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–+ servings
vegan californian maki tofu sushi cu tofu avocado

Vegan California Roll

These vegan California rolls (tofu uramaki) are easy inside-out sushi rolls made with seasoned sushi rice, creamy avocado, silken tofu and vegan mayo. They taste remarkably close to the classic crab California roll, no fish required.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Choose Serving Size 3

Ingredients 

  • nori sheets
  • 1 cup sushi rice
  • 2 cups water
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 2-3 avocados cut into strips
  • silken tofu cut into sticks
  • 3 tbsp vegan mayo
  • sesame seeds
  • soy sauce or tamari, for dipping

Instructions

  • Rinse the rice until the water runs clear.
  • Put the rice into a pot, add the water and bring to a boil. Cook for 10 more minutes from the moment it starts boiling, then remove from heat. Cover the pot with a lid and let the rice absorb all the liquid.
  • Mix the vinegar, sugar and salt until dissolved, then pour over the rice and mix well.
  • Let the rice cool thoroughly. You can place it in the freezer or fridge, stirring every 5 minutes to speed up the process.
  • Cut the avocado and tofu into strips.
  • Lay out a sushi mat and cover it with plastic wrap.
  • Place a nori sheet on the sushi mat, rough side facing up. Apply the rice to the nori in a thin layer, covering all the edges.
  • Sprinkle the sesame seeds over the rice.
  • Place another piece of plastic wrap on top of the rice and flip it over. For California rolls, the rice should be on the outside, not the nori sheet.
  • Now that it is flipped, remove the plastic wrap from the upper side, the one on the nori sheet.
  • Spread some vegan mayo on the nori sheet, layer the avocado and tofu along the bottom edge and carefully roll it up.
  • Slice the vegan California roll with a wet knife.
  • Serve with soy sauce or tamari for dipping.

Notes

Rinse the sushi rice until the water runs clear and let it cool completely before rolling, so the rolls hold together. Slice with a wet knife for clean cuts, and serve fresh with soy sauce or tamari for dipping.