Tropical Sushi Rolls from Alternative Vegan!

Tropical Sushi Rolls from Alternative Vegan!
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    [ID] => 8273
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    [post_date] => 2018-01-12 08:59:27
    [post_date_gmt] => 2018-01-12 14:59:27
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    [post_title] => Tropical Sushi Rolls from Alternative Vegan!
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    [post_name] => tropical-sushi-rolls-alternative-vegan
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    [post_modified] => 2018-01-12 09:01:42
    [post_modified_gmt] => 2018-01-12 15:01:42
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    [guid] => http://llbalanced.com/?post_type=recipe&p=8273
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01.12
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TOTAL TIME :
3-4rolls
INGREDIENTS
  • ROLL INGREDIENTS
  • 1 cup black or brown rice, uncooked
  • 1/3 of a 15 oz block organic extra firm tofu
  • splash tamari
  • 1/2 cup carrots, shredded
  • 1/2 cup purple cabbage, shredded
  • 3-4 nori sheets
  • 1/2 avocado thinly sliced lengthwise
  • handful macadamia nuts, chopped
  • sea salt
  • SESAME MISO SAUCE INGREDIENTS
  • 1 teaspoon white miso paste
  • juice 1/2 small lemon
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Black Sesame seeds
  • 1/4 teaspoon peeled & grated fresh ginger root
  • 1 tablespoon olive oil
DIRECTIONS
  1. Start with cooking the rice by following the instructions on the box. Add 1 teaspoon of salt to the pot of water. In the meantime, cut the tofu into 1⁄4-inch (6-mm) strips lengthwise and mix them in a small bowl with a few splashes of tamari to coat the tofu. In a medium-sized sauté pan on medium heat, toss in the tofu and cook until the strips are crispy on each side, about 1 to 3 minutes. Remove the tofu from the pan and cut the strips into small cubes.
  2. Now, shred the carrots and cabbage with a cheese grater (using the medium-sized hole) and mix them together. Once the rice has cooked, prepare for the rolls. Lay 1 nori sheet onto a cutting board, shiny side down. With damp hands, spread a thin layer of rice over the nori sheet, leaving a 1-inch (2.5-cm) border along the edge of the nori that is farthest from you. At that border, dampen the edges—this is what seals the nori once it’s finished being rolled.
  3. Add a small amount of each sushi roll ingredient horizontally across the rice at the border closest to you. Gently pick up the edge of the nori sheet closest to you and tightly roll the veggies toward the opposite side. Continue rolling until the nori sheet covers the rice and seal the damp edge around the wrapped roll. With a sharp, wet knife, cut the roll into about 3 to 4 small pieces. Repeat until you are out of nori or stuffing.
  4. To prepare the dipping sauce, simply mix all the ingredients together in a small bowl. Serve with the sushi rolls and enjoy! Tip: White miso is generally pretty easy to find at health food or Asian grocery stores, but if you’re having trouble finding it, you can always purchase it on Amazon
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