Mushroom Free Vegan Sushi Tower
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Learn more āIngredients
4 servings
For the sushi rice
- 1 Ā½ cups sushi rice (short-grain white rice)
- 1 Ā¾ cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the crispy tofu
- 8 oz extra-firm tofu, pressed and cut into Ā½-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 1ā2 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 ā 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 1ā2 minutes. Remove from heat.
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