How to make Crunchy California Rolls with Tofu


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If you're into sushi, you'll love these crunchy California rolls coated with fragrant sesame seeds and crispy panko breadcrumbs.

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We made them vegan with a yummy filling of garlicky tofu, vegan mayo, cucumber and avocado — simply irresistible.

Step 1

Rinse the rice a few times, soak it in a bowl of cold water for 20 minutes, and then drain it.

Step 2

Add the rice to a pot with the given water and simmer it covered for 10 minutes without stirring it. Then, let it finish cooking in its steam for 10 more minutes.

Step 3

Transfer the rice into a moistened tray and season it with vinegar, salt, and sugar. Gently "slice" the rice with a wooden sushi paddle instead of mixing it and let it cool down under a damp towel.

Step 4

Slice the cucumber into thin strips and cut the avocado into slices. Rinse, drain, and pat the tofu dry.

Step 4

Then, blitz it with vegan mayo, garlic, ginger, sesame oil, and salt into a smooth paste.

Step 5Part 1

Wrap your sushi mat with cling film, trim off one-third of the nori sheet and line the mat with the remaining sheet, rough side up.

Step 5Part 2

Wet your fingers and spread 150g (5.5 oz) of rice evenly over the nori. Then, sprinkle it with sesame seeds.

Step 6

Now, flip the nori sheet, rice-side facing down, and line it with the bottom edge of the mat. Then, place the fillings in adjacent rows at the bottom of the nori.

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Step 7

Lift the bottom edge of the mat and firmly roll the nori and rice over the fillings to form a cylinder.

Step 8Part 1

Roll the sushi cylinder over toasted panko breadcrumbs until it's evenly coated.

Step 8Part 2

Slice each roll into 6 pieces and serve them with wasabi and soy sauce.

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