Vegan Sushi

Not a fan of fish in your sushi rolls? Then this Vegan Sushi recipe is for YOU! These sushi rolls are easily customizable, with a plethora of fresh ingredient options for you to create fun, flavorful homemade sushi!

📝 Ingredients

• 3 Nori sheets
• 1 cup sushi rice (white short-grain rice)
• 2 cups water
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon sea salt
• 8 ounces baked tempeh (cut into stripes)
• 1 avocado (thinly sliced)
• 1 English cucumber (julienned)
• 2 carrots (julienned)
• 1 mango (thinly sliced)
• 1 cup thinly sliced purple cabbage
• 3 tablespoon Vegan mayo (or mayo of choice)
• 1 teaspoon sriracha
• 1/2 lime (juice of)
• Soy sauce or Tamari sauce
• Wasabi

👨‍🍳 Instructions

1. 1--- To Make Sushi Rice: ---
2. 2Rinse the sushi rice in a fine-mesh strainer until the water runs clear. This will help remove excess starch and ensure that the rice cooks evenly.
3. 3Combine the rinsed rice and water in a saucepan and bring to a boil over high heat.
4. 4Reduce the heat to low, cover the pot, and let the rice simmer for about 10-12 minutes, or until the water has been absorbed and the rice is tender.
5. 5While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve.
6. 6When the rice is done, transfer it to a large bowl and pour the vinegar mixture over the rice. Use a wooden spoon or spatula to gently mix the rice until it is evenly coated with the vinegar mixture.
7. 7Let the rice cool to room temperature before using it for sushi.
8. 8--- To Assemble the Vegan Sushi Rolls: ---
9. 9To make the sriracha mayo, mix the vegan mayo, sriracha, and lime juice together in a small bowl. Set aside.
10. 10Lay a sheet of nori shiny side down on a sushi mat or a clean kitchen towel.
11. 11Wet your hands and take a handful of sushi rice. Spread the rice evenly over the nori sheet, leaving about 1 inch of space at the top.
12. 12Spread a strip of the spicy mayo across the tempeh and vegetables.
13. 13Place your tempeh stripes and vegetable fillings on top of the rice,arranging them in a line across the middle of the sheet.
14. 14Use the mat to tightly roll the sushi, starting at the bottom and using the top inch of the nori as a flap to seal the roll.
15. 15Repeat the process with the remaining nori sheets and fillings.
16. 16Cut each sushi roll into 6-8 pieces with a sharp knife.
17. 17Serve the sushi with soy sauce or Tamari sauce, wasabi, pickled ginger, and the sriracha mayo on the side for dipping.