Tofu "Krab" Sushi Roll

Ingredients

• 1 ½ cups short grain rice or sushi rice
• 1 ½ cups water
• ⅛ cup rice vinegar
• 1 tbsp sugar
• ½ tsp kosher salt, add more to taste
• 1 tsp sesame oil
• 1 block baked tofu (firm tofu okay, use 1/2 block, pressed)
• 6 tbsp vegan mayo
• 1 ½ tbsp maple syrup or 1 tbsp sugar (to taste)
• 1-2 tbsp sriracha (use 1 tbsp for less spicy)
• ½ tbsp nutritional yeast (optional)
• 1 tsp kelp flakes or 1 tbsp nori crumbled into tiny pieces
• to taste salt

Instructions

1. 11.Wash the rice until the water is clear, about 3-4 washes.
2. 22.Add equal amounts of water and rice and bring to a boil on high heat, about 3-5 minutes.
3. 33.Once boiling, bring the heat to the lowest setting and simmer for 10-12 minutes until the rice is cooked.
4. 44.Turn off heat and leave lid on for 3-5 more minutes. Transfer to a bigger bowl for a faster cool down.
5. 55.Combine the rice vinegar, sugar, salt, and sesame oil while waiting for the rice.
6. 66.Once rice is cool, add vinegar mixture and mix thoroughly until each grain is coated. A rice paddle or your hands work best.
7. 77.In a medium bowl, grate the tofu. Add the mayo, sriracha, sugar/maple syrup, nori, green onion (if using), and salt. Mix and adjust to taste.
8. 88.Place nori shiny side down on a clean surface. Wet your hands with tezu (water + rice vinegar) and spread sushi rice evenly, leaving about an inch gap at the top and half inch at the bottom.
9. 99.Place the tofu filling in the middle, add avocado, sesame seeds, lemon zest, and your choice of fillings.
10. 1010.Roll the sushi tightly and evenly. Wet the top inch of nori to seal.
11. 1111.With a very sharp knife, cut the roll in the middle and into three, wetting the blade each time for clean cuts.
12. 1212.Optional: top with sriracha mayo, green onions, sesame seeds, and french fried crispy onions. Best enjoyed with soy sauce and wasabi.