Tofu and Veggie Nori Sushi Rolls

Name: Tofu and Veggie Nori Sushi Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 servings
Cuisine: Japanese
Ingredients: 0.5 whole Avocado; 1 whole Carrot; 0.5 whole Cucumber; 3 oz Firm Tofu; 2 tsp Honey; 1 tsp Minced Garlic; 4 whole Nori Seaweed; 2 tbsp Rice Vinegar; 0.25 cup Soy Sauce; 2.25 cups Water; 2 cups White Rice

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Japanese 🇯🇵 Vegetarian 🥦Plant-Based 🌻Clean Eating

Tofu and Veggie Nori Sushi Rolls wrap tender short-grain rice with crisp cucumber, creamy avocado, and sweet carrot for a clean, balanced bite. A light soy-honey glaze and a hint of garlic accent the tofu, making each slice savory with subtle sweetness. Perfect for a light lunch, picnic platter, or appetizer spread with wasabi and pickled ginger.

Prep30 mins
Cook30 mins
Serves5
DifficultyMedium

1

In a large saucepan, cover the rice with water and let it sit for 30 minutes.
2

In a shallow dish, mix the soy sauce, honey, and garlic. Marinate the tofu in this mixture for at least 30 minutes.
3

Bring the water and rice to a boil, then reduce the heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl, mix the cooked rice with the rice vinegar.
4

Place a sheet of nori on a bamboo mat. With wet hands, spread 1/4 of the rice evenly over the nori, leaving about 1/2 inch at the top edge. Arrange 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to the tofu, then add the avocado and carrot.
5

Roll the nori tightly from the bottom, using the mat to help form a tight roll. Seal by moistening the top 1/2 inch with water. Repeat with the remaining ingredients. Slice into 1-inch-thick pieces with a serrated knife.