Ingredients for Tofu Maki Vegetarian Sushi
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How to Make Tofu Maki Vegetarian Sushi
- Press 1 block (14oz) firm or extra-firm tofu to remove excess water. Slice the tofu block in half lengthwise, then slice each half into four short pieces.
- Holding your knife parallel to the cutting board, slice each of the resulting pieces in half, then again in half to yield 32 small tofu pieces.
- Cut off the top quarter of each nori sheet along the short end.
- Place one sheet of nori (shiny side down) on a sushi rolling mat. The long end should be facing you.
- Moisten your hands with water. Shape ¾ cup sushi rice into a tube-like shape along the nori, leaving a 1-inch border at one long end.
- Arrange the following fillings along the top third of the rice-covered nori sheet: 2-3 pieces of tofu, 2 carrot strips (approximately 2 inches long and 1/4 inch wide), 2 avocado slices (1/8 inch thick), 1 tablespoon chopped green onion, and 2 cucumber strips (approximately 2 inches long and 1/4 inch wide).
- Lift the edge of the nori closest to you and fold it tightly over the filling.
- Lift the bottom edge of the sushi mat and begin to roll toward the top edge, pressing firmly to keep the roll tight.
- Continue rolling to the top edge, pressing the mat at the top to seal the roll.
- Let the roll rest for 5 minutes with the seam side down.
- Repeat steps 4-10 until all 6 sheets of nori are used.
- Using a sharp, wet knife, slice each roll into 8 pieces.
- Serve immediately with your favorite dipping sauce (soy sauce, plum sauce, or hoisin sauce are recommended).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
10g
Fat
9g
Carbs
12g
