Vegan Sushi Rolls with Ginger-Tamari Sauce

Vegan Sushi Rolls with Ginger-Tamari Sauce

The Spork Sisters, Heather Bell and Jenny Engel, have come up with an easy and delicious way to enjoy vegan sushi!  This recipe from their latest vegan cookbook, Vegan 101, hits all the right flavor notes and has the makings of a becoming a staple in your household.

Heather and Jenny are vegan cooking experts who’ve been active on the LA food scene for years.  They do it all…from catering services and private chef work, to offering healthy eating consultations and hosting private vegan cooking parties!  

Bring over some friends, get out the sake and have fun making these delicious vegan sushi hand rolls!

Baked Tofu-Avocado Hand Roll with Ginger-Tamari Sauce
Serves 6
This hand roll has all the flavors of a veggie sushi roll but takes half the time to prepare. The best part? It’s so much fun forming the sushi—it is edible art, after all. Plus, there are so many different fillings you can add to your hand roll, making it a great addition to an impromptu dinner party. The best-best part is that you get to enjoy it with a glass of your favorite cold Japanese beer or hot sake, depending on the weather.
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Prep Time
35 min
Cook Time
30 min
Total Time
1 hr 5 min
Prep Time
35 min
Cook Time
30 min
Total Time
1 hr 5 min
  1. 1 cup sushi rice (or brown rice)
  2. 2 tablespoons rice vinegar
  3. 1 tablespoon evaporated cane sugar
  4. ½ teaspoon sea salt
  1. 1 (6-ounce) block gluten-free baked tofu, cut into thin matchsticks
  2. ½ ripe avocado, peeled and cut into thin segments
  3. ½ red or orange bell pepper, cut into thin matchsticks
  4. 1 carrot, cut into long strips
  5. 1 Persian (or ¼ English) cucumber, halved and cut into thin strips
  6. 4 toasted nori sheets, halved
  7. 2 tablespoons wasabi powder mixed with 1 tablespoon water (optional)
  8. ½ cup pickled ginger
  1. ½ cup vegan mayonnaise
  2. 2 teaspoons tamari
  3. 2 teaspoons fresh ginger, grated
  4. 2 teaspoons rice vinegar
  5. 1 teaspoon brown rice syrup
  6. ¼ teaspoon sea salt
  7. ¼ teaspoon freshly ground black pepper
  1. Cook rice according to package directions. When cooked, transfer to a large bowl. With a wooden paddle, incorporate vinegar, sugar, and sea salt into rice until slightly sticky. Set aside to cool.
  1. Arrange tofu, avocado, bell pepper, carrot, and cucumber on a plate within easy reach.
  1. Place 1 piece nori (shiny-side down) in one hand. With dampened other hand, spread about ¼ cup cooked sushi rice evenly over half the nori in a square.
  2. Place small amount of desired fillings in a diagonal line across rice, pointing toward thumb.
  3. Gently roll into a cone shape and seal edge with a few grains of sushi rice or with prepared wasabi (if using). Serve with ginger.
  1. Whisk mayonnaise, tamari, ginger, vinegar, brown rice syrup, sea salt, and pepper in a bowl until uniform.
  2. Drizzle sauce over hand rolls and serve with pickled ginger and wasabi.
  1. Tip: Don’t overstuff your sushi! It’s a beginner’s mistake to get overzealous and fill your hand roll to the brim. You’ll make it very difficult to seal and eat.
Adapted from Vegan 101
Adapted from Vegan 101
World of Vegan
Hope you enjoy this scrumptious vegan sushi recipe!  Find more recipes by Jenny and Heather through their website Spork Foods, and be sure to check out their new cookbook, Vegan 101

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