adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

The Best Ever Vegan Sushi
The Best Ever Vegan Sushi
0 Likes
Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Irresistible vegan sushi: crispy fried tofu, creamy avocado, vibrant veggies, sushi rice, nori, spicy vegan mayo.
Ingredients:
  • 1 cup short-grain sushi rice
  • 1 pinch salt
  • 1.5 teaspoons vegetable oil
  • 0.25 cup rice vinegar
  • 2 tablespoons white sugar
  • 0.125 teaspoon salt
  • 1 (16 ounce) package extra-firm tofu
  • 1 tablespoon olive oil, or more as needed
  • 0.25 small onion, minced
  • 1 teaspoon garlic, minced
  • 0.25 cup vegan mayonnaise (such as Follow Your Heart® Vegenaise®)
  • 2 tablespoons sriracha sauce, or to taste
  • 2 sheets nori, or as needed
  • 0.5 avocado - peeled, pitted, and sliced
  • 0.5 cup matchstick-sliced Savoy cabbage
  • 0.25 cup matchstick-cut carrots
  • 0.25 cup matchstick-cut seeded cucumber
Instructions:
  • In a saucepan, mix rice, water, and a pinch of salt. Bring to a boil. Gently stir with a bamboo rice spatula or wooden spoon. Simmer on low, covered, until all water is absorbed and rice is tender, approximately 20 minutes. Allow to cool before serving.
  • In a small saucepan over medium heat, warm vegetable oil and then stir in rice vinegar, sugar, and 1/8 teaspoon salt until sugar dissolves and liquid simmers. Take off the heat and cool for at least 10 minutes. Gently fold small amounts of the cooled liquid into the rice until it's slightly wet and sticky without being gooey, adding only as needed.
  • Drain tofu and pat dry to remove excess liquid. Slice tofu into strips.
  • In a small skillet over medium heat, sizzle olive oil. Drop in tofu strips, onion, and garlic; stir and cook until tofu turns golden brown, approximately 4 minutes each side.
  • Combine the vegan mayonnaise and Sriracha in a small bowl.
  • Place nori sheet rough-side up on a sushi mat. Using wet fingers, press a thick, even layer of rice onto the nori, covering completely. Line up tofu strips, avocado, cabbage, carrots, and cucumber along the bottom edge of the sheet.
  • Roll the nori and sushi mat tightly over the filling, then remove the mat and wrap the roll with plastic wrap. Twist the ends tightly to compact the roll. Chill in the refrigerator until firm, for 5 to 10 minutes. Repeat the process with the remaining nori and filling.
  • Unwrap the sushi roll, cut into slices, and generously drizzle with Sriracha mayo.

Similar Recipes