Description
This easy vegan sushi recipe is perfect for those new to making sushi at home. Made with simple ingredients like sushi rice, marinated tofu, fresh vegetables, and nori sheets, it’s a delicious and satisfying plant-based meal. The tofu is pan-seared and coated with a flavorful soy-maple sauce, while the rice is seasoned with rice and white wine vinegar to give it an authentic sushi flavor. Enjoy fresh homemade vegan sushi rolls with avocado, cucumber, and carrot in under 40 minutes!
Ingredients
Rice and Vinegar
- 2 cups uncooked Japanese short grain sushi rice
- 2 tablespoons rice vinegar
- 2 tablespoons white wine vinegar
Tofu and Sauce
- ½ block extra firm tofu (~8 ounces), pressed and cut into ½ inch long strips
- 1 tablespoon oil (preferably toasted sesame oil)
- ¼ cup soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
- ½ tablespoon grated ginger
- 1 clove garlic, minced
- 2 tablespoons water
Vegetables and Assembly
- 1 large carrot or 2 small carrots, thinly sliced
- ½ cucumber, thinly sliced
- 1 avocado, thinly sliced
- 5-6 nori sheets
Instructions
- Cook the Rice: Rinse 2 cups of sushi rice thoroughly and cook according to package instructions. Once cooked, transfer the rice to a large bowl and refrigerate it to cool down.
- Prepare the Sauce: In a small bowl, whisk together ¼ cup soy sauce, 2 tablespoons maple syrup, 1 tablespoon cornstarch, ½ tablespoon grated ginger, 1 minced garlic clove, and 2 tablespoons water. Set aside.
- Cook the Tofu: Heat 1 tablespoon of toasted sesame oil in a large non-stick skillet over medium heat. Add the tofu strips and sauté for about 5 minutes without moving them to develop a crust. Flip and cook an additional several minutes on each side until golden brown, about 12 minutes total. Pour in the prepared sauce and cook for a few more minutes, tossing frequently to evenly coat and thicken the sauce around the tofu. Remove from heat.
- Season the Rice: Once the rice has cooled, gently mix in 2 tablespoons rice vinegar and 2 tablespoons white wine vinegar. Set aside.
- Assemble the Sushi Rolls: Place a nori sheet on a sushi rolling mat. Spread approximately 2/3 cup of the seasoned rice evenly over the nori, leaving about 2/3 inch clear at the top edge. Layer cucumber slices, two pieces of the cooked tofu, thin carrot slices, and two slices of avocado on top of the rice. Carefully roll the nori sheet over the fillings, pressing firmly to keep the roll tight, and continue rolling until completely sealed. Repeat with remaining ingredients to make 5-6 rolls.
- Slice and Serve: Using a sharp knife, slice each sushi roll into 1-inch pieces. Serve immediately with optional sliced ginger and extra soy sauce for dipping.
Notes
- Use Japanese short-grain sushi rice for the correct sticky texture essential for sushi; long-grain rice like basmati will not work.
- Firm tofu can be used instead of extra firm if preferred.
- You can assemble these sushi rolls without a sushi mat by rolling carefully with your hands.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
