Vegan Sushi Hand Rolls
Hand rolls are one of those dishes that feel like a special occasion but come together surprisingly fast, and this plant-based version delivers every bit of the restaurant experience at home. The tofu strips are marinated in tamari, sesame oil, and a touch of maple syrup before being pan-seared until golden and caramelized — they're savory, slightly sweet, and genuinely satisfying as the protein centerpiece. Creamy avocado, crisp cucumber matchsticks, and thin-cut carrot add color and crunch, while pickled ginger and sesame seeds round out each cone with brightness and texture. The seasoned sushi rice is the real foundation here: rinsed, steamed, and folded with a warm rice vinegar mixture until every grain is glossy and perfectly tangy. Because everything is built from whole, straightforward ingredients, there's no need to scan labels for hidden fish-based additives or dairy — it's genuinely clean from start to finish. This recipe serves 4, making it a fun interactive dinner where everyone assembles their own rolls at the table. Eat them right away while the nori is still crisp — that first bite, when everything snaps together, is absolutely worth it.
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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 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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