Looking for the best Vegan California Sushi Roll recipe? Give this one a try! I’ve swapped crab meat for shredded tofu, making them satisfying, delicious, and easy to prepare. I’ve included vegan caviar on top but feel free to skip it. These rolls will be a huge hit on sushi night, no matter who you serve them to.
Shredded Tofu 101
In my vegan California rolls, shredded tofu takes center stage. Extra-firm tofu is my top choice for plant-based protein and it’s incredibly versatile in recipes.
I use a box grater (also known as a cheese grater) to shred the tofu, giving it a texture similar to imitation crab. It’s a quick process, taking just 5 minutes.
After that, mix in some vegan mayo and a few other ingredients and voilà! You’ve got flavourful homemade vegan sushi rolls that are just as filling as the original, with no need for crab meat.
Are you craving more sushi recipes? Check out my Kappa Maki Roll, Tofu Crunch Roll, or Spicy Tomato Tuna Roll.
What Is A California Sushi Roll?
The California roll is a type of uramaki, which means “inside-out roll” in Japanese. In this roll, the sushi rice is placed on the outside. It is very popular in the United States and Canada and typically contains avocado, mayo, imitation crab meat, and/or tobiko (fish eggs).
In this blog post, I’ve used shredded tofu as a crab substitute which works beautifully in this roll. While I enjoy ordering vegan sushi at restaurants sometimes the choices are limited. That’s why I love making my own vegan sushi at home when I can.
Equipment
Box Grater (Cheese Grater) – Used to shred extra firm tofu.
Bamboo Rolling Mat – Necessary for forming sushi roll tightly and evenly.
Sesame Seed Grinder – Zojirushi CB-AA10 crushes sesame seeds into perfect consistency for added flavour. You could also use a mortar and pestle or spice grinder for similar results.
Sharp Knife – Crucial for clean and precise cuts through the sushi roll.
Recipe Ingredients
The photo below displays all the ingredients needed to make this vegan crab sushi and I’ve included helpful notes in this bulleted list to guide you through the process.
- Sushi Rice (seasoned) – Please read my blog post on How To Make Sushi Rice (Stovetop or Rice Cooker), including step-by-step instructions and a video tutorial.
- Tofu – I like to use extra firm tofu because it holds its shape, thus allowing it to be shredded into small pieces, making it a perfect substitute for crab meat in this recipe.
- Mayo – I prefer Hellman’s or Follow Your Heart vegan mayo to add a creamy richness essential for the flavour and texture of this tofu filling.
- Ketchup – This adds colour and a hint of sweetness. I used Heinz Ketchup.
- Hot Sauce – For a depth of flavour, I love using Sriracha.
- Salt – I use regular table salt to bring out a well-rounded flavor in this tofu filling.
- Nori – Get dried, roasted seaweed sheets at Asian stores or international aisles in supermarkets. The more expensive the nori is, the better quality and flavour it will have.
- Avocado – Ensure to use ripe avocados, which can be determined by gently pressing the skin, and if it yields to slight pressure, it is ready to be consumed.
- Sesame Seeds – I buy roasted sesame seeds from the grocery store and mix 3/4 white and 1/4 black for a visually appealing combination.
- Caviar (optional) – I like to use vegan caviar made from seaweed by the brand Cavi-Art. It has a slightly salty, briny taste.
How To Make It
1. Drain and pat dry tofu. Using a cheese grater on its side, shred the tofu. With the pieces that break off and are too small to grate by hand, use your fingers to tear them into smaller pieces.
2. Add grated tofu, vegan mayo, ketchup, hot sauce, and salt in a medium bowl. Stir to combine.
3. To prevent the rice from sticking to the mat and make clean-up a breeze, wrap the bamboo mat in plastic wrap and use scissors to cut the whole nori sheet in half, creating two half sheets.
4. Lay a half sheet of nori horizontally on your bamboo mat, with the rough side facing up and the shiny side facing down. Dip your fingers in a small bowl of water, then use your wet fingers to take some sushi rice and distribute it evenly over the nori sheet, leaving approximately 1/2 inch of the top portion uncovered.
5. Flip the nori sheet over so the rice faces down and the bare top part is now at the bottom. Position the tofu crab filling and avocado slices across the center of the rice layering in the middle of the sheet. Be mindful not to overfill your sushi roll, as this will prevent it from properly sealing.
6. To roll the sushi:
- Lift the edge of the nori closest to you and tuck the bare flap of the nori inside the roll.
- Roll until you’ve completed the roll.
- Using the mat, give a firm hug/squeeze the roll with both hands. Repeat to shape the roll further.
7. Decorate with sesame seeds and vegan caviar (optional), cover with plastic wrap tightly (this will help keep your rolls looking neat & tidy), slice into six even pieces using a wet, sharp knife and serve with soy sauce, wasabi, and pickled ginger.
👩🏻🍳 Jazz’s Tips
- Be mindful not to overfill your sushi roll, as this will prevent it from properly sealing and may cause the fillings to fall out.
- Crushed sesame seeds add flavour. If you don’t have a sesame grinder, add sesame seeds to a mortar and pestle or a spice grinder to achieve similar results.
