I’d be honest, I’m not the biggest fan of Tofu, but this vegan sushi recipe has made me love tofu.
I’ve never actually made sushi before. It was always a meal I completely stayed away from making at home. Although I had no particular reason for not preparing it, I still never gave it a shot.
However, since your girl is now vegan, I decided to add sushi to my list of food experiments. I had missed the taste of fish and really wanted something that came very close to it. So sushi seemed like a great way to satisfy my fish cravings
Related Post: The Best Vegan Rice Recipe
I honestly was skeptical about using tofu for this recipe. Already knowing the taste of tofu, I felt it would make this recipe a bit bland. Thankfully, that ended up not being the case, because this dish turned out pretty well.
The way you cook your tofu would significantly impact the taste of this dish. From my experience with Tofu, I’ve come to realize that extra firm thinly sliced Tofu gives a meaty texture. So if you’re thinking about making this recipe, I strongly suggest you purchase extra firm tofu.
For sushi rice, a lot of cooks use rice vinegar to prepare their rice. But since I’m not a fan of vinegar, I decided to use watered down lemon juice instead.
I honestly believe this gave my sushi rice the extra flavor it needed, so if you aren’t a vinegar fan, I recommend giving this a try.
Also, a lot of people use sushi rice, which is extremely sticky. But I use jasmine rice and don’t notice a difference. So feel free to use whatever. You could even use Quinoa and still get great tasting sushi.
Prepping And Wrapping Your Sushi
Before deciding to make this sushi recipe, I first had to purchase this bamboo sushi rolling mat. It honestly made the wrapping process a lot easier. So if you want to get perfectly rolled sushi, I advise picking up one of these.
To make the Tofu, I started by thinly slicing it into potato fries form and marinating it in the spices used. Then I baked it until brown and slightly crispy for a meaty-like texture and flavor.
Filling the sheet
Less is more when filling up your nori sheets. You don’t want to add too many ingredients to the sheet because it will be impossible to wrap.
With your hands thoroughly washed, start by filling the nori sheet with the sticky rice. Make sure to leave at least about 2 inches of space at the top of the sheet. This makes it easy to wrap the sushi.
Place your ingredients in the center of the filling, making sure not to add too many ingredients.
Gently lift the bamboo mat and roll the nori sheet with all the ingredients, leaving the 2 inches of space visible.
Dip a finger in a bowl of water and coat the extra bit of space with it. This helps to seal the wrap completely.
Cut your sushi into little chunks and you’re all set.
Vegan Sushi Recipe
Equipment
- Rice cooker
Ingredients
Sushi Rice
- 1 cup Jasmine rice - or sushi rice
- 2 cups water
- 2 tbsp lemon juice - freshly squeezed
- ½ tsp salt
- ⅛ tsp sugar
Tofu
- ¼ block tofu - extra firm, thinly sliced
- 2 tbsp soy sauce
- ½ tsp salt
- ½ tsp cayenne pepper
- ½ tsp oregano
Filling
- ½ cucumber - thinly sliced with seeds removed
- ½ cup carrot - shredded
- 1 avocado - thinly sliced
- 2 Nori sheets
- sesame seeds - topping
Instructions
Sushi Rice
- To a rice cooker, add in your rice, water, salt, sugar, lemon juice
- Cover and cook for 15 minutes or until the rice is fully done
Tofu
- Preheat oven to 400 °F
- Thinly slice your tofu into potato fries form and coat with all your ingredients (salt, pepper, oregano, soy sauce)
- Marinate for about 15 minutes
- Bake in the oven for 15 minutes or until brown.
Wrapping Sushi
- Lay rice on the nori sheet, leaving about 2 inches of space uncovered. Lay other fillings (tofu, avocado, carrot, cucumber) on the sheet and sprinkle some sesame seeds.
- Roll it up tightly and using a bit of water with your fingers, seal up the extra space.
- Slice the roll with a sharp knife. *Please note that blunt knives will make a mess.*
- Serve and Enjoy!
