Buddha Rolls (2) Recipe

Rinse and cook rice

Rinse 1 cup short-grain sushi rice under cold water until the runoff is nearly clear. Drain and place in a small pot with 1.2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Turn off heat and let rest, covered, 10 minutes.

Season rice

Meanwhile, mix 1 tablespoon rice vinegar, 1 teaspoon sugar and 1 teaspoon fine sea salt until dissolved. Transfer hot rice to a wide bowl, gently fold in the vinegar mixture with a rice paddle or spatula to coat grains without mashing. Fan or let cool to slightly warm (about 10 minutes).

Prepare nori and mat

If using, wrap the bamboo sushi mat with plastic wrap. Trim each nori sheet to roughly match the width of the mat if necessary. Lightly brush the shiny side of each nori with 1/4 teaspoon sesame oil to prevent sticking and add flavor.

Prep vegetables

Julienne the carrot into thin matchsticks until you have 1/2 cup. Peel, pit and slice the avocado into thin strips. Cut cucumber into matchsticks (remove seeds if watery) to yield 1/2 cup. Thinly slice red bell pepper to 1/4 cup and red cabbage to 1/2 cup. Trim and slice 1 green onion into long thin strips. Wash and dry 1 cup baby spinach; roughly chop cilantro if using.

Quick-pickle red onion (optional enhancement)

If you want a bright bite, combine 1 tablespoon rice wine vinegar, 1 tablespoon water, 1/2 teaspoon sugar and 1/4 teaspoon salt in a small bowl. Add the sliced green onion (or thinly sliced red onion if you substitute) and let sit at least 5 minutes while you assemble—longer for more pickup.

Prepare tofu

Press 150 g firm tofu for 10–15 minutes to remove excess moisture. Cut into thin strips about the length of the nori. Toss tofu strips with 1 tablespoon soy sauce and let marinate 5 minutes.

Cook tofu & toast seeds

Heat a nonstick skillet over medium-high heat with a thin film of oil (not listed; assume pantry oil). Add tofu and sear about 2–3 minutes per side until golden. Sprinkle 1 tablespoon toasted sesame seeds over tofu in the last minute and remove from heat. Reserve crispy fried onions or panko crumbs to use as crunchy topping in rolls.

Assemble sauces

If using store-bought peanut sauce, warm slightly. Mix 2 tablespoons mayonnaise with sriracha to taste for spicy mayo (about 2 tablespoons total). Keep sauces ready for drizzling.

Final assembly — rolling (makes 2 rolls)

Place a nori sheet shiny side down on the wrapped bamboo mat. With wet fingers, spread a thin, even layer of seasoned rice over the nori, leaving a 1-inch bare strip at the top edge to seal. Arrange fillings in a centered horizontal line across the lower third of the rice: half the tofu strips, half the carrot, half the cucumber, a few spinach leaves, a few strips of red cabbage and bell pepper, slices of avocado, some green onion and a sprinkle of crispy fried onions/panko and cilantro. Drizzle about 1 tablespoon peanut sauce and 1 teaspoon spicy mayo over the fillings (divide amounts between the two rolls).

Using the mat to help, lift the near edge of the nori and rice over the fillings, tuck tightly, and roll away from you, pressing gently to form a compact roll. Seal the top edge with a little water. Repeat with the second nori and remaining ingredients.

Finish and slice

Lightly brush the outside of each roll with a drop of sesame oil. Using a very sharp knife moistened with water, slice each roll into 6–8 pieces (wipe the knife between cuts for clean slices). Arrange on a plate, garnish with extra sesame seeds, crispy onions and a drizzle of remaining sauces. Serve with soy sauce/tamari for dipping.