Shredded Tofu Avocado Nori Rolls

Ingredients you'll need

Here's everything that goes into this shredded tofu avocado nori rolls. Scroll down to the recipe card for exact measurements and a printable version.

• 1 block (14-16 oz) extra firm tofu, pressed for at least 15 minutes
• 1 cup sushi rice, uncooked
• 1.25 cups water, for cooking rice
• 2 tbsp rice vinegar
• 1 large avocado, pitted and scooped
• 2 scallions, thinly sliced
• 2 tbsp lime juice, fresh
• 1 tbsp coconut aminos or tamari
• 1/2 cup red cabbage, thinly shredded
• 1/2 medium cucumber, cut into matchsticks
• 4-5 nori sheets
• 1/4 tsp sea salt flakes, or to taste
• For serving vegan sriracha mayo
• For serving black sesame seeds

How to make it

Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.

1. 1

   Cook the sushi rice: Rinse the sushi rice under cold water until the water runs clear. Add the rinsed rice and 1.25 cups of water to a pot and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork and transfer to a large bowl. Gently stir in the rice vinegar and allow it to cool for about 15 minutes.

2. 2

   Prepare the filling: While the rice cooks, prepare the tofu. Use your hands or a fork to crumble the pressed tofu into a mixing bowl, creating a shredded texture. Add the scooped avocado, sliced scallions, lime juice, coconut aminos, and sea salt flakes.

3. 3

   Mix the filling: Gently mash and mix the ingredients together until the avocado is creamy and everything is well combined. Be careful not to overmix; some texture is nice.

4. 4

   Assemble the rolls: Place a nori sheet, shiny side down, on a bamboo rolling mat or a clean kitchen towel. Wet your fingers with water and spread about 3/4 to 1 cup of the cooled sushi rice evenly over the nori, leaving a 1-inch border at the top edge.

5. 5

   Add the fillings: Arrange a horizontal line of the shredded tofu-avocado mix, cucumber matchsticks, and shredded red cabbage across the center of the rice.

6. 6

   Roll and slice: Using the mat, lift the edge of the nori closest to you and roll it tightly over the filling. Moisten the top border of the nori with a little water to seal the roll. Use a sharp, wet knife to slice the roll into 8 pieces. Repeat for the remaining rolls.

7. 7

   Serve: Arrange the sushi pieces on a platter. Serve immediately with vegan sriracha mayo for drizzling or dipping, and a sprinkle of black sesame seeds.