Sushi Summer Roll Sandwich
Ingredients
- 150g extra firm tofu, thinly sliced
- 1/2 cup uncooked quinoa
- 4 rice papers
- 4 nori sheets
- 1/2 cucumber, sliced
- 1 avocado, sliced
- 4 tablespoons sriracha mayo
Marinade
- Zest and juice from 1/2 lime
- 1 tablespoon sriracha sauce
- 50 ml water
- 1 garlic clove, minced
- 1 tablespoon olive oil
Preparation
In a container with a lid, whisk together lime zest, lime juice, sriracha sauce, water, minced garlic, and olive oil to create the marinade.
Slice the extra firm tofu into thin slices and add them to the marinade. Cover with the lid and gently shake the container to ensure the tofu is evenly coated. Allow it to marinate for 10-15 minutes.
While marinating the tofu, cook the quinoa according to the package instructions. Prepare all your veggies by chopping the cucumber and slicing the avocado.
Once the tofu is marinated, heat a skillet over medium-high heat and pan-fry the tofu slices until they turn golden on both sides.
Dip a rice paper into water for a few seconds until it softens, then place it on top of a nori sheet.
Use a pair of scissors to make a cut in the middle of the nori/rice paper, stopping halfway through the sheet.
Arrange the different ingredients in each of the four quarters of the square: tofu slices, cooked quinoa, cucumber slices, and avocado.
Carefully fold the wrap over itself by quarters to create a neat and compact package.
Serve your sushi-inspired quinoa wraps with a side of sriracha mayo for dipping. Enjoy!
Notes
Each wrap contains approximately 380 calories, 12g protein, 17g fat, and 48g carbohydrates.
