BHA & BHT Free Vegan Sushi Hand Rolls
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Learn more →Ingredients
4 servings
For the sushi rice
- 1 ½ cups short-grain sushi rice
- 1 ¾ cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the tofu
- 7 oz extra-firm tofu, pressed and cut into ½-inch strips
- 2 tbsp tamari
- 1 tsp sesame oil
- 1 tsp maple syrup
- 1 tbsp neutral oil (such as avocado oil or canola oil)
For assembly
- 4 sheets nori, halved crosswise into 8 half-sheets
- 1 ripe avocado, pitted and sliced into thin strips
- 1 medium cucumber, cut into thin matchsticks
- 1 medium carrot, peeled and cut into thin matchsticks
- 2 tbsp pickled ginger
- 1 tbsp sesame seeds
For serving
- 2 tbsp tamari, for dipping
- 1–2 tsp sriracha (optional)
Instructions
- 1
Rinse the sushi rice in a fine-mesh strainer under cold water, swirling with your hand, until the water runs nearly clear, about 1–2 minutes. Combine the rinsed rice and 1 3/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes — do not lift the lid during this time.
- 2
While the rice steams, combine the rice vinegar, sugar, and salt in a small saucepan over low heat, stirring until the sugar and salt dissolve completely, about 1–2 minutes. Remove from heat.
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