Vegan Sushi Wrap

Hands folding a colorful veggie sushi wrap filled with fresh ingredients

This Vegan Sushi Wrap is a delicious blend of tofu, avocado, and crunchy vegetables, wrapped in nori and rice paper for a quick and easy twist on sushi.

Author Sarah Cobacho (plantbaes.com)

PREP TIME20

TOTAL TIME20

Servings 2

Course Appetizer

Cuisine Asian-Inspired

Keyword 20 mins or less, avocado, cucumber, easy meal, Healthy, lime, Low-Sodium, red cabbage, rice, scallions (spring onion), tofu

Ingredients

Shredded Tofu Avocado Mix

4 oz extra firm tofu shredded
½ cup avocado mashed
1 scallions finely chopped
1 tbsp lime juice divided
3 tsp coconut aminos

Wraps

½ cup shredded red cabbage massaged with lime juice and sea salt
1 dash sea salt flakes
2 nori sheets
2 rice paper
½ cup cooked and cooled sushi rice
½ small cucumber finely sliced
2 tsp sriracha mayo
1 tsp 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!

Video

Notes

Coconut aminos are a great low-sodium alternative to soy sauce or tamari. It doesn't provide as much umami, so if you're swapping for soy sauce or tamari, start with 1.5 tsp and adjust to taste.

Rice: I used sushi rice for this recipe. It's a short-grain rice, but any type would work. It's also a great way to use leftover rice.

Nutritional Information - Per Serving