Summer Sushi Rolls
Brighten up your meal prep with these summer sushi rolls, filled with fresh vegetables, aromatic herbs and protein-rich tofu, all wrapped in a delicate rice sheet. Perfect for a light, satisfying bite.
The ingredients
2 servings
Peanut sauce
- 2 tbsp natural creamy peanut butter
- Juice of 1/2 lemon
- 3 tbsp water
- 2 tbsp fresh parsley
- 1 tbsp rice vinegar
- A pinch of: garlic powder, pepper, salt and a touch of cayenne
- 1 green onion, finely chopped
For the roll
- 2 rectangular rice sheets
- 2 tbsp fresh cilantro, chopped
- 1 cup sushi rice, cooked
- 85 g extra-firm tofu, cut into sticks
- 1 tbsp reduced-sodium soy sauce or reduced-sodium tamari
- 1 small cucumber, julienned
- 1 small carrot, julienned
- 1/4 cup shredded red cabbage
- 1/2 avocado, sliced
- 1/2 cup sprouts of your choice
The method
- In a blender, add all the peanut sauce ingredients, except the green onion, and blend until smooth.
- Add the green onion and stir with a spoon. Set aside.
- In a small skillet over medium-high heat, add the soy sauce and tofu. Cook over medium-high heat until the liquid has evaporated. Set aside.
- Dip each rice sheet in water, then add fresh cilantro and top with rice. Spread evenly, leaving a 2 to 3 inch gap at the top.
- Add 2 slices of tofu and half of the vegetables.
- Roll like a sushi roll, rolling tightly so it holds together.
- Cut into equal pieces (about 8).
- Repeat for the other roll.
- Serve immediately with the peanut sauce.
Tips and variations
For a low FODMAP version, omit the garlic powder.
Nutrition facts
Per serving, for reference only.
- 430Calories
- 18 gFat
- 50 gCarbs
- 6 gFibre
- 17 gProtein
Extra-firm tofu is an excellent source of plant-based protein, containing all nine essential amino acids.
Red cabbage contains anthocyanins, powerful antioxidants that can help reduce oxidative stress and inflammation in the body.
