Vegan Classic Nigiri Sushi
Elevate your plant-based dining experience with this vibrant Vegan Classic Nigiri Sushi recipe—a fresh and flavorful twist on traditional Japanese sushi. Perfectly seasoned sushi rice serves as the base, topped with golden pan-fried marinated tofu, creamy avocado, crisp cucumber, and sweet carrot, expertly secured with delicate strips of nori. Finished with garnishes like pickled ginger, sesame seeds, and a hint of wasabi, each bite delivers a symphony of textures and flavors. Whether you're hosting a vegan sushi night or exploring meat-free dinner ideas, this dish is both visually stunning and incredibly satisfying. Ready in under an hour and ideal for sharing, this recipe brings authentic sushi-making techniques into your home while staying 100% plant-based. Try your hand at creating this delicious vegan nigiri and impress your taste buds!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 1 block firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 sheets nori sheets
- 1 medium avocado
- 0.5 medium cucumber
- 1 small carrot
- 0.25 cup pickled ginger
- 0.25 teaspoon wasabi
- 2 stalks green onions
- 1 tablespoon sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook as per the manufacturer's instructions.
While the rice is cooking, prepare the tofu marinade. Cut the tofu block into 12 slices. Mix soy sauce and sesame oil in a shallow dish and marinate the tofu slices for at least 15 minutes.
Once the rice is cooked, transfer it to a large bowl and let it cool slightly. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold the mixture into the rice, ensuring even distribution. Allow the rice to reach room temperature.
Heat a non-stick skillet over medium-high heat and lightly fry the marinated tofu slices until golden brown on each side, about 3-4 minutes per side. Remove from heat and set aside.
Peel the cucumber and carrot. Slice the cucumber, avocado, and carrot into thin strips.
Cut the nori sheets into thin strips, approximately 1 inch wide.
Wet your hands with water to prevent the rice from sticking. Scoop about 2 tablespoons of rice and shape it into an oval mound. Repeat with the remaining rice to produce approximately 12 rice mounds.
Place a tofu slice over each rice mound and wrap with a strip of nori to secure it. Arrange the avocado, cucumber, and carrot strips over other rice mounds to make assorted vegan nigiri pieces.
Garnish nigiri with pickled ginger, a small dot of wasabi, and sprinkle with sesame seeds and sliced green onions for added flavor.
Serve the vegan nigiri sushi immediately with soy sauce for dipping.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 22.7 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 772 mg | 59% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1985 mg | 42% | |
*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.
