Vegan Avocado Tofu Sushi Roll Recipe
Sushi is one of my favorite foods, especially in the summer months when I’m looking for a refreshing meal. Traditionally, sushi is made with raw fish. However, sushi has come a long way and now there are lots of vegan and vegetarian options available.
Some of my favorite sushi ingredients are tofu, avocado, sweet potato and vegan cream cheese. Luckily, one of my local sushi restaurants has a few vegan rolls to choose from. If I’m looking to save money or get creative in the kitchen, I usually make my own sushi rolls at home!
If you like this recipe, you’ll also want to check out this vegan poke bowl recipe.
Ingredients needed
The best thing about making homemade vegan sushi is how customizable it is. You can switch up the fillings and make a few different rolls.
Equipment:
- Bamboo mat, sushi rolling mat or parchment paper
- Nori seaweed sushi sheets
For sushi rice:
- White sushi rice
- Water
- Rice vinegar
- Salt & sugar
Vegan sushi fillings:
- Avocado – thinly sliced
- Marinated tofu (raw or grilled)
- Pickled cucumbers
- Red pepper
- Carrot
- Mushrooms
- Vegan cream cheese
How to make vegan sushi rolls
Step 1: Prepare the rice
Rinse the rice and thoroughly drain till water runs clear. Cook rice for 20 minutes or until tender (follow instructions on package of preferred rice brand).
As the rice cooks, prepare the vinegar dressing for the rice. Mix rice vinegar, salt, and sugar together in a small bowl till dissolved. After rice has cooked and cooled, season with vinegar dressing.
Note: If making 2 cups of rice, use 1/2 cup of rice vinegar, 1 Tbsp. of sugar and 1 tsp of salt (to taste)
Step 2: Spread rice and fillings
Using wet hands, evenly spread sushi rice over a sheet of seaweed. Leave a small amount of nori without rice at one end. Gently press the rice onto the nori to create an even layer. Then, add your desired fillings.
Step 3: Roll the sushi
Carefully roll the sushi using a rolling mat or parchment paper. Apply gentle pressure as you roll to make the roll firm and compact. When you reach the end, moisten the exposed nori with water and finish closing the roll.
Step 4: Chill and slice
Refrigerate the roll for at least 20 minutes. Then, moisten your knife and slice the roll in half, then in half again into even pieces.
Recipe Tip
Using wet hands when spreading the rice onto the sushi rolls helps to prevent sticking.
Let me know if you make your own sushi rolls at home, and what fillings you decided to use. The options are endless and be warned – its a bit addictive making your own at home!
Vegan Avocado Tofu Sushi Roll
Equipment
- Bamboo sushi mat or parchment paper
Ingredients
For sushi rice
- 1 cup white sushi rice
- 1 cup water
- ¼ cup rice vinegar
- 1 tsp salt
- 1 tsp sugar
For sushi filling
- 1 avocado sliced thin
- 1 red pepper sliced
- 1 cucumber sliced
- 1 carrot sliced
- 4 oz marinated tofu
- vegan cream cheese optional
Instructions
Prepare the rice
- Cook rice according to package instructions. Then, season rice with vinegar mixture (1/4 cup of rice vinegar, 1 tsp. salt and 1 tsp. sugar).
Spread the rice
- With wet hands, evenly spread sushi rice over a sheet of nori. Gently press onto the nori to make a thin and even layer.
Add desired fillings and roll
- Place desired fillings in roll, leaving some space on each end.
- Roll sushi using mat, ensuring all ingredients stay inside the roll, applying gentle pressure as you go. Moisten the end of the exposed seaweed edge with water and seal.
Chill roll and slice
- Refrigerate the vegan sushi roll, for at least 20 minutes. Then, moisten knife and slice into even sections. Serve immediately.
