Who says you need fish for incredible sushi? These Spicy Tofu Sushi Rolls are here to prove that plant-based sushi can be just as exciting and flavorful. We’re packing these rolls with a zesty, spicy tofu filling, creamy avocado, and crisp carrots. My secret to a perfect, clean roll? I dollop the creamy curry mayonnaise on *top* after slicing, rather than mixing it in. This little trick prevents any messy oozing while rolling and ensures every single bite has that perfect creamy finish. Get ready to roll like a pro!
Ingredients
• Rice Prep Time: Up to 1½ hoursSushi Prep Time: 20 minutesMakes 4 rolls (20 pieces)
• 4 oz / 100 g tofu, drained and cut into tiny cubes
• 1 green onion (scallion), thinly sliced
• 1 tablespoon fresh orange juice
• ½ teaspoon fresh orange zest
• 1 teaspoon Chia Seed Togarashi or shichimi togarashi
• 1 teaspoon dark sesame oil
• 1 tablespoon garlic chili paste
• Salt, to taste
• Four 4 x 7-in / 10 x 18-cm nori sheets
• 3 cups / 600 g Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice
• ¼ avocado, cut into 4 wedges
• One 4-in / 10-cm length carrot, cut into matchsticks
• Curry Mayonnaise, to taste
• Faux Roe, for garnish (optional)
Instructions
1. In a medium bowl, mix together the tofu, green onion, orange juice, orange zest, Chia Seed Togarashi, dark sesame oil, and garlic chili paste. Add salt to taste.
2. Place a sheet of nori vertically on a bamboo rolling mat with the rough side facing upwards.
3. Dip your fingertips lightly in cool water and spread about ¾ cup / 150 g of the sushi rice evenly over the bottom three-quarters of the nori sheet.
4. Spread 2½ tablespoons of the spicy tofu mixture in a horizontal line across the center of the rice. Place 1 avocado wedge and ¼ of the carrot matchsticks on top of the tofu.
5. To roll, slide your thumbs underneath the mat and grasp the fillings with your other fingertips. Roll the bottom edge of the mat just over the fillings, tucking them tightly to form a cylinder.
6. Lift the edge of the mat and continue rolling until the seam is facing down. Gently press the top and sides of the roll to shape it.
7. Let the roll rest seam-side down on a cutting board for at least 2 minutes. Repeat with the remaining to make 3 more rolls.
8. To serve, dip the blade of a very sharp knife in water and use a swift sawing motion to cut each roll into 5 pieces. Dollop with Curry Mayonnaise as desired.
Nutritional Information
• Nutritional Highlights
• A great source of plant-based protein from tofu.
• Rich in healthy fats from avocado and sesame oil.
• Provides dietary fiber from the vegetables and rice.
• Packed with vitamins and minerals from fresh like orange and green onion.
Pro Tips
• for Perfect Sushi
• Keep a small bowl of water nearby to wet your fingertips. This prevents the sticky sushi rice from clinging to your hands.
• Use a very sharp, wet knife to slice your rolls. Wipe the blade clean between cuts for the neatest pieces.
• Don’t overfill your rolls! It’s tempting to add more filling, but this makes rolling difficult and can cause the nori to tear.
• For the best flavor, let the finished rolls rest for a few minutes before slicing. This allows the nori to soften slightly and meld with the rice.
FAQ
Q: Is this spicy tofu sushi a good source of protein
A: Yes, these sushi rolls are a great source of plant-based protein. The main protein comes from the 4 oz of tofu used in the spicy filling, making it a satisfying and nutritious vegetarian meal.
Q: Can I make this sushi recipe gluten-free
A: This recipe can easily be made gluten-free. Ensure you use a gluten-free garlic chili paste and tamari or gluten-free soy sauce if you add it. The other core ingredients like tofu, rice, nori, and vegetables are naturally gluten-free.
Q: How do I store leftover vegetarian sushi
A: For the best texture, sushi is best eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. To prevent them from drying out, you can cover them with a damp paper towel inside the container. Keep in mind the rice will be firmer when cold.
Q: What can I substitute for tofu in this recipe
A: If you’re not a fan of tofu or have a soy allergy, you can substitute it with finely chopped and seasoned mushrooms, mashed chickpeas, or even finely diced, roasted sweet potato for a different but equally delicious filling.
