Vegetable Sushi Rolls
Servings Prep Time
1person 5minutes
Cook Time
20minutes
Servings Prep Time
1person 5minutes
Cook Time
20minutes
Ingredients
  • 1/2cup dry basmati riceorganic
  • 1/2cup cucumberorganic, strips
  • 1whole carrotsorganic
  • 1cup soft tofuorganic, strips
  • 1sheet nori seaweedorganic
  • 2tbsp rice vinegarorganic
  • 1tbsp sugarorganic
  • 3/4cup water
Instructions
  1. Place the 1/2 cup of dry basmati rice and 3/4 cup of water into a cooking pot and bring to a boil. Then, simmer with a lid for exactly 17 minutes.
  2. In a sauce pan, add the 1 tbsp of sugar and 2 tbsp of rice vinegar. Cook on a medium heat while stirring until dissolved, about 3 minutes. Then, pour as needed (not too much) onto the basmati rice and mix together. This will make it stickier for sushi rolls.
  3. Slice the 1/2 cup of cucumber, 1 whole carrot, and 1 cup of soft tofu length wise into long strips.
  4. Using one sheet of nori, spread one small layer of rice evenly across. Add the soft tofu, cucumber, and carrot strips sparingly.
  5. Dip two fingers into water and wet the top end of the nori sheet. Roll from the bottom end upwards to make a cylinder and connect the wet nori end to the dry nori and press tightly to stick.
  6. Use a sharp and set knife to slice into sushi rolls.
  7. Serve immediately, and enjoy! Tastes great with organic low sodium soy sauce!