This refreshing Tofu Stuffed Cucumber Sushi Roll is a simple sushi method that involves hollowing out a cucumber, stuffing it with crispy tofu and veggies, and slicing into colorful pieces of vegetarian sushi!
Course Appetizers, Main Dishes, Side Dishes, Snacks
¼tspeach salt, chili powder, and ground black pepper
½cupuncooked sushi rice100 g
1Tbsprice vinegar15 mL
Almond Butter Awesome Sauce
3Tbspalmond butter45 g
1Tbspsoy sauce15 mL
1Tbsplime juice15 mL
1tspfresh grated ginger
1Tbsphot water15 mL, as needed
¼red bell pepperthinly sliced
¼orange bell pepperthinly sliced
Crispy Tofu: Preheat oven to 400 degrees F (204 C). Pat tofu dry with paper towels, then cut into long ½ inch thick strips. Add to a bowl with the seasonings and gently rub to coat. Heat oil in a large oven-safe or cast iron skillet over medium/high. Add tofu and cook on all sides until crispy, about 5 minutes. Transfer dish to the oven and cook until tofu is dry and crispy, about 15 minutes.
Rice: Cook rice according to instructions on package. When finished, don’t stir rice and allow it to cool for 10 minutes. In a small bowl combine rice vinegar, sugar, and salt until sugar dissolves. Stir into rice.
Sauce: Combine all “Sauce” ingredients in a small bowl, adding a dash of water as needed to create a smooth sauce. Set aside.
Stuff: Cut each cucumber in half and remove seeds with either a small spoon or knife to create a long, hollow tube. Spoon in a small amount of rice, then compress towards one side of the tube with a knife or chopsticks. Add a piece of tofu, a piece of green onion, and fill in the remaining gaps with slices of bell pepper. Pack it as tightly as possible!
Slice: With a sharp knife, slice cucumber into ½ inch thick pieces. If you start to notice the filling is loose as you cut, stuff in some rice and peppers where needed.