Name: Tofu Temaki Sushi (Hand Rolls) Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 1 cup sushi rice (or brown rice); 2 tablespoons rice vinegar; 1 tablespoon evaporated cane sugar; ½ teaspoon sea salt; 1 6-ounce block baked tofu (cut into thin matchsticks); ½ ripe avocado (peeled and cut into thin segments); ½ red or orange bell pepper (cut into thin matchsticks); 1 carrot (cut into long strips); 1 Persian or ¼ English cucumber (halved and cut into thin strips); 4 sheets toasted nori (halved); 2 tablespoons wasabi powder mixed with 1 tablespoon of water (optional); ½ cup pickled ginger; ½ cup vegan mayonnaise; 2 teaspoons tamari; 2 teaspoons fresh ginger (grated); 2 teaspoons rice vinegar; 1 teaspoon brown rice syrup; ¼ teaspoon sea salt; ¼ teaspoon freshly ground black pepper

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Introduction

Tofu Temaki Sushi, also known as hand rolls, offer a fresh and fun way to enjoy sushi at home. Filled with crisp vegetables and savory baked tofu, these easy-to-make rolls come with a flavorful ginger-tamari sauce that brings everything together perfectly.

Two hand rolls made with dark green, slightly shiny seaweed wrapped in a cone shape, sitting side by side on a white plate. Each cone is filled with a base layer of white rice, topped with thin sticks of bright orange carrot, red bell pepper, and green cucumber, along with a thick slice of light green avocado. Light brown sauce is drizzled over the fillings, and black sesame seeds are sprinkled on top. The plate is placed on a white marbled surface with small bowls of light beige sesame seeds, dark soy sauce, and white rice nearby, as well as a white rectangular plate with sliced orange carrot, green cucumber, and red bell pepper arranged in neat rows. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sushi rice (or brown rice)
2 tablespoons rice vinegar
1 tablespoon evaporated cane sugar
½ teaspoon sea salt
1 6-ounce block baked tofu (cut into thin matchsticks)
½ ripe avocado (peeled and cut into thin segments)
½ red or orange bell pepper (cut into thin matchsticks)
1 carrot (cut into long strips)
1 Persian or ¼ English cucumber (halved and cut into thin strips)
4 sheets toasted nori (halved)
2 tablespoons wasabi powder mixed with 1 tablespoon of water (optional)
½ cup pickled ginger
½ cup vegan mayonnaise
2 teaspoons tamari
2 teaspoons fresh ginger (grated)
2 teaspoons rice vinegar
1 teaspoon brown rice syrup
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Instructions

Step 1: Cook the sushi rice according to the package instructions. Transfer the cooked rice to a large bowl and gently fold in the rice vinegar, evaporated cane sugar, and sea salt using a wooden paddle or spatula until the rice is slightly sticky. Allow it to cool to room temperature.
Step 2: Arrange the tofu matchsticks, avocado segments, bell pepper, carrot strips, and cucumber on a plate for easy access when assembling the rolls.
Step 3: To form each hand roll, take one piece of nori (shiny side down) in one hand. With your other hand slightly dampened, spread about ¼ cup of the cooled sushi rice evenly over half of the nori in a square shape.
Step 4: Place a small amount of your chosen fillings in a diagonal line across the rice, oriented toward your thumb.
Step 5: Carefully roll the nori into a cone shape, starting from the corner closest to the fillings. Seal the edge by pressing a few grains of sushi rice or a dab of the prepared wasabi (if using) to hold the roll together.
Step 6: In a small bowl, whisk together the vegan mayonnaise, tamari, grated fresh ginger, rice vinegar, brown rice syrup, sea salt, and black pepper until smooth and well combined to create the ginger-tamari sauce.
Step 7: Drizzle the sauce over the finished hand rolls and serve immediately with pickled ginger and additional wasabi on the side.

Tips & Variations

Use brown rice for a nuttier flavor and added fiber, though sushi rice provides a more traditional sticky texture.
Try adding thin strips of mango or radish for a sweet or peppery crunch.
If you prefer a spicier roll, mix some sriracha into the vegan mayonnaise before drizzling.
For a gluten-free option, ensure your tamari is certified gluten-free.

Storage

Tofu Temaki Sushi is best enjoyed fresh, as the nori can become soggy over time. If needed, store the ingredients separately in airtight containers in the refrigerator for up to 2 days. Reassemble the hand rolls just before serving for the best texture. Leftover ginger-tamari sauce can be kept refrigerated for up to 3 days and stirred well before use.

How to Serve

A woman's hand is holding a half-rolled sushi hand roll on a square sheet of dark green nori seaweed placed on a wooden cutting board. The nori sheet is partially covered with a layer of white sushi rice scattered unevenly. On top of the rice, there are long strips of colorful vegetables including bright orange carrot, pale beige tofu, dark green cucumber, and light green avocado. The sushi hand roll is being wrapped tightly to enclose the fresh vegetables inside the textured seaweed. The background features a white marbled surface with a bowl of sesame seeds and a partially visible package nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw tofu instead of baked tofu?

While you can use raw tofu, baking it adds a firmer texture and richer flavor that holds up better in the hand rolls. If using raw tofu, pressing it well to remove excess moisture is recommended.

What if I don’t have wasabi powder?

Wasabi powder is optional in this recipe. You can omit it or substitute with prepared wasabi paste, horseradish, or a small amount of spicy mustard if you like some heat.