Vegan Sushi With Carrot Lox and Tahini Tofu
As a vegan, you definitely don't need to miss out when it comes to sushi! These two different variations of vegan sushi are healthy, full of flavor and will satisfy your sushi cravings. Learn how to make carrot lox sushi with tofu cream cheese and tahini tofu sushi.
Servings 6 rolls
- 1 ½ cups sushi rice alternatively use risotto rice
- 2 tbsp rice vinegar
- 6 nori sheets
- 6 sticks baked tahini tofu recipe linked below
- carrot lox see notes
- 1 cucumber small
- 2 spring onions
- soy sauce or tamari sauce to serve
For the tofu cream cheese
- ⅛ cup sunflower seeds
- 80 g tofu
- juice of ½ lemon
- ½ clove of garlic
- ½ tbsp nutritional yeast
- ¼ tsp onion powder
Cook the sushi rice
Rinse the rice until the water runs clear.
Cook the sushi rice with approximately 3 cups of water. Bring to a boil, then reduce the heat and simmer for 20 minutes. The rice should absorb all the liquid.
Allow the rice to cool for 10-15 minutes.
Make the tofu cream cheese
Assemble the sushi
Prepare and set out all the remaining ingredients. Cut the spring onions and cucumber into thin sticks.
For the tahini tofu sushi, place a nori sheet on a rolling mat and add some sushi rice in a thin layer on the bottom ⅔ of the nori sheet. Add two tahini tofu sticks to the bottom (next to each other), as well as cucumber and spring onion sticks. Start rolling from the bottom up.
For the carrot lox sushi, place a nori sheet on the rolling mat and add sushi rice in a thin layer on the bottom ⅔ of the nori sheet. Add ⅓ of the tofu cream cheese and spread evenly onto the rice. Add a few pieces of carrot lox and some cucumber and spring onion. Again, start rolling from the bottom up.
Make 3 tahini tofu sushi rolls and 3 carrot lox suhi rolls in total.
Cut into 8-10 pieces of sushi per roll and serve with soy sauce.
You can store the sushi rolls in the fridge for up to 3 days and cut them before you want to eat them.
To make the carrot lox, peel carrots and cut into thin stripes. Cook for a few minutes until slightly soft but not overcooked. To a jar, add a mixture of soy sauce (a few tbsp), liquid smoke, sesame oil, dried wakame, pepper and a thinly sliced clove of garlic. Add the carrots and fill up with water until covered. Store in the fridge and let marinate for at least a day.