Vegan California Rolls

🛒 Ingredients

• #Spicy "Crab‑Style" Filling;
• 250 g firm tofu — pressed very dry, crumbled.. 2 tbsp vegan mayonnaise (or cashew cream)
• 1 tbsp sriracha or chilli sauce (adjust to taste).. 1 tsp rice vinegar
• ½ tsp soy sauce.. Pinch of salt and black pepper
• #Sushi Rice;
• 300 g short‑grain Japanese white rice.. 360 ml water
• 4 tbsp rice vinegar.. 2 tbsp cane sugar.. 1 tsp fine sea salt
• #Fillings & Coating;
• 4 sheets roasted nori seaweed
• 1–2 ripe avocados — peeled, pitted, cut into thin strips
• ¼ cucumber — cut into thin matchsticks (optional, adds crunch)
• 3 tbsp toasted white sesame seeds
• #To Serve;
• Soy sauce.. Pickled ginger.. Wasabi (vegan)

👩‍🍳 Instructions

1. 1

   Make the creamy filling: Crumble pressed firm tofu into a bowl. Add vegan mayo, sriracha, rice vinegar, soy sauce, salt, and pepper. Mix well until creamy and chunky — not too wet. Taste and adjust heat or salt. Set aside.

2. 2

   Cook sushi rice: Rinse rice under cold water until water runs clear. Combine with 360 ml water in a pot. Bring to a boil, cover tightly, reduce heat to lowest, and simmer 15 minutes. Turn off heat — keep covered and steam 10 minutes more.

3. 3

   Season rice: Gently warm rice vinegar, sugar, and salt in a small pan until dissolved — do NOT boil. Drizzle evenly over hot rice. Fold gently with a wooden spatula while fanning to cool quickly to room temperature. Rice should be glossy, sticky, and cool enough to handle.

4. 4

   Assemble the roll (Uramaki): Lay a nori sheet shiny‑side down on a bamboo mat. Spread a thin, even layer of rice over the ENTIRE surface. Sprinkle sesame seeds over the rice, then flip so the nori faces up.

5. 5

   Add filling: Place a line of spicy tofu mixture, avocado strips, and cucumber along the bottom edge. Roll up tightly using the bamboo mat, pressing gently to shape. Moisten the top edge lightly with water to seal. Rest seam‑side down for 2 minutes.

6. 6

   Slice & serve: Use a sharp, wet knife — cut gently with a sawing motion, wiping the blade between cuts. Arrange on a plate. Serve with soy sauce, pickled ginger, and wasabi!