Vegan White Fish Nigiri

Delight your taste buds with Vegan White Fish Nigiri, a plant-based take on the sushi classic that's as stunning as it is satisfying. This recipe swaps traditional fish for marinated tofu wrapped in soft rice paper, creating a delicate texture and ocean-inspired flavor enhanced by seaweed flakes. Paired with perfectly seasoned sushi rice and tied with thin strips of nori, each piece is a work of art. Ready in under an hour, this vegan nigiri is ideal for impressing dinner guests or satisfying your sushi cravings at home. Serve it alongside wasabi, pickled ginger, and soy sauce for an authentic dining experience that’s 100% cruelty-free. Perfect for vegan sushi lovers and seafood enthusiasts alike, this recipe is sure to make waves!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 12

Ingredients

• 6 pieces Rice paper sheets
• 150 grams Soft tofu
• 1 cup Sushi rice
• 3 tablespoons Rice vinegar
• 2 teaspoons Sugar
• 1 teaspoon Salt
• 1 piece Nori sheets
• 2 tablespoons Soy sauce
• 1 cup Water
• 1 teaspoon Vegan fish sauce (optional)
• 1 tablespoon Olive oil
• 1 teaspoon Seaweed flakes (or kelp powder)
• 1 teaspoon Wasabi paste
• 2 tablespoons Pickled ginger

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear.

Step 2

Cook the sushi rice according to the package instructions (1 cup of rice with 1.25 cups of water is a standard ratio). Once cooked, allow it to cool slightly.

Step 3

In a small bowl, mix the rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice and set aside to cool completely to room temperature.

Step 4

Cut the tofu into thin, rectangle pieces resembling the size of nigiri slices. Pat them dry with paper towels.

Step 5

In a bowl, combine soy sauce, vegan fish sauce (if using), olive oil, and seaweed flakes to create a marinade. Submerge the tofu slices in this marinade and let them sit for 15 minutes.

Step 6

Prepare a shallow bowl of warm water. Dip a rice paper sheet into the water for a few seconds until pliable, but not overly soft. Lay it flat on a clean surface.

Step 7

Place a piece of marinated tofu on the rice paper and wrap it tightly, trimming any excess edges. The result should resemble a smooth, seamless fillet.

Step 8

Cut the nori sheet into thin strips (about 1 cm wide) to act as functional ties for the nigiri, securing the tofu topping to the rice.

Step 9

Wet your hands with a bit of water to keep the rice from sticking. Take about 1 tablespoon of sushi rice and form it into an oval shape.

Step 10

Lay the wrapped tofu slice on top of the rice and gently press down to adhere. Secure with a strip of nori if necessary.

Step 11

Repeat the process with the remaining rice, tofu, and rice paper until you have 12 pieces of vegan nigiri.

Step 12

Serve with wasabi paste, pickled ginger, and a small dish of soy sauce for dipping. Enjoy immediately!

Nutrition Facts

Serving size	(897.4g)

Amount per serving	% Daily Value*
Calories	1183.3

Total Fat 21.6g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 4328.6mg	0%
Total Carbohydrate 217.8g	0%
Dietary Fiber 7.0g	0%
Total Sugars 10.8g
Protein 28.2g	0%

Vitamin D 0IU	0%
Calcium 289.1mg	0%
Iron 5.7mg	0%
Potassium 523.9mg	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: 16.5%

Protein: 9.6%

Carbs: 73.9%