YOUR SOLIN GENERATED RECIPE
Avocado Cucumber Sushi Rolls
Hand-rolled nori sheets packed with seared tofu, creamy avocado, and crisp cucumber for a refreshing and satisfying crunch.
INGREDIENTS
6 oz Extra firm tofu
0.75 cup Shelled edamame
0.25 cup Cooked sushi rice
0.13 whole Avocado
0.5 cup Cucumber
2 sheets Nori
1 tbsp Tamari
1 tsp Rice vinegar
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Press the extra firm tofu between paper towels for 15 minutes to remove excess moisture, then slice into long, thin strips.
Season the tofu strips with sea salt and black pepper, then pan-sear in a non-stick skillet over medium heat until golden on all sides.
Steam the shelled edamame until bright green and tender, then set aside.
In a small bowl, gently fold the rice vinegar into the cooked sushi rice.
Place one nori sheet on a bamboo rolling mat and spread half of the rice in a very thin layer over the bottom third of the sheet.
Arrange half of the seared tofu, sliced avocado, julienned cucumber, and a few edamame beans in a horizontal line across the rice.
Roll the nori tightly away from you using the mat to guide it, sealing the final edge with a small dab of water.
Repeat with the second nori sheet, then slice both rolls into rounds and serve with tamari and the remaining edamame on the side.