Tofu Maki (vegetarian Sushi)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 6 sheets nori
• 4 1/2 cups cooked sushi rice
• 1 lb extra firm tofu, drained
• 2 carrots, cut into 12 thin strips
• 1 1/2 medium avocados, cut into 12 one-quarter inch thick slices
• 6 green onion tops, about 7 inches in length
• 1 cucumber, peeled, halved lengthwise, seeded, and cut into 12 thin strips (7-inch)

Recipe

• 1 drain the tofu and slice in half width wise and then slice each half in half so you have 4 short pieces.
• 2 holding your knife parallel to the cutting service, slice the tofu blocks in half.
• 3 take each piece and cut in half again to yield 32 short pieces of tofu.
• 4 cut off top quarter of each nori sheet along short end.
• 5 place one sheet of nori with the shiny side down on a sushi mat.
• 6 the long end should be toward you.
• 7 moisten your hands and mold 3/4 cup rice in a tube like line over nori, leaving a 1-inch border on one long end of the sheet.
• 8 place 2-3 pieces of tofu, 2 carrot strips, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of the rice-covered nori sheet.
• 9 lift the edge of the nori closest to you and fold it over the filling.
• 10 now lift the bottom edge of the sushi mat and begin to roll toward the top edge.
• 11 you need to press firmly on the roll to keep it tight.
• 12 continue rolling to the top edge and press the mat at the top to seal the roll.
• 13 let the roll rest for 5 minutes with the seam side down.
• 14 repeat the procedure until all 6 sheets of nori are filled and rolled.
• 15 slice each roll into 8 pieces and serve.
• 16 note: save any extra tofu pieces for another batch of avocado rolls or use in a salad or fry them up and serve as a crispy treat.