Tofu and Enoki Mushroom Sushi Roll

Ingredients

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• Rice:
• Sushi Rice Sushi Rice 200g 1 & 1/8 cup
• Rice Vinegar Rice Vinegar 1 tsp 1 tsp
• Granulated Sugar Granulated Sugar 1/2 tsp 1/2 tsp
• Roll:
• Enoki Mushrooms Enoki Mushrooms 100g 1 & 2/3 cups
• Teriyaki Sauce Teriyaki Sauce 1 tsp 1 tsp
• Nori Seaweed Nori Seaweed 2 sheets 2 sheets
• Cucumber Cucumber 1/4 1/4
• Carrot Carrot 1/2 1/2
• Tofu Tofu 300g 1 & 1/5 cups
• Wasabi Paste Wasabi Paste 1 tbsp 1 tbsp

Instructions

1. 1.Cook sushi rice as per pack instructions.
2. 2.Heat the enoki mushrooms in a large, non-stick frying pan, add a teaspoon of teriyaki sauce and stir fry for 2-3 minutes, set aside.
3. 3.Combine the sushi rice, sugar and rice vinegar in a mixing bowl and allow to cool completely.
4. 4.Place a layer of cling film on a bamboo mat which will prevent the rice sticking.
5. 5.Place a piece of seaweed paper on top with the shiny side down.
6. 6.Wet your hand or a spoon, add 100g sushi rice and spread evenly leaving an 2cm wide gap on one side of the sheet.
7. 7.Pat the tofu dry with kitchen paper. Cut the cucumber, tofu and carrot into thin strips. Then place on top of rice with the mushrooms.
8. 8.Roll the sushi with the bamboo mat, gently pressing the roll into a square shape as you do so. Repeat the same process on your second maki roll, so that you have two rolls with rice and vegetables inside.
9. 9.Slice the rolls in to 8 pieces of sushi, serve with soy sauce and wasabi.

Nutritional Information

• Calories:
  137
• Fat:
  4g
• Sodium:
  79mg
• Carbs:
  18g
• Sugar:
  1g
• Protein:
  9g