Vegan sushi rolls

Instructions

1. 1

   Measure the sushi rice into a fine mesh sieve and rinse under cold running water until the water runs almost clear (3–4 minutes). This removes excess surface starch and stops the rice becoming gluey.

2. 2

   Place the rinsed rice in a medium heavy-bottomed saucepan and add the measured water. Leave to soak, covered, for 30 minutes.

3. 3

   Bring the rice and water to the boil over a medium heat, then reduce to the lowest heat, cover and simmer gently for 12 minutes without lifting the lid. Turn off the heat and leave, still covered, for 10 minutes to steam.

4. 4

   While the rice cooks, press the tofu: wrap the block in kitchen paper and weight it under something heavy for 10–15 minutes to remove excess water. After pressing, slice the tofu into long batons about 1 cm thick.

5. 5

   Make the marinade: whisk together tamari, maple syrup, sesame oil and 15 ml of the rice vinegar in a shallow bowl. Add the sliced tofu, turn to coat and leave to marinate for 20 minutes, turning once.

6. 6

   Gently heat the remaining rice vinegar with the caster sugar and fine salt in a small pan or microwave for 30–60 seconds until the sugar dissolves — do not boil. Set aside.

7. 7

   Transfer the cooked rice to a wide, non-reactive bowl. Pour the seasoned vinegar over the rice and fold gently with a rice paddle or wooden spoon, fanning while you fold to help the rice become glossy. Leave the rice to cool to room temperature for 15 minutes before rolling.

8. 8

   Heat the neutral oil in a frying pan over a medium heat. Fry the marinated tofu, turning occasionally, until edges are caramelised and golden (about 6–8 minutes). If there is leftover marinade, pour it into the pan for the last minute to glaze the tofu.

9. 9

   Trim and slice the cucumber and carrot into long, thin batons. Halve, stone and slice the avocado lengthways into long strips.

10. 10

    Place a nori sheet shiny side down on a bamboo sushi mat. Wet your hands and spread a thin, even layer of rice over the nori, leaving a 2 cm strip at the far edge clear. Sprinkle toasted sesame seeds over the rice. Lay a line of tofu and veg across the near edge of the rice, then lift the mat and roll firmly away from you, pressing gently to form a tight cylinder. Seal the edge with a little water.

11. 11

    With a very sharp knife dipped in water, slice each roll into 6–8 pieces. Wipe the knife between cuts for clean slices. Serve immediately with soy, pickled ginger and wasabi if you like.

Tips

• Rinse the rice until the water runs almost clear — this is the single best trick to stop the rice becoming gluey.
• Fan the rice while folding in the seasoned vinegar; it helps the rice cool quickly and gives the glossy finish you see in sushi bars.
• Press the tofu well and marinate for the full 20 minutes — it makes the tofu hold together and carry flavour.
• Keep a bowl of water nearby when rolling and slicing; wet hands and a wet knife prevent rice sticking and squash-free slices.
• Make the rice and marinate the tofu ahead; assemble just before serving for freshest texture. Cooked rice kept in the fridge will harden, so only make rice the same day.

Substitutions

• tamari → light soy sauce, same quantity

  Stays close

• extra-firm tofu → tempeh, same quantity

  Noticeably different

• rice vinegar → apple cider vinegar, same quantity

  Noticeably different

• nori sheets → soy wrap/maki paper, same quantity

  Noticeably different

Nutrition

Per serving · estimated

570

Calories

17 g

Protein

76 g

Carbs

21 g

Fat

4 g

Fibre

9 g

Sugar

700 mg

Sodium

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