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Vegan sushi with tofu, vegetables and soy sauce
Perfectly rolled vegan sushi with golden tofu and crisp veggies.

Vegan tofu sushi

Author: Flavelo
Recipes Vegetarian & Vegan Starters
The soul of sushi is not raw fish, but the rice ('su' = vinegar, 'shi' = rice). Perfect sushi rice is shiny, sticky, yet the grains still separate in the mouth. In this vegan version, fried tofu provides the protein and 'meaty' texture, which when paired with umami-rich soy sauce, convinces even meat-eaters.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Bamboo rolling mat (makisu)
  • Sharp knife
  • Fan (for cooling the rice)

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Wash the rice in cold water until the water runs clear (approx. 5-6 rinses), then cook according to the package instructions.

Tip: Removing starch is critical! If you don't wash it off, the rice will be a mushy mess, not nice shiny grains.
2 ✓

Mix the rice vinegar with the sugar and salt. Pour the vinegar mixture over the still-hot cooked rice in a bowl, and mix with cutting motions while fanning it.

Tip: Fanning (quick cooling) gives the rice its characteristic sheen. The 'cutting' motion is needed so we don't break the rice grains.
3 ✓

Pat the tofu dry, cut into batons. Fry until golden brown in the oil in a frying pan, drizzle with soy sauce at the end.

Tip: The soy sauce caramelises in the hot pan and coats the tofu.
4 ✓

Cut the vegetables into matchstick-thin strips (julienne).

5 ✓

Place a nori sheet on the mat (shiny side down). With wet hands, spread a handful of rice thinly over it, leaving the top 2 cm empty.

Tip: Dip your hands in water, otherwise the rice will stick to you, not the seaweed.
6 ✓

Place the filling (tofu, vegetables) in the bottom third of the rice. Using the mat, roll it up tightly, 'glue' the end with a little water.

Tip: Pull the mat towards you while rolling to compress the roll.
7 ✓

Cut into rounds with a wet knife.

Tip: Wipe and wet the knife before every cut, otherwise it will tear the seaweed.

Recipe FAQ

Why does the roll fall apart?
Either you didn't press it together tightly enough when rolling, or the rice wasn't sticky enough (cooked in too much water and turned to mush, or you didn't wash it).

Ingredients

  • 200 g Sushi rice (round grain)
  • 6 sheets Nori seaweed
  • 200 g Tofu (firm)
  • 1 Avocado
  • 1 Cucumber
  • 1 Carrot
  • 30 ml Rice vinegar
  • 1 tbsp Sugar
  • 3 tbsp Soy sauce
  • 2 tbsp Sesame seeds (toasted)
  • 2 tbsp Oil
  • 1 tsp Salt