships with academia.
Industry competition is intensifying. The sector for plant-based food is being filled quickly with companies bringing all sorts of sushi with various toppings and sashimi. This makes it even more daunting for businesses to stand out amidst the crowd. Pricing, branding, and distribution channels will have a bearing on the profitability of start-ups and further develop industry conditions.
Soy-Based Vegan Sashimi Dominates Ingredient Segment
| Segment | Value Share (2025) |
|---|---|
| Soy-Based Vegan Sashimi(By Ingredient) | 42% |
In 2025, the industry will be dominated by soy-based vegan sashimi, which is expected to hold 42% of the total industry share, closely followed by seaweed-based vegan sashimi at 35%.From its versatility to its affordability and its mimicking the texture of traditional fish, soy-based is number one on the list. Soy protein is a perfect plant imitation product, matching the taste and texture of sashimi.
Thus, more and more consumers are attracted to such plant-based products. Otsuki and Ocean Hugger Foods are the pioneers of plant-based products. On the other hand, Ocean Hugger Foods throws the idea of "Ahimi," a soy-based sushi substitute, which shapes its taste and texture like raw tuna.
This makes soy protein unique in making new-age sashimi-like products; until now, there has been a migration of the consumer segment willing to forgo seafood locations using substitutes. Its flavor suits the scope of a more prominent component in plant-based restaurants and sushi bars. Seaweed-based option currently holds 35% of the industry and is gaining popularity due to its authenticity, sustainability, and nutrition.
Seaweeds, from the view of health-conscious consumers, are very appealing because they contain a lot of omega-3 fatty acids, iodine, and many minerals. Brands such as Sushihana and Green Monday are developing sashimi using seaweeds, such as Green Monday's "Omni Seaweed" - a plant-based alternative to sushi, which is composed by mixing seaweeds with other plant ingredients to recreate the body and flavor of raw fish.
Seaweed-based sashimi targets consumers who are searching for foods with significantly lower calories and high nutrients. Vegan sashimi made of soy is king in the industry because of its taste, familiarity, and low pricing. Even if greater possibilities for healthier and more sustainable products bolster the image of seaweed, there is still an opportunity left to improve further in the plant-based industry.
Supermarkets & Hypermarkets Lead Distribution with 48% Share
| Segment | Value Share (2025) |
|---|---|
| Supermarkets & Hypermarkets(By Distribution Channel) | 48% |
In 2025, the industry will witness the largest share coming from the supermarkets & hypermarkets, holding a 48% value of the total industry share. Following that would be the convenience stores with a 22% industry share.Supermarkets and hypermarkets play an important role in distributing the product because of their vast retail premises, extensive reach, and ability to foster health-conscious and convenience-driven clients.
Major players in this context include Whole Foods, Walmart, and Carrefour, which supply a variety of plant-based and vegan sushi options, including vegan sashimi. Eager to profit from the escalating demand for plant-based foods, these supermarkets are furnishing dedicated sections for vegan alternatives and plant-based product assortments. Supermarkets can bring in industry appeal by selling soy-based and seaweed sashimi.
Established brands leading the plant-based food segment, like Ocean Hugger Foods or Green Monday, have allowed local supermarkets to furnish easily to consumers. Convenience stores are still another key channel, representing 22% of the industry share. These stores serve consumers looking for a fast meal option for takeaway.
Retailers such as 7-Eleven, Circle K, and Lawson have expanded their plant-based offerings by stocking this category of products. Vegan sashimi, along with other ready-to-eat plant-based meals, is gaining popularity among consumers looking for a fast and healthy choice. While convenience stores have smaller footprints than supermarkets, their ubiquitous presence in cities and focus on quick, convenient, and plant-based meals allows them to capture an increasing share of the vegan consumer base.
| Country | CAGR (2025 to 2035) |
|---|---|
| USA | 9.2% |
| UK | 7.8% |
| France | 7.6% |
| Germany | 8% |
| Italy | 7.4% |
| South Korea | 8.3% |
| Japan | 8.5% |
| China | 9% |
| Australia | 7.5% |
| New Zealand | 7.3% |
USA is experiencing a strong growth in the demand for plant-based sashimi at 9.2% CAGR between 2025 and 2035. Consumers' demand for healthier and sustainable food, prompting them to seek alternatives, is driving this growth. A large and established plant-based food industry with extensive shelf space in stores allocated to plant-based seafood is supportive of the industry.
Food service restaurants, ranging from upscale street-level sushi restaurants to fast casuals, are including vegan options on menus. Aggressive consumer education campaigns on the health and environmental advantages of plant-based seafood are also fueling industry penetration. Food technology innovation, especially in the creation of plant-based seafood texture and taste, remains the key growth driver.
