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Loading...| 2 cups uncooked short-grain white rice | |
| 2 1/4 cups water | |
| 1/4 cup soy sauce | |
| 2 teaspoons honey | |
| 1 teaspoon minced garlic | |
| 3 ounces firm tofu , cut into 1/2 inch strips | |
| 2 tablespoons rice vinegar | |
| 4 sheets nori seaweed sheets | |
| 1/2 cucumber , julienned | |
| 1/2 avocado , julienned | |
| 1 small carrot , julienned |
| 1. | Rinse rice in cold water until the water runs clear. Combine rice and 2 1/4 cups water in a saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 20 minutes. |
| 2. | In a small saucepan, mix soy sauce, honey, and garlic. Cook over medium heat until the sauce thickens slightly. |
| 3. | Preheat a skillet over medium-high heat. Cook tofu in the preheated skillet until browned on both sides, about 5 minutes. Remove from heat and set aside. |
| 4. | Transfer rice to a large mixing bowl and add rice vinegar. Mix well until vinegar is incorporated into the rice. |
| 5. | Cut nori sheets in half and lay them on a flat surface. Place a handful of rice on the bottom half of each nori sheet and spread it out evenly. Leave a space of about 1 inch at the top. |
| 6. | Arrange tofu, cucumber, avocado, and carrot on top of the rice. |
| 7. | Brush the top edge of each nori sheet with water. Roll up each nori sheet and press the wet edge to seal the roll. |
Nori rolls are packed with nutrients and are perfect for a healthy meal, vegetarian friendly
Quick and easy to prepare
The nori sheets may be difficult to find if you don’t have an Asian market nearby
Nori seaweed used in the preparation of this roll is rich in vitamins and minerals, including iodine, calcium, iron, and magnesium. The vegetables used in the roll also provide plenty of essential nutrients, including vitamin C and vitamin K.
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