vegetarian sushi

This Vegan sushi is made with simple ingredients and great for those new to making sushi at home! So easy and so delicious!

Easy Vegan Sushi

sushi rice*

soy sauce

maple syrup

cornstarch

grated ginger

water

large (or 2 small) carrot, thinly sliced

½ of a cucumber, thinly sliced

Avocado, thinly sliced

rice vinegar

white wine vinegar

Cook your rice according to package instructions. Once done, place in a large bowl in the fridge to cool down.

Make the sauce by whisking together the soy sauce, maple syrup, cornstarch, ginger, garlic, and water. Set aside.

In a large non-stick skillet, heat 1 tablespoon of oil over medium heat. Once hot, add in the tofu and saute for 5 minutes untouched. Once it has formed a nice crust, flip and cook for a few more minutes on each side, about 12 minutes total. Add in the sauce and cook for a few more minutes, tossing often, so that the sauce can thicken. Stir to ensure the tofu is evenly coated in the sauce. Remove from heat and set aside.

Once rice is cooled down, mix in the rice vinegar and white wine vinegar and set aside.

Assemble the sushi by placing a nori sheet on a sushi mat*. Spread 2/3 cup of the cooked rice over the nori sheet, leaving about 2/3 of an inch clean on one end (see video).  Top with some of the cucumber, 2 pieces of the tofu, carrots, and 2 slices of avocado. Roll the nori sheet over top of the fillings and continue to gently and *tightly* roll the sheet until it&#8217;s all the way rolled up. Repeat will the remaining ingredients (I end up with 5-6 rolls depending on how I filled them).

Slice into 1 inch pieces and ENJOY! I LOVE mine with a little sliced ginger and a touch of soy sauce.

This recipe was delicious and instructions were written perfectly! My boyfriend's first time eating sushi AND tofu and he asked to keep some of the leftovers! I used a full 14oz package of tofu and found the amount of sauce to still be plenty for us and we had a little bit of rice left over too. I also was able to get 8 full rolls out of the recipe (maybe cause I used more tofu?) but hey I'm not complaining because it was so delicious and EASY!

Thank you so much!
I will try to make today and put in to my shop menu !!

Oh right this is Gimbap! Glad to see the acknowledgment. Agree that we all need to stay informed. Thanks for the ingredients ideas. Nice photos!

https://content.jwplatform.com/videos/&rdquo;TePCAtAY&rdquo;.mp4

”Vegan

Dynamite Sushi Bowls! just like a dynamite roll, but easier and healthier with tofu, avocado, cucumber, ginger, brown rice, and spicy mayo. Vegetarian / easily made vegan.

Dynamite Plant Power Sushi Bowls

extra firm tofu

agave

minced garlic

white or brown rice

carrots

cucumbers

avocado

sesame seeds

greens – I used microgreens

pickled ginger

soy sauce + wasabi for topping

sriracha + mayo

TOFU: Press the tofu to eliminate excess moisture. Cut into small cubes and marinate in the soy sauce, vinegar, agave, and garlic while you prep the veggies and other ingredients.

BOWLS: Prep all the veggies, rice, and toppings.

TOFU AGAIN: Heat a little bit of oil in a skillet. Drain off excess marinade and add tofu to the hot pan, shaking or stirring gently every so often to keep it from over-browning. When the tofu is browned, add to the bowls and serve.

ASSEMBLY: Divide the tofu, rice, and veggies into bowls. Top with soy sauce, spicy mayo, sesame seeds, and pickled ginger!

haha I am so glad I am not the only one that likes sushi but totally runs from raw fish...and I am glad Sage's tofu urges didn't cause this lovely recipe to not be posted!

Wondering what to serve with sushi? Looking for some tasty sushi dinner ideas? There are so many great options! From miso soup, to veggie tempura, and more! Here are 15+ of the BEST sushi side dishes. Try one of them with these Vegetarian Sushi Spicy “Tuna” Rolls. They taste just like the classic sushi roll but are loaded with plant-based goodness.

What to Serve with Sushi: 15+ BEST Sides

roma tomatoes

avocado (thinly sliced)

½ cucumber (thinly sliced)

Tablespoons rice vinegar

sesame oil

ginger paste (or fresh grated ginger)

sushi rice

Tablespoon sugar

salt

mayonnaise (or vegenaise)

sriracha (or to taste)

lemon juice

Bring a large pot of water to a boil.

Using a paring knife, score a small X through the skin on the bottom of each tomato.

