Vegan Tofu “Katsu” Sushi Sandwiches and Rolls Recipe

Introduction

These Vegan Tofu “Katsu” Sushi Sandwiches and Rolls offer a delightful plant-based twist on traditional sushi. Combining crispy tofu katsu with flavorful sushi rice and fresh veggies, they make a fun, satisfying meal perfect for lunch or gatherings.

Ingredients

• Whole nori sheets
• Prepared Japanese sushi rice (recipe below)
• Prepared tofu katsu
• Other prepared tofu of choice (teriyaki tofu, black pepper tofu, smoked tofu, etc.)
• Thinly sliced carrots
• Lettuce
• Pickled radish (store-bought)
• Pickled burdock root (store-bought)
• Homemade teriyaki sauce
• Sesame seeds (for sprinkling)
• 1 1/2 cups uncooked Japanese rice or short grain rice
• 1/8 to 1/4 cup rice vinegar (essential for authentic flavor)
• 1 1/2 tbsp cane sugar (adjust to taste)
• 3/4 tsp salt

Instructions

1. Step 1: Wash the Japanese rice 2-3 times until the water runs clear to remove excess starch.
2. Step 2: Cook the rice in a rice cooker using a 1:1 ratio of rice to water.
3. Step 3: While the rice cooks, mix rice vinegar, sugar, and salt in a large wooden or ceramic bowl until well combined.
4. Step 4: When the rice finishes cooking, transfer it to the vinegar mixture and gently fold to combine while the rice is hot.
5. Step 5: Cover the rice with a damp towel and refrigerate for at least 1 hour to let the flavors meld.
6. Step 6: For sushi sandwiches, place a nori sheet on a flat surface and keep a bowl of water nearby to wet your fingers, preventing rice from sticking.
7. Step 7: Spread a generous square layer of sushi rice on the nori, matching the size of your tofu katsu or chosen tofu.
8. Step 8: Add lettuce, tofu, and desired toppings such as carrots and pickled radish, all cut to match the rice size.
9. Step 9: Add another rice layer on top and gently press down.
10. Step 10: Fold each side of the nori sheet towards the center, holding fillings tight to form the sandwich.
11. Step 11: Fold the sheet up, tucking in sides neatly, then flip the sandwich over.
12. Step 12: Wipe a knife with a damp towel and slice the sandwich in half.
13. Step 13: Optionally, sprinkle sesame seeds and drizzle teriyaki sauce before serving.
14. Step 14: For sushi rolls, place a nori sheet on a bamboo mat and spread rice evenly, leaving a 1/2 inch border at one end.
15. Step 15: Add your fillings, then roll tightly with the bamboo mat, tucking in the fillings and sealing the edge.
16. Step 16: Slice the roll into 8 pieces with a sharp dampened knife to prevent sticking.

Tips & Variations

• Use a bowl of water to wet your hands frequently; it prevents rice from sticking and makes shaping easier.
• Try different tofu preparations like teriyaki or smoked tofu for variety and extra flavor.
• Adjust sugar and vinegar in the sushi rice to your preferred balance of sweetness and tanginess.
• Wrap sandwiches tightly in cling wrap if making ahead to keep them fresh and prevent drying out.
• For added texture, sprinkle toasted sesame seeds or add avocado slices inside rolls or sandwiches.

Storage

Store sushi sandwiches or rolls wrapped tightly in cling wrap or in an airtight container in the refrigerator for up to 24 hours. For best taste and texture, consume them the same day. To reheat tofu katsu separately, warm it briefly in the oven or a toaster oven to keep it crispy before assembling fresh sushi.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of Japanese sushi rice?

Japanese sushi rice or short grain rice is preferred due to its sticky texture that holds the sushi shape well. Regular long grain rice may be too dry or loose for making sushi sandwiches and rolls.

How do I keep the sushi rice from drying out?

Cover the sushi rice with a damp towel or plastic wrap while it cools and store leftovers in an airtight container to maintain moisture. Wetting your hands before handling the rice also helps prevent it from drying and sticking.

