Vegan Sushi – Vegan Negitoro Maki

Vegan Negitoro Maki
Time to make: 15 minutes (not including time to cook rice)
Servings: 2 rolls

Vegan Negitoro Rolls

Vegan Negitoro Rolls – They’re negi-tofu!

As referenced in a previous recipe/blog post, I am flipping addicted to sushi. I must admit that I had a moment of sadness when I realized that I would never have some of my favourite rolls (maki) again. But with some experimenting, I’ve been able to experience the same (or close) sushi flavours and textures again!

Negitoro rolls used to be my fave. These negi-tofu rolls have that same fresh green onion flavour cutting through smooth tofu. The sesame oil adds the fatty texture of toro. The end result is convincing and super satisfying. I hope you try them sometime!


  • 1 cup of cooked sushi rice, cooled (better tasting with sushi rice, but you can use any short grain rice you have)
  • 1 tablespoon of sushi vinegar (or use white vinegar with a teaspoon of sugar dissolved in it)
  • 2 sheets of nori (roasted seaweed sheets for sushi!(
  • 1 block of pressed tofu (85g), drained
  • 1-2 stalks of green onion
  • 1/2 tsp roasted sesame oil


Mix rice vinegar with cooled rice and set aside.

Cut up the tofu into small cubes, as fine as 1/2 cm cubes. Mince the green onion. In a bowl, mix the tofu, green onions, and sesame oil until combined.

Lay out one sheet of nori on a flat surface or your sushi rolling mat. Using wet hands (this stops the rice from sticking to your fingers), take a half of the seasoned rice and spread it on the half of the sheet closest to you. Try to spread it as evenly as possible and take the rice all the way to the edges.

Fill the center of the rice with half the negi-tofu mixture.

Then, taking the edge of the nori closest to you, roll it up and over the filling. Press the outside of the roll firmly as you roll it up, away from you. Repeat with the second sheet of nori. Set the rolls aside.

To cut the rolls into one inch sections with a sharp knife. If the rice sticks to the knife, rinse the knife off with water and continue. Arrange on a plate and garnish with some pickled ginger and copious amounts of wasabi.


Nutrition Information
Calories: 215; Total Fat: 3.1g (Saturated Fat: 0.4, Polysaturated Fat: 0.5g, Monosaturated Fat: 0.4); Cholesterol: 0.0mg; Sodium: 11.2mg; Potassium: 28.7mg; Carbohydrates: 36.6g (Dietary Fiber: 1.2g, Sugars: 0.2g); Protein: 8.1g

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