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Vegan Volcano Roll

Vegan Volcano Roll That Will Ignite Your Taste Buds

Experience the vibrant flavors of the Vegan Volcano Roll, a plant-based sushi delight that excites the palate.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Rice
  • 1 cup Sushi Rice Use short-grain rice for the best texture.
  • 1.25 cups Water Necessary to cook the sushi rice perfectly.
  • 2 tablespoons Rice Vinegar Adds acidity to balance flavors.
  • 1 tablespoon Sugar A hint of sweetness complements the vinegar.
  • 0.5 teaspoon Salt Essential for flavor enhancement.
For the Filling
  • 1 medium Avocado Adds creaminess; try mango for a twist.
  • 1 medium Cucumber Provides a crisp refreshment.
  • 1 medium Carrot Introduces mild sweetness and crunch.
For the Crispy Tofu Topping
  • 1 block Firm Tofu Press to remove excess moisture.
  • 2 tablespoons Cornstarch Coats tofu for crunch when fried.
  • 2 tablespoons Olive Oil Essential for frying.
For the Volcano Sauce
  • 0.5 cup Vegan Mayonnaise Forms the creamy base for the sauce.
  • 2 tablespoons Sriracha Adds heat; adjust to taste.
For Rolling
  • 4 sheets Nori Sheets Wrap your sushi.
  • 2 tablespoons Sesame Seeds For garnish.
  • 2 tablespoons Chopped Green Onions Adds freshness; can substitute chives.

Equipment

  • bamboo mat
  • skillet
  • Saucepan
  • Small Bowl
  • knife
  • Cutting Board

Method
 

Preparation Steps
  1. Rinse sushi rice under cold water until clear; combine with water in a saucepan, boil and simmer for 15 minutes.
  2. Mix rice vinegar, sugar, and salt until dissolved; fold into cooled rice and let cool to room temperature.
  3. Slice avocado, cucumber, and carrot into uniform matchsticks and set aside.
  4. Press tofu to remove moisture, cut into cubes and dredge in cornstarch.
  5. Heat olive oil in a skillet; fry tofu cubes for 5-7 minutes until golden brown and crispy.
  6. Lay a nori sheet on a bamboo mat, spread rice, layer vegetables, and roll tightly.
  7. Slice rolls into 6-8 pieces, top with vegan mayonnaise and sriracha mixture and crispy tofu, then sprinkle with sesame seeds and green onions.

Nutrition

Serving: 1rollCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 300mgPotassium: 500mgFiber: 7gSugar: 2gVitamin A: 1500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

For best results, rinse rice until clear and allow it to cool before assembling. Fry tofu in batches for maximum crispiness.

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