Tofu Maki Vegetarian Sushi
Delight your taste buds with Tofu Maki Vegetarian Sushi, a light yet satisfying Japanese-inspired dish that’s perfect for plant-based enthusiasts and sushi lovers alike. Featuring flavorful pan-fried tofu marinated in a savory soy sauce and sesame oil blend, this recipe is complemented by crisp cucumber, vibrant carrot, and creamy avocado, all rolled into perfectly seasoned sushi rice and nori sheets. For added texture, a sprinkle of sesame seeds enhances every bite. Ideal for beginners and experienced sushi makers, this recipe brings a healthy, homemade touch to your sushi night in just under an hour. Serve it with soy sauce and optional wasabi for the ultimate vegetarian sushi experience.
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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
- 6 ounces Firm tofu
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 4 pieces Nori sheets
- 0.5 medium Cucumber
- 1 small Carrot
- 1 small Avocado
- 1 tablespoon Sesame seeds
- 1 teaspoon (optional) Wasabi paste
- 2 tablespoons Soy sauce (for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or saucepan. Cook according to the rice cooker's instructions or bring to a boil, reduce to low heat, cover, and simmer for 20 minutes. Let the rice sit, covered, for another 10 minutes.
While the rice is cooking, prepare the tofu by pressing it gently between paper towels to remove excess water. Slice the tofu into strips and marinate in a mixture of soy sauce and sesame oil for 15 minutes.
Heat a nonstick skillet over medium heat and lightly pan-fry the tofu strips until they are golden and slightly crispy. Remove from heat and set aside.
In a small bowl, combine the rice vinegar, sugar, and salt. Heat in the microwave or on the stove until the sugar dissolves. Fold this mixture into the cooked rice, stirring gently to avoid squishing the grains. Allow the rice to cool to room temperature.
Prepare the vegetables by cutting the cucumber, carrot, and avocado into thin, long strips.
Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down. Spread a thin, even layer of sushi rice on the nori, leaving about 1 inch at the top edge uncovered.
Sprinkle a small amount of sesame seeds over the rice for added flavor and texture.
Lay a strip of tofu and a few pieces of cucumber, carrot, and avocado horizontally across the center of the rice.
Using the bamboo mat, carefully roll the nori sheet over the filling, pressing gently to create a tight roll. Seal the roll by wetting the uncovered edge of the nori with a bit of water.
Repeat the process with the remaining nori sheets and ingredients.
Use a sharp knife to slice each roll into 6-8 bite-sized pieces, wiping the blade with a damp cloth between cuts to prevent sticking.
Serve the tofu maki sushi with soy sauce and wasabi paste on the side for dipping.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4516 mg | 196% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 19.2 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1281 mg | 99% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1587 mg | 34% | |
*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.
