Vegetarian Sushi Rolls

Crisp vegetables wrapped in perfectly seasoned sushi rice create satisfying rolls with creamy sriracha mayo and tangy pickled red onion for bright, complex flavor. The slight heat from sriracha balances the cool, refreshing vegetables in every bite. Perfect for weeknight dinners or impressing guests with a homemade sushi experience.

Ingredients

2¼ cups uncooked Japanese short-grain white rice

2¼ cups water

1 piece kombu (dried kelp), about 2 inches x 2 inches (optional)

⅓ cup seasoned rice vinegar (sushi vinegar)

½ red onion

½ cup seasoned rice vinegar (for pickled onion)

¼ cup Japanese Kewpie mayonnaise

1 tbsp sriracha sauce

Splash of lime juice

2 Japanese or Persian cucumbers

1 carrot

1 deep-fried firm tofu cutlet (atsuage)

2 avocados

6 sheets nori (dried laver seaweed)

Instructions

Rinse the Japanese short-grain rice until the water is almost clear. Drain well and place in a rice cooker with 2¼ cups water. Place the kombu on top of the rice and let soak for 20-30 minutes. Cook the rice (use a 1:1 rice to water ratio for firmer sushi rice).

When the rice is cooked, discard the kombu. Transfer the hot rice to a wooden sushi oke or a parchment-lined baking sheet and spread evenly.

Pour ⅓ cup seasoned rice vinegar over the hot rice. Using a rice paddle, gently slice the rice at a 45-degree angle to incorporate the vinegar without mashing the grains. Fan the rice vigorously while slicing to cool it and remove excess moisture. Continue until the rice cools to skin temperature. Cover with a damp towel until ready to use.

To make the pickled red onion, thinly slice the red onion and place in a jar. Cover with ½ cup seasoned rice vinegar and set aside.

To make the spicy mayo, combine the Kewpie mayonnaise, sriracha, and a splash of lime juice in a small bowl. Mix well and set aside.

Cut the cucumbers in half lengthwise, remove the seeds with a spoon, then slice each half into 4 long strips.

Using a julienne peeler, peel the carrot into thin julienned strips.

Cut the deep-fried tofu cutlet into slabs, then cut into long sticks.

Cut the avocados in half lengthwise, remove the pit, and slice into strips. Add a splash of lime juice to prevent browning.

To assemble, place a sheet of nori on a bamboo sushi mat. Spread about 1 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top edge. Arrange your desired fillings (cucumber, carrot, tofu, avocado, pickled onion) in a line across the center of the rice.

Using the bamboo mat, roll the sushi tightly away from you, tucking the fillings in as you go. Seal the edge with a little water. Slice each roll into 6-8 pieces with a sharp, wet knife.

Serve with spicy mayo, soy sauce, pickled ginger, and wasabi.