Sushi has a reputation of being difficult to make, but this recipe is simple and provides plenty of delicious flavour for very little effort. Make things easier for yourself by preparing all the veggies and tofu in advance - that way all you have to do before serving is assemble the sushi roll.
- 400g short grain white rice
- 550ml water + pinch of salt
- 4 nori seaweed sheets
- 75g firm tofu
- 1/2 cucumber
- 1 carrot
- 1/2 avocado
- 4 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. runny honey
- 2 garlic cloves, minced
Thinly slice the vegetables into matchsticks. Slice the tofu into matchsticks of a similar size to the veggies.
Whisk together the soy sauce, honey and garlic. Add the tofu and stir to combine. Cover and leave to marinate for 30 minutes. Cover the rice with the water and leave to sit for 30 minutes.
Put the pan of rice on the heat. Bring to the boil, reduce to a simmer and cook for 20 minutes until tender and sticky, stirring occasionally to stop the rice burning on the bottom. Once cooked, combine the rice with the rice vinegar.
Place one of the seaweed sheets onto a bamboo sushi rolling mat. Spread 1/4 of the rice over the seaweed, leaving about 1-2cm of seaweed clear on the top edge. At the bottom of the seaweed sheet, place two pieces of tofu end to end about 1-2cm away from the bottom, then place two pieces of cucumber next to it, end to end, then cucumber, then avocado.
Roll the sushi from the bottom upwards, using the bamboo mat to form the sushi into a tight roll. To seal, brush the 1-2cm of seaweed at the top of the roll with water, then press down to seal into a roll. Repeat with the rest of your ingredients.
To serve, slice the sushi using a serrated knife.