Teriyaki sushi stuffed with savory tofu and crunchy veggies is easy to make and so delicious! Don't worry if you've never rolled sushi before. I have detailed directions and a video to help.
Servings 3servings
Author Becky Striepe
Ingredients
For the teriyaki tofu
¾cupteriyaki saucechoose a good quality sauce, since this is what you're using to flavor your tofu. You can use an extra tablespoon or two to drizzle on top of the rolls, too, if you want.
Preheat the oven to 425° F, and press and slice your tofu.
Spread about ¼ cup of the teriyaki sauce on the bottom of an 8x8" baking pan. Add the tofu, and cover it with about another ⅓ cup of teriyaki sauce. Bake for 30 to 40 minutes, until the tofu reaches your desired consistency.
Make the sushi rice while the tofu bakes.
To make the rice in the Instant Pot: Combine the rice and water in the Instant Pot. Stir to combine, then lock the lid and cook for 5 minutes with a 10-minute natural release. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
To make the rice on the stove: Bring the water to a boil in a saucepan on high heat, then add the rice. Cover the pan, reduce the heat, and simmer for 18 to 22 minutes. Remove the pan from the stove, but leave the lid on and let the rice steam for another 10 minutes. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
Make the teriyaki sushi
Fill a small bowl with water. Grab your first nori sheet, and place it shiny side down on a dry surface. Wet your fingers in the water, and use them to spread the sushi rice all over the nori sheet, leaving about a 1" strip uncovered along one side.
On the side opposite the 1" strip, arrange strips of the tofu, red pepper, cucumber, and green onion. You want the ingredients to go all the way to the edge of the roll.
It's time to roll! Start on the side with the filling, and gently roll toward the 1" uncovered strip of nori, pressing gently as you go. If you have a sushi mat, you can use it, but you can roll without one. When you get to that uncovered bit of nori, dip your fingertips into the bowl of water, and sprinkle it onto that part of the nori. Gently finish rolling, pressing lightly as you roll back and forth to make a seal. Use a sharp knife to slice into pieces.
Repeat with the remaining pieces of nori and filling ingredients. Serve immediately drizzled with some of the leftover teriyaki sauce from the tofu pan. You can also sprinkle on some sesame seeds, if you like.
Video
Notes
Sushi is best served immediately, because the rice will dry out and harden in the fridge. If you do want to make this ahead, I wouldn't make it more than a day ahead of time. You can bake the teriyaki tofu up to 3 days ahead, though!