This week, I’ve had Sushi on the mind. I adore Japanese cuisine, but as a Vegetarian, I get satisfying Japanese food far less often than I would like. My favorite Japanese restaurant is a hole in the wall up in San Francisco named Cha-Ya, but I so rarely go there now that I’m no longer living a few blocks away.
So, today, I made basic vegetable sushi with three types of filling: teriyaki tofu, carrots, and kabocha squash. The teriyaki tofu added a savory touch, the fresh carrots added a satisfying crunch, and the roasted kabocha squash added a smooth, sweet juxtaposition. I hope you enjoy this Teriyaki Tofu and Veggie Sushi as much as I did!

This vegetarian sushi is a delicious homemade dinner or snack! Fill it with vegetables and protein of your choosing to your taste. I love roasted kabocha squash, teriyaki marinated tofu, and carrots, so that is how I made mine.
- 1.5 cups sushi or short grain rice
- 1.5 cups water, plus extra for rinsing
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- 6 nori sheets (dried seaweed)
- 2 carrots
- 1 pack Trader Joe's Organic Baked Tofu
- 0.5 kabocha squash
- wasabi paste, for serving
- reduced sodium tamari sauce, for serving
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Rinse rice 2-3 times.
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Place washed rice and water into pot over high heat uncovered.
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Once it begins to boil, reduce the heat to the lowest setting and cover.
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Cook for another 15 minutes, then remove pot from heat and let it stand for 10 minutes while covered.
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In microwave safe bowl, combine rice vinegar, salt, and sugar. Heat mixture in microwave for 30 seconds.
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Transfer rice into a bowl and add vinegar mixture. Fold thoroughly to combine.
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Wait until cooled to room temperature before proceeding to roll assembly.
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Carrots: Cut carrots into slender strips.
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Tofu: Cut tofu into slender strips.
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Roasted kabocha squash: Preheat oven to 400°F. Cut squash in half and place them cut side up onto baking sheet for 45 minutes. Remove skin and slice into slender strips.
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Place nori sheet rough side up on bamboo sushi mat.
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Press handful of rice on the lower two thirds of the sheet.
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Add fillings at the bottom of the rice.
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Roll up the nori and seal with a few drops of water.
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Slice the roll with sharp knife.
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Serve with tamari sauce and wasabi to taste.