This easy veggie sushi recipe is made up of 10 ingredients. This recipe is vegan and can be easily made gluten-free.
Fried Tofu Ingredients:
- 1 (14 – 16 oz.) Block Tofu, Firm/Extra Firm/Super Firm*
- 3 Tbsp. Soy Sauce or Coconut Aminos**
- 2 Tsp. Sesame Oil
Sushi Rice Ingredients:
- 2 cups Sushi Rice**
- 3 cups Water***
- 1/4 cup Rice Vinegar**
- 1 Tbsp. Soy Sauce or Coconut Aminos**
- 2 Tsp. Cane Sugar (Optional)
- 1 Bell Pepper
- 1 Cucumber
- 1 Large Carrot
- 1 Avocado
- 6 – 7 Nori Seaweed Sheets**
Optional Add-On Ingredients:
- Pickled Ginger
- Spicy Mayo (1 Cup Mayo + 3 tbsp. Sriracha/Chili Sauce)
Cook the rice:
- Rinse: You can either add the rice to a large bowl along with enough water to cover and it let it sit for a few minutes or add the rice to a fine mesh strainer and rinse. Drain the water and re-add/rinse until the water runs clear. (See package instructions for best results if applicable)
- Stovetop or Rice/Pressure Cooker: If you’re cooking the rice in a rice cooker/pressure cooker, add the water and rice and choose the ‘rice’ setting (if applicable). If you’re cooking the rice on the stovetop, add the water and rice to a medium pot and bring to a boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and let the rice cook for 20 minutes.
- Add other ingredients: When the rice is done, remove it from the heat, gently fluff with a fork, and set it aside. If you’re using sugar for this recipe, add it to a small bowl along with the rice vinegar and microwave for 10 seconds. Stir until the sugar dissolves. Add soy sauce to the heated liquid and stir. Pour the liquid mixture onto the rice and gently fold/stir until well combined. Do not mash the rice. Cover and set aside.
Cook the tofu:
- Cut and press: Place the tofu on a cutting board and cut into 12 equal strips approximately the length and width of a finger. Press the tofu between paper towels or clean kitchen towels to remove excess liquid.
- Soak: Add the tofu strips to a large plate and cover with soy sauce. Flip the tofu every minute to cover each side.
- Cook: Place a large non-stick pan/skillet over medium-high heat. When the pan is hot, add the sesame oil and tofu strips and cook for 1 – 3 minutes on each side until crispy. Set the tofu aside to cool.
Cut the veggies:
- Cut the bell pepper, carrot, cucumber, and avocado into long, thin strips.
Make the sushi rolls:
- Place a nori seaweed sheet onto a sushi rolling mat or cutting board. Dip your hands with water (to prevent rice from sticking) and gently press a thin layer of rice onto the seaweed sheet until evenly covered.
- Add a few strips of each vegetable, two strips of tofu, and some avocado and roll to close. Be careful not to make the sushi rolls too tight or the seaweed sheet could fall apart. Also, be careful not to make the sushi rolls too loose or the contents could fall out when cutting.
- When the sushi roll is finished, tightly wrap it in plastic wrap and chill for a minimum of 4 hours or overnight (optional).
- Cut the sushi rolls into individual sushi bites and serve.
*Tofu: Firm tofu contains more water than extra firm or super firm tofu, which may require more pressing to remove the excess liquid. Super firm will require almost no pressing so you may skip this step if you’re using this type of tofu.
- Soy Sauce: Soy sauce and tamari are not typically gluten-free. To make this recipe gluten-free, make sure you use soy sauce/tamari that has the certified gluten-free label on the packaging or opt for coconut aminos since it is gluten-free.
- Sushi Rice: Sushi rice can come in contact with wheat during manufacturing. Be sure to use certified gluten-free sushi rice if desired.
- Rice Vinegar: Like sushi rice, vinegar can contain wheat ingredients due to cross contamination. Choose the product with a certified gluten-free label if preferred.
- Nori Seaweed Sheets: Seaweed is naturally gluten-free but can contain gluten if soy sauce/tamari is listed as an added ingredient. For gluten-free seaweed sheets, choose a product with the certified gluten-free label on the packaging or with seaweed listed as the only ingredient.
***Cooking Sushi Rice: I used the packaged sushi rice by Lunderberg Family Farms for this recipe. Their sushi rice is certified gluten-free and has package instructions for cooking. Generally, 2 cups of sushi rice will need approximately 3 cups of water for cooking, but I recommend you follow the package instructions if yours says differently. If you are not using packaged sushi rice, then I would recommend using the 2:3 ratio and cooking instructions in this recipe.