Vegan Sushi Low Calorie Recipes

THE BEST EVER VEGAN SUSHI

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.

VEGAN SUSHI- LOW CALORIE

Steps:

• CUT the nori with scissors into 1" wide strips and then cut them in half so you have a bunch of 1"x4" strips. Keep them dry until you're ready to use them.
• Place one (shiny side down) on a dry surface and place a piece of bell pepper across it near the bottom so it forms an upside-down crucifix (this is not an antichrist meal, it just works best like this)then pile on the avocado, sun-dried tomato, pickled ginger, or what-have-you in the same fashion. Stick a SMALL chunk of jalepeno in there somewhere. Place a small sprig of cilantro (this is VERY important) so that it may stick out once it's rolled up.
• Now just tightly roll it up away from you and seal it with a nama shoyu moistened finger and place on a platter seam down.