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Crispy Rice Paper Sushi Rolls

Watch how to make it here

These rice paper sushi rolls are a delicious combination of flavors and textures. The crispy rice paper combined with the sushi-inspired filling is enjoyed with an umami-rich, miso tahini dipping sauce. Enjoy as a light meal or snack.

Notes:

  1. Hodo’s Organic Braised Tofu has limited distribution, but it is most available in local San Francisco retailers such as Safeway (Northern California), Ranch 99, and online through Weee!
  2. If the Braised Tofu is not available at your local retailer, Hodo’s Extra Firm Tofu can be used as a substitution.
  3. Any leftover rice paper sushi rolls should be eaten the day it is made as the rice paper will harden in the fridge.

Prep Time

20 min

cooking time

25 min

Servings

2

total time

55 min

Difficulty

Ingredients

1
*Sushi Rice Rolls*
2
1 package Hodo Braised Tofu, sliced into rectangular pieces
3
1/2 English cucumber, julienned
4
1/2 roasted sweet potato , sliced into 1/4 inch rounds
5
1/2 orange bell pepper, julienned
6
1 cup cooked sushi rice
7
1 tbsp sushi seasoning vinegar
8
1 tsp salt
9
1 large nori sheet
10
5 rice paper sheets
11
1 tbsp black sesame seeds
12
1 tbsp white sesame seeds
13
2 tbsp oil
14
1 tbsp vegan mayo
15
*Miso Tahini Dipping Sauce*
16
1 tbsp miso
17
1 tbsp tahini
18
1 tsp garlic powder
19
1 tsp rice vinegar
20
1 tsp maple syrup
21
1/4 cup water

Cooking Instructions

1
1
Rinse and drain sushi rice. Cook sushi rice according to the package instructions. Once cooked, add sushi seasoning vinegar and salt. Mix well.
2
2
Meanwhile, peel and slice the sweet potato into 1/4 inch rounds. Steam the sweet potato for 10 minutes. Prep the cucumber, bell pepper and Hodo tofu. Cut the nori the size of the Hodo tofu (3x5 inch), there should be about 10 nori sheets. In a small bowl, combine the miso tahini dipping sauce ingredients and set aside.
3
3
Quickly dip one rice paper sheet in a bowl of room temperature water, making sure the entire sheet is damp. Lay it flat on a clean surface. Add one nori sheet in the center. Layer with 1/4 inch of sushi rice, one piece each of tofu and sweet potato, a few pieces of cucumber and bell pepper, drizzle some vegan mayo, and add one nori sheet to cover. By now the rice paper should have softened and should be easy to fold. Lift the edge of the rice paper closest to you and wrap forward covering the center. Lift the left and rice edges and then roll all the way to the end like a burrito. Repeat until all ingredients have been used.
4
4
Add the white and black sesame seeds to a plate. Pat the sushi rolls until all sides are covered with the sesame seeds. Repeat with the remaining sushi rolls.
5
5
In a nonstick pan, heat up the oil and fry the sushi rolls for 3 minutes on each side until lightly golden brown. Enjoy immediately with the miso tahini dipping sauce.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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