Vegetarian Nori Rolls
Description
Nori seaweed sheets are filled with sticky rice, tofu, cucumber, avocado, and carrot. Serve with wasabi and pickled ginger for a Japanese-style treat.
Ingredients
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2 cups uncooked short-grain white rice
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2 1/4 cups water
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1/4 cup soy sauce
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2 teaspoons honey
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1 teaspoon minced garlic
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3 ounces firm tofu, cut into 1/2 inch strips
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2 tablespoons rice vinegar
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4 sheets nori seaweed sheets
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1/2 cucumber, julienned
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1/2 avocado, julienned
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1 small carrot, julienned
Directions
1
In a large saucepan cover rice with water and let stand for 30 minutes.
2
In a shallow dish combine soy sauce, honey, and garlic. In this mixture, marinate tofu for at least 30 minutes.
3
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.
4
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.
5
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.