The UK industry is projected to expand at a CAGR of 7.8% between 2025 and 2035. There is increasing concern about overfishing and sustainability in the ocean, which is compelling customers towards plant-based food alternatives for fish. The high vegan movement in the UK and government campaigns in support of plant-based eating are compelling innovations within this segment.
Supermarkets are entering to capture demand by expanding plant-based offerings, and sushi bars and fine dining restaurants are placing vegan options on menus to cater to vegans and flexitarians. UK consumers' inclination is towards ethically produced and clean-label food, compelling manufacturers to emphasize transparency of ingredient sourcing and manufacturing practices.
France is expected to witness a CAGR of 7.6% in the period of the industry for 2025 to 2035. Although heritage French cuisine is highly based on seafood consumption, newer generations are more open to vegan substitutes. New fine dining on plant-based foods and gourmet veganism are driving the industry.
Fine dining restaurants and craft food manufacturers are leading the way with vegan sashimi to bring it on par with the country's high-end culinary standards. In addition, food technology has improved to provide better flavor and texture, making the industry a feasible option for seafood lovers as a sustainable choice.
The German industry is anticipated to grow at 8% CAGR during the forecast period. The nation's robust vegan and vegetarian consumer culture, coupled with strong demand for next-generation plant-based foods, makes it a prominent industry for vegan seafood. The German industry prefers minimally processed, organic, clean-label foods, so manufacturers stress the natural ingredients utilized in their products.
With more vegan restaurants that specialize in these products and plant-based food stores, there is a robust retail presence for vegan sashimi. Further, participation in active food expos and marketing initiatives for innovation are also increasingly enhancing product awareness and consumer interaction.
Italy's segment is anticipated to expand at a CAGR of 7.4% from 2025 to 2035. The country has a conventional seafood diet, but consumers are becoming environmentally conscious, and an increasing number of health-aware people are fueling demand for vegetarian products.
Expansion of vegan stores in upscale retailers and a boomerang trend of plant-based consumption in metros are boosting the industry. Italian food producers are introducing Mediterranean taste into plant-based sashimi foods to make them more appealing. Growth in plant-based food tourism is also contributing to shaping customer demand for green seafood substitutes.
The industry in South Korea is set to develop at an 8.3% CAGR between 2025 and 2035. A rise in plant-based diet demand caused by growing health consciousness and evolving diets in the nation is driving industry growth. Having leading food technology companies investing in the production of plant-based seafood is propelling product innovation.
Plant-based sashimi is being distributed increasingly through internet food delivery websites and high-end supermarkets selling to health-conscious customers. South Korean producers also emphasize fermented and umami-style plant-based products, which meet local taste expectations. Government-initiated sustainability movements also motivate people to consume plant-based seafood alternatives.
Japan will have a CAGR of 8.5% in its industry in the period 2025 to 2035. Though seafood forms an integral part of Japanese cuisine, increasing concerns about sustainability and development in food technology are driving the production of plant-based seafood. Local food producers are using advanced methods to imitate the taste and texture of authentic sashimi, which domestic consumers now tolerate.
Vegetable-based sashimi is now a common sight in convenience stores and sushi restaurants for added convenience. Furthermore, the partnerships between traditional chefs and food scientists are refining vegetable-based sashimi options to Japan's perfection standards.
China's industry is expected to expand at a CAGR of 9% from 2025 to 2035. China's growing middle class, rising disposable income, and changing consumer tastes towards healthy and sustainable food are key drivers of growth. With the thriving plant-based industry, Chinese food manufacturers are using cutting-edge technologies to create high-quality product that closely resembles traditional seafood.
Online shopping platforms are also playing an important role in industry growth, providing a broad range of plant-based seafood items. Efforts by the Chinese government to popularize alternative proteins as a food security policy are also supporting industry growth further.
The Australian industry is also expected to achieve a CAGR of 7.5% through the forecast period. The country's strong plant-based culture, driven by health and sustainability awareness and a health-oriented consumer base, is propelling industry growth. Consumers in Australia are increasingly looking for high-quality, sustainably sourced plant-based seafood, which is compelling manufacturers to focus on premium ingredients.
The presence of plant-based food startups, along with the expansion of vegan product lines by conventional food companies, is also driving industry penetration. It is being actively placed on menus in restaurants and cafes in big cities to meet the growing demand for plant-based alternatives for seafood.
New Zealand's industry will grow from 2025 to 2035 at a CAGR of 7.3%. New Zealand's strong focus on sustainability, ethical food, and clean eating is driving the uptake of plant-based seafood alternatives. New Zealand's food business is trending innovative, with local brands exploring the use of indigenous plant-based ingredients to develop innovative flavors.
