This vegan sushi by WoodSpoon Home Chef Pooja Kothari is full of protein and filled with flavor!

Thai Crunch Sushi [Vegan]

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Cooking Time



For the Spicy Peanut Sauce:

  • 1/2 cup peanut butter
  • 1/4 cup and 2 tablespoons warm water
  • 1 tablespoon Gochugaru
  • 1 1/2 teaspoon light soy sauce
  • 1/2 tablespoon lemon juice

For the Sushi Rice:

  • 1 cup short-grain rice
  • 1 1/4 cup water
  • 2 tablespoons rice vinegar
  • 1 teaspoon salt
  • 1/2 tablespoon sugar


  • 1 tablespoon red curry paste
  • 1/2 cup holy basil
  • 6 - 7 baby corn, boiled and cut into half
  • 1 16 oz of firm tofu, tempura fry (bake in oven for 20 min)

Assemble and Finish:

  • 2 nori sheets, cut in half
  • 1 tablespoon spicy peanut sauce, filled in piping bag
  • 1 Tbsp Roasted Peanuts
  • 1/2 cup vegan cream cheese, filled in piping bag
  • 1 cup tempura flakes
  • microgreens for garnish
  • wasabi (optional), pickled
  • ginger (optional) sushi
  • soy sauce (optional)


For the Spicy Peanut Sauce:

  1. Blend the peanut butter, warm water, gochugaru, light soy sauce and lemon juice until the desired consistency is achieved.

For the Sushi Rice:

  1. Rinse the rice with cold water for 3-4 times, or until the water runs clear. Place it in a fine mesh strainer and drain well.
  2. Place rice and water in a saucepan and bring it to a boil. Once the water starts bubbling, cover and reduce heat to low and simmer for 12 minutes.
  3. Turn off the heat, and let the rice sit for 12 more minutes before opening the lid. While the rice is cooking, heat the rice vinegar, sugar and salt in a small pan, until the sugar is dissolved.
  4. Once the rice is cooked, transfer it to a mixing bowl and drizzle the seasoned rice vinegar. Using a rice paddle, gently slice and fold the rice until the vinegar is evenly mixed. Cover it with a damp cheesecloth.

Rolling and Filling:

  1. Wrap a bamboo sushi mat in plastic wrap.
  2. Place half sheet of nori on top of the mat. Using a rice paddle, press about 1/2 cup of rice evenly onto the nori. Carefully flip it over.
  3. Spread 1/2 teaspoon of red curry paste, about half inch above from the bottom edge. Place the tofu and baby corn slices in a horizontal line.
  4. Add some holy basil leaves.
  5. Tuck the filling in gently and roll the sushi using the mat. Tighten from all sides.
  6. Cut into 8 even pieces.
  7. Top with cream cheese and spicy peanut sauce. Add peanuts and microgreens to garnish. Sprinkle tempura flakes for the crunch.


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