Vegan Classic Nigiri Sushi

Elevate your sushi night with this stunning recipe for Vegan Classic Nigiri Sushi! Perfectly seasoned sushi rice is topped with a variety of vibrant plant-based ingredients, including golden pan-fried marinated tofu, creamy avocado, crunchy cucumber, and sweet carrot. Wrapped with delicate strips of nori, each piece is a bite-sized masterpiece. This approachable recipe features a quick and simple tofu marinade, as well as traditional sushi flavors like pickled ginger and wasabi for an authentic touch. Ready in under an hour, this vegan nigiri is beautiful, flavorful, and ideal for impressing at dinner parties or enjoying as a solo culinary adventure. Serve it with soy sauce for dipping and garnish with sesame seeds and green onions for an irresistible finish!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 1 block firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 sheets nori sheets
• 1 medium avocado
• 0.5 medium cucumber
• 1 small carrot
• 0.25 cup pickled ginger
• 0.25 teaspoon wasabi
• 2 stalks green onions
• 1 tablespoon sesame seeds

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook as per the manufacturer's instructions.

Step 2

While the rice is cooking, prepare the tofu marinade. Cut the tofu block into 12 slices. Mix soy sauce and sesame oil in a shallow dish and marinate the tofu slices for at least 15 minutes.

Step 3

Once the rice is cooked, transfer it to a large bowl and let it cool slightly. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold the mixture into the rice, ensuring even distribution. Allow the rice to reach room temperature.

Step 4

Heat a non-stick skillet over medium-high heat and lightly fry the marinated tofu slices until golden brown on each side, about 3-4 minutes per side. Remove from heat and set aside.

Step 5

Peel the cucumber and carrot. Slice the cucumber, avocado, and carrot into thin strips.

Step 6

Cut the nori sheets into thin strips, approximately 1 inch wide.

Step 7

Wet your hands with water to prevent the rice from sticking. Scoop about 2 tablespoons of rice and shape it into an oval mound. Repeat with the remaining rice to produce approximately 12 rice mounds.

Step 8

Place a tofu slice over each rice mound and wrap with a strip of nori to secure it. Arrange the avocado, cucumber, and carrot strips over other rice mounds to make assorted vegan nigiri pieces.

Step 9

Garnish nigiri with pickled ginger, a small dot of wasabi, and sprinkle with sesame seeds and sliced green onions for added flavor.

Step 10

Serve the vegan nigiri sushi immediately with soy sauce for dipping.

Nutrition Facts

Serving size	(1396.7g)

Amount per serving	% Daily Value*
Calories	1160.2

Total Fat 60.8g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 10.7g
Cholesterol 0mg	0%
Sodium 3061.7mg	0%
Total Carbohydrate 113.6g	0%
Dietary Fiber 22.1g	0%
Total Sugars 22.7g
Protein 57.7g	0%

Vitamin D 0IU	0%
Calcium 771.6mg	0%
Iron 9.9mg	0%
Potassium 1984.7mg	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: 44.4%

Protein: 18.7%

Carbs: 36.9%