Vegan Classic Maki Sushi
Discover the art of making *Vegan Classic Maki Sushi*, a plant-based twist on a timeless Japanese favorite. This recipe combines perfectly seasoned sushi rice, crispy pan-fried tofu, and a colorful medley of fresh vegetables like cucumber, carrot, and creamy avocado, all rolled snugly in a nori sheet. The tofu is marinated in soy sauce for a savory umami kick, while a touch of wasabi offers optional heat. The step-by-step process ensures beginners can master the rolling technique, creating sushi rolls that are both delicious and visually stunning. Ideal for a light, wholesome dinner or as an impressive appetizer, this vegan sushi pairs beautifully with pickled ginger and soy sauce. Packed with flavor, texture, and vibrant ingredients, this recipe is perfect for sushi lovers seeking a plant-based option.
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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
- 150 grams firm tofu
- 1 tablespoon soy sauce
- 5 pieces nori sheets
- 1 small cucumber
- 1 medium carrot
- 1 large avocado
- 1 teaspoon wasabi paste
- 50 grams pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Add the rice and 1.25 cups of water to a pot and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes.
Remove from heat and let it sit, covered, for another 10 minutes. Then, transfer the rice to a large bowl to cool slightly.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice, ensuring the rice retains its shape.
Press the tofu with paper towels to remove excess water and cut it into thin strips. Marinate the tofu in soy sauce for 10 minutes.
Heat a non-stick pan and lightly fry the tofu strips until golden brown. Set aside to cool.
Peel the cucumber and cut it into long, thin strips. Peel the carrot and julienne it. Slice the avocado in half, remove the pit, and cut into thin slices.
Place a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
Place a small amount of wasabi horizontally on the rice (optional) for a kick of flavor.
Arrange a few strips of tofu, cucumber, carrot, and avocado over the rice closest to you.
Using the bamboo mat, roll the sushi away from you, applying pressure to form a firm log. Dab a little water on the nori border to seal the roll.
Use a sharp knife to slice the roll into 6-8 pieces. Repeat with the remaining nori and fillings.
Serve with pickled ginger, additional soy sauce for dipping, and wasabi if desired.
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2609 mg | 113% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 20.2 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1883 mg | 40% | |
*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.
