Smoked Tofu Veggie Sushi

Plate of smoked Tofu Sushi with soy sauce and chopsticks.

5 from 2 votes

These tofu sushi rolls are packed with fresh veggies, smoked tofu, and tender short grain rice, all wrapped up in nori. They're totally scrumptious and easier to make than you'd think!

Prep Time20

Cook Time20

Soak Time15

Total Time55

Course: Entree

Cuisine: American, Japanese

Servings: rolls

Calories: 264kcal

Author: Alissa

Equipment

1 Bamboo sushi mat

Ingredients

For the Rice

1 cup sushi rice
1 cup water
2 tablespoons rice vinegar
1 teaspoon salt
½ teaspoon organic granulated sugar

For the Sushi

2 nori sheets
4 ounces smoked tofu, sliced into thin strips
1 small carrot, cut into thin matchsticks
½ medium cucumber, cut into small matchsticks
10 fresh chives (use more if they're cut shorter than the width of your nori)
Toasted sesame seeds

For Serving

Soy sauce or tamari
Wasabi paste
Pickled ginger

US Customary - Metric

Instructions

Place in small saucepan and cover it with cold water. Let it soak for about 15 minutes, then drain and return it to the pot.
Stir in the water, vinegar, salt and sugar, place the pot over high heat and bring the water to a boil.
Lower the heat so the water is at a very low simmer and cover the pot. Let the rice cook for about 20 minutes, or until all of the water is absorbed.
Remove the pot from heat and let the rice sit with the lid on for 10 minutes, while you prepare the fillings.
Set a sushi rolling mat on the counter with the bamboo slats oriented horizontally. (Note 1) Place a nori sheet over the mat.
Fill a small bowl with cold water.
Uncover the rice and fluff it with a fork or paddle, then arrange half of the rice in an even layer over your nori sheet. You can use your hands to flatten the rice, but be careful as it's probably pretty hot. Use the bowl of water to wet your fingers so that the rice doesn't stick to it as much.
Gather the fillings: smoked tofu, carrot, cucumber, and chives. Arrange half of each of the fillings in a horizontal strip over the rice, about an inch from the edge closest to you.
Fold the edge of the nori closest to you over the fillings and begin to tightly roll everything up. Roll the mat over the sushi and use it to compress the roll as you go.
Repeat the process using the second sheet of nori and remaining rice and fillings.
Use a sharp knife to cut each roll into 8 slices (or as many as you'd like).
Arrange the slices on a plate and sprinkle them with sesame seeds.
Serve with wasabi paste, soy sauce and pickled ginger.

Notes

A clean kitchen towel can be used if you don't have a sushi mat.
This recipe makes plenty of rice — possibly more than you'll need! In my experience it's always better to have too much than not enough, especially if you're new to sushi rolling.

Nutrition