Nori Rolls

Directions

1. 1
   In a deep, wide dish or pie plate, combine the soy sauce, honey, garlic and ginger.
2. 2
   Add the tofu and let it marinate for at least an hour, turning it over half way through.
3. 3
   Cook the rice according to the package.
4. 4
   In a large glass or ceramic bowl, combine the rice vinegar and sugar.
5. 5
   Add the hot rice in fourths, stirring the mixture well after each addition.
6. 6
   Stir in the scallions and sesame seeds, mix well.
7. 7
   For each roll, place a sheet of nori on a piece of wax paper so that the bottom edge of the nori lies along the bottom edge of the paper.
8. 8
   Moisten your hands with cold water and place a handful of rice in the center of the nori, spread it out in a thin layer to fill the sheet evenly.
9. 9
   Add more rice if necessary.
10. 10
    Place 2 strips of tofu across the center of the nori, so they run the entire width of the sheet.
11. 11
    Place a portion of the carrots on top of the tofu, some spinach over that, finishing with some sprouts (use about a fifth of each filling ingredient).
12. 12
    Start rolling the nori from the bottom by gripping the nori and the wax paper, and using the paper to help you make a tight roll.
13. 13
    Let the nori rest, seam side down, while you repeat the remaining procedure with the remaining rice and nori.
14. 14
    You should have 5 rolls.
15. 15
    To serve, wet the blade of a serrated knife and cut rolls into rounds about an inch thick.
16. 16
    Serve at room temperature.