Best Vegan Sushi Recipes

THE BEST EVER VEGAN SUSHI

Steps:

• Combine rice, water, and a pinch of salt in a saucepan; bring to a boil. Stir once with a bamboo rice spatula or thin wooden spoon. Reduce heat to low and cover. Cook until all water is absorbed and rice is tender, about 20 minutes. Let cool.
• Heat vegetable oil in a small saucepan over medium heat; add rice vinegar, sugar, and 1/8 teaspoon salt. Heat mixture until all sugar has dissolved and liquid begins to simmer. Remove from heat and let cool until safe to handle, at least 10 minutes. Fold small portions of the cooled liquid slowly into the cooled rice until the mixture is slightly wet and sticky, but not gooey; you may not need all of the liquid.
• Press excess liquid out of the tofu using a paper towel. Cut tofu into strips.
• Heat olive oil in a small skillet over medium heat. Add tofu strips, onion, and garlic; cook and stir until tofu is golden brown, about 4 minutes per side.
• Mix vegan mayonnaise and sriracha together in a small bowl.
• Lay a sheet of nori, rough-side up, on a sushi mat. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Arrange tofu strips, avocado, cabbage, carrots, and cucumber in a line along the bottom edge of the sheet.
• Roll nori and sushi mat over the filling. Remove the mat and wrap the roll with plastic wrap, twisting ends tightly to compress the roll. Refrigerate until set, 5 to 10 minutes. Repeat with remaining nori and filling.
• Remove sushi roll from the plastic wrap, slice into pieces, and top with the sriracha mayonnaise.

QUICK VEGAN SUSHI

Steps:

• Place cooked rice in a microwave-safe bowl and cover partially. Microwave on high until hot, about 1 minute.
• Place 1 nori sheet on the bamboo mat. Spread 1/2 of the rice evenly on nori sheet, using a little water on your hands or a spoon to keep rice from sticking. Place 1/2 of the cucumber and carrot slices on the top half of the rice, and roll nori sheet around rice and veggies, using the bamboo mat to help. Repeat with remaining nori sheet, rice, and veggies.
• Cut each roll into 6 small pieces and put them in the refrigerator until cool, about 20 minutes.

VEGAN BLACK RICE SUSHI ROLLS RECIPE BY TASTY

Steps:

• In a medium bowl, pour the soy sauce over the tempeh. Set aside to marinate for at least 25 minutes. While the tempeh marinates, prepare the rest of the ingredients.
• Heat a medium nonstick pan over medium-high heat. Add the marinated tempeh strips. Cook for 1-2 minutes on each side, until golden brown and lightly charred. Remove from the pan and set aside to cool.
• In a medium bowl, toss together the carrot and cabbage.
• Build the sushi rolls: Lay a sheet of toasted nori, shiny side down, on the bamboo mat or clean work surface. Pat about ¼ of the rice evenly over the nori, leaving about a ½ inch (1 ¼ cm) of space at the top. Layer a few slices of avocado over the rice toward the bottom of the nori sheet. Top with a few pieces of cucumber, some of the carrot-cabbage mixture, a couple of pieces of tempeh, and about 1 tablespoon of chopped cashews.
• To close the sushi roll, brush a bit of water across the empty edge of the nori. Using both hands, roll the filled end of the nori sheet over onto itself, carefully tucking all of the ingredients inside. Continue rolling until the nori sheet covers the rice and seal with the damp edge. Repeat with remaining nori sheets and fillings.
• With a sharp knife, cut each roll into 6-8 pieces, depending on preference. Pro tip: If you wet the knife before slicing, it will cut through the nori more cleanly. But be careful!
• Make the sesame miso sauce: In a small bowl, combine the olive oil, lime juice, maple syrup, miso, sesame seeds, and ginger, if using. Whisk to combine.
• Serve the sushi rolls with the sauce for dipping.
• Enjoy!

AVOCADO & VEGETABLE SUSHI (GLUTEN-FREE & VEGAN)

Steps:

