Are you looking for the perfect Vegan California Roll recipe? You’ve found it! This innovative version swaps crab meat for shredded tofu, providing a unique texture and taste. Topped with vegan caviar crafted from seaweed to give a burst of umami flavour, making these a crowd-pleaser for vegans and non-vegans alike.
This vegan California roll is a must-try. With every bite, you’ll be amazed at how closely this vegan California roll replicates the original. Therefore you won’t want to miss this, so let’s get started! 😄
Why You’ll Love This Recipe
- Plant-Based Protein. The shredded tofu packs a ton of protein and adds excellent texture, which mimics imitation crab perfectly.
- Vegan Caviar. It adds a burst of savoury, umami flavour and looks stunning.
- Impress Your Guests. At your next dinner party or gathering, show off your sushi-making skills.
Equipment
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.
What Is A California Roll?
The California roll is a type of uramaki, which means “inside-out roll” in Japanese. It typically contains avocado, mayo, and imitation crab meat. The sushi rice is placed outside the roll, while the nori seaweed is on the inside.
It is often topped with sesame seeds and/or tobiko (fish eggs) and served with pickled ginger, wasabi, and soy sauce. This roll is famous for sushi lovers who prefer a milder taste and is a staple in many sushi restaurants worldwide.
Ingredient Notes
- Sushi Rice (seasoned) – Please read my blog post on how to cook sushi rice in the 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. Store it in an airtight container or sealed bag since nori goes stale quickly after opening.
- 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 – I prefer Cavi-Art vegan caviar for its savoury taste and subtle umami flavour.
Step By Step Instructions
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 with the rice facing downwards (this will place the rice on the outside). Position the tofu crab filling and avocado slices across the center, layering in the middle of the nori 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 fold it over the filling.
- Use your other hand to hold the filling while rolling it tightly away from you.
- Using the mat, give a firm hug with both hands to compress/squeeze the rice to ensure it holds firmly together.
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.
Recipe Tips & 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 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
🌶️ Spicy California Roll: You only have to add Sriracha to make this version. You can incorporate it with the other ingredients inside your vegan California roll or drizzle it on top after cutting.
Storage Tips
To Store: Sushi is best eaten fresh, but if you must store it, wrap it tightly in plastic wrap and refrigerate briefly. Note that sushi only keeps well for a short time as the rice will harden, compromising the texture and taste.
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
DID YOU MAKE THIS VEGAN CALIFORNIA ROLL?
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
Ingredients
- 6 cups Sushi Rice (cooked & seasoned)
- 200 grams extra firm tofu
- 1/3 cup vegan mayo
- 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 with the rice facing downwards (this will place the rice on the outside). Position the tofu crab filling and avocado slices across the center, layering in the middle of the nori 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 fold it over the filling. You can use your other hand to hold the filling while rolling it tightly away from you. Using the mat, give a firm hug with both hands to compress/squeeze the rice a little to ensure it holds firmly together.
- 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.
Leave a Reply