Tofu Sushi Hand Rolls (Vegan Temaki)

This recipe takes the key principles of tofu sushi hand rolls, dials up the flavors and replaces raw fish with seasoned and marinated tofu that can be used as is or seared for that crispy, nutty flavor. Either way, why not have a tofu sushi hand roll party with this fun dish that is at its best when assembled together at the table.

Sear tofu (optional): 5 mins

Seeing a temaki hand roll with raw fish a few times created a visual that has stuck with me, and while sushi rolls look really fun, truth be told I’m not much of a fussy cook and that seaweed cone with sushi bursting out of it looked like something I’d be more likely able to replicate. I have a thing for zesty marinated tofu (even prefer marinated tofu toast over avocado toast), and decided to create a version that is bursting with sushi flavors like wasabi, soy, sesame and ginger. This recipe includes some quick pickled radishes or turnips, fresh vegetables, wasabi mayo and furikake seasoning (easy sub available) to create a hand roll bursting with flavor as well as filling.

Why this recipe works

• Familiar sushi flavors- the tofu is marinated with the classic ginger, wasabi, and soy flavors of traditional sushi condiments to fill in for the raw fish/seafood in traditional sushi hand rolls,
• Eat with your hands- no chopsticks required with hand rolls (a.k.a. temaki) as their cone shape is designed to be eaten with your hands.
• Quick and easy- unlike sushi rolls which require a bamboo mat to properly fill, roll and cut the maki (seaweed on the outside) or uramaki (rice on the outside, hand rolls do not require a bamboo mat and are simple filled and rolled (see how to roll a hand roll below). This makes hand rolls a much better option for making sushi at home.
• Easy option for entertaining- have a temaki party by presenting all of the elements at the table and letting your guests or family customize their own hand rolls as they eat.
• Simplicity- my recipe follows all the basic principles of sushi hand rolls, but puts aside some of the technical aspects of traditional sushi by using vegan ingredients, simplifying the rice preparation, and key ingredients to amp up the flavor like wasabi and furikake, that aren’t traditionally used in the way I include them.

Hand rolls vs rolls

• Hand rolls (temaki) are cone shaped and are picked up with your hands to eat, whereas sushi rolls (maki or uramaki) are created by cutting a cylinder shaped roll into slices that you eat with chop sticks.
• Hand rolls should be eaten right after rolling while the nori wrap is still crispy (versus getting soft), whereas sushi rolls, with smaller pieces of the nori per bite, can sit (refrigerated) longer and still have a pleasant chew.

Ingredient notes

• Seared or marinated tofu: “Sticks” of firm tofu mimic the long slices of raw fish. The tofu is marinated in an original sushi marinade with all the right flavors, including wasabi. You can use the marinated tofu uncooked or sear it for a crispier texture.
• Sushi rice: Sushi rice is made from tossing cooked short grain white rice, still warm, with rice wine vinegar, a bit of salt and sugar. The rice is kept at room temperature until serving.
• Quick pickled vegetables: Quick pickling whatever vegetable you have on hand is an easy and quick way to round out the flavors of your homemade hand rolls in keeping with the tradition of using store bought yellow daikon pickles in Japan.
• Furikake seasoning: This dry Japanese seasoning includes sesame seeds, chopped seaweed, salt and sugar and usually fish flakes (a.k.a. bonito flakes). It can be purchased in the international aisle of many grocery stores, but you can sub sesame seeds and a bit of your nori (chopped), mixed with a bit of salt and sugar (add in garlic and onion powder if you like), and forego the bonito flakes (which can also be purchased on their own in the same aisle as the furikake at many stores).
• Sushi ginger: Pickled ginger slices (a.k.a. sushi ginger) are incorporated into this recipe, both in the marinade and in the rolls themselves, but feel free to stick to grated ginger (or ginger powder) in the marinade if you do not have access to or do not want to purchase sushi ginger.
• Fresh vegetables and herbs: I’ve specified purple cabbage, carrots, fresh parsley and bits of kale, but you can use any fresh vegetables or herbs that you have on hand. This can vary from the more traditionally used avocado, carrots and cucumber to anything your heart desires. Try raw zucchini, crunchy matchsticks of celeriac or turnips, really anything goes here.
• Wasabi paste: I’m using the knock your socks off wasabi flavors in this recipe because it is often an expected flavor and adds a wonderful kick. It will be easy to use up a tube of this if you buy it or save some from store bought sushi you might purchase. You could sub a horseradish mustard for similar flavors.

