Rice Paper Sushi Rolls are a fresh and healthy take on traditional sushi, wrapped in delicate rice paper instead of seaweed. This recipe features teriyaki-marinated tofu and an array of crisp veggies, delivering a harmonious balance of savory, sweet, and crunchy in every bite. They’re perfect for lunch, snacks, or a light dinner!
Ingredients:
- 8 rice paper sheets
- 1 block (about 200g) firm tofu, pressed and sliced into strips
- 1/4 cup (60ml) teriyaki sauce
- 1 medium carrot, julienned
- 1 small cucumber, julienned
- 1/2 avocado, thinly sliced
- A handful of fresh spinach or lettuce leaves
- Cooked rice noodles or sticky rice (optional, for added texture)
- Soy sauce or additional teriyaki sauce (for dipping)
Directions:
- Prepare the tofu: Marinate the tofu strips in the teriyaki sauce for at least 15 minutes. Heat a non-stick pan over medium heat and cook the tofu until caramelized on the edges. Let it cool.
- Prep the veggies: Julienne the carrots and cucumber, and slice the avocado. Keep all your ingredients ready for assembly.
- Soften the rice paper: Fill a shallow dish with warm water. Dip one rice paper sheet into the water for a few seconds until it becomes pliable, then lay it flat on a clean surface.
- Assemble the rolls: Place a small amount of each ingredient (tofu, veggies, rice noodles/rice, spinach/lettuce) in the center of the rice paper. Fold the bottom edge over the filling, tuck in the sides, and roll tightly to seal. Repeat with the remaining sheets and ingredients.
- Serve: Cut the rolls in half for a neat presentation if desired. Serve with soy sauce or extra teriyaki sauce for dipping.
These Rice Paper Sushi Rolls are light, nutritious, and irresistibly delicious—a great way to bring vibrant flavors to your table!
