Vegan Sushi
Yield: 3 rolls (18-24 pieces)
Not a fan of fish in your sushi rolls? Then this Vegan Sushi recipe is for YOU! These sushi rolls are easily customizable, with a plethora of fresh ingredient options for you to create fun, flavorful homemade sushi!
Ingredients
- 3 Nori sheets
Sushi Rice:
- 1 cup sushi rice white short-grain rice
- 2 cups water
- ¼ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon sea salt
Vegetable to fill:
- 8 ounces baked tempeh cut into stripes
- 1 avocado thinly sliced
- 1 English cucumber julienned
- 2 carrots julienned
- 1 mango thinly sliced
- 1 cup thinly sliced purple cabbage
Sriracha Mayo:
- 3 tablespoon Vegan mayo or mayo of choice
- 1 teaspoon sriracha
- ½ lime juice of
Serve with:
- Soy sauce or Tamari sauce
- Wasabi
Instructions
To Make Sushi Rice:
- Rinse the sushi rice in a fine-mesh strainer until the water runs clear. This will help remove excess starch and ensure that the rice cooks evenly.
- Combine the rinsed rice and water in a saucepan and bring to a boil over high heat.
- Reduce the heat to low, cover the pot, and let the rice simmer for about 10-12 minutes, or until the water has been absorbed and the rice is tender.
- While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve.
- When the rice is done, transfer it to a large bowl and pour the vinegar mixture over the rice. Use a wooden spoon or spatula to gently mix the rice until it is evenly coated with the vinegar mixture.
- Let the rice cool to room temperature before using it for sushi.
To Assemble the Vegan Sushi Rolls:
- To make the sriracha mayo, mix the vegan mayo, sriracha, and lime juice together in a small bowl. Set aside.
- Lay a sheet of nori shiny side down on a sushi mat or a clean kitchen towel.
- Wet your hands and take a handful of sushi rice. Spread the rice evenly over the nori sheet, leaving about 1 inch of space at the top.
- Spread a strip of the spicy mayo across the tempeh and vegetables.
- Place your tempeh stripes and vegetable fillings on top of the rice,
arranging them in a line across the middle of the sheet. - Use the mat to tightly roll the sushi, starting at the bottom and using the top inch of the nori as a flap to seal the roll.
- Repeat the process with the remaining nori sheets and fillings.
- Cut each sushi roll into 6-8 pieces with a sharp knife.
- Serve the sushi with soy sauce or Tamari sauce, wasabi, pickled ginger, and the sriracha mayo on the side for dipping.
Nutrition Information:
Serving: 1 Calories: 584kcal Carbohydrates: 64g Protein: 21g Fat: 31g Saturated Fat: 6g Polyunsaturated Fat: 22g Cholesterol: 2mg Sodium: 1477mg Fiber: 9g Sugar: 28g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.