If you suck at rolling sushi, this is the recipe for you! This vegan twist on the viral sushi wrap is made using nori, tofu, rice paper, avocado, sushi rice and avocado. It’s healthy and makes for a quick, filling, fresh lunch or snack.
Ingredients You’ll Need
What makes this wrap extra special is how all the textures and flavors come together in every bite. It’s simple, satisfying, and full of contrast in the best way. You’ll find the full recipe card with all the details at the bottom of the page, for now, here’s what you’ll need:
- Extra firm tofu
- Soy sauce
- Olive oil
- Nori sheets
- Rice paper sheets
- Sushi rice
- Avocado
- Cucumber
- Teriyaki sauce
- Plant-based mayonnaise
- Sesame seeds
Instructions
Let’s walk through how to make your Viral Sushi Wrap. All the exact times, temperatures, and measurements are waiting for you in the recipe card at the bottom.
Step one: Start by cooking the sushi rice and setting it aside to cool. While that’s happening, slice up your avocado and cucumber, and cut the tofu into thin strips.
Step two: Place the tofu in a shallow dish and pour over some soy sauce. Let it sit for a few minutes while you heat a pan with a bit of olive oil. Fry the tofu until it’s golden on both sides, then transfer it to a paper towel to drain.
Step three: Lay a sheet of nori on a plate or cutting board. Dip a rice paper sheet into hot water for a few seconds until soft, then carefully place it on top of the nori. Smooth it out if it folds or sticks—totally normal!
Step four: Use scissors to cut a slit from the center of the sheet to the edge. Add your fillings—one in each quarter: rice, tofu, avocado, and cucumber. Spread a little mayo on the rice, drizzle teriyaki over the veggies, and sprinkle with sesame seeds.
Step five: Fold each quarter over the next until it forms a square. Don’t stress about getting it perfect.
That’s it! Serve with extra teriyaki or soy sauce if you like, and enjoy your fresh, flavorful sushi wrap.
Viral Tiktok Sushi Wrap
Ingredients
- 10.5 oz extra firm tofu pressed; approx. 300g
- 1/4 cup soy sauce approx. 60ml
- 1 tbsp olive oil extra virgin; approx. 14g
- 1 cup sushi rice cooked; approx. 170g cooked
- 1 large avocado sliced; approx. 200g
- 1 small cucumber sliced; approx. 120g
- 4 sheets rice paper round rice paper sheets
- 4 sheets nori sushi seaweed sheets
- mayonnaise plant-based
- teriyaki sauce for drizzling; optional
- 1 tablespoon sesame seeds for garnish; approx. 9g; optional
Instructions
Prepare fillings
- Cook sushi rice according to packet directions. Slice the avocado and cucumber and set aside.
Tofu
- Slice pressed tofu into ¼-inch thick strips. Place in a shallow dish and pour soy sauce over the tofu. Let marinate for 10 minutes.
- Heat olive oil in a large skillet over medium heat. Once hot, add tofu and pan-fry for 4–5 minutes per side until golden and lightly crispy. Transfer to a plate lined with paper towels to absorb excess oil.
Assemble
- Fill a wide, shallow bowl with hot water (just off the boil). Dip one sheet of rice paper into the water for about 10 seconds, just until softened but still manageable. Place the softened rice paper directly onto a sheet of nori on a clean work surface.
- Use scissors to cut a slit halfway through the bottom center of the nori and rice paper stack (as if cutting from the center to the edge of a circle).
- Divide the filling ingredients between the four quadrants: tofu, sushi rice, avocado, and cucumber. Add a small dollop of plant-based mayonnaise on the rice and drizzle teriyaki sauce over the cucumber. Sprinkle with sesame seeds.
Fold and serve:
- Fold the wrap quarter by quarter over itself to form a layered triangle. Repeat with remaining ingredients. Serve immediately or wrap in parchment paper for an easy packed lunch.
Hong Nguyen says
Really really good, definitely going to make again!