Vegan Crunchy Sushi Roll
Dive into the delightful world of plant-based sushi with this Vegan Crunchy Sushi Roll recipe! Bursting with vibrant colors and textures, this roll combines perfectly seasoned sushi rice, golden crispy tofu, and julienne strips of fresh cucumber, carrot, and creamy avocado—all wrapped in nori for that authentic sushi experience. The real star is its crunchy coating of toasted panko breadcrumbs, offering an irresistible bite that takes homemade vegan sushi to the next level. Complete with hints of vegan mayonnaise, soy sauce, and a playful pairing of pickled ginger and wasabi, this recipe is perfect for sushi lovers seeking a cruelty-free twist. Ready in under an hour and ideal for sharing, this plant-based sushi roll is a feast for the eyes and palate.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 8 ounces Firm tofu
- 1 tablespoon Cornstarch
- 4 tablespoons Vegetable oil
- 4 Nori sheets
- 1 Cucumber
- 1 Carrot
- 1 Avocado
- 3 tablespoons Vegan mayonnaise
- 1 cup Panko breadcrumbs
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi paste
- 0.5 cup Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker or a saucepan. Cook until the water is absorbed and the rice is tender.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice and let it cool to room temperature.
Press the tofu block gently to remove excess moisture and cut it into thin strips. Dust the strips lightly with cornstarch.
In a large skillet, heat the vegetable oil over medium heat. Fry the tofu strips until golden and crispy on all sides. Remove and drain on paper towels.
Peel the cucumber and carrot. Cut them into thin julienne strips. Slice the avocado thinly.
Toast the panko breadcrumbs in a dry skillet over medium heat until golden and crunchy. Remove from heat and set aside.
Lay a nori sheet, shiny side down, on a bamboo sushi mat covered with plastic wrap. Wet your fingers slightly and spread a thin layer of sushi rice over the nori, leaving a 1-inch edge on top.
Arrange the crispy tofu, cucumber, carrot, and avocado horizontally across the middle of the rice. Optionally, spread a thin line of vegan mayonnaise alongside the filling.
Gently lift the mat, using it to roll the sushi tightly, applying gentle pressure towards the exposed nori edge to seal.
Repeat the rolling process with the remaining ingredients to make four rolls in total.
Carefully roll each sushi piece in the toasted panko breadcrumbs to coat.
Slice each roll into 8 pieces using a sharp knife. Serve with soy sauce, wasabi paste, and pickled ginger.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 41.1 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 5542 mg | 241% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 39.9 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 591 mg | 45% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1899 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.
