Last year, I tried the viral sushi wrap hack, and it’s been a staple ever since. So, I thought it was time to share another version with you. It’s perfect for a quick lunch when I’m craving sushi but don’t want to make proper sushi from scratch. I know it’s far from traditional, but it gets the job done, and there are so many filling options that I never get bored of it.
This time, I’ve opted for shredded tofu mashed with seasoned avocado as my protein source. It takes only 2 minutes of prep time, and you can’t taste the tofu, but it brings each wrap to 13 g of protein, meaning two of these delicious wraps give us a very satisfying 26 g of protein. I’ve also used shredded cabbage for a touch of crunch, color, and antioxidants.
Everything mixes so well together, nestled between the nori and the rice paper roll. If you’re looking for a super nourishing, delicious, and uncomplicated sushi option for your next lunch, make sure to give this one a go!
Why I Love This Recipe
- Nutritionally balanced: Offers a good mix of protein, healthy fats, and essential antioxidants.
- Quick and easy: Simple steps and ready in about 15 minutes, perfect for busy days.
- Flexible: It’s easy to swap ingredients based on what you have at home. I used sushi rice, but it’s perfect for using up any leftover rice in the fridge.
- Deliciously fresh: Combines the crisp textures of fresh veggies with creamy avocado and delicious nori.
Ingredient Notes
- Extra firm tofu: High in protein and a great neutral base for flavors. Substitute: mashed chickpeas for a different protein source.
- Coconut aminos: A soy-free, lower sodium alternative to soy sauce.
- Nori sheets: Rich in minerals and perfect for getting that classic sushi wrap texture.
- Avocado: Loaded with healthy fats and creamy texture, making it a nourishing addition to any meal.
- Sriracha mayo: Adds a spicy kick; can be made at home with vegan mayo and sriracha sauce.
- Red Cabbage: Packed with the antioxidant anthocyanin, Vitamin C, and sulforaphane, making it a great addition to an anti-inflammatory diet.
How to Make This Recipe (Summary)
Begin by preparing your tofu and vegetables. Combine shredded tofu with avocado, scallions, lime juice, and coconut aminos. Massage your red cabbage with lime and salt for extra flavor. Assemble the wrap by layering nori, softened rice paper, and fillings. Finish with a drizzle of sriracha mayo and a sprinkle of sesame seeds. View recipe card below for detailed instructions.
Variations and Tips
- Spice it up: Add more sriracha to the mayo for extra heat.
- Protein boost: Include more tofu or a side of edamame for additional plant-based protein.
- Soy-free Option: Swap the shredded tofu for mashed chickpeas. The filling from my Chickpea Tuna Sandwich would go so well in this!
- Keeping it fresh: Prepare ingredients ahead of time but assemble just before serving to maintain texture and freshness.
- Veggie Options: This wrap is so versatile. You could also use carrot slices, bell pepper strips, radishes, broccoli sprouts, asparagus, or fresh herbs such as cilantro.
- Grain Options: I used sushi rice, but any rice will work. Brown or black rice is a great way to add a bit of extra fiber and minerals, while quinoa could make an interesting variation.
- Flavor twist: Try a dab of wasabi or pickled ginger inside the wrap for a traditional sushi zing.
- Peanut Tofu Flavor: Try my original Sushi Wrap recipe with delicious air-fried tofu that’s been marinated in a fragrant peanut sauce. It adds a very nice bite to the wraps!
- Make it a bowl: Try my Tofu Sushi Bowl, for a delicious nourish bowl option, that’s a bit more filling. I’ve made it dozens of times and never get bored of it!
Why You’ll Love These Veggie Sushi Wraps TLDR
- Fresh
- Nutritious
- Customizable
- Quick
- Flavorful
Vegan Sushi Wrap
Ingredients
Ingredients
Shredded Tofu Avocado Mix
- 4 oz (120 g) extra firm tofu - shredded
- ½ cup (75 g) avocado - mashed
- 1 scallions - finely chopped
- 1 tbsp (15 ml) lime juice - divided
- 3 tsp (15 ml) coconut aminos
Wraps
- ½ cup (120 ml) shredded red cabbage - massaged with lime juice and sea salt
- 1 dash sea salt flakes
- 2 nori sheets
- 2 rice paper
- ½ cup (87 g) cooked and cooled sushi rice
- ½ small cucumber - finely sliced
- 2 tsp (8 g) sriracha mayo
- 1 tsp (2 g) black sesame seeds
Instructions
- Using a grater, shred the tofu. Add to a bowl with the avocado, scallion, 2 tsp lime juice, and coconut aminos. Using a fork, mash until thoroughly combined.
- To a bowl, add the shredded cabbage, remaining 1 tsp lime juice, and a dash of sea salt flakes. Use your hands to massage the cabbage until bright pink.
- Lay the nori sheet on a clean, dry surface. Then, soak the rice paper roll in lukewarm water for around 3 seconds. Lay the softened rice paper roll on the nori sheet. Using scissors, cut a small slit from one edge of the nori sheet to the middle, which will allow you to fold the wrap once the fillings have been added.
- Arrange your fillings on the nori sheet. Place the sushi rice on the bottom left side, tofu avocado mix on the top left side, red cabbage on the top right side, and cucumber on the bottom right side.
- Add the final touches by drizzling sriracha across the rice and sprinkling over the sesame seeds. Fold your wrap, beginning with the bottom side and following the order of the fillings. You can optionally cut the wrap in half sideways or enjoy as is!
Notes
Video
Per Serving/Portion
FAQ
Yes, ensure your sriracha and other sauces are gluten-free (soy sauces are not always).
Try mashed chickpeas or cooked sliced tempeh for a different protein source.
Yes, prepare the fillings in advance and assemble them before serving.
Straight from your kitchens.
Snap a photo in the comments on any recipe. We love to see it! Here’s what the community has been cooking recently.
Just leave a comment on any recipe and attach a photo
Sadly I’ve never really liked seaweed sheets! I figured, if anyone could convert me it’d be you! Alas, it was only a partial success! I liked everything bar the seaweed, but I ate it all! On day 2, I just ate the fillings and omitted the casings!
I think it’s awesome that you gave it a go, Saffie. Thank you so much for sharing. I’m glad you love the filling 💚
We were so excited to try this recipe and really liked it! Beautiful and tasty. However, like one other commenter, the nori was so chewy we couldn’t bite it (perhaps the brand we chose?). Also, I followed the amounts exactly but there seemed to be so much tofu/avocado filling that the wraps were puffy and fell apart easily. The picture shows them flatter. Does nori come in a shredded style? If so, this could be good in a rice bowl with added nori shreds for flavor.
Hi Holly, thank you for sharing! I’m glad you loved the taste, if you find the rice paper a bit too chewy, you can make them using just nori, but put about 1/3 to 1/2 of the filling. I love the idea of using them in a rice bowl, I usually just get regular nori and fold them in small squares or shred them myself 🙂
Can I get that chocolate chia pudding recipe that was showing in the ad/video please?
Thanks
Hi Melissa, could it be this one?
https://plantbaes.com/cacao-blended-chia-pudding/
This was absolutely delicious, thank you!
So happy you loved it Mel! Thank you for sharing 💚