Vegetarian Nori Rolls

Vegetarian Nori Rolls


38 people made this

About this recipe: Delicious sushi nori rolls that look great too. Impress your friends!

Anne Buchanan

Serves: 5 

  • 400g (14 oz) short-grain white rice
  • 550ml (18 fl oz) water
  • 4 tablespoons soy sauce
  • 1 dessertspoon honey
  • 2 cloves garlic, minced
  • 75g (3 oz) firm tofu, cut into strips
  • 2 tablespoons rice vinegar
  • 4 nori seaweed sheets
  • 1/2 cucumber, julienned
  • 1/2 avocado - peeled, stone removed and julienned
  • 1 small carrot, julienned

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. In a large saucepan, cover rice with water and let stand for 30 minutes.
  2. In a shallow dish, combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
  3. Bring water and rice to the boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.
  4. Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 2.5cm (1 in) from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
  5. Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening with water the 1/2 inch at the top. Repeat with remaining ingredients. Slice with a serrated knife into 2.5cm thick slices.

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Reviews (1)


Used a fried tofu, pickled radish, carrot, onion... and sushi rice. Sushi rice is well worth the investment. It is easier to work with. - 29 Apr 2014

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