Spicy Tofu Sushi
Elevate your sushi game with this flavorful and vegan-friendly Spicy Tofu Sushi recipe! Packed with perfectly seasoned sushi rice, crispy marinated tofu infused with soy sauce, sriracha, and sesame oil, and a medley of fresh veggies like cucumber, carrot, and creamy avocado, this sushi delivers a delightful balance of heat, texture, and umami. Rolled in nutrient-rich nori sheets and topped with roasted sesame seeds, these homemade sushi rolls are as visually stunning as they are delicious. Whether you're a sushi novice or an experienced home chef, this recipe is straightforward and rewarding, perfect for a light meal or an impressive party platter. Serve it alongside pickled ginger, soy sauce, or wasabi for the ultimate sushi experience at home!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 7 ounces Firm tofu
- 2 tablespoons Soy sauce
- 1 tablespoon Sriracha
- 1 teaspoon Sesame oil
- 4 Nori sheets
- 0.5 Cucumber
- 1 Carrot
- 1 Avocado
- 2 teaspoons Roasted sesame seeds
- Optional pickled ginger, soy sauce, or wasabi for serving
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a medium pot, combine the rinsed rice and 1.25 cups of water. Cover and bring to a boil, then reduce to low heat and let simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir the mixture into the cooked rice and let it cool to room temperature.
Press the tofu to remove excess moisture. Cut it into thin strips.
In a bowl, mix soy sauce, sriracha, and sesame oil. Toss the tofu strips in the marinade and allow them to sit for 15 minutes.
Heat a non-stick pan over medium heat and cook the marinated tofu strips for 3-5 minutes on each side, or until lightly browned. Let them cool.
Slice the cucumber, carrot, and avocado into thin strips.
Place a sheet of nori, shiny side down, onto a bamboo sushi mat or parchment paper. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.
Arrange a few strips of tofu, cucumber, carrot, and avocado along the bottom edge of the rice.
Using the bamboo mat, tightly roll up the sushi into a cylinder, pressing gently but firmly as you go. Seal the edge with a small dab of water if necessary.
Repeat with the remaining ingredients.
Using a sharp, wet knife, cut each roll into 6-8 pieces. Wipe the knife clean between cuts to ensure clean slices.
Sprinkle the rolls with roasted sesame seeds before serving.
Serve with optional pickled ginger, soy sauce, or wasabi on the side.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2991 mg | 130% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 22.8 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1707 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
