Sushi is one of those foods that takes some effort and patience to learn how to make, but it’s well worth it if you love sushi. In this recipe for vegan sushi rolls, I have used some basic ingredients that most sushi restaurants will incorporate into their rolls, such as cucumber, tofu, and asparagus. I also used some nori and vegan oyster sauce to marinate the tofu and give it a slight seafood taste. If that doesn’t sound appetizing, you can easily substitute anything else that might be good on a sushi roll. The most important aspects for successfully making sushi are the rice and the freshness of the ingredients. You can make tasty sushi at home if you keep those two in mind.

Print Vegan Sushi Rolls with Asparagus and Tofu (bean curd) Prep Time: 10 minutes Cook/Cool Time: 30 minutes My Latest Videos Total Time: 40 minutes Ingredients For the Rice 2 cups sushi or jasmine rice (I love using jasmine rice because it has a great flavor.

1/4 cup rice vinegar

2 Tbsp white sugar

1/2 salt

For the Tofu 1 Tbsp soy sauce

1/2 tsp vegan oyster sauce

1 nori sheet torn into small pieces

2 cloves minced garlic

Veggies Thinly sliced carrots, cucumber, mushrooms, and avocado.

Asparagus stalks

Nori (seaweed) sheets Instructions Heat oven to 400º. Wash and slice all veggies. In a shallow dish, stir in soy sauce, oyster sauce, shredded nori and garlic. Add tofu to sauce and gently cover tofu. Marinate asparagus in the same sauce. On a baking pan, spread out marinated tofu and asparagus and bake for 30-40 minutes. In a large pot, bring 4 cups of water to a boil. Add rice, stir and cover. When it returns to a boil, lower heat. When the rice is done (about 15 minutes, all water absorbed, rice is soft and sticky), add rice vinegar, sugar, and salt and stir. Spread rice out evenly in one layer on a baking dish and cover with damp paper towels. After the tofu and asparagus, and the rice have cooled, take a sheet of nori, shiny side down, and place it on a sushi mat. Add a scoop of rice and press firmly down until the rice is in a single layer, leaving about an inch at the top of the nori sheet. Add your veggies and tofu near the bottom half of the nori roll and begin rolling from the side closest to you, slowly pressing the sushi mat down and rolling until you get to the end. You can push in any ingredients poking out from the side. Cut roll in half with a sharp knife, and then in half again until you have 8 bite sized pieces. Notes You can garnish your roll with sesame seeds, wasabi paste, pickled ginger or any other flavorful topping you like. 3.1 http://veganfoodlover.com/vegan-sushi-rolls-asparagus-and-bean-curd/ VeganFoodLover.com