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Categories:Viewed: 11 - Published at: 3 years ago
Ingredients
- 2 tsp. seasoned rice vinegar
- 1/2 cup sushi rice, rinsed and drained
- 2 sheets nori (roasted seaweed)
- Hot sesame oil, for sprinkling, optional
- 4 slices avocado
- 4 slices red bell pepper
- 2 slices baked seasoned Asian-style tofu, each cut into 4 thin strips
- 2 Tbs. pickled ginger, drained
- 1/2 cup broccoli sprouts
- Soy sauce and wasabi for dipping
Method
- Place sushi rice and 1/2 cup water in small saucepan, and bring to a boil.
- Cover, reduce heat to low, and simmer 20 minutes, or until all liquid is absorbed.
- Remove from heat, and cool 20 minutes.
- Stir in rice vinegar.
- Place 1 sheet nori on sushi mat or work surface.
- Spread half of warm rice over nori with back of spoon, leaving 1 1/2-inch edges on top and bottom to seal sushi, but spreading rice all the way to both sides.
- Sprinkle rice with hot sesame oil, if using.
- Lay 2 avocado slices, 2 bell pepper slices, and 4 tofu strips in lines down center of rice.
- Top with 1 Tbs.
- pickled ginger and 1/4 cup broccoli sprouts.
- Brush edges of nori with water.
- Tightly roll nori around rice and filling, pressing bare edge at top to seal.
- Cut into 8 pieces with sharp knife.
- Repeat with remaining ingredients.
- Serve with soy sauce and wasabi.
