Vegetarian Nori Rolls

Ingredients

• 0.5  avocado julienned
• 1 small carrots julienned
• 0.5  cucumber julienned
• 1 teaspoon garlic minced
• 2 teaspoons honey 
• 4 sheets nori seaweed 
• 2 tablespoons rice vinegar 
• 2 cups short grain rice white uncooked
• 0.3 cup soya sauce 
• 3 ounces tofu firm cut into 1/2 inch strips
• 2.3 cups water 

Equipment

• bowl
• sauce pan
• serrated knife

Directions

1. In a large saucepan cover rice with water and let stand for 30 minutes.
2. In a shallow dish combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
3. Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.
4. Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori.
5. Place 2 strips of marinated tofu end to end about 1 inch from the bottom.
6. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
7. Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening with water the 1/2 inch at the top. Repeat with remaining ingredients. Slice with a serrated knife into 1 inch thick slices.