- Use a sharp knife. Use a slightly wet sharp knife to prevent the rice from sticking for the best slicing results. Wet the knife by dipping it in a large bowl of water and tapping off the excess.
Variations
Omit The Vegan Caviar: This specialty ingredient is hard to find in my area, so leaving it out won’t change the flavour much. Honestly, the caviar only gives a briny, salty taste, think olives and doesn’t add much else; it’s mostly there just for looks.
Spicy California Roll: To make this version, add extra Sriracha. You can incorporate it with the other ingredients inside your roll or drizzle it on top after cutting.
How To Store
Sushi is best eaten fresh but if you must store it, wrap it tightly in plastic wrap and refrigerate for up to 2 days. Any longer, the rice will become hard and dry. If you have extra tofu filling, store it in an airtight container for up to 3 days.
Frequently Asked Questions
Traditional California rolls contain crab, which is not vegan. However, you can substitute tofu to make a vegan version like the recipe that I’ve shared in this blog post. 😉
Vegan caviar is made from seaweed and mimics the texture and flavour of traditional caviar. You can find this at specialty food stores or vegan online retailers. Cavi-Art is the brand I used in this recipe.
Yes, you can. Vegan caviar can be hard to find, so I love making these without it. Just garnish with crushed sesame seeds, and you have some delicious vegan California rolls that rival the traditional version.
SUSHI RECIPES
- How To Make Perfect Sushi Rice (Stovetop or Rice Cooker Methods)
- Kappa Maki (Cucumber Rolls)
- Tofu Crunch Roll w/Teriyaki Sauce
- Vegan Futomaki Roll
- Avocado Sushi Rolls
- Vegan Spicy Tuna Rolls
DID YOU MAKE THIS VEGAN CALIFORNIA ROLL RECIPE?
I would greatly appreciate your feedback. Kindly leave a comment or star rating ⭐️⭐️⭐️⭐️⭐️ below. Also, feel free to tag me on Instagram, as I enjoy seeing photos of your recipes.
Vegan California Roll
Equipment
- Bamboo Rolling Mat
- Sesame Seed Grinder
- Sharp Knife
- Box Grater (Cheese Grater)
Ingredients
- 6 cups cooked/seasoned sushi rice
- 200 grams extra firm tofu
- 1/3 cup vegan mayo
- 1 tbsp ketchup
- 1/2 tsp hot sauce (Sriracha)
- 1/2 tsp salt (or to taste)
- 3 sheets nori
- 1-2 ripe avocados (sliced)
To decorate
- roasted sesame seeds (crushed)
- vegan caviar (optional)
For serving
- soy sauce
- wasabi
- pickled ginger
Instructions
- Prepare sushi rice according to the recipe instructions and let cool to room temperature.
- Drain and pat dry tofu. Using a cheese grater on its side, shred the tofu. With the pieces that break off and are too small to grate by hand, use your fingers to tear them into smaller pieces. (you will need about 1 + 3/4 cups of shredded tofu).
- Add grated tofu, vegan mayo, ketchup, hot sauce, and salt in a medium bowl. Stir to combine. Set aside.
- To prevent the rice from sticking to the mat and make clean-up a breeze, wrap the bamboo mat in plastic wrap and use scissors to cut the whole nori sheet in half, creating two half sheets.
- Lay a half sheet of nori horizontally on your bamboo mat, with the rough side facing up and the shiny side facing down. Dip your fingers in a small bowl of water, then use your wet fingers to take some sushi rice and distribute it evenly over the nori sheet, leaving approximately 1/2 inch of the top portion uncovered.
- Flip the nori sheet over so the rice faces down and the bare top part is now at the bottom. Position the tofu crab filling and avocado slices across the center of the rice layering in the middle of the sheet. Be mindful not to overfill your sushi roll, as this will prevent it from properly sealing.
- To roll the sushi: Lift the edge of the nori closest to you and tuck the bare flap of the nori inside the roll. Roll until you've completed the roll. Using the mat, give a firm hug/squeeze the roll with both hands. Repeat to shape the roll further.
- Decorate with sesame seeds and vegan caviar (optional), cover with plastic wrap tightly, slice into six even pieces using a wet, sharp knife and serve with soy sauce, wasabi, and pickled ginger.
Video
Notes
- Be mindful not to overfill your sushi roll, as this will prevent it from properly sealing and may cause the fillings to fall out.
- Crushed sesame seeds add flavour. If you don’t have a sesame grinder, add toasted sesame seeds to a mortar and pestle or a spice grinder to achieve similar results.
- Use a sharp knife. Use a slightly wet sharp knife to prevent the rice from sticking for the best slicing results. Wet the knife by dipping it in a large bowl of water and tapping off the excess.
Love this recipe and that you used shredded tofu as a filling. I will have to check out the vegan caviar, it looks so beautiful.
We are travelling to Japan later this year and I have been looking to learn some Japanese dishes just to get in the mood. This one was so good and easy to make!
This tofu filling is crazy!! I love it even by itself. I’ve been dipping rice crackers in it and it’s amazing. One of my new fave sushi rolls. Incredibly easy to make too.