Vegetarian Nori Rolls

Name: Vegetarian Nori Rolls
Total time: 120
Yield: 5
Ingredients: 2 cups uncooked short-grain white rice; 2.25 cups water; 0.25 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; 0.5 cucumber, julienned; 0.5 avocado, julienned; 1 small carrot, julienned

Recipe by Anne Buchanan from allrecipes.com

Dinner,Appetizer 2 Hr.

Ingredients

5 servings

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2 cups uncooked short-grain white rice
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2.25 cups water
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0.25 cup soy sauce
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2 teaspoons honey
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1 teaspoon minced garlic
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3 ounces firm tofu, cut into 1/2 inch strips

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2 tablespoons rice vinegar
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4 sheets nori seaweed sheets
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0.5 cucumber, julienned
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0.5 avocado, julienned
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1 small carrot, julienned

Instructions

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 rice evenly over 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 tofu, then avocado and carrot.
Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening the top 1/2 inch with water. Repeat with remaining ingredients. Slice with a serrated knife into 1-inch thick slices.