Sushi Spring Rolls
Whether preparing for an office potluck or hosting friends and family at home, these delicious sushi spring rolls will surely impress anyone. You can create mouthwatering rolls featuring aromatic, teriyaki tofu, creamy avocado, and crunchy cucumber.
Servings 8 Spring rolls
Calories 206kcal
Ingredients
Spring roll filling
- 7 oz Firm tofu
- 1 Tbsp Coconut oil
- ¼ Teriyaki sauce
- 1 Avocado
- ½ Cucumber
- ½ oz Chives
- 1 Tbsp Corn starch
- ¼ cup Water
Sushi rice
- 5 oz Sushi rice
- ½ cup Water
- 2 Tbsp Rice vinegar
- 1 tsp Granulated sugar
- ½ tsp Salt
- 2 Nori sheets
Instructions
Cooking sushi rice
- Wash the rice in cold water. Change the water until it becomes clear. Leave it to soak for 15 minutes. Drain and leave to stand for 10 minutes.
- In the meantime, mix rice vinegar, sugar, and salt. Heat them in a small pan and leave it to cool.
- Put rice into a pot with water and cook at full heat until water boils, then lower the heat and simmer for 10-15 minutes. Take it off the heat and leave to stand for another 15 minutes.
- Pour the rice into a large bowl. Add the vinegar mix and stir with a wooden spoon. Be careful not to break the rice. Cool the rice with a fan to allow the vinegar to evaporate. Lastly, cover with a damp cloth and leave to cool.
Preparing the filling
- Wash and cut the cucumber into ¼-inch thick bars.
- Peel and cut avocado into ½-inch thick bars.
- Cut nori sheet into 1-inch wide strips.
- Press the tofu, then cut it into ½-inch thick bars.
- Heat coconut oil in a frying pan over medium heat and add the tofu bars. Fry them each side for 2-3 minutes until they get crispy. Set aside.
- Use the same pan, and add teriyaki sauce. Bring it to a boil. Add the mixture of cornstarch and water. Stir constantly for 2-3 minutes until the sauce thickens.
- Add back the tofu bars and cover them with the sauce. Remove the pan from the stove.
Rolling sushi spring rolls
- Gently submerge the rice paper. (See NOTES on how to know the duration.)
- Once submerged, transfer it to a dry and smooth surface.
- Place two nori stripes in the middle and add one portion of sushi rice in the middle. If you have a standard-size rice paper (approx. 20-22 cm /8-9 inches), you can fit 2-3 Tbsp of filling, which would make an approx. 10 cm (4-inch) long spring roll.
- Add tofu, cucumber, avocado, and chives to the top of the sushi rice.
- First, fold the sides gently but tight towards the middle.
- Take the bottom seam and fold it upwards gently, but tight.
- Use your fingers to tuck the filling tight within the rice paper before rolling it all the way up.
- Roll it all the way up, but use your fingers to keep the filling tucked tightly.
- Place your finished spring roll on a parchment paper with the closing seam on the bottom.
Video
Notes
- Use dry hands → Dry your hand before grabbing another wrapper for the package. If you reach inside with wet hands, they will soften and be hard to separate.
- Damp towel or submerging in water? → If you see tapioca starch as the only or first ingredient, you should know it is the delicate type. A damp towel is enough to get them soft. If you see rice flour only or as a first ingredient, then you need to submerge it in water to get them soft.
- How to test how much time you need to submerge the rice papers? → The rice paper in the video is made of 100% rice flour. I submerge this type for 7-8 seconds. If unsure about yours, start with 3-4 seconds and place it on a dry surface. If it softens after 2-3 seconds, you are good to go.
Nutrition
Serving: 1sushi spring roll without topping | Calories: 206kcal | Carbohydrates: 30g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 261mg | Potassium: 184mg | Fiber: 3g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg