I could eat sushi every day of my life…but since I can’t afford sushi bars or exposing my body to so much mercury on a regular basis, I’m getting creative making sushi rolls at home. This tofu teriyaki roll is perfect for snacks, play dates, and picnics because it doesn’t require dipping in additional soy sauce – the tofu is already marinated so the roll is adequately salty on its own. A helpful hint for feeding sushi to toddlers: don’t slice the rolls, just leave it whole or cut the roll in half and give it to them burrito style. It’s hard to fit a full piece of sushi in a young child’s mouth, and we all know biting it in half just results in the other half spilling on our laps or the floor, but giving them a full roll allows them to bite off only as much as they can chew. Happier bellies, cleaner floors.
Tofu Teriyaki Sushi Rolls
1 package marinated tofu (recipe below)
6 sheets Nori seaweed paper
2 cups cooked and cooled short grain brown rice
3 large carrots, sliced into 1/4″ strips and steamed (leave raw if you/your child like them crunchy)
2 avocados, sliced
Place 1 nori sheet on a dry counter or cutting board and spread with a thin layer of cooled brown rice, leaving at least 1/2″ border at the top free of rice so you can seal your sushi roll. Make a horizontal line across the rice with the tofu, carrots and avocado, then tightly roll, and seal the roll by dipping your finger in cool water and running along the seaweed section without rice, then roll completely and allow to sit a couple minutes before slicing. Repeat with remaining ingredients. Sorry, if I’ve done a bad job explaining how to roll sushi, there are plenty of tutorials with photos and videos online 🙂
*You want to use tofu which has been frozen (left sealed in package) and then thawed for maximum absorption of marinade
To prepare tofu —
Gently squeeze the thawed tofu over a sink to remove excess moisture and cut into large, long strips, suitable for sushi making. In a saucepan, combine the stock, tamari, sugar and sesame oil. Bring to a boil, add the tofu, and cook 5-6 minutes over low heat. Turn off the heat and let sit for 30 minutes or overnight in the refrigerator.
— Teriyaki Recipe from “Color Me Vegan” cookbook by Colleen Patrick-Goudreau