Sushi used to be a treat that I save for nights out, but as I realized how easy it was to make it at home, it became my fun kitchen project to do on Friday nights (or whenever that sushi crave would kick in) !
This recipe is a creative and yummy take on the classic vegan sushi.
Here’s how to make it from the comfort of your home:
Firstly, preheat the oven to 450 degrees.
Cook the rice and water – bring to a boil and then simmer for about 20 minutes until water is absorbed.
While the rice is cooking, mix the Monk fruit and vinegar into a large mixing bowl. Mix well and let cool.
Cut tofu into chunks that are about 1 inch by ½ inch. Put olive oil on a baking sheet. Coat tofu in liquid aminos and put into the oven at 450 degrees. Then, cook until golden brown. Let cool.
Chop all fillings into matchstick sized pieces.
All toppings, sauces, and fillings are listed below. Plus tool for making sushi!
After that, layer your rice onto a sheet of nori, thinly. Make sure to dip your fingers in vinegar first to avoid them sticking to the rice. Lay your nori rice sheet onto your sushi block afterwards. Add in some tofu and fillings, and use your sushi block to create your roll. Then, top your roll with avocado and sauce! Dip you knife in vinegar so it will slice through.
Toppings
Avocado (sliced thinly to wrap the top of sushi rolls)
Teriyaki Sauce (This is the teriyaki sauce I love)
Sweet Chili Thai (This is the Sweet Chili Thai sauce I love)
Spicy Mayo (Mix JUST Vegan Mayonnaise with some siracha!)
Fried Onion and Garlic (Chop onion and garlic finely. Heat oil in sauce pan until hot. Add onion and garlic and then fry until crispy. Finally, remove from pan and let cool on a plate).
Sauces for Dipping
Spicy Mayo (Mix JUST Vegan Mayonnaise with some siracha!)
Soy Sauce (I use Braggs Liquid Aminos for a healthier option)
For the Sushi / Rice
Rice Vinegar (I use Braggs Apple Cider Vinegar for a healthier option)
Sugar (I use Monk fruit which is healthier, low histamine, natural)
Fillings (All organic)
Cucumber (full of antioxidants, nutrients and very hydrating)
Avocado (a great source of vitamins C, E, K, B6 and many other nutrients)
Bell pepper (packed with vitamins C, A and B6)
Carrot (rich in beta-carotene, fiber, vitamin K, potassium and antioxidants)
Scallions (full of antioxidants, vitamins K, C and fiber)
Baked Tofu (a healthy source of protein and amino acids)
You can also create some of my Vegan, Low-Histamine Mango Sticky Rice for dessert!
Check out more of my recipes that would perfectly complement your Vegan Sushi:
| Prep Time | 30 min |
| Cook Time | 20 min |
| Servings |
rolls
|
- 2 Cups organic rice
- 4 Cups Water
- 5 Tablespoons Rice Vinegar (Or Braggs Apple Cider)
- 1/3 Cup Monkfruit
- 1 Block Extra Firm Organic Tofu chopped 1 inch x 1/2 inch
- 1/3 Cup Braggs Liquid Aminos
- 2 Tbs olive oil
- 2 Tbs Organic Garlic Powder
- 10 Toppings and Fillings From Blog Text Above! Suggestions below
- 1 Ripe Organic Avocados
- 2 Large Oraganic Cucumbers
- 1 Large Organic Carrots
- 2 Medium Organic Bell Peppers
- 5 Organic Asparagus Lightly grilled
- 5 Amazing Sauces Listed in Blog Notes Above
Ingredients
Rice
Tofu
Fillings and Toppings
Sauces
|
|
- 1) Preheat the oven to 450 degrees. 2) Cook the rice and water – bring to a boil and then simmer for about 20 minutes until water is absorbed. 3) While the rice is cooking mix the Monkfruit and vinegar into a large mixing bowl. Mix well and let cool. 4) Cut tofu into chunks that are about 1 inch by ½ inch. Put olive oil on a baking sheet. Coat tofu in liquid aminos and garlic powder. Put into the oven at 450 degrees. Cook until golden brown. Let cool. 5) Chop all fillings into matchstick sized pieces.
- Layer your rice onto a sheet of nori, thinly. Dip your fingers in vinegar to make your fingers not stick to the rice. Lay your nori rice sheet onto your sushi block. Add in some tofu, and fillings, use your sushi block to create your roll. Top your roll with avocado and sauce! Dip you knife in vinegar so it will slice through.
