5 ¼ cups sushi rice
3 tbsp. brown rice syrup
1 package nori
Firm tofu, cut into halves
1 cup rice vinegar
1 tbsp. sea salt
Vegetables of your choice: cucumbers, carrots, avocado….
Optional: soy sauce, pickled ginger, wasabi
Combine rice with 5 ½ cups water and bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until water is absorbed. Let cool for at least 10 minutes. In a glass bowl, combine the vinegar, rice syrup, and salt. Mix until the syrup and salt are dissolved. Drizzle over the rice and gently mix. Slice the vegetables in long thin strips.
You can use a bamboo mat to help you roll, but you don’t need one. Lay a sheet of nori out on a large cutting board or mat. Then spread on about 1 ½ cups rice, pressing firmly until the rice is evenly distributed across the sheet. Leave the edge farthest from you uncovered. Lay the vegetables and tofu in a line from left to right across the center of the rice. Now starting with the edge nearest to you, roll up and over enclosing the vegetables. Wetting the far edge helps seal the roll. You should end up with a long roll, with the nori on the outside and the rice and vegetables in the middle. Repeat with the remaining nine sheets.
To serve, slice crosswise into about right pieces. Use a serrated knife and dip it in water between each slice. Eat them with soy sauce with a little wasabi mixed in, if desired.