Avocado Tofu Hand Rolls
For this recipe, you will need the roasted seaweed sheets (Yaki Sushi Nori) you would use for sushi or Korean kimbap rolls. *Alternatively, you can use raw zucchini.
For the hand rolls:
- 6 roasted seaweed sheets Yaki Sushi Nori
- 2 large sized carrots peeled and julienned
- 1 English cucumber julienned*
- 1 red bell pepper sliced lengthwise into thin strips
- 1/2 container tofu cut into long strips and pan-fried
- 2 to 3 ripe avocados sliced into thin pieces
- 1 large package micro greens
- low sodium soy sauce
- pickled ginger
- pickled radishes
- picked carrots
Working on a clean surface or cutting board, place a roasted seaweed sheet on the board and turn at an angle. You will be laying in all the veggies and tofu down the center from one corner to the other. I did it this way so you can have more ingredients "popping out" at the ends of the rolls for more of a visual effect.
Lay in all of the ingredients from the carrots to the avocados (don't pack in too much or it will be hard to roll). Top with the micro greens and take the left corner (the corner that is exposed with no ingredients on top) of the roasted seaweed and cover the ingredients, and then roll the hand roll closed to the opposite corner. Seal with some ripe avocado or just a dab of water if needed. Set aside
Repeat with the remaining roasted seaweed sheets. Once you have all of the rolls, slice in half with a sharp knife, serve and enjoy! Serve with soy sauce, wasabi, pickled ginger and pickled radishes and carrots.