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Perfect Plant Based Sushi

Ingredients
  

  • For the rice:
  • 1 cup uncooked white rice (sushi rice, short grain, or just regular!)
  • 2 cups water
  • 3 tbsp rice wine vinegar
  • 2 tbsp sugar
  • 1/2 tsp salt
  • For the filling:
  • 1/2 of a sweet potato (peeled)
  • 1/4 block firm tofu (drained and pressed)
  • 1/2 cup cabbage (sliced thin)
  • For the tofu marinade:
  • 2 tbsp soy sauce
  • 2 tbsp water
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder
  • 1/2 tsp sriracha
  • Additionally:
  • 4 sheets nori (dried seaweed)
  • olive or coconut oil for tossing sweet potaotes
  • Soy sauce, eel sauce, wasabi, ginger, sriracha for serving

Instructions
 

  • Start by cooking your rice. Rinse uncooked rice in a mesh strainer until water runs clear, then add to a medium saucepan with water and bring to a boil. Once boiling, reduce heat to low, cover, and cook until water is absorbed, about 20 minutes.
  • Meanwhile, in a small bowl or saucepan, mix together rice vinegar, sugar and salt, heat on stove or in microwave until well dissolved, set aside.
  • As soon as your rice is on, preheat oven to 400. Chop sweet potato into long thin strips. I aim for 1/4 inch wide strips. If they are too bulky they'll be tough to roll into the sushi. Toss in a drizzle of oil, sprinkle with a little salt, garlic and ginger, and bake until fork tender, about 15-20 minutes. Set aside to cool.
  • Slice tofu into small strips as well, 1/2 - 1/4 inch thick. Mix together marinade ingredients and add to tofu strips. I like to marinate in a sealed glass container that I can flip over every so often, for better distribution. Set aside.
  • Once your rice is cooked, stir in rice vinegar mixture until well incorporated. Allow rice to cool. If you want to help that go faster, spread rice out onto a baking sheet and refrigerate.
  • To assemble the sushi:
  • Once all your ingredients are prepared, I like to set them up assembly line style, so that everything is clearly reachable.
  • Place your nori on a sheet of wax or parchment paper, and use your hands to press a thin layer of rice over almost the whole sheet. Leave about an inch uncovered at the top. If it's too sticky to handle, try dipping your fingers in a bit of water. Arrange fillings on top, near bottom third of the rice. 
  • Now, lift the wax paper and use it to help roll the nori and rice snugly around your fillings. Repeat with remaining sheets of nori.
  • Refrigerate whole sushi roll for at least 10 minutes, or up to 24 hours. If storing for longer than 10 minutes, place in a sealable container or wrap well in plastic or foil.
  • To serve, remove from fridge and unwrap. Slice with a sharp knife. Dip blade in water if you're having any issues with it being sticky!
  • Serve with extra soy sauce, eel sauce, wasabi, pickled ginger, or sriracha sauce.