Vegetarian Nori Rolls
2 C uncooked short-grain white rice
2 1/4 C water
1/4 C soy sauce
2 t honey
1 t minced garlic
3 ounces firm tofu, cut into 1/2 inch strips
2 T rice vinegar
4 sheets nori seaweed sheets
1 cucumber, julienned
1/2 avocado, julienned
1 carrot, julienned
1In a large saucepan cover rice with water and let stand for 30 minutes.
2 In a shallow dish combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
3 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.
4 Place a sheet of nori on a bamboo mat or counter top. 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 several strips of cucumber next to the tofu, then avocado, zucchini and carrot.
5 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. Optional condiments that make nori rolls awesome: wasabi paste, pickled ginger slices, and soy sauce.