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Crispy Tofu Sushi

Crispy Tofu Sushi on a white plate with soy sauce and ginger

I was craving sushi but trying to not spend so much $$ and wanted to use up ingredients I had on hand (plus a few extras) so I decided to try making sushi at home and it was so much easier than I thought!! Using premade microwavable rice really does help a ton and makes the process so much less daunting. The Crispy Tofu is so delicious- this is an adapted version of Pinch Of Yum's tofu recipe which is the first recipe that inspired me to try tofu! I now lvoe it and use it a ton in various recipes. Check out all my tips and details below and you can have sushi at home for lunch or dinner or a fun party appetizer!


-You can make the crispy tofu at anytime in advance. I find it lasts about 3 days max in an airtight container

-You can also chop the veggies earlier in the day to when you are going to make the sushi


-It's okay if it's not perfect! The flavors are still amazing and realistically sushi can fall apart and be messy even from the best sushi places

-If you wanted to add some spice, adding a thinly sliced jalapeno would work great

-You could replace the crispy tofu with shrimp tempura (just fry some shrimp in flour mixed with seltzer until it's a pancake batter consistency)

-Any veggies would work here that sound good to you! Carrots, green cabbage, napa cabbage, avocado, etc.


-I didn't have any leftovers this was so delicious but if you did I would store in an airtight container for a day or so. I can't imagine that sushi is very good past a day leftover


The recipe:

Crispy Tofu Sushi

Prep time: 5 minutes

Cook time: 30 minutes

Serves: Makes 2 rolls

For the Crispy Tofu

1/2 block hard tofu

1 tablespoon corn starch

1 tablespoon soy sauce

1 teaspoon olive oil

For the Sushi

2 sheets of nori/seaweed in the sushi size

1 package of sticky rice

5 slices of cucumber

1 teaspoon sesame seeds

1/4 cup purple cabbage

Sushi ginger and soy sauce for serving

For the Spicy Mayo

2 tablespoons mayo

1 teaspoon Sriracha


  1. Combine all the spicy mayo ingredients in a small bowl, whisk, and set aside. You can add more Sriracha if you want to up the spice level

  2. Preheat your oven to 400 degrees and line a small baking sheet with tin foil or parchment

  3. Take a heavy pan and press the water out of your tofu by placing the pan on top of the tofu for 10-15 minutes

  4. Cut the tofu into bite sized pieces and toss with all the tofu ingredients (you can do this directly on the baking sheet lined with foil)

  5. Bake the tofu for 20-30 minutes or until it reaches the crispiness level you want. I typically lean towards 30 minutes. Once it's done, let it cool for 5 minutes before handling in your sushi so you don't burn your hands

  6. Slice up your cucumber into thin slices either the length of your seaweed or half that length and you can layer, and chop the cabbage

  7. Microwave your rice for 45 seconds. You don't want it to be too hot that you can't handle it!

  8. To make the sushi, take a piece of seaweed and lay it on the cutting board. Top the seaweed with rice and sesame seeds and make sure to spread the rice all the way to the edges and in an even layer. Then in the side closest to you, layer on the cucumber, cabbage, and tofu. Then like you are rolling a burrito, gently pick up the side with all the toppings, and quickly tuck it under and roll away from you. There is no need to tuck in the sides like a burrito, but you do want to roll as tightly as possible

  9. Repeat for the other roll, or as many as you are making. Feel free to vary the fillings!

  10. Once your sushi is rolled, take a very sharp knife and run it under some water. Then cut your sushi into the size slices you prefer

  11. Top the sushi with the spicy mayo and serve with sushi ginger on the side, and soy sauce for dipping

  12. Serve and enjoy!



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