Avocado Kappa Maki Sushi Rolls
These crunchy, simple rolls feature protein-rich tofu. They’re equally delicious made with brown sushi rice, a heart-healthy option.
Serves: 8Hands-on: 45 minutesTotal: 1 hour 40 minutesDifficulty: Medium
- 2 cups Japanese-style short-grain rice
- 1⁄4 cup rice vinegar
- 1 Tbsp. sugar
- 1⁄2 tsp. salt
- 8 sheets nori
- 1 cup finely julienned cucumber
- 1 medium ripe Hass avocado, cut into thin strips, sprinkled with lemon juice and salt
- 4 oz. marinated tofu, cut into small strips
- 2 tsp. wasabi
- Rinse the rice very well under cold running water, agitating it with your hands until all the starch has been washed off and the wash water runs clear; drain. Place the drained rice in a pot with a tight-fitting lid, along with 2 1⁄4 cups water. Cover pot, and bring to a boil; lower to a simmer. Cook until all water is absorbed, about 8 minutes. Remove from heat, and let stand, covered, for at least 10 minutes.
- Combine the sake, vinegar, sugar, and salt. Transfer the rice to a large bowl; sprinkle with vinegar mixture and gently fold to combine. Spread rice onto a large sheet pan or platter to cool and dry, fanning and gently turning it occasionally. Allow the rice to cool for at least 30 minutes
- Place 1 sheet of nori on a sushi-rolling mat, long edge toward you. Spread about 3⁄4 cup rice onto the nori, leaving a 1-inch strip free at the far end. Use your hands, moistened with water, to smooth the rice into an even layer. At the part closest to you, spread a thin line of wasabi. Arrange an eighth of the cucumber, an eighth of the avocado, and an eighth of the tofu into a strip near the wasabi-laced edge.
- Using the mat as a helper, roll the assembly jellyroll style away from yourself. Keep pressure even and firm, and keep the mat clear of the roll. Repeat the procedure with remaining nori and fillings. Allow to stand for 5 minutes before slicing each roll into 6 pieces.