vegan sushi recipe

Sushi without fish? Absolutely no problem! If you are a sushi fan, you will love this easy vegan sushi recipe with avocado, tofu, carrots, and cucumber. Homemade sushi can be so easy!

Vegan Sushi

Japanese sushi rice

rice vinegar

sugar

salt

nori sheets

oz firm tofu

avocado

cucumber

carrots

soy sauce

Rinse the sushi rice in a fine mesh colander under cold water.

Either cook the rice in your Instant Pot or cook it on the stove top. If you are using an Instant Pot use the rice setting (low pressure for 12 minutes). Allow the pressure to release naturally. The rice should be tender and the water should be completely absorbed. If you are cooking it on the stove top, bring the rice with the water to a boil, then reduce the heat to low, cover, and cook for 20 minutes. I usually prefer to make sushi rice in my Instant Pot.

Combine the rice vinegar, the sugar, and the salt in a small bowl. Add the cooked rice to a large bowl and stir in the vinegar sugar mixture until well combined. Let it cool down. Cover the bowl of rice with a damp napkin or kitchen cloth until it's ready to use.

In the meanwhile, cut the cucumber, the carrots, the avocado, and the tofu in thin strips. Heat some oil in a flat pan and cook the tofu strips for about 4 minutes on high heat until crispy. Add a tablespoon of soy sauce while cooking.

Place a nori sheet lengthwise on a bamboo rolling mat with the shiny side down. Fill a shallow bowl with cool water and wet your hands. Take a handful of rice and place it in the center of the nori sheet. Spread evenly, leaving a 3/4 - inch strip of the nori sheet uncovered on the top.

Place some thin strips of cucumber, carrot, tofu and avocado in a line on the near edge of the nori sheet. Make sure not to overfill the nori.

Tuck your thumbs underneath the bamboo mat and hold the ingredients with your fingers. Then roll the bamboo mat and the nori sheet towards your fingers with slight pressure. Make sure that the ingredients are fully covered with the rice and the nori sheet. Roll slowly to ensure that the sushi is rolled evenly.

Wet your fingers again in the shallow bowl of cool water and moisturize the uncovered strip of the nori sheet. Then completely roll up the nori sheet with the bamboo mat.&nbsp;

Place the sushi roll on a cutting board and carefully cut it in half with a sharp knife. Put the knife under cold water before and after cutting. Put the sushi halves beside each other and carefully cut them into small slices.

Sprinkle the vegan sushi rolls with sesame seeds and serve with soy sauce. If you want you could also add wasabi and pickled ginger.

Avocado cucumber sushi rolls! An easy vegan sushi recipe made with brown rice, avocado, cucumber, sprouts, and an optional tahini-miso sauce.

Avocado Cucumber Sushi Rolls

brown rice

maple syrup

avocado, sliced

cucumber, thinly sliced

sprouts,

miso paste

tahini paste

ginger

garlic clove

sesame oil

water

Make the short-grain brown rice according to package instructions. Once cooked, remove from heat and allow to steam, with the lid on, for 10 minutes. Then add the rice vinegar, maple syrup, and salt, and stir to combine. Set aside.

Meanwhile, make the tahini-miso sauce, if using. Add all sauce ingredients to a high-speed blender and blend until smooth and creamy. If the sauce seems too thick, add 1 tablespoon of water at a time until the sauce reaches a pourable consistency.

Lay a sheet of nori on a flat surface, glossy side down (you can use a sushi mat to make rolling easier, but it isn’t necessary! You can use parchment paper like this or simply a flat surface and your hands). Spread a very thin layer of rice over the nori, making sure it’s not too thick or it will be too difficult to roll.

Add one-fourth of the sliced vegetables and sprouts in a line about 1-inch from the edge of the nori closest to you. Wet your fingers with a little water and dampen the exposed nori at the top to help it seal right before rolling.

Roll the nori and rice horizontally over the vegetables while applying light pressure to create a tube shape. Continue until it’s all the way rolled up.

 Slice the roll with a very sharp knife into 8-10 pieces and repeat until all rice and fillings are used up (makes about four rolls).

Serve immediately with tahini-miso sauce or gluten-free soy sauce. Best when fresh, though leftovers can be kept in an airtight container in the refrigerator for up to 2 days.

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Top 2 vegan sushi recipe recipes from across the web

The most viewed vegan sushi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Sushi

Avocado Cucumber Sushi Rolls

The most viewed vegan sushi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine