Homemade Vegan Sushi
Enjoy fresh, homemade sushi without the fish. These delicious vegan rolls are packed with crispy pan-fried tofu, creamy avocado, crunchy cucumber, and carrots. Perfectly seasoned rice and toasted nori make this a healthy and satisfying Japanese-inspired meal that is easier to roll than you think.
Instructions
- 1
Rinse the white sushi rice (2 cup) in a fine mesh colander under cold water until the water runs clear.
- 2
Cook the rice on the stove top by bringing it to a boil with water, then reduce to low heat, cover, and simmer for 20 minutes until tender.
- 3
Mix the rice vinegar (0.25 cup), maple syrup (2 tbsp), and salt (1 tsp) in a small bowl. Stir this mixture into the cooked rice, then let it cool covered with a damp cloth.
- 4
Sauté the firm tofu (7 oz) strips in a pan with oil (1 tbsp) and soy sauce (1 tbsp) for 4 minutes until crispy.
- 5
Prep the filling by slicing the cucumber (1), carrots (2), and avocado (1) into thin strips.
- 6
Place a nori sheets (1) shiny-side down on a bamboo mat. Spread a handful of rice over it, leaving a 0.75 inch strip uncovered at the top.
- 7
Place rows of cucumber, carrot, tofu, and avocado on the rice near the bottom edge. Roll the mat tightly away from you, ensuring the filling is enclosed.
- 8
Dampen the top edge of the nori with water to seal the roll completely.
- 9
Carefully slice the roll into small pieces using a very sharp, wet knife.
- 10
Sprinkle with sesame seeds (1 tbsp) and serve with soy sauce (2 tbsp), wasabi paste (1 tsp), and pickled ginger (1 tbsp).
Nutrition Facts
Per portion