1 cup white sushi rice
4 sushi nori (seaweed wrappers)
2 carrots, shredded
1/2 cucumber, sliced lengthwise
6oz tofu, pressed and cut into strips
1/4 cup rice vinegar
1 tablespoon white sugar
Start by preparing the sushi rice; ideally, this should be done a few hours in advance to allow rice to cool before preparing sushi. Rise dry rice until water comes out clear. Bring rice and 1-1/2 cups water to a boil in a saucepan. Cover and reduce to simmer for 20 minutes. Stir occasionally to prevent sticking to pot.
When the rice is almost done, combine the vinegar, sugar, and salt in a dish. Microwave for 30 seconds or until the vinegar is warm enough for sugar and salt to dissolve. When rice has absorbed all the water, cut the vinegar mixture into the rice. Allow rice to cool, it will thicken and become stickier as it cools.
Before wrapping sushi, have all your components ready to go. You will also need a cup/dish of water to dip your fingers into to prevent sticking to the rice. On a nori wrapper, spread a layer of rice evenly across the middle, leaving a inch or two exposed at either end. Arrange carrot strips, cucumber strips, avocado, and tofu on top of rice. Wrap nori tightly over your vegetables. Wet the other exposed edge of the nori and roll wrap all the way. Use your hands to press the wrap into an even cylinder.
On a dry surface, slice the completed wrap with a wet blade. Use your sharpest knife to prevent squishing the wrap. Continually wet your knife between each cut. Each maki roll should be able to be sliced into 8 pieces.
Makes 4 maki rolls, each sliced into 8 pieces
272 cal | 7.7g fat | 40.3g carbs | 9.4g protein