Serves: 4
Preparation Time: 45mins.
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Ingredients:
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250g sushi rice
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4 nori (seaweed) sheets
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1 avocado
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½ small cucumber
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½ carrot
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50g smoked tofu
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2 tablespoons tamari (plus more to serve)
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2 tablespoons genmai su (or apple cider vinegar)
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2 tablespoons maple syrup
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4 tablespoons sesame seeds (plus more to serve)
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Optional:
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Pickled ginger to serve
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Method:
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Cook the rice according to packet instructions (usually simmering the rice in double the quantity of water - here 500ml - for about 20mins. until rice is soft and sticky and water has evaporated.
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While rice is cooking chop the veggies and tofu into slices, about 5cm long and 1cm thick.
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When rice is cooked, stir in the tamari, genmai su and maple syrup until it's mixed in well and all rice grains are covered. Spoon rice onto a large plate and flatten to cool it down - takes about 10mins.
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Take a nori sheet and spoon 3-4 tablespoons of rice onto it, pressing down with the back of the spoon or your fingers to flatten to about 0.5cm thickness. Leave a 2cm rice-free margin around all the edges.
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Take 3 pieces of each veggie and the tofu and lay them in a row horizontally, along the centre of the rice square. Sprinkle the area around the veggie row with sesame seeds.
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Take the bottom edge of the square and start rolling whilst tucking in the rice and veggies as you roll. The top 2cm of nori sheet is where the roll is sealed. Let the roll rest on the sealed part for 5mins. (while you roll the next nori sheet) so that the moisture of the rice can glue the nori sheet.
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Finally cut the rolls into 2cm thick slices with a sharp knife and arrange on a plate.
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Penny recommends:
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Sprinkle with some more sesame seeds and serve with tamari and pickled ginger.