🥘 Ingredients
- ready-to-heat sushi rice or sticky rice 3 cup
- extra-firm tofu 0.67 cup
- vegan mayo 2 tbsp
- soy sauce or tamari 1 tsp
- sesame oil 1 tsp
- seasoned rice vinegar ½ tsp
- umeboshi paste or white miso 1 tsp
- seasoned rice vinegar 2 tbsp
- Persian cucumbers 3
- crispy fried shallots or scallions 2 tbsp
- small ripe avocado 1
- large sheets of sushi nori 4
- sesame seeds 1-2 tbsp
- For serving: Wasabi
If you don’t have ready-to-heat rice, start the recipe by making this Seasoned Sushi Rice (you can skip steps 1 and 3 of this recipe as the rice will be seasoned). If you have unseasoned/plain rice vinegar only, make your own seasoned vinegar: Mix together 3 tbsp plain rice vinegar, 1 1/2 tbsp organic cane sugar, and 3/4 tsp Diamond Crystal kosher salt (half if using sea salt or table salt). Mix, measure out, and use as listed in the recipe. Storage: These rolls are best fresh, but will keep assembled for up to 1 day. If you have leftovers, store the Tofu Filling and vegetables (unprepped) separately in the fridge for up to 4 days. Warm your seasoned rice and prep the veggies right before assembling as listed in the last step. Nutrition boost: For a protein boost, add in pan-fried tofu strips.
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1Gather: ready-to-heat sushi rice or sticky rice . For the tofu filling: extra-firm tofu , vegan mayo , soy sauce or tamari , sesame oil , seasoned rice vinegar , umeboshi paste or white miso , seasoned rice vinegar , Persian cucumbers , crispy fried shallots or scallions , small ripe avocado , large sheets of sushi nori , sesame seeds , For serving: Wasabi .
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2Cook the rice using the package instructions and cool until it’s warm but not hot. It should be sticky but not wet, so it spreads evenly without tearing the nori sheet.
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3Make the Tofu Filling. Gently squeeze out excess water from your tofu or pat dry with towels. Place the tofu in a shallow bowl, and use a fork to mash it up, leaving some texture. Stir in the vegan mayo, soy sauce, sesame oil, 1/2 tsp seasoned rice vinegar, and umeboshi paste or miso if using, until creamy. Taste, adding more mayo for creaminess, soy sauce for salty savoriness, or vinegar for tang.
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4Season the rice. Gently fold 2 tbsp seasoned rice vinegar into the rice (gently folding as to avoid mashing the rice grains). Taste, adding more rice vinegar as desired.
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5Prep the fillings. Slice the cucumbers lengthwise into 4 to 6 pieces each. If using scallions, slice into quarters lengthwise. Slice the avocado, if using.
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6Assemble (see video here). Lay the nori sheets on a cutting board, shiny side down, rough side up. Evenly spread the rice across the nori sheets, leaving about 1 inch (2.5 cm) bare at the top edge. Press gently with damp fingers (or a rice spatula) so it sticks. Scatter some sesame seeds across the rice. Divide the Tofu Filling on top, arranged in a line across the center. Add the cucumber, fried shallots (or scallions) and avocado, if using. Roll the nori over the filling, pressing firmly to create a tight log. Seal the edge with a little water. With a sharp, damp knife, cut each roll in half (and eat like a burrito), or into 6 to 8 pieces. Serve with wasabi and extra soy sauce if desired.