Teriyaki Tofu and Veggie Sushi

Finished Teriyaki Tofu and Veggie Sushi from above

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!

Teriyaki Tofu and Veggie Sushi rolls before cutting

Teriyaki Tofu and Veggie Sushi
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

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.

Servings: 3
Author: Nina
Ingredients
Rice
  • 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
Rolls
  • 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
Instructions
Rice
  1. Rinse rice 2-3 times.

  2. Place washed rice and water into pot over high heat uncovered.

  3. Once it begins to boil, reduce the heat to the lowest setting and cover.

  4. Cook for another 15 minutes, then remove pot from heat and let it stand for 10 minutes while covered.

  5. In microwave safe bowl, combine rice vinegar, salt, and sugar. Heat mixture in microwave for 30 seconds.

  6. Transfer rice into a bowl and add vinegar mixture. Fold thoroughly to combine.

  7. Wait until cooled to room temperature before proceeding to roll assembly.

Filling
  1. Carrots: Cut carrots into slender strips.

  2. Tofu: Cut tofu into slender strips.

  3. 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.

Rolls
  1. Place nori sheet rough side up on bamboo sushi mat.

  2. Press handful of rice on the lower two thirds of the sheet.

  3. Add fillings at the bottom of the rice.

  4. Roll up the nori and seal with a few drops of water.

  5. Slice the roll with sharp knife.

  6. Serve with tamari sauce and wasabi to taste.

Recipe Notes

Rice adapted from Alton Brown's Sushi Rice.

I used these roasted seaweed sheets.

Teriyaki Tofu and Veggie Sushi

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