Vegan Sushi Rolls with Tofu and Kimchi

Vegan sushi rolls with tofu, avocado, cucumber, carrot, bell pepper, asparagus, green onion, and kimchi

Vegan Sushi Rolls with Tofu and Kimchi

Vegan sushi rolls filled with teriyaki tofu, kimchi, avocado, and crisp vegetables, wrapped in nori with seasoned sushi rice.

Course Appetizer

Cuisine Japanese

Prep Time 15

Cook Time 25

Rolling 20

Total Time 1

Servings rolls

Calories 323kcal

Author Gary White

Ingredients

Sushi Rice

2 cups short-grain Japanese rice
2 cups water
¼ cup white wine vinegar
¼ cup seasoned rice vinegar
1 ½ tsp. salt
2 Tbsp. sugar

Rolls

1 avocado thinly sliced
1 seedless cucumber thinly sliced, core removed
1 red bell pepper thinly sliced
1 carrot grated
3 asparagus blanched, halved lengthwise
3 green onions halved lengthwise
½ cup kimchi diced; use vegan kimchi
2 oz. extra firm teriyaki tofu thinly sliced; check that it is vegan
6 large nori sheets

Instructions

Sushi Rice

Rinse the rice in a fine mesh strainer under cold running water for about 2 minutes, moving it around gently with your hand. Let it drain for a few minutes.
Add the rice and water to the Instant Pot. Lock the lid, set the valve to Sealing, and cook on Low Pressure for 12 minutes. When the cook time is complete, allow the pressure to naturally release for about 10 minutes, then release any remaining pressure.
Meanwhile, combine the white wine vinegar, seasoned rice vinegar, salt, and sugar in a small microwave-safe bowl. Microwave for about 1 minute, then stir until the salt and sugar are fully dissolved.
Transfer the cooked rice to a large glass, wooden, or other non-reactive bowl. Pour the seasoning mixture over the rice and gently fold it in with a wooden spoon or rice paddle. Use a cutting and folding motion instead of stirring hard so you do not crush the grains.
Let the rice cool to room temperature before rolling the sushi.

Rolls

Prepare all of the fillings before you start rolling so they are ready to add in thin, even layers.
Place a sheet of nori shiny-side down on a bamboo sushi mat. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving about 1 inch uncovered along the far edge.
Arrange a narrow line of tofu, kimchi, avocado, cucumber, bell pepper, carrot, asparagus, and green onion across the lower third of the rice. Do not overfill the roll.
Lift the edge of the bamboo mat closest to you and roll it up and over the filling. Continue rolling away from you, applying gentle, even pressure to keep the roll compact.
Lightly moisten the bare edge of the nori with water and finish rolling to seal. Place the roll seam-side down for a minute before slicing.
Using a very sharp damp knife, slice each roll into 12 pieces. Wipe or wet the blade between cuts for cleaner slices.

Notes

Keep a small bowl of water nearby for wetting your hands and knife. Sushi rice is sticky, so damp hands make it much easier to spread without crushing the grains.

Use kimchi and teriyaki tofu that are labeled vegan.

Nutrition