Tofu Stuffed Cucumber Sushi Roll

Step 1

Crispy Tofu: Preheat oven to 400 degrees F (204 C). Pat tofu dry with paper towels, then cut into long ½ inch thick strips. Add to a bowl with the seasonings and gently rub to coat. Heat oil in a large oven-safe or cast iron skillet over medium/high. Add tofu and cook on all sides until crispy, about 5 minutes. Transfer dish to the oven and cook until tofu is dry and crispy, about 15 minutes.

Step 2

Rice: Cook rice according to instructions on package. When finished, don’t stir rice and allow it to cool for 10 minutes. In a small bowl combine rice vinegar, sugar, and salt until sugar dissolves. Stir into rice.

Step 3

Sauce: Combine all “Sauce” ingredients in a small bowl, adding a dash of water as needed to create a smooth sauce. Set aside.

Step 4

Stuff: Cut each cucumber in half and remove seeds with either a small spoon or knife to create a long, hollow tube. Spoon in a small amount of rice, then compress towards one side of the tube with a knife or chopsticks. Add a piece of tofu, a piece of green onion, and fill in the remaining gaps with slices of bell pepper. Pack it as tightly as possible!

Step 5

Slice: With a sharp knife, slice cucumber into ½ inch thick pieces. If you start to notice the filling is loose as you cut, stuff in some rice and peppers where needed.