Category: Other
Style: Japanese
Special Consideration: Vegetarian
Servings: 4
Description:
"Delicious nori rolls that look great too. Even people who haven't eaten Japanese before liked these. Impress your friends!"
Ingredients:
* 320 g uncooked short-grain white rice
* 425 ml water
* 45 ml soy sauce
* 8 ml honey
* 2 g minced garlic
* 65 g firm tofu, cut into 1/2 inch strips
* 25 ml rice vinegar
* 4 sheets nori seaweed sheets
* 1 cucumber, julienned
* 1 avocado, julienned
* 1 small carrot, julienned
Directions:
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 a 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 1 inch 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 1 inch thick slices.
Style: Japanese
Special Consideration: Vegetarian
Servings: 4
Description:
"Delicious nori rolls that look great too. Even people who haven't eaten Japanese before liked these. Impress your friends!"
Ingredients:
* 320 g uncooked short-grain white rice
* 425 ml water
* 45 ml soy sauce
* 8 ml honey
* 2 g minced garlic
* 65 g firm tofu, cut into 1/2 inch strips
* 25 ml rice vinegar
* 4 sheets nori seaweed sheets
* 1 cucumber, julienned
* 1 avocado, julienned
* 1 small carrot, julienned
Directions:
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 a 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 1 inch 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 1 inch thick slices.