Makes: 4 wraps
Time: 40 mins
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| Sushi Rolls - sticky rice, baked tofu, veg, pickled ginger & teriyaki sauce wrapped in nori |
Since going to vegfest last weekend I've been craving sushi, which as I previously mentioned is the name for the rice and not raw fish. Sushi is absolutely delicious and definitely worth the effort of making in my opinion - plus its pretty fun too! Once you've made all the components, rolling the sushi doesn't take long at all so if you're planning on having it more than once in a week it may be worth making a double batch up to save time in the future.
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Sushi Roll Prep
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There is a lot of controversy online about using nori and whether it may be contaminated due to it coming from the ocean - if you're worried about this there are many brands which are vegan certified and you can even buy raw nori too. I would recommend using sticky rice in these rolls as it will keep the roll together as you're enjoying but you can always use other grains and cut into bite sized pieces to eat.
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| Before Rolling - nori on a bamboo matt with sticky rice and fillings |
These rolls are a great lunch alternative to tortilla wraps or a sandwich and are completely customizable to your own taste; I filled mine with baked teriyake tofu, avocado, carrot, cucumber, spring onions, sesame seeds, pickled ginger and a splash more teriyake sauce but you can always use other veg and different sauces - I don't like wasabi but it is usually considered an essential when making sushi. I used thin teriyaki sauce for this recipe, if using the thick version then you may need slightly more for coating the tofu.
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| Partly Rolled Wrap |
Most of these ingredients I purchased from an oriental supermarket - they have the best prices on sushi ingredients and they also stock sushi making kits, which if you don't already have a bamboo rolling mat, could save you money - but most supermarkets will carry all the essentials for sushi.
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| Sushi Rolls - sticky rice, baked tofu, veg, pickled ginger & teriyaki sauce wrapped in nori |
You'll need:
- Large saucepan
- Sieve
- Large baking tray + greaseproof paper
- Metal tablespoon
- Bamboo rolling mat
- Chopping board
- Knife
- Measuring cups
Ingredients:
- 2 cups sushi rice
- 2.5 cups water
- 1/2 block firm tofu
- 1/4 unwaxed cucumber
- 1/2 carrot
- 2 spring onions
- 1 avocado
- pickled ginger + 2 tbsp pickling liquid
- 1 tbsp sesame seeds
- 2-3 tbsp teriyaki sauce
- wasabi (optional)
- 4 sheets nori (vegan certified)
Method:
- Pre-heat the oven to 220°C and line a baking tray with grease proof paper.
- Rinse 2 cups rice until the water runs clear and then add to the saucepan with 2.5 cups water. Bring to the boil, then reduce to a low heat and simmer for 15-20 minutes, stirring every 5 minutes until the water has reduced and the rice is sticky. Sit for 5 mins, then add 2 tbsp of liquid from the ginger, stir through and leave to cool.
- Meanwhile, slice the tofu and lay out on the baking tray, drizzle a few drops of teriyaki sauce on the side facing up and spread out with the back of a spoon. Bake for 15 minutes, then flip the tofu and marinate the other side with sauce and return to the oven for a further 15 mins.
- To prepare the veg, cut the cucumber and carrot into matchstick sized pieces, thinly slice the spring onions and cut the avocado into strips - place all the fillings on a chopping board ready to put in the sushi rolls.
- To make the rolls place one piece of nori shiny side down onto the bamboo mat, spoon on 1.5 cups cooked rice and spread out evenly, leaving a few cm at the far side free from rice and add the fillings across the middle of the rice, finish off with teriyaki sauce, ginger and a tiny amount of wasabi. To roll the sushi grab hold of the side closest to you and gently bring it over the fillings (away from you), press down on the roll firmly where the rice ends, then wet the final side gently with a splash of water. Press the roll together firmly with the bamboo mat still in place, then remove the mat, wet a sharp knife and cut down the middle. Serve up and enjoy! Cassidy xx
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| Sushi Rolls - sticky rice, baked tofu, veg, pickled ginger & teriyaki sauce wrapped in nori |
