"This recipe for tofu veggie sushi rolls is vegetarian, vegan, and made up of only 10 ingredients! This post will show you how easy it is to make a basic sushi recipe with fresh ingredients and step-by-step instructions. Customize with avocado and any veggies you prefer!"
Tofu Veggie Sushi Rolls (Vegetarian + 10 Ingredients)
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Prep time: 25mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 16 ounces extra firm tofu
- 4 tablepoons soy sauce/coconut aminos
- 2 teasp sesame oil
- 2 sushi rice
- 3 cups water
- 1/4 cup rice vinegar
- 2 teasopon cane sugar (Optional)
- 1 bell pepper
- 1 cucumber
- 1 large carrot
- 1 avocado
- 7 Nori Seaweed Sheets
Method
Step 1
Rinse: You can either add the rice to a large bowl along with enough water to cover and it let it sit for a few minutes or add the rice to a fine mesh strainer and rinse. Drain the water and re-add/rinse until the water runs clear. (See package instructions for best results if applicable)
Step 2
Stovetop or Rice/Pressure Cooker: If you’re cooking the rice in a rice cooker/pressure cooker, add the water and rice and choose the ‘rice’ setting (if applicable). If you’re cooking the rice on the stovetop, add the water and rice to a medium pot and bring to a boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and let the rice cook for 20 minutes.
Step 3
Add other ingredients: When the rice is done, remove it from the heat, gently fluff with a fork, and set it aside. If you’re using sugar for this recipe, add it to a small bowl along with the rice vinegar and microwave for 10 seconds. Stir until the sugar dissolves. Add 3 tbsp. soy sauce to the heated liquid and stir. Pour the liquid mixture onto the rice and gently fold/stir until well combined. Do not mash the rice. Cover and set aside.
Step 4
Cut and press: Place the tofu on a cutting board and cut into 12 equal strips approximately the length and width of a finger. Press the tofu between paper towels or clean kitchen towels to remove excess liquid.
Step 5
Soak: Add the tofu strips to a large plate and cover with soy sauce. Flip the tofu every minute to cover each side.
Step 6
Cook: Place a large non-stick pan/skillet over medium-high heat. When the pan is hot, add the sesame oil and tofu strips and cook for 1 – 3 minutes on each side until crispy. Set the tofu aside to cool.
Step 7
Cut the bell pepper, carrot, cucumber, and avocado into long, thin strips.
Step 8
Place a nori seaweed sheet onto a sushi rolling mat or cutting board. Dip your hands with water (to prevent rice from sticking) and gently press a thin layer of rice onto the seaweed sheet until evenly covered.
Step 9
Add a few strips of each vegetable, two strips of tofu, and some avocado and roll to close. Be careful not to make the sushi rolls too tight or the seaweed sheet could fall apart. Also, be careful not to make the sushi rolls too loose or the contents could fall out when cutting.
Step 10
When the sushi roll is finished, tightly wrap it in plastic wrap and chill for a minimum of 4 hours or overnight (optional).
Step 11
Cut the sushi rolls into individual sushi bites and serve.
Step 12
Optional Step: Top with pickled ginger, wasabi, spicy vegan mayo, additional avocado or topping of choice.