Things You'll Need:
- Dried Roasted Seaweed Sheets
- Carrots
- Sharp Knife
- Cucumbers
- Firm Tofu
- Steamed Asparagus
- Radishes
- Alfalfa Sprouts
- Rice Vinegar
- Soy Sauce
- Wasabi
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Step 1
Cut your vegetables and tofu into thin, long strips. The strips should be as long as possible.
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Step 2
Take a seaweed sheet and sprinkle a few drops of rice vinegar on it. Spread it with your fingers, especially on the bottom quarter of it.
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Step 3
Spread alfalfa sprouts on the damp sheet, leaving the bottom quarter of the sheet empty.
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Step 4
Place the cut vegetables of your choice on the top quarter of your sheet.
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Step 5
Gently wrap the sheet over the vegetables from the top. Roll them down toward you as tightly and as packed in as possible.
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Step 6
Seal the roll by sticking the end of the seaweed sheet to it. It will be damp from the rice vinegar.
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Step 7
Cut the roll into small, even pieces. Make sure your cuts as as clean as possible, or they will fall apart.
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Step 8
Dip in soy sauce or a tiny bit of wasabi, and enjoy!












