Low Sugar Vegan Sushi Tower

Total time1 hr 5 min

Prep time30 min

Cook time20 min

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Ingredients

4 servings

For the sushi rice

1 ½ cups sushi rice (short-grain white rice)
1 ¾ cups water
3 tbsp rice vinegar
NAKANO Natural Organic Rice Vinegar - 12 Oz Sushi Chef Rice Vinegar Kikkoman Rice Vinegar - 10 Fl. Oz.KA-ME Rice Vinegar Mizkan Mild And Mellow Rice Vinegar - 12 Oz
See all
1 tbsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp salt

For the crispy tofu

8 oz extra-firm tofu, pressed and cut into ½-inch cubes
1 tbsp tamari
1 tsp sesame oil
1 tsp sriracha
1 tsp cornstarch

For the spicy mayo

2 tbsp vegan mayonnaise
1 tsp sriracha
1 tsp lime juice

For the tower layers

2 ripe avocados, pitted and thinly sliced
1 medium cucumber, peeled and finely diced
1 cup mango, finely diced (about 1 medium mango)

For serving

1 tbsp tamari
1 tsp sesame seeds
2 scallions, thinly sliced (green tops only)
pickled ginger, for serving (optional)
nori sheets, cut into strips, for serving (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 to the lowest heat 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 fully dissolve, about 1–2 minutes. Remove from heat.

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