Ever since I have started making sushi at home, I was determined to make an inside out roll. I do not usually have too much difficulty rolling it, but cutting it is the trick part. I finally succeeded! It always looks so easy on those cooking shows. I was envious.
For me, the key was to pack the rice down very firmly onto the nori sheet. If it is packed, then the nori sheet will be easy to flip over. And then when you get ready to cut your roll, the key is to have wet hands and a wet knife. If you dampen your hands with water, the roll is very easy to work with.
I wanted to experiment with fillings this time. I do like the usual cucumber, carrot and avocado combination so I still used those items. But I wanted sushi rolls with a little spice. I have always enjoyed the spicy sauce from the Skinny Bitch in the Kitch cookbook, so I decided to incorporate that into tofu. I made a spicy tofu filling. This was one of the best rolls that I have ever tasted, if I do say so myself.
The other roll was a combination of vegan cream cheese, jalapeno, avocado and carrots. I also used arugula microgreens in the rolls too. They added a nice bite to the sushi. Sprouts would work equally nicely as well.
Usually when I make sushi rice, I use my rice cooker but I mix the sugar vinegar combination separately and add it after the rice is cook. To save time, I did an experiment. I added all of the ingredients into the rice cooker and then cooked as usual. The rice came out very nice. I figured with that experiment, it would either come out great or be a big glob of gooey rice.
For one type of roll, I added the spicy tofu, cucumber, carrots, avocado and microgreens. For the other, I added vegan cream cheese, jalapeno, cucumber, carrots, avocado and microgreens. I sprinkled black sesame seeds on the rice. The roll with the nori on the outside is the one with the spicy tofu The roll with the rice on the outside is the one with the cream cheese and jalapeno.
Sushi Rice
1 1/2 cups sushi rice, rinsed until water runs clear
2 1/2 cups water
3 tablespoons raw cane sugar
1 tablespoon vegetable oil
3 tablespoons rice vinegar
2 teaspoons salt
Rinse rice until water runs clear. Add all ingredients to rice cooker. Cook according to manufacturer’s directions. Set aside to cook until almost room temperature.
Spicy Tofu
1/3 of a package of firm tofu (14 oz), drained and pressed, cut into small cubes
2 tablespoons vegan mayonnaise
2 teaspsoons Sriracha sauce
3 scallions, minced
In a small bowl, mix mayonnaise and Sriracha. Add tofu and scallions. Stir and chill until the rest of the sushi ingredients are ready.
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