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Ingredients

2 cups uncooked short-grain white rice 2 ¼ cups water ¼ cup soy sauce 2 teaspoons honey 1 teaspoon minced garlic 3 ounces firm tofu, cut into 1/2 inch strips 2 tablespoons rice vinegar 4 sheets nori seaweed sheets ½ cucumber, julienned ½ avocado, julienned 1 small carrot, julienned

Nutrition Info

288.9 calories carbohydrate: 53.6 g cholesterol: : - fat: 4.8 g fiber: 3.9 g protein: 8.1 g saturatedFat: 0.7 g servingSize: - sodium: 734.2 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

In a large saucepan cover rice with water and let stand for 30 minutes.
In a shallow dish combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
Bring water and rice to a boil and then reduce heat, simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.
Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of the rice evenly over the nori, leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening with water the 1/2 inch at the top. Repeat with remaining ingredients. Slice with a serrated knife into 1 inch thick slices.

5 servings

Delicious nori rolls that look great too. Even people who haven't eaten Japanese before liked these. Impress your friends!