Name: Vegan Temaki Rolls
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: japanese
Ingredients: 1 cup white sushi rice (dry); 1 cup water; 0.5 tsp salt; 2 tsp sugar; 2 tbsp white rice vinegar (unseasoned); 1 tsp toasted sesame seeds; 8 oz cremini mushrooms (sliced); 1 tbsp olive oil; 1 tsp toasted sesame oil; 1 tsp soy sauce; 1 null red bell pepper (sliced into strips); 1 null english cucumbers (cut into 4 inch strips); 1.5 null avocado (cut into strips); 2 cup sprouts; 16 oz smoked firm tofu (cut into strips); 2 packet nori sheets (cut in half to make long rectangles); 1 tbsp wasabi paste; 2 tbsp soy sauce (for serving)

Instructions

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1

Rinse the white sushi rice (1 cup) until water runs clear. Place in a pot with water (1 cup), salt (0.5 tsp), and sugar (2 tsp). Bring to a boil, then cover and simmer on low for 20 minutes.
2

While warm, transfer rice to a wooden bowl. Sprinkle with white rice vinegar (2 tbsp) and toasted sesame seeds (1 tsp). Slice through the rice with a paddle to mix and fluff while cooling under a damp towel.
3

Heat olive oil (1 tbsp) in a pan over medium heat. Sauté cremini mushrooms (8 oz) for 5 minutes until tender. Stir in toasted sesame oil (1 tsp) and soy sauce (1 tsp), then cook for another 2 minutes.
4

Prep the remaining fillings by slicing red bell pepper (1), english cucumbers (1), avocado (1.5), and smoked firm tofu (16 oz) into 4-inch strips. Place in individual bowls along with sprouts (2 cup).
5

Cut nori sheets (2 packet) in half. Place a half-sheet horizontally with the rough side up. Spread a thin layer of rice over the left half, leaving a small border.
6

Arrange strips of veggies, tofu, mushrooms, and sprouts diagonally over the rice. Fold the bottom left corner up, then wrap the right side around to form a cone.
7

Serve immediately with wasabi paste (1 tbsp) and extra soy sauce (2 tbsp) for dipping.