These tofu sushi rolls are the ultimate light vegan lunch to enjoy on sunny days!
Prep time: 45 minutes
Cooking time: 45 minutes
Sushi rice – 150g
Tofu – 300g
Peanut butter – 2 tbsp
Soy sauce – 2 tbsp
Mirin – 1.5 tbsp
Sesame oil – 1 tsp
Garlic clove – 1
Avocado – ½
Carrot – 1
Sesame seeds – 10g
Rice wine vinegar – 1.5 tbsp
White sugar – ½ tsp
Salt – ½ tsp
Nori sheets – 1 pack
1. Rinse and drain the sushi rice in a sieve. Place the rice in a small saucepan with 220ml of water, bring up to a boil, lower the heat to a gentle simmer, cover and cook for 15 minutes until all the water has been absorbed.
2. Drain and wrap the tofu in kitchen paper then place between two plates with something heavy on top like a couple of tins. Leave to press for 20 minutes. This process allows the tofu to take on more flavour.
3. Preheat the oven to 190 degrees celsius.
4. Prepare the peanut sauce. Mix the peanut butter with 1 tbsp of soy sauce, 1.5 tbsp of mirin, 1 tsp of sesame oil and 1 tbsp of water. Peel and finely chop or grate the garlic, then add to the sauce. Your sauce should be the consistency of single cream. If necessary add a splash more of water to loosen.
5. Prepare the filling. Cut the avocado in half, remove the pit and scoop the flesh away from the skin, keeping the shape intact. Cut the avocado into strips lengthways. Peel and grate the carrot. Divide both into 4 equal portions. Cut the tofu into 8 slices and coat with 1 tsp of soy sauce. Place the coated tofu on a tray and bake in the oven for 8 minutes.
6. Toast the sesame seeds in a dry frying pan over a high heat for 1 minute or until golden, then tip onto a small plate.
7. Cool the rice. When the rice is cooked, take it off the heat and mix in 1.5 tbsp of rice wine vinegar, ½ a tsp of salt, ½ a tsp of sugar and most of the toasted sesame seeds, saving a sprinkle for garnishing. Spread the rice onto a plate and leave to cool, then divide into 4 equal portions.
8. After 8 minutes, take the tofu out of the oven and coat with half of the peanut sauce. Bake for another 10 minutes then remove from the oven and slice each strip in half lengthways.
9. Start rolling! Place a small bowl of water nearby. Lay 2 layers of clingfilm larger than the nori sheet over your clean chopping board. Place the nori on top of the clingfilm in portrait orientation. Using your hands, take one portion of rice and spread it evenly onto the half of the nori sheet closest to you, leaving a 1cm gap at the edge of the sheet. Wet your fingertips to stop the rice sticking to your hands.
10. Place your strips of tofu with a portion of avocado and carrots horizontally in the centre of the rice. Drizzle a little of the peanut sauce over the filling, then start rolling the sushi by placing your thumbs underneath the clingfilm and lifting the edge that is closest to you up and over the filling in the centre. Curve the rest of your fingers over the clingfilm and gently press against the length of the roll, squeezing the rice and filling together inside. Continue to roll the sushi away from you until you’ve rolled past the furthest edge of the nori sheet. You may need to use a little water to seal the edge. Repeat until you get 4 sushi rolls.
11. Use a sharp knife to cut each roll in half, then each half into 3 equal pieces. Rinse under the tap between slices to help get a clean cut. Garnish the sushi rolls with a sprinkling of the reserved sesame seeds and serve with the remaining soy sauce for dipping.
Top Tip: if you have a bamboo sushi mat, use it instead of this clingfilm method.
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