I love sushi. It is something that is very economical to make at home and fun too. With a little practice you too can make perfect rolls every time.
For the Rice
2 c Sushi Rice
2 1/2 water
1-2 T Sushi Vinegar
Cook rice in a rice cooker on white rice setting. When cycle is complete remove rice and put into a large wooden bowl and add sushi vinegar and stir gently to combine and to fully cool rice. If it is winter it is a good idea to go outside while you are doing this to cool the rice quickly 😉
For the Filling
1/2 Block of X Firm Tofu Cut into long 1/2″ x 1/2 inch slices
2 T Peanut Oil
1 Seedless Cucumber cut into long 1/8″ x 1/8″ pieces
1 Carrot cut into long 1/8″ x 1/8″ pieces
Wasabi for rolls and garnish
Low sodium Tamari
Use a non stick pan and add peanut oil and heat over medium. Without crowding the pan add the tofu slices and brown them on all sides. Remove tofu from heat, set aside to cool.
Using a bamboo sushi mat, place a sheet of seaweed/nori on the mat (smooth side down) and spread a thin layer of the cooled rice evenly over the seaweed, leaving a 1″ boarder on top.
Place one slice of tofu, cucumber, carrots, avocado and a dab of wasabi so the ingredients reach lengthwise down the middle.
Fold the mat just enough to cover the ingredients in the center. Tightly roll with one hand while pulling the mat way from the roll with the other. Remove the mat and cut into 8 slices and serve with a side of wasabi and tamari for dipping.
*You can make this ahead of time but keep in mind that the texture of the Nori will become a bit soft and chewy.