The Buffalo Roll

Whenever we make sushi, I try to make more than one recipe at a time, that way we can have some variety in our sushi roll. With the Spicy Eggplant Sushi from yesterday's post, I served this Buffalo Roll.

Recipe from The Local Vegan

-1 block of tofu, pressed and cut into strips
-1 tablespoons extra virgin olive oil
-1 cup of your favorite jarred buffalo sauce
-4 cups of sushi rice, cooked 
-4 sheets of nori

Slice the tofu into long strips and heat the olive oil in a medium skillet. Once hot, add the tofu, brown on all sides. Once the tofu has browned, add the buffalo sauce to the skillet and bring to a boil, then reduce the heat to medium-low and simmer until sauce has thickened and sticks to tofu strips.

Remove from heat set aside and let cool for a few minutes. 

To create your sushi rolls, Take one sheet of nori and place onto your sushi rolling mat. Spread about a 1 cup of cooked rice onto ⅔ of the nori, spreading it evenly with your fingers. Make sure to leave one inch uncovered (with no rice at all) at the top. Lay the buffalo tofu slices in the center of the rice. Using the mat on the end closest to you, roll from the bottom up and over the ingredients, pressing down gently but firmly to make the fillings stay in and to help shape the roll. (I used this video from Kikoman to help me visually see the rolling process.)

This buffalo tofu roll turned out pretty good, we served it with ranch and soy sauce, it would have been better with a little bit of blue cheese dressing. This would have been good with some green onion incorporated inside of the roll as well. The Buffalo Roll was a lot simpler than the Spicy Eggplant Roll, but overall it still tasted good. 


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