Vegetable and Tofu Sushi

Glossy, seasoned rice with a perfect bite, paired with crunchy carrots and creamy avocado. The briny nori and sharp wasabi bring a clean, sharp finish.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 749
• Protein: 19 g
• Carbs: 135 g
• Fat: 14 g

Ingredients

• 300 g White rice ( raw )
• 350 ml Mineral water ( for cooking )
• 4 tbsp Rice vinegar ( for seasoning )
• 2 tbsp White sugar ( granulated )
• 1 tsp Fleur de sel
• 4 piece nori seaweed ( whole sheets )
• 1 piece Cucumber ( in sticks )
• 1 piece Carrot ( julienned )
• 1 piece Persea americana Mill. ( sliced )
• 150 g firm tofu ( in sticks )
• 1 piece wasabi ( paste )
• 50 ml soy sauce ( for serving )
• 20 g pickled ginger optional
• 300 g Short-grain sushi rice
• 1 piece Bamboo rolling mat (Makisu)

Instructions

1. Washing the rice

   Place the sushi rice in a large bowl. Wash thoroughly with cold water, rubbing the grains between your hands until the water runs perfectly clear. Drain carefully.

2. Absorption cooking

   Place the rice and mineral water in a saucepan. Cover tightly. Bring to a boil, then reduce heat to minimum for 12 minutes. Turn off heat and let rest for 10 minutes without lifting the lid.

3. Seasoning the rice

   Mix the rice vinegar, sugar, and sea salt. Pour over the warm rice. Stir gently with a wooden spatula without crushing the grains. The rice should become shiny.

4. Cutting the fillings

   Cut the cucumber, carrot, avocado, and tofu into thin, regular sticks. The pieces must be uniform for neat rolling.

5. Shaping the rolls

   Place a nori sheet on a bamboo mat (Makisu). Spread the rice over 3/4 of the surface. Place the vegetables and tofu in the center. Roll tightly to ensure the roll is dense.

6. Cutting

   Dip the blade of a sharp knife in vinegared water. Cut each roll into 6 or 8 equal pieces. The cut must be clean to avoid tearing the seaweed.

Chef's tips

• Keep your hands moist with vinegared water to handle the rice without it sticking to your fingers.
• Don't overfill the roll, or the nori will tear when you try to seal it.
• The quality of the cut depends on the moisture of your blade: wipe and re-moisten between every slice.

Storage

Eat immediately. Rice hardens in the fridge and the nori loses its crispness.