A fun take on veggie sushi. Pan “frying” these rice paper rolls brings a crispy crunch to this recipe.
8 rice paper
3 - 4 nori sheets
14 oz extra firm tofu
1 small cucumber
1 large avocado
2 cups of cooked sushi rice
1 tablespoon of rice vinegar
Soy sauce for serving
For the Tofu Glaze:
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon pure maple syrup
1/4 teaspoon ginger powder
Slice the tofu into 1/4 inch pieces, pan fry over medium-high heat until lightly golden on both sides, don't flip too often, let one side crisp up then fry the other side. Most people use oil to pan fry tofu but it is not needed. Just be sure to carefully flip so the tofu does not stick to the pan.
When both sides are golden brown, slowly pour in the tofu glaze, lower the heat, let the sauce thicken and flip to coat both sides.
Cut the tofu into strips, and prep the other ingredients, cut the avocado, cucumber, and carrot into strips of the same length.
Cut the nori sheets into 6 equal pieces.
Dip a piece of rice paper in warm water, lay down on a moist surface, place one piece of cut nori, add some sushi rice and pat down.
Then add tofu, veggies, then add the second piece of nori.
Start rolling from the bottom edge, when you roll to the middle of the rice paper, pick up both sides and fold then onto the center, keep rolling till it's completely sealed, repeat until you finish all the rolls.
On a clean dry plate, sprinkle some white sesame seeds and roll the rice paper rolls in them.
Pan “fry” the rolls for about 3 - 4 minutes on the first side, flip, and another couple of minutes on the other side.
Serve with soy sauce and wasabi (if desired) and enjoy!