This spicy Sriracha and miso glazed sushi is a must-try for all sushi-lovers. Carrots and tofu are roasted in the oven with the spicy-umami glaze until they achieve just the right amount of crispiness. The filling is then rolled up with seasoned sushi rice and creamy avocado, creating the perfect balance between flavors. Dip these rolls in the remaining sriracha-miso glaze and serve with pieces of pickled ginger.

Sriracha-Miso Glazed Sushi [Vegan]

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For the Rice:

  • 1 1/2 cups sushi rice
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon cane sugar
  • 1/2 teaspoon salt

For the Sriracha-Miso:

  • 3 tablespoons miso paste
  • 3 tablespoons maple syrup
  • 2 tablespoons sunflower oil (or other neutral-flavored oil)
  • 1 1/2 teaspoons sriracha, or to taste

For the Sushi:

  • 6 sheets nori
  • 1 14-ounce block extra firm tofu, drained and pressed
  • 15 medium-sized carrots
  • 1 avocado, sliced thin


  1. Preheat oven to 425°F.
To Make the Rice:
  1. Add the rice and water to a pot and bring to a boil. Reduce heat to low, cover, and cook until all the water has been absorbed by the rice, about 10 minutes. Stir in the rice vinegar, sugar, and salt immediately following cooking. Set aside to cool.

To Make the Glaze and Filling:

  1. Slice the tofu into long strips, about 1/2-inch thick, and place on a baking sheet. Slice the carrots into thin strips and place on another baking sheet. Drizzle tofu and carrots with a little oil and roast for 8 minutes, stirring about halfway through roasting.
  2. In a small bowl whisk together the miso, maple syrup, oil, and sriracha. Add some of the glaze to the carrots and tofu, mix well, and return to oven (reserve about 2 or 3 tablespoons of glaze for later).
  3. Roast carrots another 10 minutes. Remove from oven and let cool.

To Make the Sushi:

  1. To make the sushi, lay your first nori sheet on a bamboo mat, or, if you don't have one, use a clean towel covered in plastic wrap.
  2. First, lay out a small portion of rice. For the filling, use about 2 strips of tofu, a few strips of carrots, and a few slices of avocado.
  3. With the reserved glaze, add a tablespoon or two of water to thin out. Use as a dipping sauce, or pour it over your sushi rolls.
  4. Serve immediately.

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