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Ingredients

How to make it

  • Bring rice and cold water to a boil. Allow to boil for three minutes, reduce heat to a simmer, and cook for another thirty minutes.
  • Remove from heat and allow to cool for about twenty minutes.
  • In the meantime, cut up the carrots, celery, onion and bell pepper.
  • Reconstitute the Porcini mushrooms,
  • Julienne the tofu and sprinkle the soy sauce over. See Photo
  • Whisk together the rice vinegar, sugar and soy sauce until dissolved.
  • Pour the mixture over the rice and stir to coat well.
  • Lay a bamboo mat on the counter, and lay your first Nori sheet on the mat, shiny side up.
  • Spoon a half-cup rice on the Nori, flattening with the back of a spoon.
  • Lay the vegetables, mushrooms, and tofu along the side you will be rolling.
  • Roll the vegetables and rice tightly, using the bamboo mat to firmly roll the rice together. The Nori softens from the sticky rice.
  • The Nori may seal itself but if it doesn't,, moisten with water and seal.
  • Slice the roll in to one inch slices with a sharp knife frequently rinsed with cold water.
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