Vegan Sushi

Instructions

1. Step 1

   Rinse the rice in the colander, then place it in the saucepan with the water. Bring the water to a full boil over medium-high heat.

   Timer: 5 min (scalable)

   Ingredients used: 300.0 gr Rice, 360.0 ml Water

   Cookware: colander, saucepan — stovetop, medium-high heat

2. Step 2

   Cover the saucepan, reduce to low heat, and cook until the water is absorbed and the rice is tender and sticky.

   Timer: 15 min (scalable)

   Cookware: saucepan — stovetop, low heat, covered

3. Step 3

   Press the tofu in the tofu press, then cut it into strips on the cutting board. Peel the carrot with the vegetable peeler, cut it and the cucumber into thin strips, and cut the avocado into peeled, pitted strips.

   Cookware: Chef Knife, cutting board, Tofu Press, Vegetable Peeler

4. Step 4

   Heat a dry skillet over medium heat, add the tofu strips, and turn them with the spatula until lightly browned on the surfaces. Remove the tofu from the skillet and keep it on the cutting board while assembling.

   Timer: 6 min (fixed)

   Parallel with step: 2

   Ingredients used: 200.0 gr Tofu

   Cookware: cutting board, skillet — stovetop, medium heat, dry, spatula

5. Step 5

   Mix the rice vinegar, sugar, and salt in the mixing bowl until dissolved, then fold the mixture into the hot rice in the saucepan. Let the seasoned rice cool until warm rather than hot and still sticky.

   Ingredients used: 45.0 ml Rice Vinegar, 5.0 gr Salt, 18.0 gr Sugar

   Cookware: mixing bowl, saucepan

6. Step 6

   Place one nori sheet on the bamboo sushi mat and spread one-fifth of the seasoned rice over it, leaving a narrow bare edge. Arrange one-fifth of the tofu, avocado, cucumber, and carrot in a strip across the rice, then repeat for all 5 sheets.

   Ingredients used: 2.0 piece Avocado, 1.0 piece Carrot, 1.0 piece Cucumber, 5.0 piece Nori

   Cookware: bamboo sushi mat

7. Step 7

   Use the bamboo sushi mat to roll each sheet firmly from the filled edge, pressing gently to compact the rice and seal the bare nori edge. Transfer the rolls to the cutting board.

   Cookware: bamboo sushi mat, cutting board

8. Step 8

   Slice each roll into even pieces with the chef's knife and serve immediately.

   Cookware: Chef Knife, cutting board