• Cook the rice:.
• In a saucepan place 3 cups cold water with 2 cups sushi rice. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Do not lift the lid during cooking.
• Prepare seasonings and fillings while rice is cooking.
• Aim to have all the ingredients prepared and placed on separate plates and bowls ready to roll when the rice has been cooked and cooled.
• In a small bowl, mix together the 4 tablespoons rice vinegar, 3 tablespoons sugar and 1/2 teaspoon salt. This will be used to season the rice.
• In a slightly larger bowl (large enough to dip your hands in), mix 1 cup of water with 2 tablespoons rice vinegar. This will be used to keep your hands and equipment moistened, and thus keeping the rice from sticking to everything, while you are making the rolls.
• Sprinkle a large tray or platter with this water and rice vinegar solution. This will be used for cooling the rice.
• Peel and slice the avocado. Squeeze the juice from the lemon over the slices to prevent them from browning.
• Slice the carrots and cucumber into matchsticks. Slice the mushrooms.
• Season and cool the rice:.
• When the rice has cooked add the sugar, vinegar and salt mixture to the saucepan with the rice and gently stir through. You can buy special rice paddles for this purpose, but a spoon or fork will suffice - just be careful not to break up the grains.
• Place the rice onto the moistened tray or platter. Spread it out. Take a magazine, piece of cardboard or similar and fan the rice with it (as you would you face on a hot day). Turn the rice occasionally and continue fanning until the rice has cooled to around room temperature.
• Make your rolls:.
• Position your bamboo rolling mat so as to roll away from you. Place one sheet of nori on your mat, shiney side down.
• Dip your hands in the water and vinegar solution. Take a ball of rice (about 1 cup) and place on the nori. Spread the rice by patting it over the 3/4 of the nori closest to your body. The rice should be around 6 mm (1/4") thick. Neaten the two edges of the rice that will be seen when the roll is finished. The 1/4 of the nori without the rice will be the section that seals the roll.
• Along the centre of the rice place your fillings.
• Now start rolling. Lift the edge of the mat closest to you. I use the mat to just start the roll, but you can use the mat for the whole of the rolling process. Once the roll is started, I pull back the mat and finish rolling (reasonably firmly) by hand, keeping the fillings tucked in as I go. Then I wrap the mat around the roll, and, with firm, even pressure, I run my hands along the mat, thus creating an even and well sealed roll. If the roll doesn't seal completely, I use a finger dampened in the water and rice solution to help it.
• Using a very sharp knife damped in the water and vinegar solution cut the rolls into the size desired - in half for longer rolls like those sold at many take away shops, or into 6 or 8 pieces for the smaller servings as shown in the photograph.
• I like to refrigerate my rolls for a little while as I like them cold and I find the nori tends to become less chewy. You can, however, eat them straight way. Serve with a little GF soy sauce or tamari and enjoy.
• Makes ten 10 cm (4") long rolls, thirty 3 cm (1 1/3") long rolls or forty 2.5 cm (1") rolls.

VEGAN SUSHI

Steps:

• Place the rice in a sieve, and rinse under cold running water until the water runs clear. Set the sieve over a bowl, and let the rice drain for 20 minutes.
• Place 4 tablespoons rice-wine vinegar, the sugar, and the salt in a small nonreactive saucepan set over medium heat, and stir just until dissolved, about 3 minutes; set hot vinegar mixture aside.
• Combine soy sauce with remaining 1 tablespoon plus 1 teaspoon rice-wine vinegar and mirin; set the soy mixture aside.
• Place drained rice and 1 3/4 cups water in a medium saucepan; bring to a simmer. Cover, and cook over very low heat until rice is tender and the water has evaporated, about 15 minutes. Remove the pan from heat, and let rice rest, covered, 20 minutes.
• Transfer the rice to a large bowl, and toss with 2 tablespoons reserved vinegar mixture. Place a clean, damp kitchen towel over the bowl, and set aside.
• Prepare an ice bath. Bring a medium saucepan of water to a boil. Add the carrots, and cook until just tender, about 1 1/2 minutes. Using a slotted spoon, transfer the carrots to the ice bath to cool. Dry on paper towels, and transfer to another large bowl. Add the cucumber and remaining vinegar mixture to carrots; toss to combine.
• Using a pair of tongs, hold one sheet of nori over the flame of a burner until the nori is lightly toasted, about 30 seconds. Place the nori on a bamboo sushi mat with the longer side toward you. Dampen your fingers, and cover the nori with 1 cup reserved rice, leaving a 1/2-inch border at the edge nearest to you. Sprinkle 1/2 tablespoon sesame seeds over rice, cover with a second bamboo mat, and turn over so rice side is down. Remove top mat from nori.
• Spread 1/4 teaspoon wasabi across the lower third of the nori. Arrange 2 carrots, 2 cucumbers, one-quarter of the daikon, 4 lettuce leaves, and one-quarter of the pea shoots in a line across the bottom third of the nori so that the vegetables extend beyond the edges. Using the bamboo mat, roll into a cylinder, enclosing the vegetables. Squeeze, sealing the cylinder, and remove the mat. Using a serrated knife, slice the cylinder into six equal pieces.
• Repeat steps seven and eight with the remaining ingredients, making three more cylinders. Serve sushi with the remaining wasabi, the reserved soy mixture, and the pickled ginger, if desired; garnish with shiso leaves, if desired.