Description
Learn how to make delicious Vegetarian Sushi Rolls with perfectly seasoned sushi rice, fresh veggies, marinated tofu, and a spicy mayo sauce. This recipe provides detailed steps for preparing sushi rice, pickled red onion, and assembling balanced rolls, ideal for a healthy and colorful meal.
Ingredients
Scale
For the Sushi Rice
- 2¼ cups uncooked Japanese short-grain white rice (3 rice cooker cups; 540 ml; yields 6⅔ cups (990 g) cooked rice)
- 2¼ cups water (540 ml)
- 1 piece kombu (dried kelp) (5 g; 2 inches x 2 inches, optional)
- ⅓ cup seasoned rice vinegar (sushi vinegar)
For the Pickled Red Onion
- ½ red onion
- ½ cup seasoned rice vinegar (sushi vinegar)
For the Spicy Mayo
- ¼ cup Japanese Kewpie mayonnaise (or vegan mayonnaise for vegan option)
- 1 Tbsp sriracha sauce
- Splash of lime juice
For the Sushi Rolls
- 2 Japanese or Persian cucumbers
- 1 carrot
- 1 deep-fried firm tofu cutlet (atsuage)
- 2 avocados
- Splash of lime juice
- 6 sheets nori (dried laver seaweed)
Instructions
- Prepare the Sushi Rice: Rinse the uncooked Japanese short-grain rice under cold water until the water runs almost clear to remove excess starch. Drain well. Place the rice in a rice cooker pot, add 2¼ cups water, and one piece of kombu on top (optional). Soak the rice for 20-30 minutes, then cook using the sushi rice mode if available or standard cooking. If no rice cooker is available, cook on stovetop or Instant Pot with the exact water ratio. After cooking, discard the kombu.
- Season the Rice: Transfer the hot cooked rice to a wooden sushi oke or a lined baking sheet to cool. Pour ⅓ cup seasoned rice vinegar over the rice. Using a rice paddle, gently slice and fold the rice at a 45-degree angle to evenly distribute vinegar without mashing the grains. Simultaneously fan the rice to cool and remove moisture, making it shiny and fluffy. Cover with a damp towel and keep at room temperature.
- Make Pickled Red Onion: Thinly slice half a red onion and place it in a glass jar or bowl. Cover with ½ cup seasoned rice vinegar and set aside to pickle while preparing other ingredients.
- Prepare Spicy Mayo: Mix ¼ cup Kewpie mayonnaise, 1 tablespoon sriracha, and a splash of lime juice together in a small bowl. Set aside.
- Prepare Filling Ingredients: Halve and seed 2 cucumbers lengthwise, then slice into 4 long strips each. Julienne 1 carrot using a peeler or cut into thin strips. Cut one fried firm tofu cutlet into slabs, then into sticks. Carefully cut 2 avocados in half, remove pits by twisting the knife embedded into pit, quarter them, peel the skin, then cut lengthwise into thin slices. Sprinkle lime juice over avocado slices to prevent browning.
- Assemble the Sushi Rolls: Place one nori sheet shiny side down vertically on a bamboo rolling mat. Evenly spread 1 cup (150 g) of sushi rice over the nori, leaving a ½ inch strip at the top edge free of rice. Spread a thin strip of spicy mayo 1½ inches from the bottom edge across the width. Layer 2-3 cucumber strips, 3 avocado slices, 2-3 tofu sticks evenly over the mayo. Add a few pickled red onion slices on the avocado and place julienned carrot strips next to them. Avoid overfilling.
- Roll the Sushi: Using thumbs and forefingers, lift the bottom edge of the mat and roll the nori forward tightly over the filling. Press gently to keep ingredients compact. Continue rolling until the seam of nori reaches the rice on the opposite side. Pull the sides of the mat to tighten the roll, then finish rolling. Cover the roll with plastic wrap to prevent drying.
- Cut and Serve: Using a very sharp, wet knife, cut the sushi roll in half, then halves into quarters, and finally each quarter in half to get 8 pieces per roll. Wipe the knife with a damp cloth between cuts to keep slices neat. Arrange on a plate and serve with soy sauce, wasabi, and pickled ginger.
- Storage Tips: Keep leftover sushi rolls covered and stored in a cool place for up to 8 hours. For overnight storage, cover rolls with a thick kitchen towel and avoid refrigeration to prevent the rice from hardening. Leftover sushi rice can be frozen up to one month in an airtight container, defrosted overnight in the fridge, and microwaved to room temperature before use.
Notes
- Use Japanese short-grain rice specifically designed for sushi for proper texture and stickiness.
- Discard the kombu after cooking or repurpose it for simmered dishes.
- Moisturize hands or utensils with water to prevent rice sticking while spreading.
- Seed removal from cucumbers eliminates excess moisture inside the rolls.
- Pickled red onion vinegar helps prevent avocado discoloration inside the rolls.
- Do not refrigerate sushi rolls or rice directly as it causes dryness and hardening.
- Fanning sushi rice during seasoning is crucial to achieve shiny, non-mushy texture.
- Slicing the sushi roll with a wet knife ensures clean and precise cuts.
Nutrition
- Serving Size: 1 sushi roll (approx. 8 pieces)
- Calories: 280
- Sugar: 3g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 5mg
