• No cheese, please

Spicy Satay Tofu Sushi

One thing I LOVED as a meat-eater was sushi, and I was never really convinced it would be something I’d enjoy without it. To me, the silky tuna and salmon was THE main ingredient and everything else was there for moral support.

I admit, I was wrong. Yo Sushi have a fantastic vegan range and it was upon going there with a sushi-obsessed friend who had also recently taken on a plant-based diet that inspired this recipe. Before this I had never made sushi myself, and what a loss because this shit is fun.

I bought a sushi mat from a local Chinese supermarket (only around 99p!) and learnt that a top tip is to cover the mat with cling film to allow for easier rolling and mess-free cleaning.


  • Tofoo Co. breaded tofu, cooked and cooled

  • half a cucumber

  • half a carrot

  • half an avocado

  • handful of spring onions

  • satay sauce (Bosh recipe)

  • 100g sushi rice, made per packet instructions

  • 2 sheets nori

  • sushi seasoning, I used Wicked

  • rice wine vinegar

  • sriracha

  • crispy onions

  • soy sauce, for dipping


  1. After cooking sushi rice and once it has cooled a little, pour over a splash of white rice vinegar and a generous dash of sushi seasoning

  2. While the rice is cooking/cooling, chop the cucumber, carrot, avocado and spring onions (ignoring the very top and bottom parts) into strips.

  3. Chop the tofu into strips as well.

  4. Once everything is ready, cover the sushi mat in cling film and lay a sheet of nori on top with the shiny side down.

  5. Spoon half the rice over the sheet, leaving a border at the end. Spoon some satay sauce on top of the rice and lay the vegetables and tofu along the edge without the border.

  6. Roll the mat away from you, squeezing the rice as you go to make a tight roll.

  7. Once rolled, use a sharp knife to slice the roll into sushi pieces.

  8. Squeeze a generous amount of Sriracha over the pieces and sprinkle with crispy onions for crunch.

  9. Dip each piece in soy sauce before eating.


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