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Vegan sushi rolls filled with tofu and vegetables
Plant-based sushi rolls with tofu

Vegan Tofu Sushi Rolls

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Appetizers
Sushi is about the rice, not just the fish. 'Su' means vinegar, 'shi' means rice. Perfect sushi rice is glossy and sticky, yet the grains remain distinct. In this vegan version, pan-fried tofu provides the protein and a meaty texture, which, paired with umami-rich soy sauce, satisfies everyone.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Bamboo Mat (Makisu)
  • Sharp Knife
  • Fan (for cooling rice)

Allergen Information

⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Rinse rice in cold water until the water runs clear (5-6 rinses), then cook according to package instructions.

Tip: Removing excess starch is critical! If you don't rinse, you'll get a gluey paste instead of individual grains.
2 ✓

Mix vinegar, sugar, and salt. Pour over the hot cooked rice in a bowl. Use a slicing motion to mix while fanning the rice.

Tip: Fanning gives the rice its glossy sheen. The 'slicing' motion prevents crushing the grains.
3 ✓

Press tofu dry and cut into strips. Pan-fry in oil until golden, then splash with soy sauce.

Tip: The soy sauce caramelizes in the hot pan, coating the tofu.
4 ✓

Julienne the vegetables (cut into matchsticks).

5 ✓

Place Nori shiny-side down on the mat. Spread a thin layer of rice with wet hands, leaving the top inch empty.

Tip: Dip hands in water to keep rice from sticking to you.
6 ✓

Place fillings (tofu, veggies) on the lower third. Roll tightly using the mat, sealing the end with a dab of water.

Tip: Pull the mat toward you as you roll to tighten the cylinder.
7 ✓

Slice into rounds with a wet knife.

Tip: Wipe and wet the knife between cuts to prevent tearing.

Recipe FAQ

Why is my roll falling apart?
You likely didn't compress it tightly enough while rolling, or the rice wasn't sticky enough (overcooked or unwashed).

Ingredients

  • 1 cup Sushi Rice (uncooked)
  • 6 sheets Nori Seaweed
  • 7 oz Firm Tofu
  • 1 whole Avocado
  • 1 whole English Cucumber
  • 1 whole Carrot
  • 2 tbsp Rice Vinegar
  • 1 tbsp Sugar
  • 3 tbsp Soy Sauce
  • 2 tbsp Toasted Sesame Seeds
  • 2 tbsp Vegetable Oil
  • 1 tsp Salt