One of my favorite recipes that before ever making, I thought was a complicated process. But it’s not! if you’ve ever considered making sushi take this as your sign to go for it. I have made sushi in the past with salmon and tuna, but I personally love this vegan tofu sushi even more. It has more flavor and you don’t have to worry about getting seafood that is bad.
You can choose to fill with whatever vegetables you like but my favorites to use are shredded carrots, cucumber, mushrooms, and avocado. Mix and match for some variety!
Makes 3 rolls WHAT YOU NEED tofu: 2-1/2” slabs of tofu, cut the smaller way not the large rectangle way
tamari
fish sauce (optional, if vegan) sauteed mushrooms: 3 mushrooms
1 t sesame oil
2 t tamari (GF soy sauce)
sushi rice:
1 cup sushi rice
1 1/2 cup water
1/4 cup rice vinegar
1 T agave
3/4 t salt
vegetables to fill:
1 carrot shredded
1/4 english cucumber, cut into strips
avocado
3 nori sheets, to wrap sushi
sides: sushi ginger
wasabi
tamari
tools: sushi mat
*not pictured* spicy mayo
1-2 T mayo
1-2 t sriracha or harissa
HOW TO MAKE tofu:
Preheat oven to 375 and line a baking pan with a Silpat mat or parchment paper. Cut your tofu into slabs and place on mat, drizzle with tamari enough to coat (~1 T total), flipping the tofu so both sides absorb the liquid. Do the same with the fish sauce, just not as much (~1 t). Bake in the oven for about 20-30 minutes until browned. You do not have to flip half way unless you want to. Remove from the oven and slice each slab into 4 skinny pieces.
rice:
Boil your water for sushi rice. Add rice and simmer, covered, until moisture is absorbed. Sushi rice is stickier than most so scrape the bottom of the pan half way through and towards the end. Remove rice and spread onto a glass plate or into a plastic tupperware if you have one, to help cool down rice. In a skillet combine the vinegar, agave, and salt, stirring on low heat until everything is dissolved. Pour mixture over rice. Using a wooden utensil chop through the rice to combine until you no longer see liquid.
mushrooms:
Roughly chop your mushrooms and saute in sesame oil on medium heat for 5 minutes. Add your tamari and saute until most moisture is gone. Set aside.
Shred your carrot and cut your cucumber + avocado.
spicy mayo:
Simply mix harissa or sriracha with ~1 T mayo, using as little or as much as you want for spicy factor.
Assemble your rolls using a combination of the ingredients you prepared! Read the back of your nori wrap package to learn how to assemble and roll. I found it helpful to have wet hands when grabbing the rice to set on the nori, as well as wetting the knife you use before and during cutting sushi rolls. This sushi also holds up great for leftovers!
