Name: Easy Vegan Sushi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 Servings
Cuisine: Asian
Ingredients: 2 cups sushi rice*; 0.25 cup soy sauce; 2 tablespoons maple syrup; 1 tbsp cornstarch; 0.5 tbsp ginger; 1 clove garlic; 2 tablespoons water; 1 tbsp oil; 0.5 blocks extra firm tofu*; 1 carrot; 0.5 cucumber; 1 Avocado; 2 tablespoons rice vinegar; 2 tablespoons white wine vinegar; 6 sheets Nori

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Easy Vegan Sushi

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Ingredients

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Instructions

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Instructions

Cook your rice according to package instructions. Once done, place in a large bowl in the fridge to cool down.

Make the sauce by whisking together the soy sauce, maple syrup, cornstarch, ginger, garlic, and water. Set aside.

In a large non-stick skillet, heat 1 tablespoon of oil over medium heat. Once hot, add in the tofu and saute for 5 minutes untouched. Once it has formed a nice crust, flip and cook for a few more minutes on each side, about 12 minutes total. Add in the sauce and cook for a few more minutes, tossing often, so that the sauce can thicken. Stir to ensure the tofu is evenly coated in the sauce. Remove from heat and set aside.

Once rice is cooled down, mix in the rice vinegar and white wine vinegar and set aside.

Assemble the sushi by placing a nori sheet on a sushi mat*. Spread 2/3 cup of the cooked rice over the nori sheet, leaving about 2/3 of an inch clean on one end (see video). Top with some of the cucumber, 2 pieces of the tofu, carrots, and 2 slices of avocado. Roll the nori sheet over top of the fillings and continue to gently and *tightly* roll the sheet until it’s all the way rolled up. Repeat will the remaining ingredients (I end up with 5-6 rolls depending on how I filled them).

Slice into 1 inch pieces and ENJOY! I LOVE mine with a little sliced ginger and a touch of soy sauce.

Notes

*You want Japanese SHORT GRAIN rice. It has a distinctly sticky texture to it that is essential for making sushi. Long grain rice, such as basmati, will not work in this recipe (I’ve tried it!).

*firm tofu will also work well

*this can be done without a sushi mat as well!

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Tips & Tricks (5)

Season Your Sushi Rice Perfectly 🍚
Mix rice vinegar, white wine vinegar, maple syrup, and a pinch of salt while rice is still hot to ensure even absorption and perfectly balanced sweet-tangy flavor throughout every grain.
Prep Your Vegetables in Advance 🥒
Cut avocado, cucumber, and carrot into uniform thin strips beforehand and store them separately in airtight containers; this prevents oxidation of avocado and makes rolling faster and more consistent.
Master the Tofu Crisp Technique 🟫
Press extra-firm tofu between paper towels for 15 minutes, then coat lightly in cornstarch before pan-frying with garlic and ginger—this creates a golden exterior while keeping the inside tender, adding irresistible texture.
Use a Bamboo Mat with Plastic Wrap 🎋
Wrap your sushi mat in plastic wrap before rolling to prevent rice from sticking and tearing the nori, making rolling effortless even for beginners and ensuring tight, professional-looking rolls.
Wet Your Knife Between Cuts 🔪
Dip your knife in water mixed with a touch of rice vinegar before each cut to prevent rice from sticking and ensure clean, beautiful slices that showcase your ingredients perfectly.