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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 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. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	2	cups	uncooked	-	-	-	-
water	2 1/4	cups		0.0	0.0	0.0	0.0
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
honey	2	teaspoons		-	-	-	-
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
tofu	3	ounces	cut firm	122.4698	2.3643	14.6879	7.4162
rice vinegar	2	tablespoons		-	-	-	-
nori	4	sheets	seaweed	-	-	-	-
cucumber	1/2		julienned	7.8	1.8876	0.33799999999999997	0.0572
avocado	1/2		julienned	-	-	-	-
carrot	1		julienned	20.5	4.79	0.465	0.12

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.