Vegan California Roll
Vegan California Roll: A quick, fresh sushi roll filled with creamy spicy tofu “crab,” crisp cucumber, and buttery avocado, all wrapped in nori and best enjoyed right after rolling for the perfect texture.
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Ingredients
- 1 16 oz extra firm tofu
- 1/2 cup vegan mayonnaise
- 3 tbsp sriracha (more or less, to preference)
- 2 tbsp soy sauce
- 1 ½ tbsp rice vinegar
- 2 scallions (finely sliced)
- 2 tbsp finely shredded carrot
- sushi rice
- 1 avocado (sliced)
- 1 cucumber (cut into strips)
- 1 package sushi nori
- 1 tbsp toasted sesame seeds
- soy sauce
- wasabi
- pickled sushi ginger
Instructions
- Make the Spicy Tofu "Crab" Salad: Press the tofu for 30 minutes ahead. Use a cheese grater to shred the tofu.
- Mix the grated tofu with the mayo, sriracha, soy sauce and vinegar and stir to combine. Give it a taste and add an extra dash of sriracha or soy sauce if you like.
- The salad can be served right away, but I usually like to refrigerate it for about 1 hour to let the tofu soak up the flavors.
- Roll the Sushi: Vegan California rolls consist of cucumber, avocado, and the spicy tofu salad. Use a sushi rolling mat for clean, tight rolls that hold together well.
- Slice the sushi with a very sharp knife. It’s helpful to wipe down the knife with a wet cloth between slices to keep the cuts super clean.
- Enjoy the sushi with your favorite accoutrements! Sushi is best enjoyed immediately, as the rice dries out and gets hard in the fridge.
Nutrition
Calories: 305kcalCarbohydrates: 12gProtein: 5gFat: 27gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 947mgPotassium: 541mgFiber: 5gSugar: 2gVitamin A: 3082IUVitamin C: 28mgCalcium: 68mgIron: 2mg
Nutritional information is an estimate and may vary based on ingredients and preparation.