Vegan Sushi Rolls with Asparagus and Tofu (bean curd)

Ingredients

For the Rice
• 2 cups sushi or jasmine rice (I love using jasmine rice because it has a great flavor.
• 1/4 cup rice vinegar
• 2 Tbsp white sugar
• 1/2 salt
For the Tofu
• 1 Tbsp soy sauce
• 1/2 tsp vegan oyster sauce
• 1 nori sheet torn into small pieces
• 2 cloves minced garlic
Veggies
• Thinly sliced carrots, cucumber, mushrooms, and avocado.
• Asparagus stalks
• Nori (seaweed) sheets

Instructions

1. Heat oven to 400º.
2. Wash and slice all veggies.
3. In a shallow dish, stir in soy sauce, oyster sauce, shredded nori and garlic. Add tofu to sauce and gently cover tofu. Marinate asparagus in the same sauce.
4. On a baking pan, spread out marinated tofu and asparagus and bake for 30-40 minutes.
5. In a large pot, bring 4 cups of water to a boil. Add rice, stir and cover. When it returns to a boil, lower heat.
6. When the rice is done (about 15 minutes, all water absorbed, rice is soft and sticky), add rice vinegar, sugar, and salt and stir.
7. Spread rice out evenly in one layer on a baking dish and cover with damp paper towels.
8. After the tofu and asparagus, and the rice have cooled, take a sheet of nori, shiny side down, and place it on a sushi mat. Add a scoop of rice and press firmly down until the rice is in a single layer, leaving about an inch at the top of the nori sheet.
9. Add your veggies and tofu near the bottom half of the nori roll and begin rolling from the side closest to you, slowly pressing the sushi mat down and rolling until you get to the end.
10. You can push in any ingredients poking out from the side. Cut roll in half with a sharp knife, and then in half again until you have 8 bite sized pieces.

Notes