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Vegan Sushi Rolls
A delicious vegan take on classic sushi rolls with fresh veggies and tofu!
2
Servings
20 min
Prep Time
0 min
Cook Time
20 min
Total Time
Courses
Cuisines
Ingredients
Sushi rice
Sushi fillings
Sushi assembly
Steps
Cook rice
- Rinse the sushi rice several times in cold water until the water runs clear.
- In a medium saucepan, combine the rice and water and bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 15-20 minutes, until all the water has been absorbed and the rice is tender.
- In a small saucepan, heat the rice vinegar, sugar, and salt over low heat, stirring until the sugar and salt have dissolved.
- Spread the cooked rice onto a large plate or shallow bowl, and drizzle the vinegar mixture over the top.
- Use a rice paddle or wooden spoon to mix the rice and seasoning together, being careful not to crush the grains.
Prepare fillings
- Prep all of the fillings by slicing the tofu, avocado, carrot, cucumber, red bell pepper, and green onion into thin, even strips.
Roll sushi
- Lay a sheet of nori on a rolling mat, shiny side down.
- Scoop a generous handful of rice onto the nori, leaving a 1-inch (2.5 cm) border at the top.
- Sprinkle sesame seeds over the rice.
- Arrange a few strips of each filling in a neat row across the center of the rice. Be careful not to overstuff the roll.
- Roll the sushi tightly away from you, using the mat to help create pressure and shape the roll.
- When you reach the end of the nori sheet, moisten the border with a little water to help it stick closed.
- Repeat with the remaining ingredients until all the rice and fillings have been used. You should end up with 4 sushi rolls.
- Using a sharp knife, slice each roll into 6-8 pieces.
- Serve the sushi with soy sauce, wasabi, and pickled ginger on the side.
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