Vegetarian Nori Rolls with Tofu and Cucumber

Start by placing the rice in a large saucepan and covering it with water. Allow the mixture to rest for 30 minutes, allowing the rice to absorb the liquid.

Next, prepare a shallow dish by combining soy sauce, honey, and minced garlic. Place the marinated tofu in this mixture and let it sit for at least 30 minutes, allowing the flavors to penetrate.

In a separate saucepan, bring the water and rice to a rolling boil. Then, reduce the heat and let it simmer for approximately 20 minutes, or until the rice has thickened and become sticky.

In a large glass container, combine the cooked rice with rice vinegar, stirring gently to blend.

Lay a sheet of nori on a bamboo mat. Using your hands, which should be slightly dampened to prevent sticking, spread about one-quarter of the cooked rice evenly over the nori sheet. Leave a small border at the top edge of the nori, about half an inch from the top. Place two strips of marinated tofu side by side, approximately one inch from the bottom edge. Add two slices of cucumber next to the tofu, followed by an avocado slice and a carrot stick.

Roll the nori tightly from the bottom up using the bamboo mat to help create a tight, even roll. Seal the top edge of the nori by moistening it with water. Repeat this process using the remaining ingredients. Finally, slice the rolled sushi into 1-inch thick slices using a serrated knife