Ingredients
Method
Preparation
- Start by draining the firm tofu. Press it gently between two plates or a tofu press for about 15 minutes to release excess moisture.
- Cut the tofu into long strips.
- Cook sushi rice according to package instructions and allow it to cool slightly.
- In a small bowl, mix soy sauce with sriracha to create a spicy dipping sauce.
Assembly
- Place a sheet of nori on a bamboo sushi mat or a clean surface.
- Wet your fingers to prevent sticking, and spread about 1/2 cup of sushi rice evenly over the nori, leaving a small border at the top.
- Place strips of tofu, avocado slices, and cucumber in a line along the bottom edge of the rice-covered nori.
- Gently lift the bamboo mat and roll it over the fillings, pressing firmly as you go.
- Keep rolling until you reach the open edge of the nori. Wet the edge with a bit of water to seal the roll.
Serving
- Use a sharp knife to slice the rolls into bite-sized pieces.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
For variations, try adding thin slices of bell pepper or carrots instead of cucumber. Marinated tempeh can be used as a protein substitute. Store leftovers in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh.