Ingredients
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Baked Tofu
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2 (¼-inch-thick) slices extra-firm Tofu
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1 tablespoon organic Soy Sauce
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1 tablespoon light Sesame Oil
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1 (2-inch) piece fresh Ginger
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rice
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1½ cups short-grain Brown Rice
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3 cups spring or filtered Water
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3 pinches Sea Salt
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Rolls
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½ cup shredded red Cabbage
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Dash Red Wine Vinegar
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3 sheets toasted Nori
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Stone-ground Mustard
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3 thin Cucumber
Directions
This lovely starter course or light lunch provides you with lots of protein and complex carbs to give you staying power. We think of nori rolls as intimidating, but the method is so easy, you’ll find yourself making these all the time.
Steps
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1
Done
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To make the TofuIn a shallow bowl, cover the tofu spears with spring or filtered water. Add the soy sauce and sesame oil, followed by the ginger juice. Allow the tofu to marinate for 10 minutes. |
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2
Done
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Preheat the oven to 400°F. Drain the tofu, reserving the marinade, and spread the tofu spears on an unlined baking sheet. Bake for 30 to 35 minutes, uncovered, until browned, turning once midway through cooking to ensure even browning. Set aside. |
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3
Done
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To make the RiceCombine the rice and water in a heavy pot. Cover loosely and bring to a boil. Add the salt and reduce the heat to low. Cook until all the liquid has been absorbed, 30 to 40 minutes. Transfer the rice to a bowl and fluff with a rice paddle or wooden spoon to keep it from clumping. Set aside to cool. |
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4
Done
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While the rice and tofu are cooking, make the rolls: Bring a pot of water to a boil and blanch the cabbage for 30 seconds to 1 minute. Drain well and toss the cabbage with a generous sprinkle of red wine vinegar. This will give the cabbage a delicate sour taste and a beautiful pink color. Set aside. |
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5
Done
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To assemble the sushi rolls, place a sheet of nori, shiny side down, on a bamboo sushi mat or tea towel. Press one-third of the cooked rice onto the nori, spreading evenly to cover, leaving 1 inch of nori exposed on the side furthest from you. On the edge of rice closest to you, spread a thin layer of mustard. Lay 3 tofu spears end to end to cover the width of the nori. Lay a cucumber spear next to the tofu, and on top of that a narrow row of cabbage. |
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6
Done
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Using the mat as a guide, roll the nori around the rice and filling, pressing gently as you roll, creating a firm, filled cylinder. Moisten the exposed nori edge with water and seal the roll shut. Lay the roll on a dry surface, seam side down. Moisten the blade of a wet knife and slice the roll into 8 equal pieces. Repeat with the balance of ingredients to create 3 rolls. Arrange the pieces, cut side up, on a platter. Serve with the tofu marinade on the side as a dipping sauce. |
