Vegan Classic Maki Sushi

Master the art of plant-based sushi with this exquisite Vegan Classic Maki Sushi recipe, a perfect fusion of fresh, wholesome ingredients and traditional Japanese craftsmanship. Featuring perfectly seasoned sushi rice, marinated and pan-seared tofu, and fresh, crisp veggies like cucumber, carrot, and creamy avocado, each bite is a delightful medley of flavors and textures. Wrapped in nori sheets and rolled with precision, these sushi rolls are as stunning to serve as they are satisfying to eat. Ready in under an hour, this recipe is ideal for sushi night or a healthy, creative meal that’s also vegan-friendly. Serve with pickled ginger, soy sauce, and a dab of wasabi for an authentic finishing touch. Perfect for impressing friends or savoring solo, these plant-based maki rolls are sure to become a favorite!

Nutriscore Rating: 73/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 150 grams firm tofu
• 1 tablespoon soy sauce
• 5 pieces nori sheets
• 1 small cucumber
• 1 medium carrot
• 1 large avocado
• 1 teaspoon wasabi paste
• 50 grams pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Add the rice and 1.25 cups of water to a pot and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes.

Step 2

Remove from heat and let it sit, covered, for another 10 minutes. Then, transfer the rice to a large bowl to cool slightly.

Step 3

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice, ensuring the rice retains its shape.

Step 4

Press the tofu with paper towels to remove excess water and cut it into thin strips. Marinate the tofu in soy sauce for 10 minutes.

Step 5

Heat a non-stick pan and lightly fry the tofu strips until golden brown. Set aside to cool.

Step 6

Peel the cucumber and cut it into long, thin strips. Peel the carrot and julienne it. Slice the avocado in half, remove the pit, and cut into thin slices.

Step 7

Place a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.

Step 8

Place a small amount of wasabi horizontally on the rice (optional) for a kick of flavor.

Step 9

Arrange a few strips of tofu, cucumber, carrot, and avocado over the rice closest to you.

Step 10

Using the bamboo mat, roll the sushi away from you, applying pressure to form a firm log. Dab a little water on the nori border to seal the roll.

Step 11

Use a sharp knife to slice the roll into 6-8 pieces. Repeat with the remaining nori and fillings.

Step 12

Serve with pickled ginger, additional soy sauce for dipping, and wasabi if desired.

Nutrition Facts

Serving size	(1130.2g)

Amount per serving	% Daily Value*
Calories	875.1

Total Fat 38.4g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 3.9g
Cholesterol 0mg	0%
Sodium 2608.6mg	0%
Total Carbohydrate 113.6g	0%
Dietary Fiber 22.5g	0%
Total Sugars 20.2g
Protein 30.7g	0%

Vitamin D 0IU	0%
Calcium 381.6mg	0%
Iron 6.2mg	0%
Potassium 1882.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 13.3%

Carbs: 49.2%