Above: Marinade ingredients for the tofu.

Step by step instructions

1. Marinate the tofu: Marinating the tofu is the first step towards making and serving your hand rolls, so that the tofu has some time to absorb the marinade while you prep the rest of the ingredients. Your choice if you want to sear the tofu and if you want it seared last minute to serve warm, or seared ahead for room temperature tofu.

Above: If you choose to sear your tofu, slabs of marinated tofu are easier to sear. The seared slabs can then easily be stacked and cut into the stick shapes that work well in the hand rolls.

2. Make the sushi rice: Since you will not serve the rice warm, but rather, will season the rice after cooking with a vinegar, sugar, and salt mixture and allow it to absorb the flavors while cooling, I suggest you get started on this after marinating the tofu.

Above: Sushi rice is made by steaming short grain rice, then spreading it out and immediately mixing it with a rice wine vinegar seasoned with salt and sugar. As the rice cools, it absorbs the vinegar and seasonings for that signature sushi rice flavor.

3. Prep your quick pickles and fresh veggies: Next, slice some chosen veggies to quick pickle by placing them in a simple vinegar, sugar, salt mixture so they can marinate. Follow that by slicing fresh veggies into matchsticks and prepping any fresh herbs or greens to include.

4. Prep the nori sheets: very little prep is needed other than cutting the desired number of nori sheets in half (unless you use the smaller snack sized nori for super easy prep)

Above: Salad turnips are just one option for quick pickles. Use radishes, carrot matchsticks, cucumbers or red onion. Really anything works.

How to roll a hand roll

Steps 1 and 2: The halved sheets of nori are filled with a couple tablespoons worth of ingredients that are placed on the diagonal of the right top corner. Then, the bottom right corner is lifted and folded over to the center top edge, enclosing the ingredients (the ingredients stick out of the far right corner of the nori wrap.

Steps 3 and 4: Once the filling is enclosed, continue to roll the nori over the ingredients about two times, ending with the wide opening and finished edge underneath so the filling is visible and cradled and the open edge is kept secure until the hand roll is eaten.

Tips for making and serving this recipe

• Marinate tofu ahead: You can make the marinade and marinate the tofu sticks (or slabs if you are going to sear it) 1-3 days ahead of time to save time at the time of the meal.
• Vegan protein options: You could prepare a chickpea “tuna” salad as well, if you are serving a group, for those that do not like tofu. It could be seasoned with wasabi or a little sriracha for some heat.
• Assemble hand rolls at the table: Nori seaweed sheets are delicate and only slightly crispy (even though they are called “toasted”), so be sure to wait and make the hand rolls at the table when you are sitting down to eat. If made ahead the nori will be soft, not at all crispy and difficult to bite through (the only drawback of hand rolls that I can think of).
• Hand roll sushi hack: See below for details on using the smaller seaweed snacks in place of the larger nori sheets. Fun and tasty option.
• Contrast with flavors and textures: consider a mix of textures and flavors when deciding on your fillings (if you alter from the recipe suggestions) so that each bite into the hand rolls has a mixture of crunchy, creamy, tangy, fresh and spicy wasabi.
• Tofu sushi bowl option: Some people just don’t like seaweed or you may have some leftovers. Consider making a tofu sushi bowl with all the same fillings served in a bowl on a larger bed of the sushi rice.

Above: Making “mini” hand rolls can be just as tasty, if not more, when using the deliciously crispy roasted seaweed snacks described above. Eat them right away, just like the larger hand rolls, to ensure crispy nori!

Above: remember not to roll the hand rolls until you are at the table ready to eat to ensure a crispy bite into the nori wrappers.

Storing leftovers

The fillings can be stored in containers for several days, while the nori cannot (must be used fresh from its package). Sushi rice can be briefly microwaved or used cold for leftovers, your choice.

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