Ingredients
For the rice:
1 cup sushi rice
1 ¼ cups boiling water
2 tbsp rice vinegar
1 tsp sesame oil
1 tsp salt
For the tofu:
400 g firm tofu
2 tsp gochujang
3 tbsp soy sauce
2 tbsp sweetener of choice
1 tbsp rice vinegar
Fillings and toppings:
6 - 9 rice paper sheets
Cucumber
Carrot
Avocado
3 nori sheets, cut into inch strips
vegan spicy mayo
Sesame seeds
Directions
Step 1
Rinse the rice under cold water until the water runs clear. Add the rice to a pot of boiling water, cover, and cook for about 15 minutes, or until fully cooked.
Step 2
While the rice is cooking, slice the tofu and pan-fry it on both sides until golden. Lower the heat, then mix together gochujang, soy sauce, and your preferred sweetener. Pour the mixture into the pan and let the tofu caramelize. Set aside.
Step 3
Once the rice is cooked, season it with vinegar, sesame oil, and salt. Gently fold the rice with a spatula and allow it to chill.
Step 4
Meanwhile, julienne the cucumber and carrot, and thinly slice the avocado.
Step 5
Assembly:
Step 1
To assemble the rolls, dip three rice paper sheets in cold water for about 10 seconds, then lay them on a work surface so they overlap at the center. Quickly work with the rice paper to prevent tearing.
Step 2
Place a nori sheet in the center of the rice papers. Layer the seasoned rice, tofu, sliced vegetables, and vegan spicy mayo, then top with another nori sheet. Fold the bottom edge of the rice paper up towards the center, fold in the sides, and roll upwards tightly, just like wrapping a burrito. Make sure the roll is sealed—wrap with an extra rice paper sheet if needed.
Step 3
Coat the roll in sesame seeds, then pan-fry it for a few minutes on each side until golden. Repeat the process 1-2 more times with the remaining ingredients.
Step 4
Serve immediately with your favorite dipping sauce and enjoy!
