Ingredients
2-3 servings
1 cup sushi rice
2 tbsp rice vinegar
1/2 tsp salt
1 tsp sugar
4-5 sheets nori
1 block of firm tofu
1 block of tempeh
1 cucumber, julienned
1 carrot, julienned
1 avocado, sliced
Soy sauce (for serving)
Instructions
Rinse 1 cup of sushi rice until water runs clear. Combine rice and 1 1/4 cups water in a saucepan. Boil, then simmer covered for 18-20 minutes. Mix 2 tbsp rice vinegar, 1/2 tsp salt, and 1 tsp sugar. Fold into rice and let cool.
Cut tofu and tempeh into strips; pan-fry them into crispy and golden brown.
Julienne cucumber and carrot; slice avocado.
Place nori on a bamboo mat. Spread rice on nori, leaving 1 inch at the top. Put tofu, tempeh, cucumber, carrot, and avocado in the centre. Roll using the mat, sealing the edge with water.
Slice rolls into pieces with a wet knife. Serve with soy sauce. Enjoy!
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