Tofu Sushi Rolls
- Prep Time 0:20
- Cook Time 0:20
- Estimated Cost $8.50
- 1 Comment
I used to work at an office that was equidistant to several great sushi restaurants. On a daily basis, lunchtime meant a tug-of-war between my sushi cravings and my self-restraint. Sadly, my love for the Japanese treat was often outweighed by desire to make rent.
If you, too are on a budget and work in a metropolitan area, chances are you are familiar with the sushi dilemma. Well, kiss it goodbye. This recipe makes enough for 2-3 lunches, so make it on Sunday night and enjoy it for lunch for the better part of the work/school week.
- 1/8 cup soy sauce plus more for dipping Pantry
- 2 tbsp extra virgin olive oil plus more for the baking sheet Pantry
- 2 tbsp honey Pantry
- 1" piece ginger, peeled and minced $0.50
- 2 cloves garlic, minced Pantry
- 4 oz. extra firm tofu, sliced into 1/2" thick pieces $1.50 for 14 oz.
- 1 cup uncooked sushi rice $1.50 for 12 oz.
- 2 tsp rice vinegar $1.50 for 10 oz
- 6 sheets roasted sushi nori $1.50 for 10
- 2 cups mixed greens $1
- 3 green onions, sliced lengthwise and then into 3" strips $1 for a bunch
- Preheat oven to 375 degrees F. Lightly oil a baking sheet and set aside.
- In a medium bowl, whisk together olive oil, honey, ginger and garlic. Place sliced tofu in bowl and use hands to ensure each piece of tofu is coated. Let marinate for 10 minutes.
- While tofu marinates, cook the rice according to package directions. Once it's cooked, spread it on a cool plate and sprinkle with the rice vinegar. Let cool while the tofu bakes.
- Spread the marinated tofu on the prepared baking sheet and bake for 18-20 minutes (flipping half-way through). Remove and let cool for 5-10 minutes. Cut into 3" strips.
- To assemble the sushi rolls, lay a piece of nori on a clean, dry surface lengthwise and shiny side down. Wet your hands with cool water and spread 1/4 of the rice over the bottom 1/2 of the nori sheet.
- Place 1/4 of the greens evenly over the rice. Lay a few strips of tofu in a row on top of the greens. Place a few pieces of scallion along the tofu.
- Roll up tightly, starting at the bottom. Use a finger dipped in water to seal the end of the nori to the rest of the roll. Cut into sushi-size pieces (using a serrated knife helps). Repeat with remaining ingredients.
- Serve immediately with soy sauce or pack in an airtight container for your brown bag lunch. If you have any soy sauce packets lying around, tuck them in with the sushi.
Makes about 30 pieces of sushi.