Tofu and Carrot Uramaki

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear.

2. 2

   Combine the rinsed rice and

3. 3

   5 cups of water in a rice cooker or a pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.

4. 4

   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.

5. 5

   While the rice is cooling, slice the firm tofu into thin strips and julienne the carrot.

6. 6

   Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay a sheet of nori on the mat, shiny side down.

7. 7

   Wet your hands to prevent sticking and spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.

8. 8

   Sprinkle sesame seeds evenly over the rice.

9. 9

   Carefully flip the nori sheet over so the rice side is down.

10. 10

    Arrange a few strips of tofu and julienned carrot along the bottom edge of the nori.

11. 11

    Using the bamboo mat, roll the nori tightly over the filling, pressing firmly to shape the roll. Continue rolling until you reach the top border.

12. 12

    Use a sharp knife to slice the roll into bite-sized pieces. Repeat with the remaining ingredients.

13. 13

    Serve the Tofu and Carrot Uramaki with soy sauce, pickled ginger, and wasabi if desired.