For this recipe you will need:
250 g Sushi Rice
4 Nori Sheets
Bamboo Rolling Mat
Wasabi Paste (optional)
The method below will assume you have not bought the kit, obviously if you have the kit, you can follow the instructions there!
For the filling, I added the following:
1 Ripe Avocado sliced length ways
1 Red Sweet Pointed Pepper – sliced thinly length ways
1/2 medium onion (grated)
2 cloves garlic (minced)
1 tbsp coconut cream or sushi vinegar (to add to the rice)
Dash Soya Sauce/ Hoisin Sauce
1 carrot sliced thinly ideally with a julienne peeler
And for the Tofu
Firm Tofu sliced into 1/2 inch slabs (6 slices on average)
3 tbsp Soya Sauce
3 tbsp Teriyaki Sauce
2 garlic cloves minced
1/2 tbsp honey
Marinating the Tofu
Before anything else marinade the tofu. Place all the ingredients for the tofu in a saucepan and warm gently to release the flavours. Take a rough guess of how much to make depending on how many slabs of tofu you have prepared. Then pour the mixture over the tofu and making sure it is fully submerged in the marinade. Then refrigerate.
Cooking the Rice
Put the rice into a bowl and wash with cold water. Repeat 3 or 4 times and then drain rice in a sieve. Add 330 ml of water and the washed rice to a saucepan. Bring the rice to the boil and simmer for 10 minutes with the lid on. Turn off the heat and leave to stand for 15 – 20 minutes. Do not open the lid!
While the rice is cooking, and this is entirely optional gently stir fry the peppers and carrots in with the onion and garlic and Hoisin sauce. You still want the vegetables to be crunchy, you are simply flavouring the vegetables before adding them to the rice later. Remove the vegetables from the saucepan and allow them to cool completely.
Layering and Rolling
With the rice still warm, stir in the coconut cream or the sushi vinegar if you prefer. Then let it cool down further. Then set up your equipment: on a hard surface place lay out a clean tea towel for stability. Then place the sushi rolling mat with the lines facing horizontally. Following that, cut some cling film so that its slightly larger than the rolling mat (by 1 inch or two). Then take a Nori sheet and place this on the mat also. Then take some spoonfuls of rice place then randomly over the Nori sheet, and with your fingers spread the rice out until you have a thin layer covering the sheet.
Next comes the layering, I decided on this order: peppers, carrots and avocado, thinking about how it would look once sliced. I also added a slight drizzle of the marinade from the peppers and carrot. The key is to place the vegetables one inch from the edge and then roll the sheet and mat away from you as if you were rolling up a sleeping bag: tucking it in tightly as you go along.
You should leave about 1/2 an inch around the sheet ‘green’ so that you can seal the sushi roll when you reach the end with water if necessary, When you get to the end of the sheet give the sushi a final roll in the mat to even out the shape, the cling film should be fully wrapped around it by this time. Then twist the two end like a sweetie wrapper. Place each of the rolls in the Fridge. When this is done, place the Tofu in the oven or under the grill for 10-15 mins. By the time the Tofu is ready the Sushi should be cool enough to slice into 1 inch sections.
Serve with wasabi paste, or pickled ginger or soy sauce. Try alternative fillings e.g. crispy salmon and cucumber.