Vegan sushi is never boring, because there are different ways to make it exciting, completely without fish. When using soft fruits or vegetables sliced thinly, you will experience an incredibly good flavor to your sushi.
When I make sushi, I try to prepare everything before I start. The home-made garlic soy-oli (vegan mayonnaise) should be thickened slightly in the refrigerator and can be done an hour before. Crispy tofu, nori seaweed paper, sushi rice, vegetables and fruit cut into fine sticks or slices, making it much easier and faster to prepare, when everything is ready. Sushi rice takes about 10-12 minutes to cook and 10 minutes to rest before you pour in the rice vinegar-sugar mixture. Tofu cut into 1 x 1 cm bars turned in BBQ sauce, corn flour or breadcrumbs and fry in the pan for a few minutes on all sides. You need a bamboo mat and plastic wrap and then you are ready to make inside-out (Uramaki), Callifornia and maki rolls.
It is so delicious with crispy tofu inside the rolls, along with Nori seaweed paper and rice combined with sesame or spiced up with turmeric and roasted onions.
Decorate the sushi how you like it. The most important is that the taste complement each other.