So this was my very first attempt at making sushi at home. I don’t even have a sushi mat. All things considered, I’m happy with how they turned out. They might not have been the prettiest sushi, but they were definitely delicious. I will absolutely be making them again. After all practice makes perfect, so it can only get better from here. You can really use any filling you like, but here’s the recipe for what I put in.

Make some sushi rice. I used this recipe, and I used brown rice. You’ll also need a package of nori sheets.

Smokey Soy Tofu

  • 1 brick smoked tofu
  • 2 tbsp soy sauce
  • 1 tsp sriracha
  • 1 tsp agave nectar

Slice tofu into thin julienne strips. Toss them in a bowl with all the other ingredients and let marinate while you prep the other filling items.

Once they’ve had a chance to marinate, sauté over medium heat, dumping the sauce in the pan with the tofu, and cook until crispy. Set aside and allow to cool enough to handle before putting into sushi roll.

Prepare your other ingredients. You can use anything you like, I did matchstick carrots, avocado, and cilantro.

Ready to be rolled!

Once your rice is cool enough to handle, you can start assembling your rolls. Place one nori sheet down on a clean countertop. Spread out about 1 cup of rice with your fingers, you may need to get them wet to prevent sticking. Leave about 1 inch naked, this will be the closure mechanism. Add your fillings, be careful not to over stuff. Gently pick up one end and slowly roll, squeezing the roll the entire time. Let the finished rolls sit for a few moments before slicing with a very sharp knife. I then drizzled on a quick sriracha mayo that I made using just two parts vegan mayo to one part sriracha. Serve with soy sauce, pickled ginger and wasabi. Such an easy, healthy, make ahead meal!

I’d love to see your variations. Tag me on instagram, @vegcouver or #vegcouver so I can check it out!



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