Sunday’s are for sushi making.
I don’t make sushi too often, but when I do I remember how fun and easy it is. I like to make it with tofu so I don’t have to fuss with getting super fresh raw fish (which is also delicious). This recipe is super easy & super tasty.
Serves: 4 rolls
- 10 oz tofu
- 1 tbsp sesame oil
- salt and peper to taste
- 1 cup cooked brown rice
- 4 Large nori sheets
- 1 steamed sweet potato - cut into thin strips
- ½ cup roasted red pepper sauce (from Trader Joes) You can sub hummus or any other flavorful sauce.
- ½ avocado - cut into thin strips
- 1 carrot - cut into thin strips
- ½ cucumber - cut into thin strips
- ½ yellow belt pepper - cut into thin strips
- Cut the tofu into thin, long strips, then season with sesame oil, salt and pepper. Cook in a pan over medium-high heat. Flip the tofu after a few minutes (or until golden brown). Cook on both sides, then set aside.
- To assemble the sushi, use your hands (dipped in water), pat a thin layer of rice all over the nori and leave a 1 inch strip without rice at one end.
- Then arrange the veggie and tofu filling in a line on the opposite side where you left nori without rice. With a brush, wet the strip of nori that is not covered in rice.
- On the side with the filling, start to roll the nori and rice over with your fingers and once the filling is covered, compress the roll by squeezing it with your hands. Continue until it’s all the way rolled up.
- Slice the roll with a sharp knife and enjoy!