Add the tomatoes to the boiling water and cook until the skin starts to peel (about 3 minutes). Immediately transfer the tomatoes to a bowl of ice water to chill and stop the cooking process.

Once cool enough to handle, use your hands to peel the tomatoes then cut them in half, remove the seeds, and cut them into bite sized pieces.

Tomatoes:

Combine the marinade mixture in a medium bowl.

Add the tomatoes to the marinade. Toss to coat, and let marinate for at least 30 minutes.

Marinade:

Bring rice and water to a boil over high heat. Reduce heat to a simmer and cook for 15 minutes, covered. Remove from heat and let rest while you prepare the remaining ingredients. Whisk vinegar, sugar and salt in a small bowl until the sugar dissolves; drizzle over the rice and stir to combine.

Rice:

Stir together sauce ingredients and set aside.

Spicy “Tuna” Sauce:

Lay down a sheet of nori on a sushi mat or piece of saran wrap. Spread about ⅔ cup of the sushi rice over the nori, leaving about 1-inch clean on one end.

Spread the sriracha mayo across the rice, then top with cucumber, tomatoes and 2 slices of avocado.

Roll starting at the bottom and stop when you reach the bare strip at the top. Wet your fingers and run them along the bare edge, then continue rolling until sealed.

Using a sharp knife, cut into even pieces, about ¾ inch thick. Serve with additional spicy mayo and soy sauce on the side.

To Assemble:

This vegetarian sweet potato tempura sushi recipe is the perfect recipe for a date night in! It&#039;s the perfect gluten free meal prep recipe because it stores well and can be eaten on the go!

Vegetarian Sweet Potato Sushi Roll

white sushi rice (rinsed well)

water (or follow instructions on rice cooker)

tbsp rice vinegar

tsp sea salt

tbsp white sugar

sweet potato

eggs (see notes for vegan option)

rice flour (brown

breadcrumbs

tsp salt

garlic powder

cucumber (sliced to thin long strips)

tahini

hot sauce (or

Water (amount will depend

cook rice

Cook the sushi rice according to package instructions. 

add vinegar

When done cooking, stir in the rice vinegar, salt, and sugar if using. 

preheat

Preheat the oven to 400 degrees Fahrenheit. 

chop sweet potatoes

Wash and peel the sweet potato and chop into roughly 2 inch long slices (about 1/2 inch thick).

whisk egg

whisk flour

In another bowl, whisk together the rice flour, salt, and garlic powder.

make assembly line

Create an assembly line with the eggs, flour, breadcrumbs and a baking tray lined with parchment paper. 

dip potatoes

Dip one sweet potato slice in the egg, then the flour, and then in the breadcrumbs. You can repeat this process a couple of times if you want the coating to be thicker. Place on the baking tray and repeat with all of the sweet potato wedges. Try to leave a bit of space between each sweet potato so they can really crisp up. 

bake

Bake for about 25-30 minutes or until lightly browned and crispy on the outside. This next step is optional, but if you want to crisp up the outside more, add the cooked sweet potato wedges to a pan with hot oil, just enough to cover the bottom. Fry on each side for about 1 minute or until golden.

assemble

To assemble the sushi, add a nori sheet to a sushi rolling mat. Add a layer of rice to the bottom 2/3 of the nori, leaving about 2 inches of space at the top (see image). Press the rice down firmly to ensure it sticks. It helps if your fingers are a bit wet. 

roll

Add all your fillings to the bottom half of the rice. For this recipe we are using sweet potato, cucumber, and avocado. 

seal

To roll, use the bamboo mat to gently fold the roll up and out. Keep rolling until you get to the last inch of the nori. Use some water to seal the ends together. 

repeat

serve

To make the dressing, whisk all ingredients together in a bowl. Add water until it is your desired consistency. Drizzle on top of the sliced sushi an enjoy!

Crunchy Roll Bowls! A block of tofu, nicely browned in teriyaki sauce, served on a bed of sticky rice with edamame, cucumber, avocado, jalapeño, and a handful of crushed-up crunchy onions, buried under a thick drizzle of extra teriyaki and spicy mayo. 

Crunchy Roll Bowls

block extra firm tofu

rice, uncooked

edamame

cucumber, finely diced

avocado,

jalapeño, thinly sliced

neutral oil

teriyaki

spicy mayo (see notes)

Prep the tofu

Crunchy Roll Bowls Step 1

Make the rice

Cook rice according to package directions.

Crunchy Roll Bowls Step 2

Prep the edamame

Cook edamame according to package directions.

