Vegetable Sushi Rolls
These handheld vegan sushi rolls are inspired by Japanese convenience store favorites. Packed with protein-rich smoked tofu, creamy avocado, and vibrant pickled vegetables, these rolls are gluten-free and ideal for healthy on-the-go lunches.
Instructions
- 1
Cook white sushi rice (2 cup) in a rice cooker with water added to the appropriate line.
- 2
In a small bowl, combine white rice vinegar (0.25 cup), white sugar (1.5 tbsp), and fine salt (1 tsp), then fold the mixture into the warm cooked rice.
- 3
Prepare the fillings by slicing cucumber (1), avocado (1), carrot (1), and smoked firm tofu (0.5 block) into long strips, alongside kanpyo (4) and yellow pickled daikon (4).
- 4
Place nori sheets (1 slice) smooth-side down on a bamboo mat and spread a thin layer of seasoned rice over the surface, leaving a 2cm border at the top.
- 5
Arrange the firm fillings like smoked firm tofu (0.5 block) and yellow pickled daikon (4) at the bottom and roll tightly using the mat.
- 6
Using a sharp, wet knife, slice the roll straight down the middle to create two handheld pieces.
Nutrition Facts
Per portion