Recipe for Vegan Sushi Roll, Plant-based (no added fat or fish)

Vegan Sushi Roll made with grilled tofu, cucumber, mushrooms and Tofutti.

Preparation Time: 1 hour

Chill Time: 30 minutes

Ingredients:

• 2 cups Sushi rice, or short grain or medium grain rice
• 2 cups water
• 4 1/2 tablespoons rice wine vinegar
• 1 1/2 tablespoons agave nectar
• 1 1/2 teaspoons salt
• 4 or 5 sheets nori
• 1 block extra firm tofu
• 1 english cucumber
• 6 to 9 tablespoons Tofutti non-dairy cream cheese spread
• 5 Shiitake mushrooms
• Wasabi paste for garnish
• Marinade:  1/4 cup soy sauce, 1 teaspoon liquid smoke, 2 teaspoons vegan worcestershire sauce, 1/4 cup Kikkoman Teriyaki Baste and Glaze
• Small cup of cold water for dipping your fingers into

Instructions:

1. Prepare tofu by draining and pressing out excess moisture.  Slice into 1/4" "steaks" and place these in a shallow pan of marinade.  Let sit in refrigerator at least an hour, up to 24 hours.
2. Prepare vinegar mixture and set aside while rice is cooking.  (Vinegar mixture: vinegar, agave nectar and salt).
3. Simmer rice and water until water is absorbed and rice is tender, about 20 minutes.
4. Remove rice from heat and let it sit for 5 minutes, then pour the vinegar mixture over it and stir to combine.  
5. Place rice mixture on large jelly roll pan to cool while you prepare the other ingredients.
6. Cut tofu into 1/4" sticks, roll until all sides are heavily coated with marinade and grill until dark.   Set aside to cool.
7. Slice ends off the english cucumber so that it is the same length as the nori sheets.  Cut into 1/4" x 1/4" sticks and set aside.
8. Slice mushrooms into julienne strips and set aside.
9. When rice is about room temperature, place a nori sheet on a bamboo placemat that has been covered with a piece of plastic wrap.  Spread 1/2 cup +/- of the rice mixture on the nori, using wet fingers to really press it flat.  Leave a 3/4" strip of nori without any rice on the edge furthest from you.  You should be able to almost see through the rice to the green nori below, so don't make the rice layer too thick.
10. On the rice covered nori, near the edge closest to you, place a line of each of your fillings, tofu, cucumber, and mushrooms.  For the cream cheese, make sure your fingers are wet and pinch off a little bit to roll into 1/4" pencil until the entire edge of your nori sheet has a strip of cream cheese running along it.
11. Beginning with the edge closest to you, roll the sushi up into a log, using the bamboo to provide even pressure all along it.  Before you get all the way to the end, dip your finger in the water and run it along the exposed nori to act as a glue.  Finish rolling up tight and slice into 8 pieces.  Place on plate and chill while you continue making more sushi rolls.
12. Serve with wasabi paste and watch your guests smile with delight.

Note:  I attempted this with brown rice and it just wasn't sticky enough to work.  They fell apart miserably.....