| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Low-sodium soy sauce |
| 2 |
ts |
Honey (can be excluded for vegans) |
| 1 |
tb |
Grated peeled fresh ginger |
| 1 |
lb |
Extra-firm tofu; cut in 1/4 inch wide strips |
| 2 |
c |
Short-grain brown rice |
| 2 |
tb |
Rice vinegar |
| 1 |
tb |
Extra fine sugar |
| 2 |
|
Scallions; white part only,minced |
| 2 |
tb |
Sesame seeds; toasted |
| 5 |
|
Sheets sushi nori |
| 1 |
c |
Finely shredded carrots |
| 10 |
|
Fresh spinach leaves; steamed and squeezed dry |
| 1 1/2 |
c |
Alfalfa sprouts |
INSTRUCTIONS
Time to prepare: 1 hour, 30 minutes Cooking time: 40 minutes Do Ahead: you
can marinate the tofu for up tp 2 days in the refrigerator.
DO NOT FREEZE. Can refrigerate up to one day.
In a deep, wide dish, combine soy sauce, hone, garlic, and ginger. Add the
tofu and marinate for at least an hour, turning once.
Cook rice according to package.
In a large glass, combine rice vinegar and sugar. Add the hot rice in
fourths, stirring the mixture well after each addition. Stir in scallions
and sesame seeds, mix well to blend evenly.
For each roll, place a sheet of nori on a piece of wax paper so that the
bottom edge of the nori lies along the bottom edge of the paper. Moisten
hands with cold water and place a handful of rice in the middle of the
nori, spread it out in a thin layer to cover sheet. Add more rice if
necessary. Place 2 strips of tofu across the center of the nori, and some
spinach over that, finishing with the sprouts (using about 1/5 of each
filling ingredient. Start rolling the nori from the bottom by gripping the
nori and wax paper, and using the paper to help you make a tight roll.
Let the nori rest, seam side down, while you repeat the procedure with the
remaining rice and nori. You should have five rolls.
To serve, wet the blade of a serrated knife and cut the rolls into rounds
about an inch thick . Serve at room temperature.
Serves 4, per serving: cal 364 protein 19.4 fat 10.5 g sodium 1062 mg
source: the Essential Vegetarian Cookbook, by Diana Shaw Clarkson N. Potter
Inc. - 1997 Posted to TNT - Prodigy's Recipe Exchange Newsletter by "*Carol
* Rose*" <buddeliz@cadvision.com> on Jul 15, 1997
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