Increased consumer demand for organic and non-GMO plant-based foods also propels industry trends. Moreover, the increase in specialty vegan grocery stores and more frequent plant-based food festivals improves consumer availability for products, thus facilitating sustained industry expansion.
The industry is rapidly evolving due to increasing consumer demand for plant-based seafood alternatives. Other trends fueling the growth include increased health consciousness among consumers, ethical issues related to seafood production, as well as growing awareness of environmental sustainability. Amid these ever-increasing challenges in traditional seafood consumption due to overfishing as well as ecological damage, it represents a viable solution.
Ocean Hugger Foods, Good Catch, and Sophie’s Kitchen are some leading players in the category, producing real plant-based alternatives such as plant-based tuna and sashimi with a taste and texture that mimic raw fish. These companies were the first in this industry to offer these sustainable products.
Thus, they quickly appealed to flexitarians, vegans, and those who buy products on ethical grounds. Beyond Meat and Impossible Foods have also begun developing products that fall under the vegan seafood category. They are more prominent names associated with plant-based meats, offering tough competition in this area.
The competitive landscape is driven by factors such as product innovation and sourcing sustainability. Education for the consumer comes in handy, too. Companies with clean label sustainable ingredients combined with realistic fish-like textures will stand to gain much. Clearly, the industry has the potential for further expansion as consumers shift towards plant-based diets. Thus, new entrants will soon become a part of this industry.
Market Share Analysis by Company
| Company Name | Estimated Market Share (%) |
|---|---|
| Ocean Hugger Foods | 18% |
| Good Catch | 16% |
| Sophie’s Kitchen | 12% |
| Beyond Meat | 10% |
| Impossible Foods | 8% |
| Other Key Players | 36% |
| Company Name | Key Offerings/Activities |
|---|---|
| Ocean Hugger Foods | It specializes in plant-based sashimi, such as ' Ahimi ', which replicates tuna using tomatoes. |
| Good Catch | Offers vegan tuna and other seafood products made from plant-based ingredients. |
| Sophie’s Kitchen | Provides a variety of vegan seafood products, focusing on plant-based shrimp, crab, and fish. |
| Beyond Meat | Known for plant-based meats, recently expanded into seafood alternatives like vegan shrimp. |
| Impossible Foods | Initially focused on plant-based meats, it is now diversifying into seafood with plant-based fish. |
Key Company Insights
Ocean Hugger Foods (18%)
Ocean Hugger Foods is leading the industry with its innovative ‘Ahimi,’ a plant-based alternative to tuna. The company is rapidly expanding its product offerings to cater to the growing demand for sustainable, plant-based sushi options.
Good Catch (16%)
Known for its plant-based seafood, Good Catch continues to innovate with products like plant-based tuna. Their products are designed to replicate the texture and flavor of traditional seafood, making them popular among consumers seeking sustainable food choices.
Sophie’s Kitchen (12%)
Specializing in vegan seafood, Sophie’s Kitchen offers a range of plant-based shrimp, crab, and fish alternatives. Their products appeal to consumers who prioritize sustainability and high-quality plant-based food options.
Beyond Meat (10%)
Beyond Meat, a leader in the plant-based meat industry has entered the vegan seafood industry with products like plant-based shrimp. Their expansion into seafood aligns with their mission to offer sustainable alternatives across a wide range of food categories.
Impossible Foods (8%)
Known for its plant-based meats, Impossible Foods is now diversifying into vegan seafood. By offering plant-based fish options, they are tapping into the growing demand for ethical and sustainable seafood alternatives.
Other Key Players (36% Combined)
The industry is expected to reach USD 122.9 million in 2025.
The industry is projected to grow to USD 283 million by 2035.
The USA is expected to experience significant growth with a 9.2% CAGR during the forecast period.
The soy-based vegan sashimi segment is one of the most popular categories in the industry.
Leading companies include Ocean Hugger Foods, Good Catch, Sophie’s Kitchen, Beyond Meat, Impossible Foods, Tofurky, Quorn, New Wave Foods, Plantish, and Hooked Foods.
The industry is segmented into soy-based, seaweed-based and other ingredients (e.g., root vegetables, konjac, legumes).
The industry is categorized into supermarkets & hypermarkets, convenience stores, online channels, and other retail outlets.
The industry is divided into household consumption, food service sector (restaurants, sushi bars, hotels), and commercial & industrial use.
The industry is segmented into North America, Latin America, Western Europe, Eastern Europe, South Asia & Pacific, East Asia, Central Asia, Balkan & Baltic Countries, Russia and Belarus, and the Middle East & Africa.
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Vegan Sashimi Market
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