Mise en place
Cook the sushi rice according to the package instructions. After cooking the rice, let cool completely.
Take the tofu out of its package and press out the liquid for at least 30 minutes.
If you have a high speed blender, just put everything in there and blitz until smooth.
If you don't, cut everything in chunks to help out your blender a little bit.
Once your tofu is pressed, cut into slices. In my video you can see me cutting them in big slices but I'd recommend thinner slices.
If you cut them like I did, you can make 4 sandwiches. If you cut them thinner you can make double.
Place the tofu in something you can easily marinade it in. This can be an oven dish, a container or a ziplock bag (preferably a reusable bag).
Pour the marinade over the tofu and marinade as long as possible. Overnight would be best but an hour is long enough as well. But remember that the bigger the tofu slices, the longer you'll have to marinate them.
Turn and baste the tofu a few times while marinating.
Don't throw away the marinate, we are going to turn it into a sauce later!
While the tofu is marinating you can start preparing the filling.
Cucumber: Slice in half, take out the seeds and grate.
Carrot: Peel and grate.
Grab 2 bowls.
Put the panko breadcrumbs in one bowl and the flour + water in the other.
The flour/water mixture is a vegan alternative to a beaten egg, so you want it to have the same consistency.
It has to be quite thick but not too thick, and also runny but not too runny.
Heat up a large pan and add oil to fry in. A small layer of oil in the pan is enough, we're shallow frying and not deep frying.
Coat the tofu pieces in the flour/water mixture, then in the panko breadcrumbs. Shake off any excess breadcrumbs before carefully placing them in the oil.
Shallow fry for around 3 minutes on each side, or until golden brown and crispy.
Place them on a plate lined with paper towel.
Pour the marinate in a small saucepan and let it come to a boil. Then simmer until it has a syrupy consistency.
I'd suggest looking at my video if you're a visual learner.
Put a nori sheet, with one edge towards you, on a piece of cling film.
Wet your hands with some water to avoid the rice sticking to your hands.
Grab a small handful of the rice and place it in the middle of the nori sheet, push it down as much as you can.
Sprinkle over some sesame seeds.
Add about 2 tablespoons of the sauce and spread it out,
Add a couple of slices of pickled ginger.
Then add a little bit of the carrot and cucumber.
Add the tofu and a little more sauce.
Top with a bit more rice.
Wet the sides of the nori sheet to prevent them from breaking.
Wrap the nori sheet, one edge to the other, as tight as you can without breaking the sheet.
Then wrap with the cling film, also as tight as you can.
Repeat with the rest of the fillings and let them rest for a while to let them set.
Cut with a sharp knife.