Vegetarian Nori Rolls recipe

5 servings

2 cups uncooked short-grain white rice

2 1/4 cups water

1/4 cup soy sauce

2 teaspoons honey

1 teaspoon minced garlic

3 ounces firm tofu, cut into 1/2 inch strips

2 tablespoons rice vinegar

4 sheets nori seaweed sheets

1/2 cucumber, julienned

1/2 avocado, julienned

1 small carrot, julienned

In a large saucepan cover rice with water and let stand for 30 minutes.

In a shallow dish combine soy sauce, honey and garlic.

In this mixture marinate tofu for at least 30 minutes.

Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky.

In a large glass bowl combine cooked rice with rice vinegar.

Place a sheet of nori on a bamboo mat.

Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori.

Place 2 strips of marinated tofu end to end about 1 inch from the bottom.

Place 2 strips of cucumber next to the tofu, then avocado and carrot.

Roll nori tightly from the bottom, using the mat to help make a tight roll.

Seal by moistening with water the 1/2 inch at the top.

Repeat with remaining ingredients.

Slice with a serrated knife into 1 inch thick slices.