Description

Don’t be scared by the long list of ingredients, I listed several things more than once since they go in different components of the recipe. This is easily adaptable if you don’t have or don’t like one of the suggested fillings.

Scale

Ingredients

Roasted, unseasoned nori sheets

Rice:

2.5 cups Uncooked medium grain sushi rice

1/4 cup Rice vinegar

1/4 cup Mirin (optional)

1/4 cup Sugar (less if using mirin)

1 tsp Salt

Fillings:

1 Block tofu, drained and pressed, cut into 1/2 in x 1/2 in strips

1/2 an English cucumber, cut into small strips

2 Carrots, julienned

1 Avocado

1 Large sweet potato, peeled and cut into 1/2 inch wide batons

2 Green onions, green parts only, slivered

Mushrooms:

4 oz Shiitakes or other mushrooms (can use rehydrated dried shiitakes)

1 tbs Soy sauce

2 tbs Mirin

Spicy Mayo:

1/4 cup Vegan mayo

2 tbs Sriracha

Soy Dipping Sauce:

2 tbs Soy sauce

1 tsp Mirin

1 tsp Rice vinegar

Wasabi to taste

Instructions

Cook rice using a rice cooker or instant pot ideally. The sooner you do this, the better so it has more time to cool.

Prepare rice seasoning by warming ingredients in a small saucepan or in the microwave, stir to dissolve sugar. Stir seasoning into rice and transfer rice to a wide, covered container to cool.

Fry tofu and sweet potatoes:

If you’re frying tofu, heat oil to 375, and cook tofu for around 6 minutes. Then fry sweet potatoes for around 4 minutes or until tender. Can be substituted with pan fried tofu, or store bought fried or baked tofu if you don’t want to deep fry.

Mushrooms:

Heat saute pan over medium heat, add mushrooms and oil if the pan is not non stick. when mushrooms start to brown add Mirin and Soy sauce and reduce for 2 minutes before turning off heat.

Spicy mayo and Soy Sauce: stir ingredients together.

Once all ingredients are cooked and assembled, begin by laying a sheet of nori on a sushi mat or on the table if you don’t have one. Cover with a thin layer of rice (should not completely cover the paper), leaving a 1/2″ gap at the top. Line up a scant amount of each filling 1/3 away from the bottom of the sheet, starting with larger ones like sweet potato and tofu, finishing with green onions and sauces. Use the sushi mat to roll the sushi from the bottom up holding the fillings back. Its important to stuff in or remove any stray fillings, especially mayo, as it will prevent the rice from gluing the roll together. Press it together firmly once the fillings are completely enclosed by rice.

Notes

Rolling can be a little tricky; if you’re intimidated by it, alternative ways to eat this are: as hand rolls, in a bowl with crumbled nori on top, or as sushi bites where each person assembles bite size sushi combos using seaweed snacks.