Made with teriyaki tofu, cucumber, carrot and avocado.

It’s been so hot recently and cold foods are all that I want to eat (currently eating blueberries and drinking a nice, cold passionfruit kombucha).

This is the second time I’ve made sushi and it is surprisingly easy to do. It is also a super mindful activity if you want to zone out and just focus. It comes out with such a beautiful result in the end and totally worth the preparation. 

I was able to make 4 and a half rolls with these measurements + left over ingredients. The only reason I didn’t make more is because I ran out of rice and seaweed. 

For the rice:

2 cups medium grain rice

4 tbsp rice vinegar

2 tsp caster sugar

1 tsp salt

Filling ingredients:

100 g firm tofu, sliced into 1 cm strips

1/2 a large cucumber

1 avocado

1/2 a carrot, sliced into thin strips

1/4 cup teriyaki marinade sauce

2 tbsp potato starch

1 tsp sesame oil

Method

1. Cook the rice in advance – I used a rice cooker. Leave to cool in the fridge or on the countertop.
2. Once cooled add the rice vinegar, caster sugar and salt. 
3. Preheat the oven to 170 degrees celsius. Coat the tofu strips in potato starch, salt and sesame oil. Spread them out on a baking tray and bake for 25 minutes or until crispy and golden.
4. Place a nori sheet, shiny side down on a bamboo rolling mat. Evenly spread rice on top, leaving 5 cm around the edges free.
5. Dip the tofu strips in the teriyaki marinade and then place it on the sushi. Add carrot, avocado and cucumber. 
6. Roll the sushi, making sure to press firmly so the edges stick together.
7. When ready to cut, wet a sharp knife and cut the roll in the middle, then in the middle of the pieces again.
8. Serve with soy sauce, sesame seeds, pickled ginger and wasabi mayo!