vegetarian nori rolls

Ingredients

• Servings: 5
• 2 cups uncooked short-grain white rice
• 2 1/4 cups water
• 1/4 cup soy sauce
• 2 teaspoons honey
• 1 teaspoon minced garlic
• 3 ounces firm tofu, cut into 1/2 inch strips
• 2 tablespoons rice vinegar
• 4 sheets nori seaweed sheets
• 1/2 cucumber, julienned
• 1/2 avocado, julienned
• 1 small carrot, julienned

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• in a large saucepan cover rice with water and let stand for 30 minutes.
• in a shallow dish combine soy sauce, honey and garlic. in this mixture marinate tofu for at least 30 minutes.
• 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.
• place a sheet of nori on a bamboo mat. working with wet hands, spread 1/4 of the rice evenly over the 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 the tofu, then avocado and carrot.
• roll nori tightly from the bottom, using the mat to help make a tight roll. seal by moistening with water the 1/2 inch at the top. repeat with remaining ingredients. slice with a serrated knife into 1 inch thick slices.