Tofu Sushi Hand Rolls (Vegan Temaki)

three tofu temaki sushi rolls, also known as hand rolls, on plate with side of tamari sauce.

Tofu Sushi Hand Rolls (Vegan Temaki)

This recipe takes the key principles of temaki (hand roll) sushi, 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.

Prep Time45

Rice Cook Time20

Course: Main Course

Cuisine: Japanese

Keyword: hand rolls, sushi hand rolls, tofu sushi hand rolls

Servings:

Calories: 442kcal

Author: Kathy Marshall

Ingredients

Marinated Tofu

15 oz extra firm tofu or firm, pressed with paper towels to remove excess moisture
1 tbsp toasted sesame oil
2 tbsp brown rice vinegar
2 tbsp tamari or soy sauce
2 tbsp furikake seasoning see notes for sub options
1/4-1 tsp wasabi paste start with less, taste and adjust to get the amount of heat you like.
2 tsp fresh grated ginger and/or pickled sushi ginger- can sub 1 tsp ginger powder

Sushi Rice

1 cup short grain white rice see notes for using brown rice
1 cup water
1/4 cup rice wine vinegar do NOT sub other vinegars
1 tbsp white sugar
1 tsp sea salt

Pickled radishes (or turnips, onions, cabbage- your choice)

1 cup radishes or above mentioned options cut into matchsticks
1/2 cup white vinegar mixed with equal part water
pinch or two of salt
pinch or two of white sugar

Rest of hand roll ingredients

6 sheets toasted nori (cut in have for 12 rolls) can sub seaweed snacks- see notes
4 cups shredded vegetables and herbs carrots, purple cabbage
wasabi paste serve at table
pickled sushi ginger serve at table
furikake seasoning serve at table see notes for sub
1/4 cup mayonnaise vegan likely desired
1 tbsp wasabi paste

Instructions

Make the marinated tofu

Press the tofu block with some paper towels and a heavy object to remove excess liquid. This is a quick process. Extra firm tofu does not retain too much water. You can leave it for a few minutes if you have the time.
If you plan to sear the marinated tofu before using, cut the block in half and then cut those halves into 1/4" slabs. You'll marinate the slabs, sear them as slabs, then cut them into sticks after searing.
If using the marinated tofu, uncooked, then cut the tofu block in half and then cut those halves in half lengthwise, followed by cutting the 3" long or so blocks into "sticks" - see photos. the idea is for the pieces of tofu to be kind of thin and long enough to fill the roll, so they are easy to bite into and aren't so short that they fall out of the hand roll cones.
Mix the marinade ingredients, then place the pieces of tofu in the marinade, and toss around making sure to distribute the furikake and marinade evenly. Leave for as few as 10 minutes before eating, but ideally a bit longer (and they last in fridge for several days).

Make the sushi rice (simplified from traditional method)

Rinse the rice in a seive until the water rinses clear. Place in pot to cook with 1 cup water (equal parts rice/water if you scale up or down).
Bring to a boil, reduce to simmer and cook until water is evaporated (15-20 min or so). Watch closely, the rice will still be al dente, so it can soak up the below mixture without becoming mushy.
While rice is cooking mix the vinegar, sugar, and salt in a small bowl.
Dump the cooked rice onto a parchment lined pan, spread out with spoon.
Drizzle the vinegar mixture over all of the rice, then quickly use spoon to move rice around and distribute the vinegar mixture evenly and thoroughly.
Leave rice to absorb the liquid and cool. Laying the rice out on the sheet pan ensures the liquid reaches all the rice.

Make some quick pickles

This couldn't be easier than cutting some radish (or chosen veg) into think matchsticks, and tossing them with the simple brine. The pickles are basically marinated and ready to use right away, though you can make a day ahead.

Make wasabi mayo

Mix the mayo and wasabi paste in small bowl. Add a bit of water to thin enough so you can drizzle the mayo over the hand rolls or dip into it easily.

Prep the veg

Cut your chosen vegetables and herbs/greens into 3" or so long matchstick pieces so they lay into the nori cones well.

Finish and serve the hand rolls

As per photos, all the ingredients can be placed into little bowls and brought to the table with the cut sheets of nori placed at each person's plate, or serve from the counter for a simple meal. Either way, be sure and roll the hand rolls one by one as you eat them, to keep the nori crispy!

Notes

Furikake seasoning: as mentioned in the post, you can buy this blend at the market or make my Homemade Furikake Seasoning to have on hand. If you can't find it at the store, simple use sesame seeds.

Nori sheets: see post for details on substituting small roasted seaweed snacks in place of the larger nori sheets.

Nutrition