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Delicious Vegan Sushi Rolls

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PREP TIME
45 min
COOKING TIME
40 min
TOTAL TIME
100 min
SERVINGS
6 servings
Dinner Japanese
Delicious Vegan Sushi Rolls
Ingredients
  • 1 cup short-grain sushi rice
  • 2 cups water
  • 1 pinch salt
  • 1 1/2 teaspoons vegetable oil
  • 1/4 cup rice vinegar
  • 2 tablespoons white sugar
  • 1/8 teaspoon salt
  • 1 (16 ounce) package extra-firm tofu
  • 1 tablespoon olive oil, or more as needed
  • 1/4 small onion, minced
  • 1 teaspoon garlic, minced
  • 1/4 cup vegan mayonnaise (such as Follow Your Heart® Vegenaise®)
  • 2 tablespoons sriracha sauce, or to taste
  • 2 sheets nori, or as needed
  • 1/2 avocado - peeled, pitted, and sliced
  • 1/2 cup matchstick-sliced Savoy cabbage
  • 1/4 cup matchstick-cut carrots
  • 1/4 cup matchstick-cut seeded cucumber
Instructions
1
Combine rice, water, and a small amount of salt in a saucepan; heat until boiling point is reached. Use a flat, wooden utensil to stir the mixture once.
2
Reduce heat to low and cover the saucepan with a lid; cook until all water has been absorbed by the rice, taking around 20 minutes.
3
Allow the cooked rice to cool down completely.
4
Heat a small amount of vegetable oil in a saucepan over medium heat; add rice vinegar, sugar, and a tiny bit of salt. Heat the mixture until all sugar has dissolved and the liquid starts to bubble, taking around 10 minutes.
5
Remove from heat and let it cool until it is safe to handle.
6
Fold small portions of the cooled liquid mixture into the cooled rice, slowly and gently until it reaches a slightly wet and sticky consistency but not too gooey; you may not need all of the liquid.
7
Press excess moisture out of the tofu using a paper towel. Cut the tofu into thin strips.
8
Heat 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 on both sides, taking around 8 minutes.
9
Mix vegan mayonnaise and Sriracha together in a small bowl to create a sauce.
10
Lay a sheet of nori, rough-side up, on a sushi mat. Use your fingers to press a thick, even layer of prepared rice over the nori, covering it completely. Arrange the tofu strips, avocado, cabbage, carrots, and cucumber in a line along the bottom edge of the sheet.
11
Roll nori and sushi mat over the filling. Remove the mat and wrap the roll with plastic wrap, twisting ends tightly to compress the roll. Refrigerate until set, taking around 5 to 10 minutes. Repeat with remaining nori and filling.
12
Remove the sushi roll from the plastic wrap, slice into pieces, and top with the Sriracha mayonnaise.