Life tip: homemade sushi is actually pretty easy to make. Rolling is a bit of an acquired skill, but it’s not all that hard, and making your own sushi is a breeze once you’ve got that down. So I’ve been making a lot of homemade sushi this summer. The rice cooks up quickly and the fillings often don’t require cooking at all. This tofu sushi is our latest household favorite. I got the idea for this dish from a meal my husband and I had at a restaurant while on vacation a few years ago. The sushi was stuffed with smoked tofu, and now that I have my own smoked tofu recipe I decided to go ahead and use it to make my own vegan sushi, along with a few veggies. It turned out delicious!
Ingredients
Sushi rice. Short grain rice works best for sushi, and often the best varieties will be found in the international foods section at the supermarket. They may indicate on the package that they’re ideal for sushi, or even be labelled as “sushi rice.“Water.Rice vinegar. Sugar. Use organic sugar to keep the recipe vegan.Salt.Nori. This can also be found in the international foods section at the store, or at an Asian market if your regular supermarket doesn’t carry it.Smoked tofu. Many stores sell this near the regular tofu. If you can’t find it, simply make your own smoked tofu. It’s super easy!Carrot.Cucumber.Fresh chives.Toasted sesame seeds.Sushi accompaniments. Soy sauce, wasabi paste, and pickled ginger are essential sushi pairings. Look for all of them in the international foods aisle at the store, or in an Asian market.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Soak your rice before cooking it. You can do this by simply placing it in a pot and covering it with cold water. Let it sit for fifteen minutes, then drain it.Return your rice to the pot and stir in water, rice vinegar, sugar, and salt. Place the pot on the stove and bring the water to a boil, then cover it, lower the heat and let the rice simmer until all of the liquid has been absorbed. Leave the rice sitting with the lid on the pot for a few minutes when it’s done.Grab a sushi mat. Don’t have one? A clean dish towel will do the job. Lay your sushi mat on the counter so that the slats are extending horizontally.Lay a sheet of nori in your mat, then spread half of your rice in an even layer over the nori.Arrange your fillings in a strip, about an inch from the edge of the nori closest to you.
Tip: Keep a bowl of cold water nearby while you spread your rice over your nori. Use it to periodically rinse your fingers to remove rice from them. Wetting them will also help prevent additional rice from sticking to them.
Fold the edge of the nori closest to you over the fillings, then roll the sushi. Roll it super tight and use the mat to compress it as you roll.
Slice your roll into eight pieces. Or slice it into as many pieces as you’d like! I
Tip: Use a large, sharp knife to slice your roll! A dull knife can really mangle your nori and fillings.
Arrange your rolls on a plate and sprinkle them with some toasted sesame seeds.Serve your tofu sushi with soy sauce, wasabi and pickled ginger.
Leftovers & Storage
Homemade sushi is best served immediately, but if you have leftovers they’ll keep in an airtight container in the refrigerator for about 2 days.
More Vegan Japanese-Inspired Recipes
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