Nori Wraps
Nori wraps make a healthy and filling lunch option that bursts with sushi flavors without the labor of rolling sushi. The best part is that you can customize the fillings to your liking.
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Servings: 4
Ingredients
For the sushi rice
- ½ cup (120 g) sushi rice
- 1 ½ tablespoons rice vinegar
- ½ teaspoon sugar
- ¼ teaspoon salt
For the toppings
- 14 ounces firm tofu
- 2 tablespoons preferred cooking oil
- 1 cucumber
- 1 mango
- 2 avocados
- 2 tablespoons sesame seeds
- Tamari to taste
Instructions
Make ahead
- Press the tofu. Use a tofu press or weigh down the blocks of tofu with heavy objects for at least 30 minutes. Alternatively, wrap the tofu in paper towels and microwave it in 30-second increments for 2 minutes to draw out the excess moisture.
- Cook the sushi rice according to package directions (see notes for instructions if needed). Let it cool.
- Season the sushi rice. Combine the rice vinegar, sugar, and salt in a small bowl and mix until dissolved. Pour over the cold sushi rice. Give it a good mix and fluff the rice with a fork. Store it in an airtight container until ready to serve.
- Cook the tofu. Cut the tofu blocks through the long edge, then into 0.5-inch (1,3 cm) planks. Heat a skillet with a generous amount of oil over medium-high heat. Once it's very hot, add in the tofu planks. Cook for 2 minutes per side over medium-high. Reduce to medium-low heat and cook for another 5 minutes per side. Let it cool and store it in an airtight container until ready to serve.
- Prepare the vegetables. Peel the cucumber and the mango and cut them into very thin slices. Store in an airtight container until ready to serve.
Before serving
- Make a cut. Slice the nori sheet from the center of the sheet downwards to the middle of one of the straight sides (see step-by-step pictures).
- Top. Slice the avocado at the very last minute. Add a thin layer of rice to the upper left and bottom right quadrants. Add some sesame seeds and a little tamari on top. 1) Add the mango to the bottom left quadrant, 2) the sliced cucumber to the upper left quadrant, 3) the sliced avocado to the upper right quadrant, and 4) the crispy tofu to the bottom right quadrant.
- Fold. Fold the bottom left corner upwards, then fold it to the right, and finally fold it downwards.
Notes
- Sushi rice cooking instructions (can vary from brand to brand): Rinse the rice under cold water. Bring it to a boil with 2x the volume of water. Cooked it with a lid over low heat for 10-15 minutes until the water has been absorbed. Remove it from the heat and let it sit covered for another 10-15 minutes. Rinse the cooked rice under cold water and fluff it with a fork before seasoning.
- Cut the veggies as thin as possible to easily fold the seaweed wrap.
- Assemble the wrap right before serving. Nori wraps taste best right after they have been done.
- Make vegan poke bowls with leftover sushi rice.
Nutrition
Calories: 459kcal | Carbohydrates: 41g | Protein: 14g | Fat: 29g | Saturated Fat: 4g | Fiber: 10g | Sugar: 10g
Equipment
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