Smoked Tofu Sushi

An oval, light blue plate with 9 tofu sushi rolls with colorful filling wrapped in dark seaweed sheets. Served with a small bowl of soy sauce and sprinkled with dark and white sesame seeds.

This tofu sushi recipe combines smoked tofu, veggies, and a sriracha mayo to make delicious maki sushi rolls the entire family will love. You do not need to be a professional sushi chef to whip up this recipe. With this easy step-by-step guide, you will have your own restaurant-style vegan sushi at home in just an hour!

Course Appetizer, Main Course

Cuisine Asian, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Soy-free, Vegan, Vegetarian

Keyword tofu sushi, vegan sushi

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 384kcal

Author Nandor Barta

Equipment

Ingredients

Sushi filling

7 oz Smoked firm tofu or marinade plain tofu in liquid smoke
½ Red bell pepper
½ Cucumber
⅓ oz Chives
2 Lettuce leaves
2 Tbsp Crispy onion
2 Tbsp Vegan mayo
½ tsp Sriracha

Sushi rice

10 oz Sushi rice
1+¼ cup Water
¼ cup Rice vinegar
3 tsp Granulated sugar
1 tsp Salt
4 Nori sheets

Optional condiments

US Customary - Metric

Instructions

Cooking sushi rice

Wash the rice in cold water, changing water until it becomes clear. Leave it to soak for 15 minutes. Drain and leave to stand for 10 minutes.
Take a small saucepan and mix rice vinegar, sugar, and salt. Heat it over low heat until the sugar dissolves. Leave it to cool. Put rice into a pot with water and take it to boil. Lower the heat and simmer for 10-15 minutes. Take it off the heat and leave it to rest for 15 minutes.
Pour the rice into a large pan. Add the vinegar mix and stir with a wooden spoon. Be careful not to break the rice. Cool the rice with a fan to allow the vinegar to evaporate. Lastly, cover it with a damp cloth and leave it to cool.

Preparing the fillings

Press tofu and cut them into ½-inch thick bars.
Cut the cucumber and bell pepper into ½-inch thick slices.
Cut the lettuce leaves into 1-inch thick slices.
Mix vegan mayo and sriracha.

Rolling tofu sushi

Take a bamboo mat and place a dry nori sheet on it.
Take a handful of cooked sushi rice and, using your fingers, spread it evenly and thinly over the nori sheets.
Make your fingers wet to avoid the rice sticking to them too much.
Add first your tofu bars at around ⅓ line from the bottom of the nori sheet. Then add lettuce leaves, cucumber, and bell peppers on top of each other. Chives can go below the tofu bars.
Spread the spicy mayo on the tofu bars.
Take the bamboo mat and roll the sushi as tight as you can. (You can watch our video on how we do it, or check out the step-by-step photo collage above the recipe card.)
Once it is tightly rolled, cut both ends first, then cut it into 1-inch wide sushi rolls. Repeat with all 4 nori sheets. You should have 24 sushi rolls at the end.

Video

Nutrition