Vegan Tofu Sushi (Low Salt!)
2 cups short grain rice
1 1/2 tablespoons agave syrup
1 teaspoon miso
1 teaspoon mirin
1/3 cup rice wine vinegar
1 package tofu, drained, pressed, cut into 1/4” matchsticks
2 teaspoons powdered ginger
1 teaspoon red pepper flakes
1/4 cup coconut aminos
1/4 cup mirin
5 garlic cloves, minced
1/2 cup low sodium vegetable broth
1/2 cup rice wine vinegar
no salt seasonings to taste
some shredded carrots
Guapo Artisan Mexican Sauce
Spicy Mayo Sauce:
1/2 cup vegan mayonnaise
1.) Mix all the marinade ingredients into a bowl except the tofu matchsticks and add no salt seasonings to taste.
2.) Place the tofu matchsticks in the marinade and be sure tofu is well covered.
3.) Cover and place in the refrigerator for at least a couple hours, preferably overnight.
1.) Cook rice according to package directions.
2.) While rice is cooking, mix ingredients for rice vinegar.
3.) After rice has finished cooking, slice in rice vinegar.
4.) Set aside and allow to cool.
Spicy Mayo Sauce:
1.) Mix all ingredients together and season to taste.
1.) Layout sushi mat.
2.) Break nori in half and place on sushi mat.
3.) With dampened hands, spread a handful of rice covering the nori completely.
4.) Lay a bead of spicy mayo sauce or sauce of your choice across the width of the nori.
5.) Place tofu and optional ingredients on top of the sauce.
6.) Using your hands, take hold of the edge of the sushi mat closest to you and roll over until the edge of the mat comes in contact with the rice while using your fingers to keep all the ingredients tucked in.
7.) Gently squeeze using the mat from the center outwards.
8.) Pull the edge of the mat away and roll one more turn.
9.) Again, gently squeeze using the mat from the center outwards.
10.) Remove sushi roll from the mat, place it on a cutting board seam side down and cut into six pieces.
11.) Serve with your favorite sushi condiments.
12.) EAT and ENJOY!!!!!