Vegan Sushi Rolls

Making sushi at home is so much easier than you think — and these vibrant vegan rolls are proof! Packed with avocado, cucumber, mango, and crispy tofu, they're fresh, fun, and absolutely beautiful.

Servings: 2

Prep time: 30 mins | Cook time: 20 mins | Total: 50 mins

INGREDIENTS

• 2 cups sushi rice

• 4 pieces nori sheets

• 2 pieces avocado sliced

• 1 pieces cucumber cut into thin strips

• 1 pieces mango cut into strips

• 1 cups firm tofu cut into strips

• 3 tablespoons rice vinegar

• 1 tablespoons sugar

• 1 teaspoons salt

• 4 tablespoons soy sauce

• 2 tablespoons sesame seeds

• 1 pieces pickled ginger and wasabi to serve

INSTRUCTIONS

1. Cook and season the rice: Cook 2 cups sushi rice according to package instructions. While warm, mix in 3 tablespoons rice vinegar, 1 tablespoons sugar, and 1 teaspoons salt. Fold gently and fan to cool to room temperature.

2. Crisp the tofu: Pan fry 1 cups firm tofu cut into strips in a little oil with 2 tbsp 4 tablespoons soy sauce for 3-4 minutes per side until golden and caramelized.

3. Prepare your rolling station: Place a nori sheet on a bamboo mat or clean tea towel. Wet your hands and spread a thin, even layer of rice over the nori, leaving a 2cm border at the top.

4. Fill and roll: Lay 2 pieces avocado sliced, 1 pieces cucumber cut into thin strips, 1 pieces mango cut into strips, and 1 cups firm tofu cut into strips in a line across the middle. Using the mat, roll tightly away from you, pressing firmly. Seal the edge with a little water.

5. Slice and serve: Using a sharp wet knife, slice each roll into 8 pieces. Sprinkle with 2 tablespoons sesame seeds and serve with remaining 4 tablespoons soy sauce, 1 pieces pickled ginger and wasabi to serve.

Nutritional Info (per serving, 2 rolls):

 Calories: ~380 | Protein: 12g | Carbs: 62g | Fat: 10g | Fibre: 5g

💡 Tip: Keep a bowl of water nearby while rolling — wetting your hands and the edge of the nori sheet prevents everything from sticking and makes rolling so much easier!

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