YOUR SOLIN GENERATED RECIPE
Fresh Rainbow Veggie Sushi Roll
Savor the vibrant colors and textures of fresh veggie sushi! This roll features a harmonious blend of marinated crispy tofu, steamed edamame, and crisp rainbow vegetables all wrapped in seasoned sushi rice and nori. It's a nutrient-packed, clean-eating delight that marries bold flavor with satisfying protein to fuel your day.
INGREDIENTS
100g cooked sushi rice
1 tbsp rice vinegar
1 nori sheet
50g cucumber (sliced)
50g avocado (sliced)
1 small carrot (julienned)
40g red bell pepper (sliced)
0.5 cup steamed edamame (shelled, ~75g)
200g extra-firm tofu (marinated and pan-fried)
PREPARATION
Prepare the sushi rice by cooking it according to package instructions. Once cooked, gently fold in the rice vinegar while the rice is still warm, allowing the flavors to meld.
Press the extra-firm tofu to remove excess water. Cut it into long strips and marinate lightly with your choice of seasonings (such as a splash of soy sauce, a hint of ginger, and a touch of garlic). Pan-fry the tofu strips over medium heat until lightly golden on all sides.
Steam the edamame until tender but still bright green. Set aside to cool slightly.
Prepare the vegetables: julienne the carrot, slice the cucumber, halve the red bell pepper into thin strips, and slice the avocado.
Lay a nori sheet on a bamboo sushi mat. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch at the top edge free.
Line the center of the rice with the prepared veggies, steamed edamame, and pan-fried tofu strips.
Carefully roll the sushi tightly using the bamboo mat, applying gentle pressure to secure the ingredients. Seal the edge with a little water if necessary.
Using a sharp knife, slice the roll into bite-sized pieces. Serve immediately and enjoy your fresh, nutrient-packed rainbow veggie sushi roll.