Sushi-Style Marinated Tofu Rolls with Avocado and Pickled Ginger

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

Delicate tofu marinated in a savory blend, rolled with creamy avocado and tangy pickled ginger, offering a fresh vegetarian take on sushi rolls. This Japanese-inspired sushi recipe (vegetarian), ready in about 65 minutes, pairs firm tofu block, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz firm tofu block
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 cup sushi rice
• 1 1/4 cups water
• 3 tbsp rice vinegar (for sushi rice)
• 1 tbsp sugar (for sushi rice)
• 1 tsp salt (for sushi rice)
• 4 sheets nori sheets
• 1 medium, sliced avocado
• 1/4 cup pickled ginger
• 1 tbsp sesame seeds
• for serving wasabi and soy sauce

Instructions

1. Step 1: Drain and press 14 oz firm tofu for 20 minutes to remove excess moisture, then slice into 1/2-inch thick strips.
2. Step 2: In a shallow dish, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp sugar until sugar dissolves. Marinate tofu strips in this mixture for at least 30 minutes, turning occasionally.
3. Step 3: Rinse 1 cup sushi rice under cold water until water runs clear, then combine with 1 1/4 cups water in a rice cooker or saucepan. Cook until rice is tender and water is absorbed, about 15 minutes.
4. Step 4: In a small bowl, mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt, then fold this seasoning into the cooked rice while it’s still warm. Let cool to room temperature.
5. Step 5: Place a bamboo sushi mat on a flat surface, lay a nori sheet (4 sheets total) shiny side down, and spread a thin, even layer of the seasoned sushi rice over the nori, leaving a 1-inch border.
6. Step 6: Arrange marinated tofu strips, sliced avocado from 1 medium avocado, and a few pieces of 1/4 cup pickled ginger along the edge closest to you.
7. Step 7: Using the mat, carefully roll the sushi away from you, pressing gently but firmly to seal. Slice each roll into 6-8 pieces using a sharp, wet knife.
8. Step 8: Sprinkle 1 tbsp sesame seeds over the rolls and serve with wasabi and soy sauce on the side.