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If you’ve never made sushi at home, time to grab yourself a little bamboo sushi mat and get rolling. As you get the hang of it, this dish becomes as fun as it is delicious — and so versatile, you can use different veggies every time!

You will need

Serves 4

  • 600 g firm tofu, chopped into long strips
  • 6 tablespoons teriyaki sauce (gluten-free if needed)
  • 1 tablespoon sesame oil (or sub water)
  • 1/2 cup black rice, uncooked
  • 1/2 cup brown rice, uncooked
  • 1 tablespoon sushi vinegar (or any other vinegar)
  • 1 tablespoon coconut sugar (or any other sugar)
  • 1 tablespoon maple syrup (optional)
  • 1 avocado, sliced
  • 1 large carrot, chopped into long strips
  • 1 large cucumber, chopped into long strips
  • 8-10 seaweed sheets

Optional toppings

  • Pickled ginger
  • Soy sauce
  • Wasabi paste
  • Sesame seeds

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10 mins to prep

30 mins to cook

  1. Step 1

    Add the tofu and teriyaki sauce to a large flat bowl. Set aside for 30 minutes or all sides of the tofu have changed in colour.*

  2. Step 2

    Combine the black and brown rice in a large pot. Cook according to packet instructions. When the rice is cooked (and drained if needed), mix in the sushi vinegar and coconut sugar. Set aside to cool.

  3. Step 3

    Add the sesame oil to a large fry pan over high heat. Add half of the tofu and carefully flip each piece until each side is golden brown. Add half of the remaining teriyaki sauce to the pan and allow the tofu to caramelise. Remove the cooked tofu and repeat with the remaining tofu. Set aside.

  4. Step 4

    To assemble the sushi, place a sushi mat on a flat surface with a sheet of seaweed on top. Spread about 1/2 cup of the cooked rice on half of the seaweed. Top the rice with tofu, avocado, carrot and cucumber. Use the sushi mat to firmly roll the sushi into a long roll. Use a little water to ‘glue’ the edge together. Repeat for the remaining rolls.

  5. Step 5

    Use a sharp knife to cut the rolls of sushi into bite-size pieces. Serve with soy sauce, wasabi or as desired.

Hot tip!

*You can marinade the tofu the night before for optimal flavour infusion!

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