Finding inspired vegan sushi can be a challenge, unless you are blessed to have an amazing vegan sushi restaurant in your town (shout out to SHIZEN!). I find that most of the time I’m limited to rolls containing various permutations of avocado and cucumber. I miss the days when I could get all sorts of crazy Americanized sushi rolls, covered in spicy mayo sauces and filled with a variety of textured ingredients. This recipe is a first of what I hope will be many veganized sushi rolls. The “crab” mixture I use here can be used in so many other rolls, and even makes a great topping on an English muffin.
This was a huge breakthrough, and I’m so happy to be able to share this recipe with you. Baked tofu takes the place of crab in these addicting vegan sushi rolls.
- Sushi rice – prepare sushi rice according to package directions and then season with seasoned sushi vinegar.
- Spicy tofu “crab” (recipe below)
- Avocado (1 avocado for every 2 rolls)
- Teriyaki sauce
- Toasted sesame seeds
- Toasted nori
- 2 blocks of baked tofu, preferably sriracha flavor
- 2 to 3 tablespoons Vegenaise or your favorite vegan mayo
- 1 to 2 tablespoons sriracha
- box grater or grater with a small grate
- sushi mat
- Using the smallest grater side on your box grater, grate the tofu. Add the mayo and sriracha, and stir to combine. Refrigerate for a bit to let the texture and flavors set up. Or devour immediately.
- Cover your sushi mat (highly recommended) with a sheet of plastic wrap. This will prevent sticking. I think there are “non-stick” mats on the market, but just use what you’ve got. Cut a sheet of nori in half, and place one half onto the sushi mat. With about a half cup of cooked and seasoned sushi rice, cover the nori, trying to distribute the rice without mashing it down. Sprinkle a layer of sesame seeds on top of the rice.
- Flip the nori over, so that the rice side is on the mat. Place a line of your crab mixture down the center of the nori, making sure not to overfill. If you want to make this a bigger roll, with more ingredients, I might suggest using a full, or ¾ sheet of nori.
- With the top of the nori that’s closest to your body, fold it away from you, and over the “crab mixture. Try to tuck the nori around the crab as best you can. Using the plastic-lined mat, continue to roll the sushi over until it forms a cylinder. Resituate the roll to one end of the mat, and roll again to make sure it is shaped correctly. Or, you can put the roll onto your work surface, being careful that it won’t stick, and then drape the mat over the roll. Using an even pressure, press the mat on top the roll, from the top and the sides, so that it events out. Don’t press too hard, or your “crab” may try to sneak out. Continue to roll out all of your sushi that you are going to be making before proceeding to the avocado layer.
- Cut an avocado in half, and remove the pit. Place the cut sides down onto your cutting board, and remove the skin. Thinly slice the avocado, from side to side (not top to bottom). Fan the slices out onto your cutting surface until the fan is the length of your sushi rolls. Get a long knife, or board scraper under the avocado slices, and place the fanned slices on top of the roll. Place a sheet of plastic wrap on top of the avocado, and then place your sushi mat on top of the plastic. Firmly, and evenly press the top and sizes to secure the avocado. Remove the mat, but not the plastic wrap. Using a very sharp knife, slice the roll into 8 pieces, wiping off the knife on a wet towel between slices.
- Remove the plastic wrap and serve with a drizzle of teriyaki sauce and sesame seeds.