Are you yearning for a delectable and easy vegan alternative to spicy tuna rolls? Look no further, as these spicy tofu rolls will satisfy your sushi cravings and become an instant favorite! Lately, I’ve been obsessed with sushi and have been making it at home almost every day for the past week.
Many people feel intimidated by the idea of making sushi themselves, but once you get the hang of it, you’ll want to roll your own all the time. While it takes some practice and a few misshapen sushi rolls along the way, making sushi at home is not only simple but also significantly more affordable. Watch a few tutorial videos on sushi-making, and when you’re ready, come back to create these delicious spicy tofu rolls!
Ingredients for the Filling:
- 1-2 tbsp vegan mayo
- 2 tsp Sriracha
- ½ tbsp sesame seeds
- ½ pack firm tofu
- 1 tsp garlic powder
- ½ avocado
Ingredients for the Rolls:
- 1 cup cooked sushi rice
- ⅓ cup rice vinegar
- 1-2 tbsp sugar
- Nori sheets (seaweed)
Directions:
Begin by cooking the rice according to the instructions on the package. Allow it to cool completely. If you’re short on time, you can place the rice in a large bowl in the freezer and stir it every 10 minutes while you prepare the filling for the sushi rolls.
Squeeze out as much water as possible from the tofu and crumble it into small pieces using your hands. Mix the tofu with vegan mayo, sesame seeds, garlic powder, and Sriracha. You can adjust the quantities to your liking by adding and mixing until you’re satisfied with the texture and taste. Place the mixture in the refrigerator to cool.
Once the rice has cooled, mix in the rice vinegar and sugar using a wooden spoon. Adjust the amounts to taste by adding small portions at a time until you’re satisfied with the flavor.
On a sheet of nori, spread a thin layer of rice. Wetting your hands with water will help in spreading the rice evenly. Keep a small bowl of water nearby and dip your hands in it as you work with the nori sheet. This will prevent the rice from sticking to your hands. Ensure that the rice layer is thin and leave about a ¼-inch space around all the edges.
Spread some of the tofu filling near one edge of the nori, but not across the entire sheet. This will become clearer when you roll the sushi. Spreading the filling all over the rice will cause it to seep out and overflow during rolling. Concentrate the filling towards the edge. Add a few slices of avocado on top of the filling.
Roll up the nori tightly, applying even pressure as you go. You can use a bamboo mat or your hands to achieve this.
The next step is crucial: cutting your sushi! Cutting sushi can be challenging, as a dull knife can squish the roll. To avoid this, refrigerate the roll for a few hours. The cold temperature firms it up and makes it easier to cut. Wet the blade with water to prevent the rice from sticking. Cut in a sawing motion and take your time—no need to rush perfection!
If you’re making sushi for the first time, here’s an important tip: don’t overstuff your rolls! I recommend using less filling than you think you need, as the roll ends up fatter than expected.
Enjoy these delicious, simple, and cost-effective spicy tofu rolls, which are 100% vegan!
