These very easy sushi tacos (vegan) are the perfect fail-proof weeknight meal for when you're craving something unique, delicious, and cheaper to make than your typical takeout sushi platter. Plus, they’re super customizable, so you can jazz them up with your favorite toppings!
P.S. You will love my egg white wrap recipe next time!
Extra large sushi for you 👊🏽
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SUSHI TACO
I was inspired to make sushi tacos after making my sushi wraps on repeat!
When I made these sushi tacos, I loved how the crispy tofu brought texture, the creamy avocado balanced it out, and the sesame and nori gave that signature sushi vibe.
Best of all? They’re cheaper to make at home than a sushi restaurant splurge.
If you don't have time to fry tofu, and can always make my quick and easy tofu ground beef recipe and sprinkle it into your tacos, then add a little sriracha or harissa for an extra kick (gochujang sauce works great too!)
Let me know how your sushi tacos turn out—and don’t forget to snap a pic before devouring them!
❤️ WHY THIS RECIPE WORKS
Super Easy & Quick: With minimal ingredients and no special equipment required, you can make these sushi tacos in a flash—perfect for a weeknight craving.
Customizable: Whether you're vegan or not, you can easily switch up the fillings and toppings to suit your taste, making it a crowd-pleaser for everyone.
Healthy & Flavorful: Packed with fresh veggies, protein-rich tofu, and a burst of sushi flavor, these tacos are as nutritious as they are delicious! 🌮🍣
INGREDIENTS NEEDED AND SUBSTITUTIONS
FIRM TOFU:
The protein-packed star of these tacos! Substitute with tempeh or crispy chickpeas for a different texture.
SPICES OR HERBS:
Smoked Paprika: Brings a smoky, slightly sweet kick to the tofu. Replace with regular paprika or ground chipotle for extra spice. Optional Chili Powder: Adds a spicy punch to the tofu coating. Use cayenne pepper or red pepper flakes if chili powder isn’t on hand.
CORNSTARCH:
Another name for cornstarch is cornflour (in the UK and some other countries.) It gives the tofu a crispy coating. Swap for regular flour if necessary
OIL FOR FRYING:
I use olive oil but other oils like vegetable oil, canola oil, or sunflower oil will work.
NORI SHEETS:
These add the classic sushi flavor. Use lettuce leaves as another low-carb alternative.
SUSHI RICE:
Sticky and perfect for holding toppings. Substitute with jasmine rice or quinoa for a twist. Cook the sushi rice according to the packaging instructions. Allow the rice to cool completely before using.
FRESH VEGGIES:
Such as avocado, cucumber, and thinly sliced carrots.
OTHER TOPPING IDEAS:
Vegan mayonnaise, or Japanese mayonnaise and sesame seeds.
STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
1. Prepare the Tofu
Start by draining the tofu and slicing it into bite-sized cubes—no need to worry about patting off any excess liquid! A little moisture helps the corn flour mixture stick better, giving you perfectly crispy results.
In a bowl, mix the cornstarch with a generous pinch of salt, black pepper, and smoked paprika (feel free to tweak the seasoning to your taste). Add the tofu cubes to the bowl and toss them well, ensuring every piece is evenly coated.
Heat a shallow layer of oil in a pan over medium heat. Once the oil is hot, carefully add the tofu cubes and fry them until golden and crispy on all sides, turning occasionally. Remove from the pan and place them on a paper towel to drain any excess oil.
2. Make Your Nori Tacos
Using kitchen scissors, cut the nori sheets into circles to form your taco "shells." Keep the leftover trimmings and slice them thinly to use later as garnish—nothing goes to waste!
3. Assemble the Sushi Tacos
Begin building your tacos by scooping a layer of cold sushi rice onto each nori circle. Use a spoon to gently press the rice down so it sticks but doesn’t tear the nori. Top with a few crispy tofu cubes, thin slices of cucumber, and creamy avocado.
4. Add the Finishing Touches
Drizzle the tacos with vegan mayo, letting it cascade beautifully over the toppings. Sprinkle with sesame seeds and finish with the sliced nori trimmings for extra flavor. Serve immediately for the ultimate crispy-meets-creamy experience!
💫 If you loved this recipe, leave a 5-star review and rating!
