Vegan Tofu Sushi Rolls offer a delicious twist on traditional sushi, perfect for those who enjoy plant-based cuisine or are looking to explore new flavours. These rolls feature marinated tofu as the star ingredient, complemented by creamy avocado, crunchy carrots and nutty sesame seeds, all wrapped in delicate nori seaweed and sushi rice.
Ingredients:
- 150g sushi rice
- 300g firm tofu
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1.5 tbsp mirin
- 1 tsp sesame oil
- 1 clove of garlic, chopped
- 1/2 avocado, thinly sliced
- 1 carrot, julienned
- 10g sesame seeds
- 1.5 tbsp rice wine vinegar
- 1/2 tsp white sugar
- 1/2 teaspoon salt
- 1 packet nori (seaweed) leaves
Method of cooking:
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the packet instructions or in a rice cooker. When cooked, transfer the rice to a large bowl.
In a small bowl, whisk together the rice wine vinegar, sugar and salt until dissolved. Pour this mixture over the cooked rice and gently fold in with a rice paddle or wooden spoon. Leave the rice to cool to room temperature.
In a shallow bowl, combine the peanut butter, soy sauce, mirin, sesame oil and chopped garlic. Mix well until smooth.
Cut the tofu into long strips or cubes. Dip the tofu pieces into the marinade, making sure they are well coated. Leave to marinate for at least 15-20 minutes to absorb the flavours.
Thinly slice the avocado and julienne the carrot.
Place a sheet of nori, shiny side down, on a bamboo sushi mat or clean tea towel.
Using wet hands, spread a thin layer of sushi rice evenly over the nori sheet, leaving a small border at the top.
Arrange the marinated tofu strips, avocado slices, julienned carrot and sprinkle with sesame seeds along the bottom edge of the rice.
Using the sushi mat or towel, roll the nori sheet tightly over the fillings, pressing gently to seal the edges.
Moisten the top edge of the nori sheet with a little water to seal the roll.
Repeat with the remaining ingredients to make more rolls.
Using a sharp knife dipped in water, cut the sushi rolls into bite-sized pieces.
Serve the vegan tofu sushi rolls with soy sauce, pickled ginger and wasabi for dipping.
