Nori Rolls

[Guest guest]

Nori Rolls

 

 

1 cup Japanese sushi rice (-OR- use a white medium-grain rice)

1/4 cup sushi seasoning

8 teaspoons vegan mayonnaise

2 teaspoons wasabi paste, -OR- to taste

200 g (7 oz) packet (4 squares) Japanese Tofu

1 Lebanese (Mediterranean) cucumber, halved lengthwise, seeded

1 small carrot, halved lengthwise

4 nori (seaweed) sheets

GF soy sauce, to serve

 

 

1. Rinse rice in cold water until water runs clear; drain. Place in a

heavy-based medium saucepan with 1 1/2 cups water. Bring to the

boil, stirring. Reduce heat; cover. Simmer 20 minutes or until tender.

Drain well; spread in a baking dish. Drizzle with sushi seasoning.

Using a flat spatula, slice through rice to coat evenly. Cover with a

damp tea-towel.

 

2. Whisk mayonnaise with wasabi in a bowl.

 

3. Cut tofu squares into 3 strips. Cut cucumbers lenngthwise into 4;

cut carrots into strips.

 

4. For each roll, place a sheet of nori on a flat surface. Using a wet

spoon, spread 1/4 of rice over sheet, leaving 1 cm (3/8 " ) border.

 

Spread 1 teaspoon wasabi mayonnaise across centre of rice.

 

Arrange 3 strips tofu in a line on mayonnaise.

 

Top with 2 strips each cucumber and carrot.

 

Roll nori tightly to enclose filling.

 

Trim ends; cut in half. Serve with soy sauce.

 

 

 

TIP: Look for sushi seasoning, a mixture of rice vinegar, sugar and

salt, in the Asian food aisle. Make your own by flavouring plain rice

vinegar.

 

TIP: Damp hands make roiling easier.

 

 

 

Serves 4.