Many sushi bars like to add spicy mayonnaise to their fillings, but I prefer to add it to the tops of rolls, where it stays tidy. Adding it to the mix makes things messy, as the mayonnaise often oozes out the sides during the rolling process.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 20 minutes
Makes 4 rolls (20 pieces)
4 oz (100 g) tofu, drained and cut into tiny cubes
1 green onion (scallion), thinly sliced
1 tablespoon fresh orange juice
½ teaspoon fresh orange zest
1 teaspoon Chia Seed Togarashi or shichimi togarashi (Japanese 7-flavor pepper)
1 teaspoon dark sesame oil
1 tablespoon garlic chili paste
Salt, to taste
Four 4 x 7-in (10 x 18-cm) nori sheets
3 cups (600 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice
¼ avocado, cut into 4 wedges
One 4-in (10-cm) length carrot, cut into matchsticks
Curry Mayonnaise, to taste
Faux Roe
Mix together the tofu, green onion, orange juice, fresh orange zest, Chia Seed Togarashi, dark sesame oil, and garlic chili paste. Add salt, to taste.
Place a 4 x 7-in (10 x 18-cm) sheet of nori vertically on a bamboo rolling mat. Make sure that the short end is parallel to the bottom of the mat and that the rough side is facing upwards.
Dip your fingertips lightly in cool water and spread about ¾ cup (150 g) of the sushi rice evenly over the bottom ¾ of the nori.
Spread 2½ tablespoons of the spicy tofu mixture horizontally across the center of the rice. Place 1 avocado wedge on top of the spicy tofu. Top with ¼ of the carrots.
Wet your fingertips again and slide your thumbs underneath the mat while grasping the fillings with all other fingertips. Roll the bottom of the mat just over the fillings, tucking the fillings tightly under the fold. (Do not allow the mat to get stuck inside the roll!)
Lift the edge of the mat. Continue rolling until the roll is complete and the seam is facing down. Gently shape the roll by pressing your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers on the sides.
Allow the roll to rest seam-side down on a cutting board for at least 2 minutes. Repeat steps to make 3 more rolls.
To cut the rolls, dip the blade of a very sharp knife in water. Use a swift sawing motion to cut each roll into 5 pieces. Dollop Curry Mayonnaise on each piece as desired before serving.
