The Best Ever Vegan Sushi
Fluffy sushi rice provides the perfect seasoned base for every roll.Toasted nori adds a delicate savory and ocean-inspired flavor.Creamy avocado balances crisp cucumber and carrot.Marinated tofu provides satisfying texture and plant-based protein.Sesame and fresh vegetables add flavor, crunch, and color.Soy sauce, wasabi, and pickled ginger complete the sushi experience.
Ingredients
For the Sushi Rice
- 2 cups Japanese short-grain sushi rice
- ¼ cup rice vinegar
- 2¼ cups water
- 1½ tablespoons sugar
- 1 teaspoon salt
For the Sushi Filling
- 4–5 sheets nori
- 1 ripe avocado, sliced
- 1 small cucumber, cut into thin strips
- 1 medium carrot, cut into thin matchsticks
- ½ red bell pepper, thinly sliced
- ½ cup cooked edamame
- 5 ounces (140 g) firm tofu
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon grated ginger
- 1 tablespoon toasted sesame seeds
Optional Fillings
- Pickled daikon
- Shredded cabbage
- Sliced mango
- Green onion
- Shiitake mushrooms
- Asparagus
- Pickled cucumber
- Vegan cream cheese
For Serving
- Japanese soy sauce or tamari
- Pickled ginger
- Wasabi
- Vegan spicy mayonnaise
- Toasted sesame seeds
- Sliced green onions
Instructions
Rinse the Rice
- Place the sushi rice in a large bowl.Cover it with cold water and gently swirl.Drain the cloudy water.Repeat the process several times until the water becomes much clearer.Drain thoroughly.
Cook the Sushi Rice
- Place the rinsed rice and 2¼ cups water in a rice cooker or saucepan.If using a saucepan, cover with a tight-fitting lid.Bring to a boil, then reduce the heat to low.Cook for approximately 15 minutes.Turn off the heat and allow the rice to rest, covered, for another 10 minutes.Do not remove the lid while the rice is resting.
Prepare the Sushi Seasoning
- Combine the rice vinegar, sugar, and salt in a small saucepan or bowl.Warm gently if necessary until the sugar and salt dissolve.Do not boil.
Season the Rice
- Transfer the cooked rice to a large non-metallic bowl.Pour the sushi seasoning over the rice.Using a rice paddle or wooden spatula, gently fold the seasoning through the rice.Avoid aggressively stirring or mashing the grains.Allow the rice to cool until it reaches approximately room temperature.
Prepare the Tofu
- Pat the tofu dry.Cut it into thin strips.Heat a small skillet over medium heat.Add sesame oil.Place the tofu strips in the skillet and cook until lightly golden.Add soy sauce, maple syrup, and grated ginger.Cook for another 1–2 minutes until the tofu is well coated.Remove from the heat and allow it to cool.
Prepare the Vegetables
- Slice the avocado into thin strips.Cut the cucumber and carrot into thin matchsticks.Slice the bell pepper into thin strips.Keep the vegetable pieces relatively uniform in size so the sushi rolls are easy to assemble.
Spread the Rice
- Wet your hands with cool water.Take a small handful of sushi rice.Gently spread it over approximately two-thirds to three-quarters of the nori.Keep the rice layer relatively thin.Leave about 1 inch of empty nori at the top edge.
Roll the Sushi
- Lift the edge of the bamboo mat closest to you.Use your fingers to keep the fillings in place.Begin rolling the nori firmly over the filling.Continue rolling forward while applying gentle, even pressure.Use the mat to shape the roll into a firm cylinder.
Seal the Roll
- When you reach the exposed strip of nori, lightly moisten it with water.Continue rolling until the seam is sealed.Place the roll seam-side down.Repeat with the remaining ingredients.
Cut the Sushi
- Use a very sharp knife.Wet the blade with water and wipe it clean between cuts.Cut each sushi roll into approximately 6–8 pieces.A gentle sawing motion works better than pressing straight down.
Garnish and Serve
- Arrange the sushi pieces on a serving plate.Sprinkle with toasted sesame seeds or sliced green onions.Serve with soy sauce, pickled ginger, and wasabi.
Notes
- Use sushi rice: Japanese short-grain rice has the sticky texture necessary for making sushi rolls.
- Cool the rice: Very hot rice can make the nori soft and difficult to work with.
- Do not overfill: A modest amount of filling makes rolling much easier.
- Keep your hands damp: Wet hands prevent the sticky rice from clinging to your fingers.
- Use a sharp knife: A sharp, slightly damp knife creates cleaner sushi pieces.
- Slice avocado carefully: Choose an avocado that is ripe but still firm enough to hold its shape.
- Keep fillings dry: Excess moisture can make the nori soggy.
- Serve relatively soon: Sushi rolls are best enjoyed fresh.