Deconstructed Sushi Vegetarian Vegan Actually Recipes

Steps:

• Combine rice, water, and a pinch of salt in a saucepan; bring to a boil. Stir once with a bamboo rice spatula or thin wooden spoon. Reduce heat to low and cover. Cook until all water is absorbed and rice is tender, about 20 minutes. Let cool.
• Heat vegetable oil in a small saucepan over medium heat; add rice vinegar, sugar, and 1/8 teaspoon salt. Heat mixture until all sugar has dissolved and liquid begins to simmer. Remove from heat and let cool until safe to handle, at least 10 minutes. Fold small portions of the cooled liquid slowly into the cooled rice until the mixture is slightly wet and sticky, but not gooey; you may not need all of the liquid.
• Press excess liquid out of the tofu using a paper towel. Cut tofu into strips.
• Heat olive oil in a small skillet over medium heat. Add tofu strips, onion, and garlic; cook and stir until tofu is golden brown, about 4 minutes per side.
• Mix vegan mayonnaise and sriracha together in a small bowl.
• Lay a sheet of nori, rough-side up, on a sushi mat. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Arrange tofu strips, avocado, cabbage, carrots, and cucumber in a line along the bottom edge of the sheet.
• Roll nori and sushi mat over the filling. Remove the mat and wrap the roll with plastic wrap, twisting ends tightly to compress the roll. Refrigerate until set, 5 to 10 minutes. Repeat with remaining nori and filling.
• Remove sushi roll from the plastic wrap, slice into pieces, and top with the sriracha mayonnaise.

Steps:

• Rinse and drain the rice two or three times.
• Combine the rice, water, and salt in a heavy saucepan and bring to a boil over high heat, cover, and simmer gently until the water is absorbed, about 45 minutes.
• Toast the nori in a preheated 300F degree oven or a medium-hot skillet for a few minutes. Crumble or chop coarsely.
• Drain the tofu and pat it dry.
• Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu.
• Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side.
• Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
• Let cool, enough to handle, then cute crosswise into matchsticks. Repeat with the remaining sheets.
• To make the dressing, combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil.
• Cook for 1 or 2 minutes, the add the shoyu and vinegar.
• Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.
• When the rice is done, stir in 1/3 cup of the dressing and add more to taste.
• Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds.