Red Meat Allergy Friendly Vegan Tofu Sushi Rolls
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Learn more →Ingredients
4 servings
For the sushi rice
- 2 cups sushi rice (short-grain white rice)
- 2 ¼ cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the tofu
- 14 oz extra-firm tofu, pressed and cut into ½-inch strips
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp neutral oil (such as canola or avocado oil)
For the rolls
- 8 sheets nori (dried seaweed)
- 1 large avocado, pitted and sliced into thin strips
- 1 medium cucumber, peeled, seeded, and cut into thin matchsticks
- 1 medium carrot, peeled and cut into thin matchsticks
- 1 tbsp sesame seeds (optional)
For serving
- ¼ cup soy sauce
- 1 tsp sesame oil
- pickled ginger, for serving (optional)
- wasabi, for serving (optional)
Instructions
- 1
Rinse the sushi rice in a fine-mesh strainer under cold water, stirring with your hand, until the water runs nearly clear, about 1–2 minutes. Combine the rinsed rice and 2 1/4 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until all the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice steams, stir together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve. Transfer the cooked rice to a wide, shallow bowl and drizzle the vinegar mixture over it. Fold gently with a rice paddle or spatula, fanning the rice as you fold, until the grains are evenly coated and the rice is glossy and slightly cooled to room temperature, about 5 minutes. Cover with a damp towel and set aside.
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