📝 TIPS AND TRICKS
Keep the nori fresh: Assemble just before serving to keep the nori crisp and fresh.
Season the rice: Add a splash of rice vinegar and a pinch of sugar to your cooked sushi rice for authentic flavor.
Get creative: Swap tofu for tempeh, or add pickled ginger, shredded carrots, or edamame for extra flavor.
❓FAQS
Yes, sushi tacos can be healthy! They’re packed with wholesome ingredients like tofu (or your protein of choice), fresh veggies, and nutrient-rich nori. Plus, you can control the toppings and sauces for a lighter option.
Yes, sushi tacos are easier to make than traditional sushi! No rolling mats or perfect slicing required—just scoop, top, and enjoy. Perfect for beginners!
Furikake: Sprinkle a mix of sesame seeds, dried seaweed, and seasonings for authentic Japanese flavor.
Pickled Ginger: Serve a few slices on top or on the side.
Crispy Onions: Add crunch with fried shallots or crispy onions.
Yes, making your own sushi is generally cheaper than buying it from a restaurant or store. You can buy ingredients in bulk, and many sushi components (like rice, nori, and tofu) are inexpensive and last for multiple meals.
🌟 MAKE-AHEAD AND STORAGE
Sushi tacos are best enjoyed immediately after assembly to keep the nori crisp and the flavors fresh. If you need to prep ahead, keep the components separate:
- Cook the rice and store it in an airtight container in the fridge.
- Fry the tofu and reheat in a pan or air fryer before serving.
- Slice veggies and store them in a sealed container.
Assemble the tacos just before eating for the best texture and taste!
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Print
VERY EASY SUSHI TACOS. VEGAN
- Total Time: 10 min Prep Time
- Yield: 4 tacos 1x
- Diet: Vegan
Description
These vegan sushi tacos are the perfect fail-proof weeknight meal for when you're craving something unique, delicious, and cheaper to make than your typical takeout sushi platter. Plus, they’re super customizable, so you can jazz them up with your favorite toppings!
Ingredients
1 block of firm tofu, cubed (450 g/15 0z)
3 tablespoons corn flour
3 teaspoons smoked paprika
1 teaspoon salt
¼ teaspoon ground black pepper
olive oil, for frying
3-4 tablespoons sweet chili sauce
4 nori sheets
2 cups cooked sushi rice (cooled)
½ cucumber, thinly sliced
1 avocado, sliced
2 tablespoons mayonnaise (vegan), optional for garnish
Sesame seeds, for garnish
Instructions
Start by draining the tofu and slicing it into bite-sized cubes—no need to worry about patting off any excess liquid! A little moisture helps the corn flour mixture stick better, giving you perfectly crispy results.
In a bowl, mix the cornstarch with a generous pinch of salt, black pepper, and smoked paprika (feel free to tweak the seasoning to your taste). Add the tofu cubes to the bowl and toss them well, ensuring every piece is evenly coated.
Heat a shallow layer of oil in a pan over medium heat. Once the oil is hot, carefully add the tofu cubes and fry them until golden and crispy on all sides, turning occasionally. Remove from the pan and place them on a paper towel to drain any excess oil.
Using kitchen sissors, cut the nori sheets into circles to form your taco "shells." Keep the leftover trimmings and slice them thinly to use later as garnish—nothing goes to waste!
Begin building your tacos by scooping a layer of cold sushi rice onto each nori circle. Use a spoon to gently press the rice down so it sticks but doesn’t tear the nori. Top with a few crispy tofu cubes, thin slices of cucumber, and creamy avocado.
Drizzle the tacos with vegan mayo, letting it cascade beautifully over the toppings. Sprinkle with sesame seeds and finish with the sliced nori trimmings for extra flavor. Serve immediately for the ultimate crispy-meets-creamy experience!
💫 If you loved this recipe, leave a 5-star review and rating!
Notes
Season the rice: Add a splash of rice vinegar and a pinch of sugar to your cooked sushi rice for authentic flavor.
Get creative: Swap tofu for tempeh, or add pickled ginger, shredded carrots, or edamame for extra flavor.
Keep the nori fresh: Assemble just before serving to keep the nori crisp and fresh.
- Category: Main Course, Side Dish
- Method: No-Bake
- Cuisine: American
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