What you'll need:
nori (the big sushi papers)
sushi rice (organic)
cucumber
carrots
high protein FIRM tofu
panko (bread crumbs)
all purpose flour
plant milk
paprika
garlic powder
salt
a light beer - I like New Castle Brown Ale (this can be substituted with milk)
sauce ingredients:
ketchup
worcestershire sauce
brown sugar
soy sauce
1. cook sushi rice according to instructions on bag (I like to add a bit of extra water for more stickyness)
2. meanwhile, thinly slice cucumber, carrots and protein tofu ((refer to photos above)
3. in a large bowl mix together about 1/2 cup all purpose flour, pepper, garlic powder, salt and paprika. add in bee (or plant milk) until you reach a watery pancake like batter
4. on a large plate or open lip bowl lay down a thick layer of panko
5. douse a wide high heat pan in olive oil (about an inch high on the pan
6. dunk your tofu slices in the flour/beer mixture and then roll around in the panko, coating generously
7. lay your slices in the oil to fry for about 60-9a0 seconds each side, until golden brown
Once you have prepared your tofu slices, comes the construction process.
Begin by laying out two nori sheets overlapping half way
spread sushi rice compactly over covering almost the whole perimeter
Now you will place the tofu, cucumbers and carrots
mix together your sauce ingredients. I do not provide specific measurements on these things because it is really dependent upon taste and the more you try, the more you learn how to MAKE your own things!
Your base is ketchup ranging anywhere from a 1/3 cup to 1/2+
add in your soy sauce anywhere from 2 tbs - 1/4 cup
worcestershire is to extenuate
brown sugar is to desired sweetness, I'm sprinkling and tasting
a nice thick drizzle over your "toppings" and then ROLL!
