Avocado Tofu Mixed Rice Nori Rolls
Mastering the simple techniques for rolling nori rolls is satisfying and the results are beautiful, healthful
and delicious!
4 to 5 nori sheets (Japanese dried seaweed)
1 c. cooked and cooled mixed rice blend
1 to 2 tbsp. rice vinegar
several drops sesame oil
1 to 2 ripe avocado, cut into thinly sliced lengths
1 cucumber, peeled, halved, seeded, sliced julienne
1 red bell pepper, roasted, skinned, seeded, sliced
8 to 12 oz. tofu, cut julienne
black or brown sesame seeds, toasted
reed sushi roller, plastic wrap or waxed paper
Traditional Accompaniments:
wasabi, (Japanese horseradish)
pickled ginger, or finely minced fresh ginger
tamari, shoyu or soy sauce
Flatten sushi roller, plastic wrap, or sheet of waxed paper. Place nori sheet on top.
Mix a little water with vinegar and sesame oil in small bowl. Lightly brush vinegar water on top side of nori
sheet with with pastry brush. Working quickly, press an even layer of rice about ½ inch thick over nori. In
a line parallel to you, in center of rice, arrange avocado, cucumber, red pepper and tofu strips. Next, from
end of nori sheet closest to you, begin rolling tightly and evenly, parallel to filling, lifting sushi roller to
guide the rolling evenly. Continue the roll, and finish with open side down. Chill in between rolling others,
then slice with very sharp knife, about six per roll, sprinkle sesame seeds over, and serve with
accompaniments, if desired.
Mastering the simple techniques for rolling nori rolls is satisfying and the results are beautiful, healthful
and delicious!
4 to 5 nori sheets (Japanese dried seaweed)
1 c. cooked and cooled mixed rice blend
1 to 2 tbsp. rice vinegar
several drops sesame oil
1 to 2 ripe avocado, cut into thinly sliced lengths
1 cucumber, peeled, halved, seeded, sliced julienne
1 red bell pepper, roasted, skinned, seeded, sliced
8 to 12 oz. tofu, cut julienne
black or brown sesame seeds, toasted
reed sushi roller, plastic wrap or waxed paper
Traditional Accompaniments:
wasabi, (Japanese horseradish)
pickled ginger, or finely minced fresh ginger
tamari, shoyu or soy sauce
Flatten sushi roller, plastic wrap, or sheet of waxed paper. Place nori sheet on top.
Mix a little water with vinegar and sesame oil in small bowl. Lightly brush vinegar water on top side of nori
sheet with with pastry brush. Working quickly, press an even layer of rice about ½ inch thick over nori. In
a line parallel to you, in center of rice, arrange avocado, cucumber, red pepper and tofu strips. Next, from
end of nori sheet closest to you, begin rolling tightly and evenly, parallel to filling, lifting sushi roller to
guide the rolling evenly. Continue the roll, and finish with open side down. Chill in between rolling others,
then slice with very sharp knife, about six per roll, sprinkle sesame seeds over, and serve with
accompaniments, if desired.
