YOUR SOLIN GENERATED RECIPE
Fresh Rainbow Veggie Sushi Roll
Enjoy a vibrant twist on traditional sushi with this Fresh Rainbow Veggie Sushi Roll. Packed with colorful vegetables, protein-rich tofu and edamame, and perfectly seasoned sushi rice, this dish offers a delightful mix of textures and flavors. The refreshing crunch of cucumber, carrot, and red bell pepper complements the creaminess of avocado, making every bite both nourishing and exciting.
INGREDIENTS
1/2 cup Sushi Rice (100g)
180g Firm Tofu
1 Nori Sheet (10g)
1/2 cup Shelled Edamame (75g)
1/4 medium Avocado (50g)
1/4 medium Cucumber (50g)
1/3 small Carrot (40g)
1/4 medium Red Bell Pepper (30g)
PREPARATION
Prepare the sushi rice according to package instructions. Once cooked, allow it to cool to room temperature and season lightly with a splash of rice vinegar if desired.
Drain the firm tofu and pat dry with paper towels. Cut the tofu into long, thin strips.
Wash and julienne the carrot, cucumber, and red bell pepper into matchstick-sized pieces. Slice the avocado into thin strips.
Lay a nori sheet on a bamboo sushi mat or a clean surface. Spread a thin, even layer of sushi rice over the nori, leaving the top edge free for sealing.
Arrange tofu strips, shelled edamame, and the assorted vegetables (carrot, cucumber, red bell pepper, and avocado) in a line along the bottom edge of the rice.
Carefully roll the sushi starting from the bottom using the mat to guide the roll, apply slight pressure to shape it uniformly. Seal the edge with a little water.
Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife between cuts to ensure clean slices.
Serve immediately with a side of low-sodium soy sauce or your favorite dipping sauce.