The Best Ever Vegan Sushi

This vegan sushi meal is the best ever with fried tofu, avocado, and colorful veggies in sushi rice and nori, dipped in a spicy vegan mayo.

• Preparation Time: 45 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 25 mins
• Calories: 299 Calories

Ingredients

• 2 tablespoons white sugar
• 1 pinch salt
• 2 cups water
• 1 tablespoon olive oil, or more as needed
• 1 teaspoon garlic, minced
• 1 (16 ounce) package extra-firm tofu
• 2 tablespoons sriracha sauce, or to taste
• 1 cup short-grain sushi rice
• 2 sheets nori, or as needed
• 0.125 teaspoon salt
• 0.25 cup rice vinegar
• 1.5 teaspoons vegetable oil
• 0.5 avocado - peeled, pitted, and sliced
• 0.25 cup matchstick-cut carrots
• 0.25 small onion, minced
• 0.25 cup vegan mayonnaise (such as Follow Your Heart® Vegenaise®)
• 0.5 cup matchstick-sliced Savoy cabbage
• 0.25 cup matchstick-cut seeded cucumber

Recipe Instructions

Step 1

Press excess liquid out of the tofu using a paper towel. Cut tofu into strips.

Step 2

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

Step 3

Lay a sheet of nori, rough-side up, on a sushi mat. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Arrange tofu strips, avocado, cabbage, carrots, and cucumber in a line along the bottom edge of the sheet.

Step 4

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, 5 to 10 minutes. Repeat with remaining nori and filling.

Step 5

Combine 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 the heat to low, cover, and cook until all water is absorbed and rice is tender, about 20 minutes. Let cool.

Step 6

Heat vegetable oil in a small saucepan over medium heat; add rice vinegar, sugar, and 1/8 teaspoon salt. Heat mixture until all sugar has dissolved and liquid begins to simmer. Remove from the heat and let cool until safe to handle, at least 10 minutes. Fold small portions of the cooled liquid slowly into the cooled rice until mixture is slightly wet and sticky but not gooey; you may not need all of the liquid.

Step 7

Mix vegan mayonnaise and Sriracha together in a small bowl.

Step 8

Remove sushi roll from the plastic wrap, slice into pieces, and top with the Sriracha mayonnaise.