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Vegan Tofu “Katsu” Sushi Sandwiches and Rolls

A delightful blend of crispy tofu katsu, fresh vegetables, and seasoned sushi rice wrapped in nori, perfect for lunches or casual dining.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Japanese, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sushi Sandwiches and Rolls
  • 4 sheets Whole nori sheets The essential wrap for your sushi, adding an umami flavor.
  • 2 cups Prepared Japanese sushi rice Soft, sticky, and slightly sweet base for sushi.
  • 1 cup Prepared tofu katsu Crispy outside and silky inside.
  • 1 cup Other prepared tofu options Varieties include teriyaki tofu, black pepper tofu, or smoked tofu.
  • 1 cup Thinly sliced carrots Juicy and sweet for added crunch.
  • 1 cup Lettuce Fresh and crisp for a refreshing element.
  • 1/2 cup Pickled radish Bold and tangy flavor addition.
  • 1/2 cup Pickled burdock root Earthy and slightly sweet.
  • 1/4 cup Homemade teriyaki sauce Savory sweetness impacts flavor.
  • 2 tablespoons Sesame seeds Nutty sprinkle to finish the sushi.
For the Sushi Rice
  • 1.5 cups Uncooked Japanese rice Yields fluffiness needed for sushi.
  • 1/8-1/4 cups Rice vinegar Critical for authentic sushi taste.
  • 1.5 tablespoons Cane sugar Adds hint of sweetness.
  • 3/4 teaspoons Salt Enhances flavors harmoniously.

Method
 

Prepare the Sushi Rice
  1. Wash the Japanese rice in water 2-3 times until the water runs clear.
  2. Cook the rice in a rice cooker using a ratio of 1 cup of rice to 1 cup of water.
Make the Sushi Rice Mixture
  1. Combine the rice vinegar, cane sugar, and salt in a large bowl.
  2. Once the rice is done, transfer it to the bowl and mix gently.
Cool the Rice
  1. Cover the rice with a damp towel and chill in the refrigerator for at least 1 hour.
Assemble the Onigirazu
  1. Lay out a sheet of nori on a flat surface.
  2. Scoop a generous amount of sushi rice onto the nori to create a square matching the size of tofu.
  3. Layer with lettuce, tofu slice, carrots, and pickled radish.
  4. Top with another layer of rice and press down gently.
Fold the Nori
  1. Fold sides of nori over filling, then fold bottom up and tuck in sides.
Cut & Serve
  1. Flip onigirazu over with seams down. Cut in half with a sharp, damp knife.
  2. Sprinkle sesame seeds and drizzle teriyaki sauce on top.
Making Maki Rolls
  1. Prepare a bamboo mat and place a sheet of nori.
  2. Spread sushi rice, leaving a 1/2" border at one end. Add fillings, roll tightly, and slice.

Notes

Use colorful vegetables for visual appeal. Store leftovers in an airtight container in the refrigerator for up to two days.