Inspired by: @veganonthesavannah
Embark on a delightful culinary journey right in your own kitchen with these easy homemade vegan sushi rolls! Perfect for a quick weeknight dinner, a vibrant lunch, or even a fun party appetizer, this recipe brings the fresh, satisfying flavors of sushi to your table without any animal products. If you've ever dreamt of recreating that satisfying sushi experience at home, or are simply looking for a dairy-free, meat-free, and incredibly flavorful plant-based meal, you've found your new favorite recipe!
Imagine the joy of rolling your own sushi, customizing each piece with your favorite fresh veggies and crispy tofu. This recipe is designed to be straightforward, making it accessible even for sushi beginners. As one commenter excitedly put it, "🤤🤤 #sushilover" – and you'll soon understand why! These rolls are not only delicious but also packed with wholesome ingredients, making them a fantastic choice for anyone seeking a healthy vegan meal that doesn't compromise on taste. Get ready to impress yourself and your loved ones with these vibrant, plant-powered sushi rolls!
What You'll Need
Equipment:
- Sushi mat
- Sharp knife
- Large bowl
- Small saucepan
- Cutting board
Ingredients:
- 2 cups sushi rice (short-grain)
- 2 ½ cups water
- ½ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 4-5 nori sheets
- 1 block (14 oz) firm tofu, pressed and sliced into thin strips
- 1 avocado, thinly sliced
- ½ cucumber, deseeded and cut into thin sticks
- 1 carrot, julienned
- 2 tbsp soy sauce (for tofu marinade)
- 1 tbsp maple syrup (for tofu marinade)
- 1 tsp sesame oil (for tofu marinade)
- Optional for serving: Sriracha, pickled ginger, extra soy sauce
A vibrant platter of freshly rolled vegan sushi, perfect for sharing or a mindful solo meal.
Each roll is a miniature artwork, bursting with fresh, wholesome ingredients.
From family dinners to market-inspired delights, these rolls are a versatile vegan treat.
Instructions
- Prepare the Sushi Rice: Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 2 ½ cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes.
- Make the Sushi Vinegar: While the rice cooks, whisk together the rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar and salt dissolve. Do not boil. Let cool slightly.
- Season the Rice: Transfer the cooked rice to a large bowl. Pour the cooled sushi vinegar over the hot rice. Using a cutting motion with a rice paddle or wooden spoon, gently fold the vinegar into the rice, fanning it as you mix to cool it down. This gives it the signature sushi rice texture and sheen. Cover with a damp cloth to prevent drying.
- Prepare the Tofu: In a shallow dish, combine soy sauce, maple syrup, and sesame oil. Add the pressed tofu strips and let them marinate for at least 15 minutes. For crispy tofu, you can pan-fry or bake it after marinating until golden brown.
- Assemble the Rolls:
- Place a sushi mat on a clean surface. Lay one nori sheet, shiny side down, on the mat.
- Dip your fingers in water to prevent sticking, then spread a thin, even layer of seasoned sushi rice over about two-thirds of the nori sheet, leaving the top third bare.
- Arrange your desired fillings (tofu, avocado, cucumber, carrot) horizontally across the rice, closer to the edge nearest to you.
- Roll the Sushi:
- Carefully lift the edge of the sushi mat closest to you, folding the nori over the fillings.
- Gently roll forward, applying even pressure to create a tight cylinder. Pause halfway to press down and reshape if needed.
- Continue rolling until you reach the bare nori edge. Dab a little water along this edge to seal the roll.
- Slice and Serve: Using a sharp, damp knife, slice each roll into 6-8 pieces. Clean the knife between cuts for cleaner slices. Serve immediately with soy sauce, pickled ginger, and a dollop of sriracha if you like a little kick!
Variations & Adaptations
- Spice It Up: Add a thin line of vegan sriracha mayonnaise or a sprinkle of chili flakes to your fillings for a fiery kick.
- Protein Power: Experiment with other plant-based proteins like seasoned tempeh, crumbled seasoned smoked tofu, or even a chickpea "tuna" salad for different textures and flavors.
- Veggie Wonderland: Don't limit yourself! Try roasted sweet potato sticks, bell pepper strips, spinach, or shiitake mushrooms for even more variety in your rolls.
- Gluten-Free Option: Ensure your soy sauce is tamari for a truly gluten-free experience. Most other ingredients are naturally gluten-free.
Tips & Hacks for Perfect Sushi
- Press Your Tofu: For the best texture and flavor absorption, always press your tofu before marinating or cooking. This removes excess water, allowing it to soak up more of your delicious marinade.
- Don't Overfill: It's tempting to pack in as many fillings as possible, but overfilling makes rolling difficult and can cause your sushi to fall apart. Start with smaller amounts and adjust as you get comfortable.
- Wet Your Knife: Dipping your knife in water (or wiping it with a damp cloth) between each cut prevents rice from sticking and ensures clean, precise slices.
- Patience with Rice: The sushi rice is the foundation. Take your time to season and cool it properly. It should be slightly sticky but still have distinct grains.
Ready to try this delightful recipe? Make these easy vegan sushi rolls today and share your creations on abillion! We love seeing your plant-based culinary adventures.
Related Articles
- Make Your Own Vegan Sushi at Home: Dive deeper into the art of sushi making with this comprehensive guide on https://www.abillion.com/articles/vegan-sushi-recipe.
- Quick & Easy High-Protein Vegan Tofu Noodle Stir-Fry Recipe: Explore more versatile ways to use tofu in your cooking with this https://www.abillion.com/articles/quick-easy-highprotein-vegan-tofu-noodle-stirfry-recipe.
- Vegan Red Curry & Black Rice Recipe: If you're craving more Asian-inspired plant-based dishes, try this flavorful https://www.abillion.com/articles/red-and-black-curry-recipe.
