Prepare rice per directions on package, let cool and transfer to a non-metallic bowl.
Mix vinegar, sugar, mirin and salt in a small bowl until dissolved and fold into rice.
To assemble, place a nori sheet shiny side down on a bamboo rolling mat (or towel) and use wet hands to spread rice over the sheet leaving a 1-inch border at the top.
Layer tofu and veggies on bottom half of the rice, dampen edges of the nori with water, and carefully roll, keeping veggies tucked inside.
Slice with a sharp, wet knife.
Season with toasted sesame seeds and top with additional garnishes, if desired.
Combine mayo and sriracha to make a wasabi mayo.
Use soy sauce or tamari sauce for dipping.
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