Tofu and Seaweed Sushi Rolls

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Vegan sushi rolls with tofu, seaweed, and avocado, dressed with wasabi and soy sauce. This Japanese-inspired vegan recipe (gluten-free), ready in about 35 minutes, pairs tofu, seaweed, sushi rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 200g tofu
• 1 cup seaweed
• 2 cups sushi rice
• 1 avocado
• 1 tsp wasabi

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 2 cups sushi rice under cold water until the water runs clear, then add to a pot with 2.5 cups water. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes until the water is fully absorbed and the grains are tender and glossy. Tip: Avoid stirring during cooking to prevent the rice from becoming sticky.
2. Step 2: Line a bamboo sushi mat with plastic wrap, then place a sheet of seaweed (cut into 8-inch squares if needed) on top. Using a spoon, spread 1/2 cup of the cooked rice evenly over the seaweed, leaving a 1-inch border at the top. Dice 200g tofu into 1/2-inch cubes and slice 1 avocado into 1/4-inch thick rounds. Arrange the tofu and avocado in a line across the rice, ensuring the ingredients are spaced evenly to allow for rolling without overlapping.
3. Step 3: Starting at the bottom of the seaweed sheet, roll the mat tightly toward the top, pressing gently to compress the filling and seal the seaweed edge. Use a sharp knife to slice the roll into 1-inch thick pieces. Transfer to a plate and serve immediately, or refrigerate for up to 2 hours before slicing. Tip: For cleaner cuts, dip the knife in water before each slice to prevent sticking.