This tricolored, vegan sushi is made with simple ingredients and perfect for beginners! With crunchy veggies and tofu glazed in a delicious marinade, who knew sushi could be this beautiful and easy to make!
Cook your white and black rice according to their package instructions. Once cooked, mix in the vinegar, salt, and sugar.
Now, divide the white sushi rice in two parts. Mix beetroot to one of the portions to make pink colored rice.
Let them sit in a covered bowl to cool.
Make the sauce by whisking together the soy sauce, brown sugar, ginger garlic paste, vinegar, and sambal hot sauce (or any red chili paste).
Coat the tofu in corn starch. Then heat some sesame oil in a pan on medium heat and add in the tofu. Cook the tofu for 4-5 minutes untouched. Once a crust has formed, then turn it gently and cook for 1-2 minutes on each side until golden brown.
Now, add the sauce into the tofu mixture and turn the heat down to low. Let the sauce thicken and once it becomes sticky, coating the tofu, turn the heat off.
Transfer the tofu onto a separate plate and let it cool.
Assemble the sushi by placing a nori sheet on a sushi mat. If you don't have the mat, you can place the sheet on greased cutting board and roll it with your hand.
Dip your hand in water (so that the rice doesn't stick) and spread 2/3 cup of the cooked rice over the nori sheet, leaving about 2/3 of an inch clean on one end.
Add on your various toppings in a line on top of the rice (bell peppers, spicy tofu, carrots, avocado, radish, green onion, toasted sesame seeds, and nanami togarashi).
Using your sushi mat (or hands), roll the seaweed tightly over the toppings until it forms a neat roll. Repeat with the remaining ingredients (I ended up with 5-6 rolls depending on how I filled them).
Slice into 1 inch pieces with a sharp knife and enjoy with some soy sauce, wasabi, and pickled ginger!