Skip the fish and bring on the veggies for this twist on a classic sushi roll.
Usually, when people hear the word “sushi,” they think of raw fish. After all, it is the go-to protein in most classic sushi rolls. But vegans can enjoy sushi without sacrificing flavor, since vegan sushi is 100% plant-based and 100% delicious. Tender tofu, crunchy carrot, crisp cucumber, and buttery avocado are rolled up with firm sushi rice and nori. Served with soy sauce for dipping, this veggie-friendly dish is bound to be one you roll again and again. If you’re in need of a plant-based lunch that’s also an homage to Japanese cuisine, look no further than this recipe.
When I first learned how to make vegan sushi, I thought it was a little tricky to roll the sushi just right. It helps to have a bamboo mat to stabilize and guide the rolling process. I watched my professional chef friend roll the sushi, so I recommend looking up videos online to find the best methods for you. The best part of making your own vegan sushi is that you can control the ratio of veggies. So whether you want more avocado or more tofu, you get full reign over your ingredients. And, in just under an hour, you’ll have a colorful and scrumptious set of vegan sushi rolls that are perfect for lunch or an afternoon snack with friends!
Is Vegan Sushi Healthy?
Since it’s full of plant-based protein, fiber, vitamins and minerals, vegan sushi can be a great part of a healthy diet. The recipe does call for sugar in the sushi rice, but you may replace it with an alternative sweetener like stevia or erythritol. If you need to cut back on salt, use low-sodium soy sauce. For a gluten-free soy sauce alternative, try coconut aminos.
The Modern Origins of Vegan Sushi
Although traditional sushi has been made with raw fish for centuries, vegan sushi is a more recent recipe that has gained fame in both Japan and the United States. The veggie-based roll has become a common option in many restaurants around the world. While it has gotten even more popular in the West during the past decade due to a spike in vegan lifestyles, the choice to eat a plant-based diet is nothing new. In fact, the Buddhists of Japan were eating a vegetarian diet all the way back in 675 AD. Today, we pay homage to veggie lovers new and old with this tasty dish.
FAQs & Tips
The perk of fish-free sushi is that it lasts a little longer! Vegan sushi can be stored in an airtight container in the fridge for up to 5 days. Keep in mind that the avocado will start to brown by this time, but it’s still perfectly fine to eat. I don’t recommend freezing vegan sushi, as this could ruin the texture when it thaws.
Tofu, also known as bean curd, is a plant-based protein. Made by coagulating soy milk, the soy curds are then pressed and formed into blocks of various densities, from silken to extra firm. Vegan sushi forms the best with firm tofu for a few reasons. It’s both tender and solid, so it won’t crumble out of the roll, but it still melts in the mouth.
The great thing about vegan sushi is that you can customize the rolls in many different ways. Aside from avocado, cucumber and carrots, you can try adding thin strips of cabbage or lettuce to your roll. You could also try baked sweet potato or cooked asparagus spears for a heartier roll. For a sweet and spicy option, add sliced mango to the roll and then drizzle in your favorite hot sauce.
Serving Suggestions
Grab your chopsticks, because vegan sushi goes great with all kinds of Japanese dips and sauces. Start by serving it with a selection of condiments—salty soy sauce, spicy wasabi, and pickled ginger.
If you’re looking for a great lunch plate, pair your vegan sushi with Asian Cabbage Salad, Asian Healthy Broccoli Salad, or hot and creamy Curry Noodles (just make sure your red curry paste is vegan!). All of these tasty plant-based options are sure to tickle your taste buds and make for a great meal.
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Ingredients
- 2 cups sushi rice
- 3 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 7 ounces firm tofu sliced into strips
- 4 nori sheets
- 1 avocado sliced
- 1 cucumber sliced into strips
- 1 large carrot sliced into strips
- Soy sauce for serving
Instructions
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Rinse sushi rice under cold water until water runs clear. Cook rice with water in a rice cooker or on a stovetop until absorbed and tender.
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Combine rice vinegar, sugar, and salt in a bowl. Gently mix into the cooked rice and let cool to room temperature.
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Optionally, pan-fry tofu strips with a bit of soy sauce until crispy.
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Place a nori sheet on a bamboo mat, shiny side down. With wet hands, spread an even layer of rice over the nori, leaving a small space at the top.
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Arrange strips of tofu, avocado, cucumber, and carrot on the rice. Roll the bamboo mat forward, pressing the ingredients to form a tight roll. Seal the edge of the nori with a bit of water.
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With a sharp, wet knife, cut the sushi roll into bite-sized pieces. Serve with soy sauce.
Nutrition Info:
Calories: 500kcal (25%) Carbohydrates: 89g (30%) Protein: 12g (24%) Fat: 10g (15%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 2g Monounsaturated Fat: 6g Sodium: 607mg (26%) Potassium: 475mg (14%) Fiber: 7g (29%) Sugar: 7g (8%) Vitamin A: 2805IU (56%) Vitamin C: 9mg (11%) Calcium: 97mg (10%) Iron: 3mg (17%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
