Rainbow Vegan Sushi Rolls

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed.

2. 2

   While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low until sugar and salt dissolve. Set aside to cool.

3. 3

   Once the rice is cooked, transfer it to a large, non-metallic bowl. Gradually fold in the cooled sushi vinegar, using a cutting motion with a rice paddle or wooden spoon to avoid mashing the grains. Cover with a damp cloth and let cool to room temperature.

4. 4

   Prepare the tofu: In a shallow dish, whisk together the soy sauce and sesame oil. Add the tofu strips and let marinate for at least 10 minutes. You can lightly pan-fry the tofu if desired for extra texture, but it's delicious raw in the rolls too!

5. 5

   Assemble your workstation: Have your cooled sushi rice, nori sheets, and all your prepared vegetables and tofu within easy reach. You'll also need a bamboo sushi mat (makisu) covered with plastic wrap.

6. 6

   Place one sheet of nori, shiny side down, on your sushi mat. Dip your hands in a bowl of water (this helps prevent sticking) and take about ¾ cup of sushi rice. Gently spread the rice evenly over ¾ of the nori sheet, leaving a 1-inch strip bare at the top.

7. 7

   Arrange a small amount of each filling ingredient (carrot, cucumber, avocado, red bell pepper, tofu) in a horizontal line across the center of the rice-covered nori.

8. 8

   Begin rolling: Using your thumbs to lift the mat, bring the bottom edge of the nori up and over the fillings, pressing gently to create a tight cylinder. Continue rolling, pulling the mat back as you go, until you reach the bare strip of nori.

9. 9

   Moisten the bare strip with a little water to seal the roll. Gently press to secure. Repeat with the remaining nori sheets and fillings.

10. 10

    Using a very sharp, damp knife, slice each roll into 6-8 pieces. Serve immediately with pickled ginger, wasabi, and soy sauce if desired. Enjoy your beautiful, homemade vegan sushi!