Vegan Crunchy Sushi Roll

Indulge in the perfect blend of flavor and texture with this Vegan Crunchy Sushi Roll recipe—a plant-based twist on a sushi favorite that's sure to impress! Each roll features fluffy, vinegared sushi rice wrapped around crispy tofu, crunchy fresh cucumber and carrot, and creamy avocado, all rolled in toasted panko breadcrumbs for a delightful crunch in every bite. The tofu is lightly coated in cornstarch and pan-fried to golden perfection, offering a satisfying protein-packed addition. Paired with vegan mayonnaise for a touch of creaminess and served with classic accompaniments like soy sauce, wasabi, and pickled ginger, this dish is as vibrant as it is flavorful. Perfect for dinner, parties, or meal prep, this vegan sushi recipe seamlessly combines traditional techniques with a modern, plant-based twist!

Nutriscore Rating: 68/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 3 tablespoons Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 8 ounces Firm tofu
• 1 tablespoon Cornstarch
• 4 tablespoons Vegetable oil
• 4 Nori sheets
• 1 Cucumber
• 1 Carrot
• 1 Avocado
• 3 tablespoons Vegan mayonnaise
• 1 cup Panko breadcrumbs
• 2 tablespoons Soy sauce
• 1 teaspoon Wasabi paste
• 0.5 cup Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker or a saucepan. Cook until the water is absorbed and the rice is tender.

Step 2

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice and let it cool to room temperature.

Step 3

Press the tofu block gently to remove excess moisture and cut it into thin strips. Dust the strips lightly with cornstarch.

Step 4

In a large skillet, heat the vegetable oil over medium heat. Fry the tofu strips until golden and crispy on all sides. Remove and drain on paper towels.

Step 5

Peel the cucumber and carrot. Cut them into thin julienne strips. Slice the avocado thinly.

Step 6

Toast the panko breadcrumbs in a dry skillet over medium heat until golden and crunchy. Remove from heat and set aside.

Step 7

Lay a nori sheet, shiny side down, on a bamboo sushi mat covered with plastic wrap. Wet your fingers slightly and spread a thin layer of sushi rice over the nori, leaving a 1-inch edge on top.

Step 8

Arrange the crispy tofu, cucumber, carrot, and avocado horizontally across the middle of the rice. Optionally, spread a thin line of vegan mayonnaise alongside the filling.

Step 9

Gently lift the mat, using it to roll the sushi tightly, applying gentle pressure towards the exposed nori edge to seal.

Step 10

Repeat the rolling process with the remaining ingredients to make four rolls in total.

Step 11

Carefully roll each sushi piece in the toasted panko breadcrumbs to coat.

Step 12

Slice each roll into 8 pieces using a sharp knife. Serve with soy sauce, wasabi paste, and pickled ginger.

Nutrition Facts

Serving size	(1952.3g)

Amount per serving	% Daily Value*
Calories	1987.3

Total Fat 97.5g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 41.1g
Cholesterol 10.2mg	0%
Sodium 5542.3mg	0%
Total Carbohydrate 242.0g	0%
Dietary Fiber 24.0g	0%
Total Sugars 39.9g
Protein 51.9g	0%

Vitamin D 0IU	0%
Calcium 591.1mg	0%
Iron 10.6mg	0%
Potassium 1898.8mg	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: 42.7%

Protein: 10.1%

Carbs: 47.1%