Servings: 3 rolls
Protein: 8g
Calories: 274
Equipment
- parchment paper
Ingredients
Sushi Rice
- 3/4 cup sushi rice, rinsed several times
- 3/4 cup water
- 2 tbsp rice wine vinegar
- 1 tsp sugar (optional)
- salt
- 1 tbsp sesame seeds or furikake (optional)
Roll Assembly
- 1/3 block tofu, sliced into three pieces
- 6 tbsp basil pesto
- 1/4 red bell pepper, sliced
- 1/2 cup raw zucchini, thinly sliced
- 1 tbsp olive oil
- salt and pepper
- 1/4 cup super thin lemon slices
- 1/2 cup broccolini
- 3 sheets nori
- soy sauce for dipping
- wasabi paste, optional
Instructions
Prepare the Sushi Rice
- Rinse sushi rice in a strainer and place rinsed sushi rice in a small saucepan. Add water and place over med heat. As soon as bubbles start to form on the edges, stir to release anything sticking and cover with a lid. Reduce heat to low. Cook for 15 minutes and then turn off heat (don't open the lid). Allow to steam for another 10 minutes. Remove lid, fluff with fork. Add rice vinegar, sugar, and sesame seeds or furikake and fluff again. Set aside and allow to rest until just warm.
Preparing the Roll
- While rice is cooking, prepare the charred lemon and broccolini if using (try making the Cannellini and Broccolini Roll at the same time). Preheat a cast iron grill pan over medium high heat. Toss the broccolini and lemon slices in 1 tbsp of olive oil and season well with salt and pepper. Once pan is hot, add both and allow to sear for about 3 minutes without stirring. Toss around and continue to sear for another 1-2 minutes or until both are tender and charred. Set aside until cool enough to handle. Slice lemon into strips.
- Once rice is done, place one nori sheet (bumpy side up) on a piece of parchment paper. Using a fork and wet fingers, press cooked sushi rice onto the mat firmly leaving 1-2 inches of nori uncovered. Carefully flip the nori over so that the rice is facing down.
- Spread about 2 tbsp of pesto on your wrap and top with a sliced tofu. Arrange the rest of your filling ingredients on top. Don't overdo the filling but don't underdo it either.
- Pick up the edge of your rolling mat and start to flip the exposed piece of nori over the filling ingredients. You essentially want to tuck that piece around and under to get your roll sealed. Lift the parchment and flip it over the roll. Use it as a guide to begin rolling while also pulling it back towards you, and use your fingers to pinch the roll firmly as you go. You want to get things tight on that first turn and then continue rolling about a half turn at a time, pulling the mat free as you continue to roll forward and continuing to pinch along the length of the roll as you go. Unroll the parchment and you should have a beautiful sushi roll!
- The hardest part IMO is cutting. Move the roll to a cutting board and lay a piece of parchment over the top. Use your fingers to hold the parchment and roll firmly while sliced with a serrated knife, gently sawing back and forth as you go. Carefully remove the parchment. Stand back to admire what you've created, then go ahead and make your second roll. Serve immediately or keep wrapped in plastic and refrigerated until ready to serve.
- Serve 1 roll per person with soy sauce for dipping and wasabi paste on the side (optional).
Notes
I liked the combination of basil pesto and soy sauce in the final bite of the Garden Tofu Pesto Roll. Making your own Basil & Cashew Pesto is easy. You can use pretty much any small bits of garden goodness that are leftover in your fridge.
Nutrition
Serving: 1roll | Calories: 274Cal | Carbohydrates: 20g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 329mg | Potassium: 193mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1792IU | Vitamin C: 63mg | Calcium: 130mg | Iron: 2mg
Tried this recipe?Let us know how it was!