Vegan Tamago Sushi
Satisfy your sushi cravings with this flavorful and protein-packed Vegan Tamago Sushi recipe! A plant-based twist on the Japanese classic, this dish features fluffy oblong mounds of seasoned sushi rice topped with a delicate "egg" layer made from silken tofu, soy milk, and a touch of kala namak for an authentic egg-like flavor. Turmeric and nutritional yeast lend a golden hue and umami depth, while nori strips tie it all together with a burst of ocean-inspired taste. Perfect for a vegan sushi night, these elegant bites are easy to make and gorgeous to serve. Enjoy them with soy sauce, pickled ginger, and a dab of wasabi for a sushi experience that's entirely plant-powered.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 0.5 blocks Silken tofu
- 0.25 cups Unsweetened soy milk
- 1 tablespoon Nutritional yeast
- 0.25 teaspoons Turmeric
- 1 tablespoon Cornstarch
- 0.25 teaspoons Kala namak (black salt)
- 0.5 teaspoons Soy sauce
- 1 teaspoon Sesame oil
- 2 sheets Nori sheets
Instructions
Rinse the sushi rice in cold water until the water runs clear. Combine the rice and 1.25 cups of water in a small saucepan. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden or silicone spatula. Set aside to cool to room temperature.
To make the vegan tamago 'egg', combine silken tofu, soy milk, nutritional yeast, turmeric, cornstarch, kala namak, soy sauce, and sesame oil in a blender. Blend until completely smooth.
Heat a non-stick skillet over medium-low heat. Lightly oil the skillet if necessary. Pour a thin layer of the tofu mixture into the skillet to form a rectangle or oval, mimicking the shape of a traditional tamago omelette. Cook for 2-3 minutes until set, then gently flip and cook the other side for another minute. Repeat until all the mixture is used, making about 8 pieces.
Cut the nori sheets into thin strips about 1 inch wide.
To assemble, wet your hands with water to prevent the rice from sticking, then form small oblong mounds of rice approximately 1 tablespoon each. Place a piece of the cooked tofu 'egg' on top of each rice mound.
Wrap a strip of nori around the middle of the rice and tofu to secure it. Lightly wet the ends of the nori strip to help it stick to itself.
Serve the vegan tamago sushi with soy sauce, pickled ginger, and wasabi on the side. Enjoy!
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1879 mg | 82% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 13.7 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 723 mg | 56% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 590 mg | 13% | |
*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.
