Servings- 4 rolls
Sushi rice– 2 cups
Sea weed sheets
Sushi rice vinegar 2 tbsp
Tofu- 1 pack
Red chilli powder– 3/4 tsp
Lemon- 1 tsp
Oil- for shallow fry
Soy sauce– for dipping
Shallow fry long strips of tofu in a tablespoon of oil until golden brown and crispy, keep aside. Cut carrots and zucchini into long thin strips, coat the vegetables and tofu with little lemon, salt and red chilli powder and set aside. (My version of spicy sushi) 🙂
Cook rice according to the directions provided on the packet. The rice must be a bit mushy, once cooked mix it well with vinegar and keep aside.
On a flat surface, spread the sushi mat. Place the sea weed sheet on top (slightly toasted sheets gives a crispy texture) and add enough rice so that you cover 3/4th of the sheet. Spread the rice grains 1 inch thick and make sure it’s tightly packed.
Place 3- 4 strips of carrots, zucchini, and tofu lengthwise on the rice on one edge.
Place your fingers next to the vegetables and start rolling it tightly until you reach the end where there is no rice. Tap the edge with little water and roll the sushi completely. Tapping with water allows the edge to stick well.
Now cut 1 inch of the edges on both side and keep aside, cut the rolls into bite size pieces. Dip the rolls in soy sauce and enjoy!