I’ve been in a bit of a lunch rut lately. I’ve been working most weekends, with very little time to throw together lunches for the week, which means most weeks I’ve been eating pretty basic, boring salads for lunch. So time to mix things up!
I was going to mix all these ingredients together in a salad, but how much more fun are they as maki rolls! And super easy too. I was a little intimidated about making sushi but it’s actually so easy – and I don’t even have a sushi mat! I’m definitely going to be throwing all kinds of fun things into nori rolls from now on.
These maki are a bit healthier than the traditional ones. There’s crispy baked tofu for protein, and I swapped out the white rice for fibre and protein packed quinoa. It’s not sticky like white rice, but still works really well in these little rolls. Add crunchy cucumber and sweet mango and you’ve got a flavour packed, healthy lunch!
Makes 18 rolls
1 package firm tofu, drained
salt and pepper
2/3 cup quinoa
splash rice vinegar
1 ripe mango, peeled and cut into thin strips
1/2 cucumber, cut into thin strips
3 sheets nori
soy sauce, wasabi, pickled ginger for serving
Drain the tofu and press dry. Preheat oven to 375. Cut tofu into strips and spread out on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt, pepper, and lots of chili flakes. Bake 15 minutes, toss, and bake another 15-20 minutes, until edges are crispy and golden. Let cool.
Combine quinoa with 1 1/3 cup water. Season with salt and add a splash of rice vinegar and a pinch of sugar. Bring to a boil, reduce to a simmer and cook until water is absorbed. Fluff with a fork and let cool completely.
To make the sushi, put a piece of nori on a cutting board. Top with quinoa, leaving two inches at the top of the nori square quinoa-free.
Press quinoa into nori. In the centre of the nori square add a strip of tofu, cucumber, and mango. Use your fingers to wet the far, quinoa-free edge of the nori square. Roll towards the top of the nori square, using the wet border to seal the roll. Use a sharp knife to cut into six pieces.
Repeat with remaining nori squares (note: you’ll have leftover tofu. Use in a salad!)
Serve with whatever you like your sushi with – wasabi, soy sauce, pickled ginger, or all three!