In a large saucepan, cover rice with water, bring to the boil, then reduce heat and simmer for about 20 minutes, or until rice is thick and sticky. Remove the rice to a bowl to cool. Add the rice vinegar to the cooled rice.
In a shallow dish, combine soy sauce, honey and garlic. Marinate tofu in this mixture for at least 30 minutes.
Place a sheet of nori on a bamboo sushi mat. Working with wet hands, spread 1/4 of the rice evenly over the nori, leaving about 2cm from the top edge of the nori. Place 2 strips of marinated tofu end to end about 2.5cm from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening nori sheet with water at the top edge. Repeat with remaining ingredients.
Slice rolls with a serrated knife into slices 2.5cm thick to serve.
Used different ingredients.
This recipe is just EXCELLENT! It was my first time making any kind of sushi and I was very happy with the results. I am a vegan, so I substituted brown rice syrup for the honey and I also used short-grain brown rice. I will definitely make this again! - 29 Sep 2008
by A cook from AB.
Pretty good. But please, don't rinse your rice! Sushi rice is supposed to be sticky! That's like a Japanese person recommending that you leave the baking powder out of your biscuits, so "they're not too fluffy" !!! - 29 Sep 2008
by AUNT MAMIE
Maybe I'm just not a sushi person, but I couldn't stand this recipe. The nori rolled well and the tofu marinade was tasty, but other than that, I had to throw out the entire batch. The rice was too sticky and sour, and my house smelled like fish for days. Don't be discouraged by my review though, maybe if you like sushi, you'll like this. - 29 Sep 2008