Ingredients
Serves: 5
Serves: 5
- 400g Japanese sushi rice
- 2 tablespoons rice vinegar
- 4 tablespoons soya sauce
- 1 teaspoon honey
- 2 cloves garlic, finely chopped
- 100g firm tofu, cut into strips
- 4 nori seaweed sheets
- ½ cucumber, cut into sticks
- ½ avocado, peeled, seed removed and sliced
- 1 small carrot, cut into sticks
Directions
Prep:30min › Cook:30min › Ready in:1hr
- Cook rice and place in a bowl to cool. Add the rice vinegar to the cooled rice.
- In a shallow dish, combine soya sauce, honey and garlic. Marinate tofu in this mixture for at least 30 minutes.
- Place a sheet of nori on a bamboo sushi mat. Working with wet hands, spread ¼ of the rice evenly over the nori, leaving about 2cm from the top edge of the nori. Place 2 strips of marinated tofu end to end about 2.5cm from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
- Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening nori sheet with water at the top edge. Repeat with remaining ingredients.
- Slice rolls with a serrated knife into slices 2.5cm thick to serve.