Yes, and its GOOD! Follow this recipe to have sushi success and impress the most skeptical audience.
Ingredients for Sushi Rice:
Short grain brown rice or white sushi rice – use 2 cup to 2 cups water (do not try to use instant or long grain)
1 teaspoon agave syrup (optional)
1/2 teaspoon salt
2 tablespoon rice vinegar
Ingredients for Spicy “tuna” filling:
1 package hot and spicy flavor tofu life organic tofu (avail at whole foods)
2 tablespoons veganaise
2 teaspoons flax oil
1 teaspoon furikake sesame seasoning (whole foods or ethnic section at grocery store)
green onion spears: cut lengthwise in quarters.
Ingredients for dipping sauce:
Shoyu or Soy Sauce
Wasabi powder mix according to container.
Preparing the Sushi Rice:
Don’t try to use instant or long grain, it won’t work! Rice cooked for sushi should be slightly harder in texture than for other dishes. You will need approximately one cup of cooked rice for each roll. It is easier and better to make too much rice than too little. A fairly consistent recipe is to use equal amounts of rice and water, which will make the same number of cups of rice as the total of the rice and water. The rice and water are brought to a quick boil, boiled for 1 minute, covered, simmered for 20 minutes, and let stand for 10 minutes after removing from the heat. Put the hot rice in a large bowl and pour rice vinegar, salt and agave evenly over the surface of the rice, mixing it into the rice with quick cutting strokes. Fan the rice at the same time to cool the rice quickly. Allow the rice to cool as you make the “tuna”.
Preparing the “Tuna”.
Mash the entire package of Tofu up in a wide flat bowl. Stir in the rest of the ingredients.
Preparing the Rolls:
Replace the fish at the link below with 1/3 of your fake tuna, and use one or two of the green onion spears on each roll.
BTW, you can use the bamboo sushi press or not, we don’t!
Pre fab hint: Roll these up on Sunday and keep them uncut in the fridge for a great healthy snack.