Vegan Volcano Roll
Experience a plant-based twist on a sushi classic with this irresistible Vegan Volcano Roll! Packed with vibrant flavors and textures, this recipe combines creamy avocado, crunchy vegetables, and perfectly seasoned sushi rice wrapped in nori for a base that’s both fresh and satisfying. The bold "volcano" topping—featuring crispy tofu cubes drizzled with a zesty vegan sriracha mayonnaise—takes this dish to the next level, delivering the perfect balance of spice and crunch. Finished with a sprinkle of sesame seeds and fresh green onions, this sushi-inspired dish is as visually stunning as it is delicious. Whether you're hosting a dinner party or indulging in a weeknight treat, this vegan roll will impress sushi lovers and plant-based foodies alike.
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Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 sheets nori sheets
- 1 large avocado
- 1 small cucumber
- 1 small carrot
- 0.25 cup vegan mayonnaise
- 1.5 tablespoons sriracha
- 6 ounces tofu (extra firm)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 2 stalks green onion
- 1 tablespoon sesame seeds
Directions
Step 1
Rinse the sushi rice under cold water until the water runs clear, then combine it with 1.25 cups of water in a medium-sized saucepan.
Step 2
Cover and bring the rice to a boil. Reduce the heat to low and cook for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
Step 3
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour the mixture over the cooked rice and gently fold to combine. Let the rice cool to room temperature.
Step 4
Slice the avocado, cucumber, and carrot into thin matchstick-sized pieces. Set them aside.
Step 5
In a small bowl, whisk together the vegan mayonnaise and sriracha to create the spicy 'volcano' sauce. Adjust the amount of sriracha to taste.
Step 6
Press the tofu with a clean kitchen towel or tofu press to remove excess water. Cut it into small cubes.
Step 7
In another small bowl, mix soy sauce and cornstarch to create a slurry. Toss the tofu cubes in the mixture until fully coated.
Step 8
Heat olive oil in a skillet over medium heat. Add the tofu cubes and cook until crisp and golden brown on all sides. Remove and set aside.
Step 9
Lay a sheet of nori on a bamboo sushi mat with the shiny side facing down. Spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch of space at the top edge.
Step 10
Arrange a few slices of avocado, cucumber, and carrot horizontally across the middle of the rice.
Step 11
Roll the sushi tightly using the bamboo mat, starting from the bottom edge. Seal the roll by moistening the exposed edge of the nori.
Step 12
Repeat the process with the remaining nori sheets and fillings.
Step 13
To assemble the volcano topping, slice each sushi roll into bite-sized pieces and arrange them on a plate.
Step 14
Top each sushi piece with a small dollop of spicy volcano sauce and a piece of crispy tofu.
Step 15
Garnish with chopped green onions and sesame seeds before serving.
Nutrition Facts
| Serving size | (1247.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1347.9 |
| Total Fat 74.3g | 0% |
| Saturated Fat 11.3g | 0% |
| Polyunsaturated Fat 13.0g | |
| Cholesterol 13.5mg | 0% |
| Sodium 4276.9mg | 0% |
| Total Carbohydrate 136.1g | 0% |
| Dietary Fiber 24.5g | 0% |
| Total Sugars 26.8g | |
| Protein 46.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1293.7mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 2325.2mg | 0% |
Source of Calories