yield: 20 SUSHI PIECES
prep time: 10 MINUTES
cook time: 6 MINUTES
additional time: 20 MINUTES
total time: 36 MINUTES
Easy vegan sushi is easier than you think to make at home. It’s a great family activity to do when you want to enjoy some time together. This Vegan sushi recipe uses fresh veggies and tofu to provide a well-balanced and delicious meal you can serve any time of day. Make it ahead to have an easy lunch, dinner, or snack any time you want!
Ingredients
For Sushi Rice
- Sushi rice, 1 cups
- Water, 1 cups
For Sushi Rice Seasoning
- Sushi vinegar or rice vinegar 2 tbsp
- Sugar 1 tsp
- Salt 1/2 tsp
Vegan Sushi
- 4 full size nori sheets
- Cucumber 1, cut into strips 1 cm thick
- Carrots 2, cut into strips 1 cm thick
- Tofu 8 oz. extra firm, cut into strips 1 cm thick, pan fried
- Red cabbage, ¼ cup, cut into strips1 cm thick
- Roasted black sesame seeds 2 tbsp
Dipping Sauce
- Soy Sauce / Tamari
- Wasabi
- Picked Ginger (Gari)
Tools
- Bamboo Rolling Mat
- A small bowl of water
Instructions - Make Sushi Rice
- Start by making the sushi rice. We use the Instant Pot to make the sushi rice. Start by rinsing your rice thoroughly. Then place it and water in the inner pot, close the lid, and pressure cook for 6 minutes. Allow it to naturally release all of the pressure.
- As the rice is cooking, make the seasoning in a glass bowl. Stir the salt and sugar in the sushi vinegar or rice vinegar until it is dissolved. For more tips, check out our sushi rice post here.
- Prepare Sushi Filling
- As your rice cooks, you can cut the veggies into long strips.
- Then, slice the tofu into 1 cm strips and lightly fry it until it’s light golden brown.
- How to Roll a Sushi
- Once your ingredients are ready and cool, place the bamboo mat on your countertop or table so that the cotton strings are away from you. Next, place the nori sheet on the mat with the shiny side facing down.
- Next place a cup of rice in the center of the nori sheet. Using wet hands, spread the rice evenly onto the nori sheet. Leave 3/4 inch of the sheet empty towards the cotton threads.
- Press the rice and make sure it’s evenly spread across the sheet.
- Place 1 to 2 cucumber strips, 1 to 2 carrot strips, 1 to 2 tofu strips, and some red cabbage on the lower side of the sheet closest to you. Connect the short strips making sure the strips reach both the ends of the nori sheet.
- Tuck your thumbs under the mat and hold the ingredients with your fingers. Roll the mat away from you. As you roll, make sure the nori sheet is overlapping with the side that doesn’t have the rice.
- Then, place the sushi roll on a cutting board and carefully cut the sushi rolls into six pieces. It works best to use a wet knife to help avoid the rice sticking to the knife.
- Sprinkle the sushi rolls with roasted black sesame seeds and serve it with soy sauce, tamari, wasabi, and pickled ginger.
- Notes
- Make sure you cut the veggies into thin, roughly uniform strips.
- Use sushi rice instead of basmati rice, brown rice, or jasmine rice for the most authentic flavor.
- Don’t over stuff the rolls, a thin layer of rice and a few strips of veggies are all you need when rolling.
- Use wet hands and knife when working with the rolls, this helps prevent sticking.
