#vegansushi

This recipe makes five different kinds of vegan inari sushi that are all very tasty and have different textures and flavors. This is a great plant-based sushi alternative for sushi lovers.

Ingredients: 10 pieces inari age fried tofu pouches. 2 cups sushi rice, cooked. 1 cucumber, julienned. 1 carrot, julienned. 1 avocado, sliced. 1/2 cup pickled ginger. 1/4 cup soy sauce. 1 tablespoon rice vinegar. 1 tablespoon sugar. 1 teaspoon sesame oil. 1 teaspoon sesame seeds. 1 nori sheet, cut into thin strips.

Instructions: Prepare the inari age according to package instructions. In a small bowl, mix together soy sauce, rice vinegar, sugar, sesame oil, and sesame seeds to make the sushi seasoning sauce. Fill each inari age pouch with sushi rice, leaving some room at the top. Top each filled pouch with different combinations of cucumber, carrot, avocado, pickled ginger, and nori strips. Drizzle the sushi seasoning sauce over the filled pouches. Serve and enjoy your vegan inari sushi 5 ways!

Prep Time: 20 minutes

Cook Time: 0 minutes

This recipe makes five different kinds of vegan inari sushi that are all very tasty and have different textures and flavors. This is a great plant-based sushi alternative for sushi lovers.

Ingredients: 10 pieces inari age fried tofu pouches. 2 cups sushi rice, cooked. 1 cucumber, julienned. 1 carrot, julienned. 1 avocado, sliced. 1/2 cup pickled ginger. 1/4 cup soy sauce. 1 tablespoon rice vinegar. 1 tablespoon sugar. 1 teaspoon sesame oil. 1 teaspoon sesame seeds. 1 nori sheet, cut into thin strips.

Instructions: Prepare the inari age according to package instructions. In a small bowl, mix together soy sauce, rice vinegar, sugar, sesame oil, and sesame seeds to make the sushi seasoning sauce. Fill each inari age pouch with sushi rice, leaving some room at the top. Top each filled pouch with different combinations of cucumber, carrot, avocado, pickled ginger, and nori strips. Drizzle the sushi seasoning sauce over the filled pouches. Serve and enjoy your vegan inari sushi 5 ways!

Prep Time: 20 minutes

Cook Time: 0 minutes

This vegan quinoa sushi with tofu steaks and chickpea bean egg is a tasty and healthy alternative to regular sushi. Great for a plant-based meal that tastes like sushi!

Ingredients: 2 cups quinoa, cooked and cooled. 4 nori seaweed sheets. 1 block extra-firm tofu, sliced into steaks. 1 cup chickpea flour. 1 1/2 cups water. 1 tablespoon nutritional yeast. 1 teaspoon turmeric powder. 1 avocado, sliced. 1 cucumber, julienned. 1 carrot, julienned. Soy sauce for dipping. Pickled ginger for serving. Wasabi for serving.

Instructions: Press tofu steaks between paper towels to remove excess moisture. In a bowl, mix chickpea flour, water, nutritional yeast, and turmeric to create chickpea bean egg batter. Dip tofu steaks into chickpea bean egg batter, ensuring they are fully coated. Heat a skillet over medium heat and cook tofu steaks until golden brown on both sides. Place a nori sheet on a bamboo sushi mat, spread quinoa evenly, leaving a 1-inch border at the top. Arrange tofu steaks, avocado, cucumber, and carrot along the center of the quinoa-covered nori. Roll the sushi tightly using the bamboo mat, sealing the edge with a little water. Repeat for the remaining sheets. Chill the rolls in the refrigerator for 10 minutes to set. Slice each roll into bite-sized pieces. Serve with soy sauce, pickled ginger, and wasabi.

Prep Time: 30 minutes

Cook Time: 15 minutes

This recipe makes five different kinds of vegan inari sushi that are all very tasty and have different textures and flavors. This is a great plant-based sushi alternative for sushi lovers.

Ingredients: 10 pieces inari age fried tofu pouches. 2 cups sushi rice, cooked. 1 cucumber, julienned. 1 carrot, julienned. 1 avocado, sliced. 1/2 cup pickled ginger. 1/4 cup soy sauce. 1 tablespoon rice vinegar. 1 tablespoon sugar. 1 teaspoon sesame oil. 1 teaspoon sesame seeds. 1 nori sheet, cut into thin strips.

