Vegan Sushi

Rinse the sushi rice (1 cup) thoroughly under cold water until the water runs clear.

Add the [sushi rice] to the Instant Pot along with water (1 cup). Ensure the [sushi rice] is evenly spread out at the bottom.

Close the Instant Pot lid and set the valve to “Sealing”. Select the Pressure Cook (Manual) function on high pressure and set the timer for 5 minutes. Start 5m timer

After 5 minutes of cooking, allow the pressure to naturally release for 10 minutes. After that, turn the valve to “Venting” to release any remaining pressure. Start 10m timer

While the [sushi rice] is cooking, in a small bowl, combine the rice vinegar (1 tbsp), sugar (0.5 tbsp), and salt (0.5 tsp). Whisk until the [sugar] and [salt] are dissolved.

Once the [sushi rice] is done, while it’s still warm, gently mix in the vinegar mixture using a wooden or silicone spatula. Be careful not to mash the [sushi rice].

Transfer to a bowl and let the [sushi rice] cool to room temperature before using it for sushi. Cover it with a damp cloth to keep it from drying out.

Press the firm tofu (1 block) to remove excess water, then cut it into thin strips.

Toss the [firm tofu] strips in soy sauce (2 tbsp) and sesame oil (1 tbsp). Let sit for 5 minutes to marinate. Start 5m timer

Roll each [firm tofu] piece in cornstarch (3 tbsp) to coat evenly.

Heat olive oil (2 tbsp) in a pan over medium-high heat and fry the [firm tofu] strips until crispy and golden on all sides. Set aside.

Place a [nori sheets] on a bamboo sushi mat (shiny side down).

Spread an even layer of [sushi rice] over the [nori sheets], leaving about 1 inch (2.5 cm) at the top uncovered. It’s easier to make with slightly wet hands, so the [sushi rice] won't stick to your fingers.

Lay a few slices of avocado (1), cucumber (1 small), carrot (1 medium), and crispy [firm tofu] strips in the center of the [sushi rice].

Carefully roll the sushi from the bottom to the top, using the bamboo mat to keep the roll tight.

Once rolled, moisten the edge of the [nori sheets] with some [water] and seal the roll.

Using a sharp knife, slice the sushi roll into bite-sized pieces.

Garnish with [sesame seeds], and serve with [soy sauce] and [spicy mayo].