Ultimate Vegan Sushi Rolls

Name: Ultimate Vegan Sushi Rolls
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 0.5 whole Avocado; 0.25 cup Cucumber; 0.25 whole Diced Onion; 16 oz Extra-Firm Tofu; 1 tsp Minced Garlic; 2 whole Nori Seaweed; 1 tbsp Olive Oil; 0.25 cup Rice Vinegar; 1 pinch Salt; 0.25 cup Shredded Carrots; 0.5 cup Shredded Green Cabbage; 2 tbsp Sriracha; 2 tbsp Sugar; 1 cup Sushi Rice; 0.25 cup Vegan Mayonnaise; 1.5 tsp Vegetable Oil; 2 cups Water

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Japanese 🇯🇵 Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️

Ultimate Vegan Sushi Rolls combine seasoned short-grain rice with crisp vegetables, creamy avocado, and golden tofu for a balanced bite of tender, crunchy, and rich textures. A spicy vegan mayo adds gentle heat that complements the fresh fillings without overpowering them. Serve for a light dinner, weekend lunch, or a shareable platter when entertaining.

Prep45 mins
Cook40 mins
Serves6
DifficultyMedium

1

Combine the rice, water, and a pinch of salt in a saucepan; bring to a boil. Stir once with a bamboo rice spatula or a thin wooden spoon. Reduce heat to low, cover, and cook until the water is absorbed and the rice is tender, about 20 minutes. Let cool.
2

Heat the vegetable oil in a small saucepan over medium heat; add the rice vinegar, sugar, and 1/8 teaspoon salt. Cook until the sugar dissolves and the liquid starts to simmer. Remove from the heat and cool until safe to handle, at least 10 minutes. Gently fold small amounts of the cooled liquid into the cooled rice until it is slightly wet and sticky but not gooey; you may not need all of the liquid.
3

Press excess liquid from the tofu with a paper towel. Slice the tofu into strips.
4

Heat the olive oil in a small skillet over medium heat. Add the tofu strips, onion, and garlic; cook and stir until the tofu is golden brown, about 4 minutes per side.
5

Stir the vegan mayonnaise and Sriracha together in a small bowl.
6

Place a sheet of nori, rough side up, on a sushi mat. With wet fingers, press a firm, thick, even layer of the prepared rice over the nori, covering it completely. Line up the tofu strips, avocado, cabbage, carrots, and cucumber along the bottom edge of the sheet.
7

Roll the nori and sushi mat over the filling. Remove the mat and wrap the roll in plastic wrap, twisting the ends tightly to compress it. Refrigerate until set, 5 to 10 minutes. Repeat with the remaining nori and filling.
8

Take the sushi roll out of the plastic wrap, slice it into pieces, and top with the Sriracha mayonnaise.