Ingredients
- 2 cups sushi rice
- 3 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 7 ounces firm tofu sliced into strips
- 4 nori sheets
- 1 avocado sliced
- 1 cucumber sliced into strips
- 1 large carrot sliced into strips
- Soy sauce for serving
Instructions
- Rinse sushi rice under cold water until water runs clear. Cook rice with water in a rice cooker or on a stovetop until absorbed and tender.
- Combine rice vinegar, sugar, and salt in a bowl. Gently mix into the cooked rice and let cool to room temperature.
- Optionally, pan-fry tofu strips with a bit of soy sauce until crispy.
- Place a nori sheet on a bamboo mat, shiny side down. With wet hands, spread an even layer of rice over the nori, leaving a small space at the top.
- Arrange strips of tofu, avocado, cucumber, and carrot on the rice. Roll the bamboo mat forward, pressing the ingredients to form a tight roll. Seal the edge of the nori with a bit of water.
- With a sharp, wet knife, cut the sushi roll into bite-sized pieces. Serve with soy sauce.