
Tofu & Avocado Sushi 2 people Prep: 40 minutes - 1 hour Cook: 10 minutes Sushi can be quite intimidating and often we opt for take-away options instead because it’s simpler and much less scary. However, what if we were to tell you that it doesn’t have to be difficult and intimidating? Sushi can be such a fun way to get creative and have the whole family involved in making something fun and tasty. Enjoy for dinner on the weekends or make during the week and enjoy as a packed lunch. Ingredients 2 cups cooked sushi rice 1 tbsp rice wine vinegar 1 tbsp Pureharvest Organic Rice Syrup, 1/2 tsp sea salt 100 g tamari tofu 1/2 avocado 1/2 red capsicum 1/2 cucumber 1/4 cup spicy vegan mayonnaise Instructions Firstly, prepare the sushi rice by washing in cold water until water runs clear. This helps remove the starch. Then cook rice according the packet instructions. All rice cooks slightly differently so we suggest cooking it based on packet instructions for best results. Once you have cooked your rice. While it is still warm, mix in the rice wine vinegar and rice malt syrup. Set aside and allow to cool completely before making sushi. Place a sushi mat on a flat surface. Place nori on top of the mat. Using your fingers, gently press about half a cup of rice onto the sheet of nori, leaving a 3cm strip at the top free. Starting at the side closest to you, spread a thin layer of homemade vegan mayonnaise. On top arrange 2 strips each of tofu and veggies. Alternatively, use any fillings of your choice. Beginning with the side closest to you, lift the mat using your thumbs while holding the filling in place with your other fingers. Fold the mat over the filling so that the rice meets. Continue to roll along the length of the roll, and then seal with the strip of nori left exposed at the top. Transfer the roll to a board with the seam facing down and, using a wet serrated or sharp knife, cut the sushi roll into 3cm pieces. Repeat these 3 easy steps with the second roll and then serve with wasabi, tamari and ginger or pack it up for a seriously tasty meal, that’s ready to go whenever you’re feeling peckish. Share this recipe Print recipe

Tofu & Avocado Sushi

2 people
Prep: 40 minutes - 1 hour
Cook: 10 minutes

Sushi can be quite intimidating and often we opt for take-away options instead because it’s simpler and much less scary. However, what if we were to tell you that it doesn’t have to be difficult and intimidating?

Sushi can be such a fun way to get creative and have the whole family involved in making something fun and tasty. Enjoy for dinner on the weekends or make during the week and enjoy as a packed lunch.

Ingredients

2 cups cooked sushi rice
1 tbsp rice wine vinegar
1 tbsp Pureharvest Organic Rice Syrup,
1/2 tsp sea salt
100 g tamari tofu
1/2 avocado
1/2 red capsicum
1/2 cucumber
1/4 cup spicy vegan mayonnaise

Instructions

Firstly, prepare the sushi rice by washing in cold water until water runs clear. This helps remove the starch. Then cook rice according the packet instructions. All rice cooks slightly differently so we suggest cooking it based on packet instructions for best results.

Once you have cooked your rice. While it is still warm, mix in the rice wine vinegar and rice malt syrup. Set aside and allow to cool completely before making sushi.

Place a sushi mat on a flat surface. Place nori on top of the mat. Using your fingers, gently press about half a cup of rice onto the sheet of nori, leaving a 3cm strip at the top free.

Starting at the side closest to you, spread a thin layer of homemade vegan mayonnaise. On top arrange 2 strips each of tofu and veggies. Alternatively, use any fillings of your choice.

Beginning with the side closest to you, lift the mat using your thumbs while holding the filling in place with your other fingers. Fold the mat over the filling so that the rice meets. Continue to roll along the length of the roll, and then seal with the strip of nori left exposed at the top.

Transfer the roll to a board with the seam facing down and, using a wet serrated or sharp knife, cut the sushi roll into 3cm pieces. Repeat these 3 easy steps with the second roll and then serve with wasabi, tamari and ginger or pack it up for a seriously tasty meal, that’s ready to go whenever you’re feeling peckish.

Share this recipe