Vegan Chirashi Sushi
Discover the vibrant and flavor-packed world of Vegan Chirashi Sushi, a plant-based twist on the traditional Japanese "scattered sushi." This stunning dish features perfectly seasoned sushi rice topped with an array of fresh, colorful toppings—including crispy marinated tofu, creamy avocado, crunchy julienned vegetables, edamame beans, and strips of nori. Enhanced with the tangy kick of rice vinegar and pickled ginger, every bite bursts with umami. Ready in under an hour and ideal for casual dinners or impressive gatherings, this dish is as nutritious as it is visually stunning. Garnished with sesame seeds and scallions, it’s a feast for both the eyes and the taste buds. Perfect for vegans and sushi enthusiasts alike, this recipe transforms healthy ingredients into a masterpiece!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams sushi rice
- 250 milliliters water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 200 grams firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 sheet nori sheets
- 1 medium cucumber
- 1 medium carrot
- 1 large avocado
- 50 grams pickled ginger
- 100 grams edamame beans
- 1 tablespoon sesame seeds
- 2 stalks scallions
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a saucepan, combine the rinsed rice and water. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let it sit covered for 10 minutes.
Mix the rice vinegar, sugar, and salt together until dissolved. Gently fold this mixture into the cooked rice and let it cool to room temperature.
Press the tofu to remove excess water. Then cube the tofu into bite-sized pieces.
In a bowl, combine soy sauce and sesame oil. Add tofu cubes and marinate for at least 10 minutes.
Heat a non-stick pan over medium heat and stir-fry the marinated tofu until golden and crispy. Remove from heat and set aside.
Julienne the cucumber and carrot into thin strips. Slice the avocado thinly.
Cut the nori sheet into thin strips using scissors.
In a bowl or serving platter, spread the sushi rice evenly.
Arrange tofu, cucumber, carrot, avocado, edamame beans, and pickled ginger artfully over the rice.
Sprinkle sesame seeds and sliced scallions as a garnish, and add nori strips on top.
Serve the Vegan Chirashi Sushi immediately and enjoy the colorful and delicious flavors.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2928 mg | 127% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 24.6 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2500 mg | 53% | |
*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.
