Ingredients
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1 cup sushi rice
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1 1/4 cups water
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2 tablespoons rice vinegar
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1 teaspoon sugar
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4 sheets nori
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1/2 avocado, sliced
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6 ounces firm tofu, fried,cut into rectangle cubes
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1/4 cup vegan cream cheese
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soy sauce, for dipping
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pickled ginger
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wasabi
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water, with a
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1 dash vinegar, to keep the rice from sticking to your hands
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1 carrot, sliced
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1 green onion, sliced
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black sesame seed (for inside out rolls)
Instructions
- you will also need: bamboo rolling mat; saran wrap for inside out roll; serrated knife.
- In a pot, bring sushi rice and water to a boil then lower heat and cook for about 25 minute.
- Transfer rice to a glass bowl.
- Add vinegar and sugar and let cool down to room temperature.
- Keep your hands wet with water vinegar mixture to keep rice from sticking to your hands.
- Place 1 nori sheet on bamboo and spread out about 1 handful sushi rice, covering 3/4 of the nori sheet, leaving an ucovered"tab" (use extra rice if needed).
- Uncovered"tab" should be away from you.
- Place fillings in any order and combination you prefer.
- Gently roll sushi.
- Slice roll into 8 pieces using a serrated knife.
- For an inside-out roll do step 1-5.
- Place saran wrap over rice and flip over with the uncover"tab" towards you.
- Place fillings in any order and combination you prefer.
- Gently roll sushi making sure you don't get the saran wrap caught in your roll, it's a bit tricky.
- Sprinkle black sesame seeds.
- Slice roll into 8 pieces using a serrated knife.