Nori Rolls Recipe

In a deep, wide dish, combine soy sauce, hone, garlic, and ginger. Add the tofu and marinate for at least an hour, turning once.

Cook rice according to package.

In a large glass, combine rice vinegar and sugar. Add the hot rice in fourths, stirring the mixture well after each addition. Stir in scallions and sesame seeds, mix well to blend evenly.

For each roll, place a sheet of nori on a piece of wax paper so that the bottom edge of the nori lies along the bottom edge of the paper. Moisten hands with cold water and place a handful of rice in the middle of the nori, spread it out in a thin layer to cover sheet. Add more rice if necessary. Place 2 strips of tofu across the center of the nori, and some spinach over that, finishing with the sprouts (using about 1/5 of each filling ingredient. Start rolling the nori from the bottom by gripping the nori and wax paper, and using the paper to help you make a tight roll.

Let the nori rest, seam side down, while you repeat the procedure with the remaining rice and nori. You should have five rolls.

To serve, wet the blade of a serrated knife and cut the rolls into rounds about an inch thick . Serve at room temperature.

Per serving: cal 364 protein 19.4 fat 10.5 g sodium 1062 mg