If you're into sushi, you'll love these crunchy California rolls coated with fragrant sesame seeds and crispy panko breadcrumbs.
We made them vegan with a yummy filling of garlicky tofu, vegan mayo, cucumber and avocado — simply irresistible.
Rinse the rice a few times, soak it in a bowl of cold water for 20 minutes, and then drain it.
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Add the rice to a pot with the given water and simmer it covered for 10 minutes without stirring it. Then, let it finish cooking in its steam for 10 more minutes.
Transfer the rice into a moistened tray and season it with vinegar, salt, and sugar. Gently "slice" the rice with a wooden sushi paddle instead of mixing it and let it cool down under a damp towel.
Slice the cucumber into thin strips and cut the avocado into slices. Rinse, drain, and pat the tofu dry.
Then, blitz it with vegan mayo, garlic, ginger, sesame oil, and salt into a smooth paste.
Wrap your sushi mat with cling film, trim off one-third of the nori sheet and line the mat with the remaining sheet, rough side up.
Wet your fingers and spread 150g (5.5 oz) of rice evenly over the nori. Then, sprinkle it with sesame seeds.
Now, flip the nori sheet, rice-side facing down, and line it with the bottom edge of the mat. Then, place the fillings in adjacent rows at the bottom of the nori.
Lift the bottom edge of the mat and firmly roll the nori and rice over the fillings to form a cylinder.
Roll the sushi cylinder over toasted panko breadcrumbs until it's evenly coated.
Slice each roll into 6 pieces and serve them with wasabi and soy sauce.