Vegan Sushi | Jessica in the Kitchen

Rinse the sushi rice thoroughly under cold water until the water runs clear.

Add the rice to the Instant Pot along with 1 cup of water. Ensure the rice is evenly spread out at the bottom.

Close the Instant Pot lid and set the valve to “Sealing”. Select the Pressure Cook (Manual) function on high pressure and set the timer for 5 minutes.

After 5 minutes of cooking, allow the pressure to naturally release for 10 minutes. After that, turn the valve to “Venting” to release any remaining pressure.

While the rice is cooking, in a small bowl, combine the rice vinegar, sugar, and salt. Whisk until the sugar and salt are dissolved.

Once the rice is done, while it’s still warm, gently mix in the vinegar mixture using a wooden or silicone spatula. Be careful not to mash the rice.

Transfer to a bowl and let the rice cool to room temperature before using it for sushi. Cover it with a damp cloth to keep it from drying out.

Press the tofu to remove excess water, then cut it into thin strips.

Toss the tofu strips in soy or tamari sauce, and sesame oil. Let sit for 5 minutes to marinate.

Roll each tofu piece in cornstarch to coat evenly.

Heat olive oil in a pan over medium-high heat and fry the tofu strips until crispy and golden on all sides. Set aside.

Place a sheet of nori on a bamboo sushi mat (shiny side down).

Spread an even layer of sushi rice over the nori, leaving about 1 inch (2.5 cm) at the top uncovered. It’s easier to make with slightly wet hands, so the rice won’t stick to your fingers.

Lay a few slices of avocado, cucumber, carrot, and crispy tofu strips in the center of the rice.

Carefully roll the sushi from the bottom to the top, using the bamboo mat to keep the roll tight.

Once rolled, moisten the edge of the nori with some water and seal the roll.

Using a sharp knife, slice the sushi roll into bite-sized pieces.