Vegan Tamago Sushi

Transform your sushi night with this delicious Vegan Tamago Sushi, a plant-based twist on the beloved Japanese classic. This recipe uses silken tofu blended with nutritional yeast, turmeric, and kala namak for a rich, "eggy" flavor and vibrant yellow hue that mimics traditional tamago. Paired with perfectly seasoned sushi rice and wrapped in nori, each bite is an umami-packed delight. The recipe is easy to follow and comes together in under an hour, making it ideal for novice and seasoned sushi enthusiasts alike. Serve these elegant sushi bites with soy sauce, pickled ginger, and wasabi for a truly authentic and satisfying vegan meal. Perfect for dinner parties, sushi platters, or a unique homemade treat, this Vegan Tamago Sushi will impress vegans and non-vegans alike!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 0.5 blocks Silken tofu
• 0.25 cups Unsweetened soy milk
• 1 tablespoon Nutritional yeast
• 0.25 teaspoons Turmeric
• 1 tablespoon Cornstarch
• 0.25 teaspoons Kala namak (black salt)
• 0.5 teaspoons Soy sauce
• 1 teaspoon Sesame oil
• 2 sheets Nori sheets

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear. Combine the rice and 1.25 cups of water in a small saucepan. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes.

Step 2

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden or silicone spatula. Set aside to cool to room temperature.

Step 3

To make the vegan tamago 'egg', combine silken tofu, soy milk, nutritional yeast, turmeric, cornstarch, kala namak, soy sauce, and sesame oil in a blender. Blend until completely smooth.

Step 4

Heat a non-stick skillet over medium-low heat. Lightly oil the skillet if necessary. Pour a thin layer of the tofu mixture into the skillet to form a rectangle or oval, mimicking the shape of a traditional tamago omelette. Cook for 2-3 minutes until set, then gently flip and cook the other side for another minute. Repeat until all the mixture is used, making about 8 pieces.

Step 5

Cut the nori sheets into thin strips about 1 inch wide.

Step 6

To assemble, wet your hands with water to prevent the rice from sticking, then form small oblong mounds of rice approximately 1 tablespoon each. Place a piece of the cooked tofu 'egg' on top of each rice mound.

Step 7

Wrap a strip of nori around the middle of the rice and tofu to secure it. Lightly wet the ends of the nori strip to help it stick to itself.

Step 8

Serve the vegan tamago sushi with soy sauce, pickled ginger, and wasabi on the side. Enjoy!

Nutrition Facts

Serving size	(807.5g)

Amount per serving	% Daily Value*
Calories	639.6

Total Fat 20.5g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 1879.0mg	0%
Total Carbohydrate 90.6g	0%
Dietary Fiber 3.5g	0%
Total Sugars 13.7g
Protein 21.1g	0%

Vitamin D 29.9IU	0%
Calcium 722.7mg	0%
Iron 4.4mg	0%
Potassium 589.9mg	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: 29.2%

Protein: 13.4%

Carbs: 57.4%