I know this recipe looks long, but it really doesn't contain that many ingredients, nor is it all that difficult. Sushi recipes just require a bit of instruction for newbies before they, too, can be rolling up a storm.
The great thing about making sushi at home is that it's easy. It really is—I promise. I know it seems intimidating, but all you have to do is prep your rice and veggies in advance, then start rolling! You can even skip the bamboo mat—which I did in this recipe—and still achieve a tight, well-sealed roll.
And the fun thing about making sushi at home is that you can try any filling you like. The tofu-shiitake-carrot-avocado blend below was used in only a couple of my rolls. I also opted for a teriyaki-eggplant filling, which only required a few minutes in a sauté pan before it was ready to go.
I would love to hear about any unique fillings that you guys like to work with—the weirder, the better.
Shiitake-Tofu RollsFor the Rice:2 cups water1 cup sushi or short grain white rice1 Tbsp. rice vinegar1 Tbsp. sugar1 tsp. salt
For the Filling:1/2 block firm tofu, thinly sliced into strips3 medium shiitake mushrooms, thinly slicedOil for fryingSoy sauce1 carrot, julienned1/2 avocado, thinly sliced
To Assemble:5 sheets noriPrepared wasabi paste
Makes 5 rolls
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