Instructions: Prepare the inari age according to package instructions. In a small bowl, mix together soy sauce, rice vinegar, sugar, sesame oil, and sesame seeds to make the sushi seasoning sauce. Fill each inari age pouch with sushi rice, leaving some room at the top. Top each filled pouch with different combinations of cucumber, carrot, avocado, pickled ginger, and nori strips. Drizzle the sushi seasoning sauce over the filled pouches. Serve and enjoy your vegan inari sushi 5 ways!

Prep Time: 20 minutes

Cook Time: 0 minutes

These vegan and gluten-free Mushroom Avocado Sushi Rolls were made with ideas from Anett Velsberg's creative cooking. They have the perfect mix of tastes and textures, with creamy avocado and salty mushrooms inside.

Ingredients: 2 cups sushi rice. 4 nori seaweed sheets. 1 avocado, sliced. 1 cup sliced mushrooms. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Soy sauce gluten-free if desired. Pickled ginger optional. Wasabi optional.

Instructions: Cook sushi rice according to package instructions. In a small saucepan, combine rice vinegar, sugar, and salt. Heat until sugar and salt dissolve. Let it cool. Spread cooked rice onto nori sheets, leaving a small border around the edges. Place avocado slices and mushrooms along the center of the rice. Roll the nori sheets tightly, using a bamboo sushi mat if available. Seal the edges of the nori with a bit of water. Slice the rolls into bite-sized pieces using a sharp knife. Serve with soy sauce, pickled ginger, and wasabi if desired.

Prep Time: 30 minutes

Cook Time: 20 minutes

Avocado, zucchini, and other crunchy vegetables are wrapped in healthy brown rice and nori seaweed sheets in this vegan sushi recipe. It tastes great and is better for you than regular sushi rolls.

Ingredients: 2 cups cooked brown rice. 4 nori seaweed sheets. 1 ripe avocado, sliced. 1 zucchini, julienned. 1 carrot, julienned. 1 cucumber, julienned. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. Soy sauce or tamari, for dipping.

Instructions: Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of brown rice over the nori sheet, leaving a small border along the edges. Arrange avocado slices, zucchini, carrot, and cucumber in a line across the rice. Roll the sushi tightly using the bamboo mat, sealing the edge with a bit of water. Repeat with remaining ingredients. In a small bowl, mix rice vinegar and maple syrup. Slice the sushi rolls into bite-sized pieces using a sharp knife. Serve with soy sauce or tamari for dipping, and drizzle with the rice vinegar-maple syrup mixture. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Inari sushi, also known as inarizushi, is a traditional Japanese sushi made by stuffing seasoned sushi rice into seasoned fried tofu pockets. This recipe allows for various fillings, making it versatile and customizable.

Ingredients: 1 cup sushi rice. 1 1/2 cups water. 4 tablespoons rice vinegar. 2 tablespoons sugar. 1/2 teaspoon salt. 1 pack fried tofu pockets aburaage. Fillings of choice e.g., cucumber, avocado, cooked shrimp. Soy sauce for serving. Pickled ginger for serving.

Instructions: Run cold water over the sushi rice until the water runs clear. Let it drain well. Put rice and water in a saucepan. Bring to a boil, then turn down the heat. Put the lid on top and let it simmer for 18 to 20 minutes, or until the rice is soft and the water is gone. Mix rice vinegar, sugar, and salt in a small bowl until the sugar and salt are gone. While the rice is still warm, mix the ingredients into it. Wait until the rice is cool enough to touch. To make triangles, cut fried tofu pockets in half across the middle. Open each pocket just a little to make a pouch. Put a spoonful of seasoned sushi rice and any fillings you want into each tofu pouch. Put it on the plate with pickled ginger and soy sauce. Have fun with your home-made inari sushi!

Prep Time: 20 minutes

Cook Time: 20 minutes

Enjoy tasty vegan sushi rolls that are packed full of colorful vegetables and come with all the usual toppings.

Ingredients: 2 cups sushi rice, cooked. 4 nori sheets. 1 cucumber, julienned. 1 avocado, sliced. 1 carrot, julienned. 1/2 red bell pepper, julienned. 1/2 cup shredded purple cabbage. Pickled ginger, for serving. Wasabi, for serving. Soy sauce, for serving.

Instructions: Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the nori sheet, leaving about 1 inch of space at the top. Arrange a small amount of cucumber, avocado, carrot, bell pepper, and cabbage in a line across the center of the rice. Roll the sushi tightly using the bamboo mat, sealing the edge with a little water. Repeat with the remaining nori sheets and ingredients. Slice the sushi rolls into bite-sized pieces using a sharp knife. Serve with pickled ginger, wasabi, and soy sauce.

Prep Time: 30 minutes

Cook Time: 0 minutes