I’m not much for following recipes. I get overwhelmed with too many ingredients and tend to cook by taste, instead. But my husband surprised me with vegan sushi the other day and we loved it so much I had to share the recipe. So without further ado, here’s a recipe hack for Delicious Living’s Carmelized Tofu and Avocado Rolls, otherwise known as vegan sushi.
PREP: 15–20 minutes
COOK: rice, 15–20 minutes; remainder 20–22 minutes
ASSEMBLE: 10–20 minutes
DL’s Prep tip: The sushi mat allows you to apply even pressure and create a long, even roll, but if you don’t have one, simply use a tea towel covered with plastic wrap, or a heavy, gallon-size ziplock bag (unopened).
My hack: We used a Rice Cube, which is not only SUPER easy to use, but it makes really cool square sushi that you can do inside out with a band of nori around the middle,. (You can also make this as a hand roll, which would be easiest of all.)
2 ¼ cups sushi rice
2¼ cups water
1 tablespoon wasabi paste
1 avocado, mashed
2 tablespoons low-sodium soy sauce
3 tablespoons brown sugar
1/2 cup chopped carrot (1 small carrot)
2 tablespoons peanut oil, divided
1 pound firm tofu, drained, blotted, and cut into ½-inch strips
2 tablespoons water
2 tablespoon toasted sesame seeds
2 tablespoons seasoned rice vinegar
6 nori sheets
My hack: Substitute Trader Joe’s Soy Vey for the soy sauce, sesame seeds and brown sugar. To make this vegan sushi more kid friendly, remove the wasabi from the avocado and serve it as a side. Carrots seem to be extra work for little return—but maybe that’s just me. And I like my rolls with sesame seeds on top, too.
1. Combine rice and water in a saucepan; bring to a boil, reduce heat, cover, and cook for 15–20 minutes, until tender.
2. While rice is cooking, combine wasabi paste and mashed avocado in a small bowl. Set aside. In another small bowl, combine soy sauce and brown sugar; set aside. Chop carrot.
3. Heat 1 tablespoon peanut oil in a frying pan over medium-high heat. Add tofu and fry until golden, about 10 minutes, turning once (do not stir). Remove to a plate. Add remaining 1 tablespoon oil to pan; add soy-sauce mixture and reduce. Add tofu and simmer 1 minute. Add 2 tablespoons water and cook until sauce is thick and syrupy. Remove from heat and let sit for 5 minutes to absorb flavors. Stir in carrot and sesame seeds.
4. When rice is done, add vinegar and toss to fluff.
5. Cover sushi mat with plastic wrap. Place one nori sheet shiny side down on mat. Using moist hands, pat 3/4–1 cup rice onto nori, leaving 1 inch uncovered at the top. (Some of the nori may show through.) Spread with 2 tablespoons avocado mixture. Place one-sixth of tofu mixture 1/2–3/4 inch from bottom edge of rice. Wet top 1 inch of nori. Using the mat, roll nori sheet from the bottom, slowly raising and tucking nori over filling, forming a tight roll. Keep lifting mat and rolling nori until you reach the upper edge; press gently to seal. Repeat process with remaining nori and ingredients. To serve, cut each roll crosswise into 6 pieces.
Serving tip: Dip into wasabi-spiked, low-sodium soy sauce, if desired.
PER SERVING: 438 cal, 11g fat (6g mono, 4g poly, 2g sat), 0mg chol, 13g protein, 68g carb, 2g fiber, 317mg sodium
About The Author
Better known as “Mommy Greenest,” Rachel Lincoln Sarnoff is a journalist, consultant, sustainability advocate and former CEO of Healthy Child Healthy World who was Editor in Chief of Children magazine—before she had three of her own. Rachel was featured in Los Angeles and Lucky magazines and appeared on “The Today Show” and “CNN Headline News,” among others, to share advice about healthier living with less judgement. The author of The Big List of Things That Suck and partner at Give + Take swap shop in Los Angeles, Rachel also publishes MommyGreenest.com, where “you shouldn’t have to be a scientist to raise healthy kids.” Follow her Facebook.com/MommyGreenest and at YouTube.com/RachelSarnoff.