Name: Homemade Vegan Sushi
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 2 cup Japanese sushi rice; 0.25 cup rice vinegar; 2 tbsp maple syrup (can substitute with sugar); 1 tsp salt; 5 null nori sheets; 7 oz firm tofu (cut into thin strips); 1 null avocado (sliced); 1 null cucumber (cut into thin strips); 2 null carrots (cut into thin strips); 1 tbsp oil (for frying tofu); 1 tbsp soy sauce (for tofu seasoning); 1 tbsp sesame seeds; 2 tbsp soy sauce (for dipping); 1 tsp wasabi paste (optional); 1 tbsp pickled ginger (optional)

Instructions

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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).