Mango Tofu Hand Rolls

Nori

Recipe by Alex Caspero, MA, RD

Nori hand rolls are perfect for a quick meal. In this recipe, roasted nori seaweed is topped with cooked rice, fresh mango, avocado, baked tofu, and a spicy cashew sauce. For a less spicy sauce, substitute sweet chili sauce for the sriracha.

Preparation Time: 15 mins
Cooking Time: 25 mins
Total Time: 40 mins

Makes 4 servings,
about 4 handrolls each

Ingredients

1/2 cup short-grain brown rice, uncooked

1 1/4 cup water, divided

1 tablespoon + 1 teaspoon rice vinegar, divided

1 large mango, peeled, pitted, and thinly sliced

1 (8-ounce) package baked tofu, teriyaki or savory flavor, thinly sliced

1 large avocado, peeled, pitted, and thinly sliced

1/2 cup raw cashews, soaked in hot water for 15 minutes*

2 teaspoons low-sodium soy sauce

1-2 tablespoons sriracha sauce, depending on preference

2 (.35-ounce) packages roasted nori seaweed snack packs

Toasted sesame seeds and scallions (green onions), optional

Instructions

1. Combine the rice and 1 cup water in a rice cooker or medium saucepan. Cook according to rice cooker directions, or bring the mixture to a boil, then reduce heat to low, and cover. Simmer for 20 minutes until water is absorbed and the rice is tender. Remove from heat, stir in 1 teaspoon of rice vinegar, and set aside.

2. While the rice is cooking, prepare the vegetables and tofu: slice the mango, tofu, and avocado into thin strips, roughly equal sizes for easier preparation.

3. Drain the cashews, then place in a small blender or food processor with remaining 1/2 cup water, soy sauce, remaining tablespoon of rice vinegar, and sriracha. Blend until creamy, stopping to scrape down the sides of the blender as needed.

4. ​​While the rice is cooking, prepare the vegetables and tofu: slice the mango, tofu, and avocado into thin strips, roughly equal sizes for easier preparation.

5. When ready to assemble, layer two sheets of nori on top of one another (this makes for a sturdier base than a single sheet). Fill the sheet with 1-2 tablespoons of the rice, and 2-3 slices each of mango, tofu, and avocado, depending on thickness. Roll into a cone shape or cylindrical shape, as desired. Drizzle with creamy cashew-sriracha sauce, and garnish with sesame seeds and scallions, if using. Serve immediately.

Notes

If the roll becomes too heavy to hold, another piece of nori can be placed onto each roll; the nori sheet will become more fragile as the mixture sits on it.

Baked tofu can be found in the tofu section of most supermarkets. Regular tofu can be substituted, either raw or sliced into strips and pan-fried.

Seeded and thinly sliced cucumber can also be added to these rolls.

Cashews will blend easier once soaked for 15 minutes in hot or boiling water. If you forget to soak your cashews, they can still blend, but you may have to stop and scrape down the mixture several times. For a sweeter sauce, add 1 teaspoon of maple syrup.

Nutritional information
(per serving):

344 calories, 15 g fat, 3 g saturated fat, 183 mg sodium, 43 g carbohydrates, 0 mg cholesterol, 11 g sugar, 5 g fiber, 10 g protein

Recipe Author

Alex Caspero, MA, RD, is a St. Louis-based registered dietitian at Delish Knowledge and New York Times Bestselling Chef. Alex is the co-founder of Plant-Based Juniors and the co-author of The Plant-Based Baby and Toddler.

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