• 1 pack of AFC Pressed Tofu
  • 1 carrot
  • 1 cucumber
  • 1/2 cup Shirakiku rice
  • Nori (seaweed sheets)


Cooking Rice:

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

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