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Wednesday, 24 April 2019

Epic Vegan Sushi

Before I went vegan, my sister and I used to meet at Sticks'n'Sushi in Wimbledon and gorge on the Hells Kitchen Rolls, seaweed salad and various sticks. I loved the combination of tempura shrimp, avocado and hot sauce! I am currently recipe testing a vegan version of our favourite selection for my upcoming cookbook but in the meantime, this is my own vegan sushi recipe, packed full of umami flavour!


Tofu dressing

1 tbsp of toasted sesame oil
1 small bunch of coriander finely chopped
1/2 inch of ginger grated
1/2 lime juiced
1 green chilli finely chopped (I like thai chillies as they are hotter but you can deseed if you prefer a milder flavour)
2 garlic cloves crushed
1 tsp of dark soy sauce or tamari
1/2 tsp of Maple syrup or coconut sugar for touch of sweetness to balance the sour, salt and chilli

The Sushi

1 pack of Nori sheets
100g of Sushi Pickled Ginger (I like Clearspring as I use the leftover liquid to season my sushi rice)
200g Sushi Rice cooked according to packet instructions (I like Clearspring Organic Brown Sushi Rice) and the pickling liquid from the Sushi ginger mixed through once cooked
1 glug of toasted sesame oil
1 x Pack of Taifun Japanese-Style Tofu Fillets - these are my favourite as they have a crispy texture and marinated flavour but any marinated tofu fillets would work here
A small handful of sesame seeds
1/2 Avocado thinly sliced
1/2 Red Pepper thinly sliced
1/4 Cucumber thinly sliced
2 tbsp Vegan mayo (Follow Your Heart or Hellmans) or Sriracha Mayo
1/2 lime juiced
1/2-1 tsp Wasabi paste (depending on how hot you want the mayo to be) plus extra to serve
Freshly ground black pepper
Dark soy sauce
Sriracha Hot Sauce
A sushi rolling mat, sharp knife and chopsticks


For the Tofu Dressing

In a medium sized soup bowl, mix the sesame oil, maple syrup (or sugar), coriander, grated ginger, lime juice, green chilli, crushed garlic and soy sauce and set aside.

For the Wasabi-Lime Mayo

In another small bowl, mix the juice from the other half of lime with the vegan mayo and wasabi paste and season with black pepper.

For the Tofu

Add the sesame oil to a frying pan and turn heat up to medium. Once the pan is hot and the oil starts to spit, add the tofu - the Japaenese tofu comes in 2 thin slabs, so I fry them as they come for a couple of minutes on each side, so they are cooked through and crispy on both sides (if your tofu is chunkier, you may want to split it down the middle so that you have 1/2 inch thick slabs). Then transfer to a plate, spinkle over the sesame seeds and slice up into thin slices. Then pour over the Tofu dressing.

Assembling the Sushi

Now to assemble the sushi rolls! Lay out a sheet of nori on your sushi mat, 1/3 way up from the bottom, put a neatly packed this line of sushi rice on first, then top with a some of the red pepper, avocado, cucumber and tofu on top all the way along. The just below the rice add a thin line of the wasabi-lime mayo (this will act like glue when you roll your sushi up and has an incredible flavour). Then using the sushi mat, gently roll the sushi up, pulling the mat under it, to help roll a nice tight roll. Then slice into inch thick slices, top with a slice of sushi ginger, some wasabi paste (careful it goes through your nose if you add too much haha!) and Sriracha, dip into the soy sauce and enjoy!

This is perfect for a date night or girlie night in and even better with a fresh juice for lunch or with homemade lychee Martinis for dinner - goo. Tag me @thecompassionedit on Instagram if you make this, I would love to see your pics! What are your favourite Japanese dishes? x


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