Tofu And Edamame Breakfast Sushi Rolls Recipe

About this recipe

A creative plant-based take on sushi rolls, packed with protein from tofu and edamame, complemented by fresh vegetables and a hint of wasabi for a flavorful start to your day.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 100 G Hapi Dry Roasted Edamame 100g
• - Yutaka Sushi Rice
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 28G Nori Sheets, 28G
• 1 Piece Cucumber 1Pc
• - Kikkoman Soy Sauce
• 43G Wasabi Paste, 43G
• - Tata Salt

Instructions

1. 1. Cook the sushi rice in water until tender, then mix with rice vinegar and set aside to cool.
2. 2. Press the tofu to remove excess moisture, then slice into thin strips for rolling.
3. 3. Steam the edamame for 5 minutes until tender, then lightly season with a pinch of salt.
4. 4. Julienne the carrot and cucumber into thin, uniform strips for the filling.
5. 5. Lay a nori sheet on a bamboo sushi mat, shiny side down, and evenly spread sushi rice over it.
6. 6. Arrange tofu, edamame, carrot, and cucumber in a line near the bottom edge of the nori sheet.
7. 7. Carefully roll the nori sheet over the filling, using the mat to shape a tight cylinder.
8. 8. Repeat the process with the remaining nori sheets and fillings until all ingredients are used.
9. 9. Slice each roll into bite-sized pieces using a sharp knife, cleaning the blade between cuts.
10. 10. Serve the sushi rolls with soy sauce and a small dollop of wasabi for dipping.