Sushi - Vego Style

IMG_0139.JPG
 
 

Ingredients for 4 rolls:

1 cup koshihikari rice, raw

1 1/2 cups of water 

1 tbs rice vinegar 

4 seaweed nori sheets

1/2 acocado, thinly sliced 

1/2 Lebanese cucumber, thinly sliced

1/2 carrot, thinly sliced 

1/2 capsicum, thinly sliced 

160g tofu, cut into 1/2cm lengths

1 tbs soy sauce

1 tbs vegetarian sauce

1 tsp grated ginger

Soy sauce, to serve

Picked ginger, to serve

Wasabi, to serve 

 

Method:

1. Place ginger, soy sauce and vegetarian sauce in a bowl with the tofu and stir until coated. Place this to the side 

2. Cook rice per method or in rice cooker. Set aside for 10 minutes.

3. Turn grilled into high heat and grill tofu for 5 minutes or until brown, flip sides and cook for another 5 minutes. Place to the side and allow to cool 

4. Add vinegar to the rice and story through with a wooden spoon. All to cool for 20 minutes

5. Place a piece of the seaweed, shiny side down on a bamboo wrap 

6. Use a spoon or wet hands to spread a quarter of the rice mixture into 3/4 if the nori sheet, leaving 2 cm gap at the edge furthest from you

7. Arrange one-quarter of the avocado in a horizontal line and top with carrot, cucumber and capsicum 

8. Roll up firmly (I like to use a bamboo roller) to enclose filling. Brush edge of nori with warm water to seal. Repeat with remaining nori, rice, avocado, tofu, capsicum, cucumber and carrot. 

9. Cut each roll into 8 pieces and enjoy. I find that it is easiest to cut it in half, in half again and then in half against enjoy! .