Vegetarian Pan-Fried Tofu Sushi

Instructions

1. Rinse the sushi rice under cold running water until the draining water runs clear – this will remove all the starch from the granules. Combine the sushi rice and the water in a medium saucepan and set it on the stove. Turn the heat to high and bring the rice to a boil, then reduce the heat to medium-low and allow to simmer, covered, for 15 to 17 minutes or according to package directions. Remove from heat and allow to cool for 10 minutes, covered.
2. Whisk together the vinegar, salt and sugar in a small saucepan on the stove. Turn to medium heat and bring to a simmer then remove from heat. Place the rice in a large glass bowl and drizzle the vinegar mixture over top. Toss the rice using a large wooden spoon and allow to cool for 10 to 15 minutes, tossing occasionally, until room temperature.
3. Meanwhile, cut the tofu into ½-inch blocks. Sprinkle with the cut tofu evenly with the salt, tossing to evenly coat. Coat a deep bottomed frying pan with oil and bring to medium-high heat. Sprinkle a few drops of water onto the hot pan – it is ready when they bubble and sizzle. Cook the slices of tofu for 3 to 4 minutes on each side, or until dark golden brown. Remove and drain on paper towel.
4. Spoon enough rice onto a nori sheet to cover it completely in a layer 1/8-inches thick. Place the desired amount of avocado, ginger, tofu and mayonnaise on a diagonal across the prepared nori sheet, making sure to make it only about 1-inch wide (and leaving enough to divide between the remaining 9 rolls). Fold up one of the bottom points at the end of the sushi filling, and roll up the rest of the roll, creating a triangle.