SPONSORED in partnership with Annie Chun's
Who knew making seaweed sandwiches could be so fun? Jam packed with sesame-soy grilled tofu, fresh avocado, pickled cabbage, matchstick carrots, and Annie Chun's Restaurant-Style Sticky Rice, these highly packable sandwiches are perfect for your next picnic. Shake up your lunch routine with this easy, customizable sandwich!
Prep time 45 minutes
Cook time 10 minutes
Yield: Serves or Makes 4
In a medium bowl, mix sesame oil, tamari, ginger, and garlic. Add tofu slices and let sit for 30 minutes to 1 hour.
Meanwhile, make the quick pickled red cabbage. In a medium saucepan, add vinegar, water, sugar and peppercorns and bring to a boil. Carefully add the red cabbage, tipping the bowl away from you, and continue to boil until cabbage is slightly wilted, about 2 minutes. Remove from heat, let cool slightly, and then transfer to a mason jar.
Preheat a grill, grill pan, or cast-iron skillet to medium high heat. Remove tofu from marinade and cook until golden brown, about 2 minutes per side. Let cool and set aside.
Prepare white rice according to package directions and divide into four equal portions. Lay 1 seaweed sheet on cutting board (it’s helpful to have a bowl of cold water to dip your hands into). Gently wet the outside of the sheet. In the center of the sheet, make a square with half of one of the four portions of rice that is perpendicular to the edges of the sheet. Top with one quarter of the roasted red peppers, 2 slices tofu, a handful of fresh cilantro, 2 tablespoons quick pickled cabbage, ¼ of an avocado, one quarter of julienned carrots, and remaining half of portion of rice. Gently press down. Fold corners of the seaweed sheet in like an envelope. Turn sandwich over so that the seam-side is down, and halve horizontally. Repeat with remaining 3 sandwiches and serve immediately. Top with black and white sesame seeds, if desired.