Delicious sushi nori rolls that look great too. Impress your friends!
39 people made this
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
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Method Prep:30min › Cook:30min › Ready in:1hr
In a large saucepan, cover rice with water and let stand for 30 minutes.
In a shallow dish, combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
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.
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.
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.