Vegetarian sushi rolls are fresh, tasty, and endlessly creative. With crunchy veggies, creamy avocado, chewy tofu, and a touch of tangy rice vinegar, every bite is completely satisfying and totally yummy! Whether you’re a longtime sushi fan or trying your hand at rolling for the first time, this recipe brings so much fun and flavor!
Ingredients:
2 cups sushi rice
6 Nori seaweed sushi papers
1 16oz package water-packed tofu
Long slices of various vegetables like avocado, carrot, cucumber, bell pepper)
Instructions:
Tofu - seasoned and fried (We cut in thin long slices and season with soy sauce, rice vinegar, minced garlic, ginger paste, onion powder, maple syrup, a touch of salt --- Can fry with just a bit of soy sauce)
Cook the sushi rice according to package directions. Can be done in an instant pot with a one-to-one ratio for 8 minutes.
Assemble and Roll - Place one sheet of nori, shiny side down, on a counter (or bamboo mat if you have one). With wet hands, spread about 3/4 to 1 cup of rice evenly over the nori, leaving a 1-inch (2 cm) border uncovered at the top edge.
Arrange thin strips of your chosen fillings (e.g., tofu, avocado, cucumber, bell pepper, carrot) in a horizontal line across the middle or lower third of the rice. Be careful not to overfill.
Use your hands or the bamboo mat to roll the nori and fillings tightly away from you. Tuck the edge of the nori over the filling and press firmly with the mat to ensure a tight roll.
Moisten the uncovered top edge of the nori with a little water to seal the roll completely.
Use a very sharp, damp knife to cut the roll in half, then cut each half into 3 or 4 pieces (6-8 pieces total per roll). Wipe the knife clean and re-moisten between cuts for best results.
Serve immediately with soy sauce, peanut sauce, teriyaki sauce, or wasabi - whatever your favorite sauce is!
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