Vegetarian Tofu Sushi Roll Recipe
(With Pressed Tofu)
1 pack of AFC Pressed Tofu
1/2 cup Shirakiku rice
Nori (seaweed sheets)
Wash rice and cook with 1 1/2 cup water.
Add 1 tablespoon of white vinegar to cooked rice.
Mix vinegar and rice together.
Cut tofu into 1/4-inch by 3-inch strands.
Peel and cut carrot into 1/8-inch by 3-inch strands.
Peel and cut cucumber into 1/8-inch by 3-inch strands.
Use sushi rolling mat, lay on table and cover with cling film.
Place Nori on top of clear cling film.
Spread thin layer of rice over Nori (about 1/8-inch thick), leave 1-inch gap around each side.
Place cut tofu, carrot and cucumber strands, from edge to edge.
Starting at edge, roll up like a cinnamon stick using sushi mat.
Keep rolling as tight as possible.
When reaching end moisten the remaining edge with water and roll down.
Cut into 1/2-inch slices.
Ready to serve.
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