Empty My Fridge
When I'm craving sushi but feeling lazy
Ingredients
- Tofu1
- Vegan mayonnaise陆 cups
- Sriracha sauce3 tbsp
- Soy sauce2 tbsp
- Rice wine vinegar1 陆 tbsp
- Toasted sesame oil1 tsp
- Scallion2
- Carrot 路 finely shredded2 tbsp
- Rice
- Avocado
- Cucumber
- Nori seaweed
- Sesame seed 路 toasted
- Wasabi paste
- Ginger
Instructions
- Grate the super-firm tofu with a cheese grater or food processor. If using extra-firm tofu, press it very well first.
- Mix the grated tofu with all the other filling ingredients until combined.
- Taste and add more sriracha or soy sauce if you like.
- Serve right away, or refrigerate for about 1 hour so the tofu absorbs the flavors.
- Prepare sushi rice following the recipe notes, then roll the sushi on a rolling mat with cucumber, avocado, and the tofu salad as a vegan California roll.
- Slice with a very sharp knife, wiping the blade with a damp cloth between cuts.
Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.
More recipes with
ScallionCarrotRiceCucumberTofuAvocadoNori seaweed
Cook with what's in your fridge
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