Tofu & Red Bell Pepper Uramaki

Making sushi at home does not have to be intimidating. Vegetable rolls are fun and quick to make and are perfect appetizers to an Asian themed meal or light lunch.

One of the reasons I enjoy making these myself at home, is that the sky can be the limit fot the combinations of fillings. I find that the selection of pre-made veggie rolls in grocers or even options at sushi restaurants can be very limited, usually to combinations of cucumber, avocado and marinated mushrooms. While all those certainly are delishous, it can get a bit boring. I like to add some carrot or red bell pepper for a splash of color, and baked tofu for substance.

Following is a description of how I made these. Plain soy sauce or tamari would certainly make for a fine dipping sauce, but I think that a more interesting dipping sauce takes it to the next level.

You will also need a bamboo sushi mat to shape the rolls.
The rolls here were made with the rice outside of the nori seaweed (Uramaki).

Tofu & Red Bell Pepper Uramaki

RICE
1/2 cup sushi rice or short grain rice (this is enough for 1 roll)
1 t rice vinegar

Cook rice in about 3/4 cup water until done and water evaporated.
Stir in rice vinegar and let cool.

DIPPING SAUCE
2 T soy sauce or Tamari
1 T rice vinegar
1/2 t chili paste
1/2 t maple syrup

ROLLS
Toasted Nori seaweed sheet
Baked tofu, sliced
Red bell pepper, sliced
Cubumber, peeled, seeded and cut in long strips
Black & white sesame seeds

Lay nori on bamboo mat. Spread with rice on dull side of wrap.
(A good tip is to keep wetting your hands or back side of a spoon to make sticky rice easier to spread.)
Sprinkle with sesame seeds.

Flip the nori over with rice-covered side onto plastic wrap.
Slide bamboo mat underneath plastic wrap.

Lay filling on top of nori. Start rolling the roll, squeezing tightly to compact the rol, working until all the way rolled up.

Slice the roll into disks using a sharp wet knife.

It can be made a few hours ahead and sliced before serving.

OTHER OPTIONAL INGREDIENTS
Carrot sticks - Avocado slices - Sprouts - Mushroom