37min 4 ppl
Vegan Sushi Platter
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 8 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 9g
Carbs 68g
Fats 10g
About this dish
An assortment of plant-based sushi — avocado nigiri, a simple cucumber roll and sweet simmered tofu pouches — arranged together on one platter with pickled ginger and wasabi. Everything the vegan table needs from a sushi night.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Sushi Rice700 gstart 34 minutes aheadMake your own
Ingredients
Fresh Produce
- Avocadosliced2
- Cucumbercut into thin batons1
Dairy & Eggs
- Fried tofu poucheshalved4
Tins & Jars
- Pickled ginger20 g
Dried Goods
- Ready-made sushi rice700 g
- Nori sheets2
Spices & Seasonings
- Wasabi paste10 g
- Toasted sesame seeds10 g
Oils & Condiments
- Soy sauce20 ml
- Mirin20 ml
Utensils
- Saucepan
- Bamboo sushi mat
- Sharp knife
- Chopping board
Method
1
Simmer the fried tofu pouches with the soy sauce and mirin in a small saucepan for 8 minutes until sweet and glossy, then leave to cool.
Approx. 6 minutes
2
Cut the cucumber into thin batons and slice the avocado.
Approx. 6 minutes
3
Shape the sushi rice into 16 small ovals for nigiri, pressing firmly.
Approx. 8 minutes
4
Top half the rice ovals with avocado slices, pressing gently to secure.
Approx. 5 minutes
5
Stuff the simmered tofu pouches with the remaining rice to make inari-style pieces.
Approx. 6 minutes
6
Lay a nori sheet shiny-side down, spread a thin layer of rice over it, arrange the cucumber batons across the centre and roll tightly into a cylinder.
Approx. 6 minutes
7
Slice the cucumber roll into 8 pieces and press toasted sesame seeds onto the exposed rice.
Approx. 4 minutes
8
Arrange all the sushi pieces on a large platter with pickled ginger and wasabi to serve.
Approx. 4 minutes