Vegan Tofu “Katsu” Sushi Sandwiches and Rolls Recipe

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4.5 from 109 reviews

These Vegan Tofu “Katsu” Sushi Sandwiches and Rolls offer a delicious plant-based twist on traditional Japanese sushi. Featuring crispy tofu katsu or your preferred tofu style, paired with perfectly seasoned Japanese sushi rice, pickled vegetables, and fresh lettuce wrapped in nori sheets, this recipe provides two delightful ways to enjoy sushi—either as convenient onigirazu sandwiches or classic maki rolls. Perfect for a light lunch or satisfying snack, these vegan sushi options combine bold flavors and textures with easy-to-follow preparation steps.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 sushi sandwiches or 1 sushi roll (8 pieces) 1x
• Category: Sushi
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegan

Ingredients

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Rice and Vinegar Mixture

• 1 1/2 cups uncooked Japanese rice or short grain rice
• 1/8 to 1/4 cup rice vinegar
• 1 1/2 tbsp cane sugar
• 3/4 tsp salt

Sushi Assemblies

• Whole nori sheets
• Prepared Japanese sushi rice
• Prepared tofu katsu
• Other prepared tofu of choice (teriyaki tofu, black pepper tofu, smoked tofu, etc.)
• Thinly sliced carrots
• Lettuce leaves
• Pickled radish (store-bought)
• Pickled burdock root (store-bought)
• Homemade teriyaki sauce
• Sesame seeds (for sprinkling)

Instructions

1. Prepare Japanese Sushi Rice: Rinse the Japanese rice 2-3 times with cold water until the water runs clear to remove excess starch. Cook the rice in a rice cooker using a 1:1 ratio of rice to water (e.g., 1 cup rice with 1 cup water).
2. Make Sushi Vinegar Mixture: While the rice cooks, combine the rice vinegar, cane sugar, and salt in a large wooden or ceramic bowl and stir until the sugar and salt dissolve completely.
3. Mix Rice and Vinegar: Transfer the hot cooked rice to the vinegar mixture. Gently fold the rice with a wooden spoon or spatula to evenly coat it. The heat from the rice allows it to absorb the seasoning well.
4. Cool Rice: Cover the seasoned rice with a damp towel and refrigerate for at least 1 hour to allow flavors to meld and the rice to cool to room temperature.
5. Assemble Sushi Sandwiches (Onigirazu): Lay a sheet of nori on a flat surface and prepare a bowl of water to wet your fingers (this prevents rice from sticking). Spread a generous layer of sushi rice forming a square the size of your tofu katsu or chosen tofu.
6. Add Fillings: Place a layer of lettuce on the rice, add the tofu katsu or alternative tofu, then add thinly sliced carrots, pickled radish, and any other preferred toppings, all sized similarly to the tofu and rice.
7. Top and Wrap: Add another layer of rice over the fillings and gently press down. Fold each side of the nori sheet toward the center, holding the filling tightly to secure everything. Fold the sheet upwards while tucking the sides in to enclose the contents fully.
8. Cut and Serve: Flip the sandwich over, wipe your knife with a damp cloth to avoid sticking, and slice the sandwich in half. Sprinkle sesame seeds and drizzle homemade teriyaki sauce over the sandwiches if desired. Store wrapped in cling wrap or airtight container if refrigerating.
9. Prepare Sushi Rolls (Maki): Place a nori sheet on a bamboo sushi rolling mat. Wet your fingers and evenly spread a thin layer of sushi rice over the nori, leaving a 1/2-inch border on one edge.
10. Add Fillings and Roll: Lay your choice of tofu and vegetables on the rice. Use your fingers to tuck the fillings in as you roll the nori tightly with the bamboo mat, squeezing firmly to seal the edges.
11. Slice Rolls: Using a sharp knife wiped with a damp towel, cut the roll into 8 even pieces. Serve immediately with additional teriyaki sauce if desired.

Notes

• Use authentic Japanese rice vinegar for the proper flavor and texture; other vinegars may alter the taste.
• Wet your hands or utensils when handling sushi rice to prevent sticking.
• To keep sushi sandwiches fresh, wrap them tightly in cling wrap and store in an airtight container in the refrigerator; consume within 1 day for best texture.
• Feel free to customize the fillings with your favorite veggies and types of prepared tofu to suit your taste.
• Use a ceramic or wooden bowl for mixing sushi rice to avoid reaction with vinegar.

Keywords: Vegan Sushi, Tofu Katsu, Onigirazu, Maki Rolls, Japanese Rice, Plant-Based Sushi, Vegan Lunch