The Best Ever Vegan Sushi
One of the hardest foods for me to give up after I became vegan was sushi. Nothing beats fresh spicy tuna, or shrimp tempura crunch rolls. Unfortunately, many vegan sushi restaurant options are bland and filled with nothing but veggies. I'm left rather unsatisfied and still craving the creamy texture of sashimi. I decided to try my hand at making my own veggie rolls. Serve with pickled ginger, soy sauce, and wasabi to enjoy an authentic sushi experience!
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Jasmine rice can be substituted for the sushi rice, if desired.
Fried tofu offers a satisfying crunch similar to shrimp tempura, whereas pan-seared is a bit more creamy. For fried tofu, you'll want the driest kind you can find, such as the pre-marinated kind sold in a vacuum-sealed package (instead of in liquid). Pat the tofu dry with a paper towel, slice it into 1/4-inch strips, dust them with cornstarch, and heat a few tablespoons of vegetable oil in a skillet. Fry until golden brown, 1 to 2 minutes per side.