Makes about 30 pieces: 4 rolls@8 pieces per roll!
Prep Time: ~45 mins
Begin by rinsing your sushi rice. Place the rice in a mixing bowl and cover with cold water. Swirl the rice in the water, pour off and repeat until the water runs clear.
In a saucepan, combine rice and 1 ¼ cups cold water. Turn the heat to high, bring to a boil, and stir the rice once. Lower the heat to low, cover the pot, and steam for 15-20 minutes, until the rice is tender and all liquid is absorbed.
Empty the hot rice into a glass or wooden mixing bowl. Sprinkle in the rice vinegar and sugar, folding gently with a large spoon or rice paddle. When the rice is slightly warm but not completely cold, it is ready to work with.
Fill a small bowl or cup with about ½ cup of water and a tablespoon of rice vinegar and keep nearby.
Place the nori sheet on a bamboo sushi mat. Wet your hands with the vinegar water mixture and scoop about a cup’s worth of sushi rice onto the nori. Pat the rice out until it evenly covers the bottom two-thirds of your nori sheet. The layer of rice should be no thicker than a ½ inch.
Evenly place the fillings horizontally across the center of the rice to create a straight line of filling. Use roughly 3-4 tablespoons Tofuna and a couple pieces of each veggie.
Using the mat, roll the sushi up from the bottom towards the bare end of the nori, keeping a firm grip. When you reach the bare nori, dampen it with a couple dabs of vinegar water to seal the roll.
Rolls can be cut into about 8 pieces.