Crunchy Roll Bowls Step 3

Cook the tofu

Cut the tofu into cubes. Heat a little oil over medium high heat. Add the tofu and fry until golden brown. Add about 1/4 to 1/3 cup of sauce &#8211; just enough to coat the tofu &#8211; and stir fry again until golden brown.

Cut the tofu into cubes. Heat a little oil over medium high heat. Add the tofu and fry until golden brown. Add about 1/4 to 1/3 cup of sauce - just enough to coat the tofu - and stir fry again until golden brown.

Crunchy Roll Bowls Step 4

Serve

Assemble bowls with rice, tofu, more teriyaki sauce, edamame, cucumber, jalapeño, crunchy onions, and spicy mayo.

Assemble bowls with rice, tofu, more teriyaki sauce, edamame, cucumber, crunchy onions, and spicy mayo.

Crunchy Roll Bowls Step 5

I did the same but tossed in chickpea flour and salt then fried. There's a lot that already goes into this recipe so it's well worth adding this step. Timing also varies if you already have rice, edemame , and sauce prepped ahead of time.

We love this recipe! I always add in extras like radishes, cilantro and roasted seaweed

Made this tonight for my family of 4 (husband, 5yo and 2yo) and everyone devoured it. Gave the two kids yum yum sauce to keep it mild and they loved dipping tofu in it. This will be added into our regular rotation for weeknight dinners!

This is absolutely delicious, just made it for dinner. Thank you!!

This was my first time cooking tofu and it was a success (way less scary then I thought)! My husband and 10 year old loved this recipe, it will definitely go into the weeknight rotation (it was so quick and simple)!! I added a squeeze of lime, cilantro and carrots to the bowl. Flavors and texture was spot on!

I made this as a meal prep meal for the week (just added avo, crunchy onions and spicy Mayo in the morning). Such an easy, delicious and nutritious meal! Added in some capsicum because it was cheap at the grocery store and spring onion (green onion) for extra flavour. Also switched up the tofu flavour for some variety day to day - couldn't recommend any higher, really delicious and simple :)

This was such a hit at our house! So delicious! It will definitely be a repeat 😊

Wow!!! Such a great, easy and delicious recipe! I forgot the jalapeño on accident -
Will definitely make again and add it in. I tossed the cucumber with a little seasoned rice vinegar and sesame oil which we thought was tasty. Thanks for  this recipe plus the many others I’ve made from your site!

Made these bowls for lunch today and fully expected my non-vegetarian husband to turn up his nose because, well...tofu. Much to my surprise, he loved it! I loved it, too. Great flavors and textures. Yummy!

Made it tonight. So easy, filling, and reminded me of my favorite poke bowls. Yummmmmm

I made this last night for dinner and it was so delicious! What a fun, easy recipe!! Neutral oil is key - found that grapeseed oil helps my tofu get nice and brown first, thanks for the tip!

made this and it was incredible! will be a rotating menu item in our house from now. i especially loved the different textures.

this turned out so delicious!!!! thank you

I used my new air fryer to cook the tofu and this dish was fantastic!  All the creamy/crunchy textures and that spicy mayo!  I also couldn't believe how well it held up for lunch the next day.  Thank you so much for yet another great recipe!

My husband and I are doing a meatless January, and this was the perfect recipe for it! I actually baked the tofu instead of cooking in a skillet. In addition to the toppings in the recipe, I added mixed greens, shaved carrot (tossed in rice vinegar &amp; S&amp;P), green onion, pickled onion, cilantro, and sesame seeds.  I skipped the fried onions, and I topped with Trader Joe’s chili onion crunch instead. So delicious! My husband and I both loved it and will definitely make again.

https://content.jwplatform.com/videos/7bAfrrgq.mp4

Crunchy Roll Bowls! A block of tofu, nicely browned in teriyaki sauce, served on a bed of sticky rice with edamame, cucumber, avocado, jalapeño, and a handful of crushed-up crunchy onions, buried under a thick drizzle of extra teriyaki and spicy mayo. 

Top 5 vegetarian sushi recipes from across the web

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

Top Tags

Easy Vegan Sushi

Dynamite Plant Power Sushi Bowls

What to Serve with Sushi: 15+ BEST ...

Vegetarian Sweet Potato Sushi Roll

Crunchy Roll Bowls

Top 5 vegetarian sushi recipes from across the web

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

Top Tags

Easy Vegan Sushi

Dynamite Plant Power Sushi Bowls

What to Serve with Sushi: 15+ BEST ...

Vegetarian Sweet Potato Sushi Roll

Crunchy Roll Bowls

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