These vegetarian sushi rolls wrapped in nori (seaweed) look and taste great. Even people who haven't eaten Japanese-style food before liked these. Impress your friends!
Ingredients
- uncooked short-grain white rice: 2 cups
- ¼ cups water: 2 piece
- soy sauce: 0.25 cup
- honey: 2 tsp
- garlic: 1 tsp (minced)
- ounces firm tofu: 3 piece (cut into 1/2 inch strips)
- rice vinegar: 2 Tbsp
- sheets nori seaweed sheets: 4 piece
- cucumber: 0.5 piece (julienned)
- avocado: 0.5 piece (julienned)
- carrot: 1 piece (julienned)
Metric Conversion
Stages of cooking
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In a large saucepan cover rice with water and let stand for 30 minutes.
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In a shallow dish combine soy sauce, honey, and garlic. In this mixture, marinate tofu for at least 30 minutes.
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Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl, combine cooked rice with rice vinegar.
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Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of rice evenly over nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to tofu, then avocado and carrot.
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Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening the top 1/2 inch with water. Repeat with remaining ingredients. Slice with a serrated knife into 1-inch thick slices.
