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1 from 1 vote

Spicy Tofu Roll

Use about a 1/2 cup to 1 cup of cooked rice for each roll. If the Tamanoi Sushinoko (Sushi Rice Mix Powder; aka Sushi Vinegar Powder) doesn't sound appealing to you, you can simply use sesame oil + roasted sesame seeds + a little salt to mix into your rice instead. Recipe makes 6 ROLLS.
Course: Appetizer or Main
Cuisine: Asian
Author: Hip Foodie Mom


For the rolls:

  • 3 cups cooked seasoned white medium grain rice or more if using more rice in your rolls
  • 1 oz. half package Tamanoi Sushinoko powder
  • ¼ cup Japanese mayonnaise
  • ½ tablespoon Sriracha sauce + more if desired
  • 6 sheets dried roasted seaweed gim
  • 2 large carrots peeled and julienned
  • 1 red bell pepper sliced thin lengthwise
  • 1 zucchini julienned (do not peel)
  • half package tofu pan fried and sliced thin into strips
  • sushi ginger
  • wasabi
  • low sodium soy sauce

Special equipment:

  • A bamboo rolling mat
  • Disposable gloves
  • A small bowl of water
  • A wood cutting board or other clean surface
  • A sharp knife


For the rice:

  • Place cooked white rice into a large bowl and let cool for at least 10 to 15 minutes. When cooled, sprinkle on the Tamanoi Sushinoko (Sushi Rice Mix Powder) and mix. The package will say to use more but I only like to use half of the suggested amount of vinegar powder. Taste and adjust the amount if desired.

For the spicy mayo:

  • Mix together the Japanese mayonnaise and sriracha sauce in a small bowl. Taste and add more sriracha sauce if desired.

For the rolls:

  • Take one sheet of the dried gim and place onto your bamboo mat (make sure the bamboo sticks are horizontal). Spread about a 1/2 cup of cooked, seasoned rice onto 2/3 of the gim, spreading it evenly with your fingers. You can leave one inch uncovered (with no rice at all) at the top. This will help you to seal your roll at the end, or you can cover the entire seaweed sheet (gim) if desired.
  • Lay in all of the raw veggies, top with the pan fried tofu leaving about an inch of exposed rice down at the bottom. Top with some spicy mayo. Using the bamboo mat on the end closest to you, roll from the bottom up and over the ingredients (like you’re rolling a sleeping bag), pressing down gently but firmly to make the fillings stay in. As you continue to roll, pull the mat up and straighten it so that it doesn’t get caught in the roll. Continue until you have reached the edge of the gim.
  • Using your fingers, dab just a little bit of water along the top seam of the dried seaweed and roll to seal it closed. Roll and gently squeeze one last time with the bamboo mat, set aside and continue with the other seaweed sheets.
  • When all of the rolls are finished, using a sharp knife, dip the knife into the water and lift the knife up so the water runs down the blade. This will help you to get a nice, clean cut. Slice each roll into about 8-10 pieces. Serve with sushi ginger, wasabi and soy sauce and enjoy!