Sushi Love Vegan
Savor the fresh, vibrant flavors of "Sushi Love Vegan," a plant-based twist on traditional sushi that's as beautiful as it is delicious. This recipe combines perfectly seasoned sushi rice with an array of crisp, colorful vegetables—julienned carrots, cucumbers, and red bell pepper—along with creamy avocado and marinated, golden-browned tofu for a hearty, satisfying bite. Rolled in nori sheets and garnished with nutty sesame seeds, these vegan sushi rolls are a feast for the eyes and the palate. Perfect for vegan sushi lovers, they’re easy to make at home with step-by-step instructions, requiring just 50 minutes from prep to plate. Serve with soy sauce, pickled ginger, and a touch of wasabi for a restaurant-quality presentation that's sure to impress!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 5 sheets Nori sheets
- 1 large Avocado, sliced
- 1 medium Cucumber, julienned
- 1 medium Carrot, julienned
- 1 small Red bell pepper, julienned
- 6 oz Tofu, sliced into thin strips
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 teaspoons Sesame seeds
- 2 tablespoons Pickled ginger (optional)
- 1 teaspoon Wasabi (optional)
Instructions
Rinse the sushi rice thoroughly under cold running water until the water runs clear. This removes the extra starch to prevent the rice from becoming mushy.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes until the water is absorbed.
Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes. Transfer the rice to a large mixing bowl.
In a small bowl, mix rice vinegar, sugar, and salt. Microwave for 30 seconds to dissolve the sugar completely. Gently fold this mixture into the cooked sushi rice, being careful not to mash the grains. Let the rice cool to room temperature.
While the rice cools, prepare the tofu by marinating the slices in a mixture of soy sauce and sesame oil for 10 minutes. Lightly pan-fry the tofu slices on medium heat until golden and slightly crisp on the edges. Set aside.
Prepare the vegetables by slicing avocado, and julienning cucumber, carrot, and red bell pepper. Set them aside in separate bowls.
Place a bamboo sushi mat on a clean, flat surface and cover it with plastic wrap for easy cleanup. Lay a sheet of nori, shiny side down, on the mat.
Using a rice paddle or your hands (dipped in water to prevent sticking), spread a thin, even layer of sushi rice across the nori, leaving about 1 inch of the top edge uncovered to seal the roll.
Arrange a few slices of tofu, avocado, cucumber, carrot, and red bell pepper in a straight line across the bottom third of the rice layer.
Using the bamboo mat, gently roll the nori over the fillings, applying slight pressure to create a tight roll. Dab a little water on the uncovered edge of the nori to seal the roll completely. Repeat with the remaining ingredients.
Using a sharp knife, slice each roll into 6-8 equal pieces. Wipe the knife blade with a damp cloth between slices to maintain clean cuts.
Arrange the sushi pieces on a serving platter and sprinkle sesame seeds over the top. Serve with soy sauce, pickled ginger, and a dab of wasabi on the side if desired.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 19.8 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1104 mg | 23% | |
*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.
