Vegan Volcano Roll
Experience a feast of flavor with this Vegan Volcano Roll, a plant-based twist on the traditional sushi favorite that’s as stunning as it is delicious. Packed with vibrant layers of creamy avocado, crisp cucumber, and sweet carrot, each roll is elevated with luscious spicy vegan mayo and crispy, golden-browned tofu cubes for that irresistible "volcano" effect. The sushi rice is perfectly seasoned with rice vinegar, sugar, and salt for authentic flavor and wrapped snugly in nori sheets for a satisfying bite. This visually striking, homemade vegan sushi recipe is garnished with fresh green onions and toasted sesame seeds, adding texture and a pop of color. Ideal for a creative dinner party, healthy meal prep, or sushi night at home, this Vegan Volcano Roll will delight vegans and non-vegans alike with its bold flavors and eye-catching presentation.
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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
- 4 sheets nori sheets
- 1 large avocado
- 1 small cucumber
- 1 small carrot
- 0.25 cup vegan mayonnaise
- 1.5 tablespoons sriracha
- 6 ounces tofu (extra firm)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 2 stalks green onion
- 1 tablespoon sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear, then combine it with 1.25 cups of water in a medium-sized saucepan.
Cover and bring the rice to a boil. Reduce the heat to low and cook for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour the mixture over the cooked rice and gently fold to combine. Let the rice cool to room temperature.
Slice the avocado, cucumber, and carrot into thin matchstick-sized pieces. Set them aside.
In a small bowl, whisk together the vegan mayonnaise and sriracha to create the spicy 'volcano' sauce. Adjust the amount of sriracha to taste.
Press the tofu with a clean kitchen towel or tofu press to remove excess water. Cut it into small cubes.
In another small bowl, mix soy sauce and cornstarch to create a slurry. Toss the tofu cubes in the mixture until fully coated.
Heat olive oil in a skillet over medium heat. Add the tofu cubes and cook until crisp and golden brown on all sides. Remove and set aside.
Lay a sheet of nori on a bamboo sushi mat with the shiny side facing down. Spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch of space at the top edge.
Arrange a few slices of avocado, cucumber, and carrot horizontally across the middle of the rice.
Roll the sushi tightly using the bamboo mat, starting from the bottom edge. Seal the roll by moistening the exposed edge of the nori.
Repeat the process with the remaining nori sheets and fillings.
To assemble the volcano topping, slice each sushi roll into bite-sized pieces and arrange them on a plate.
Top each sushi piece with a small dollop of spicy volcano sauce and a piece of crispy tofu.
Garnish with chopped green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 4054 mg | 176% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 28.2 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1312 mg | 101% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2322 mg | 49% | |
*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.
