Sushi, Sushi, Bo Bushi

I found the best ever home made sushi recipe. Usually with ethnic foods, things I'd normally only ever get in a restaurant, when I try the home cooked version, it's a let down. Not this time. All you fish lovers need not read on, because this is a veggie recipe. I'm posting it here because so far 5 people have requested it, and if you tried it, you'd be asking for the recipe too.

Sushi Rice

4 C. short grain white rice

2 TB red quinoa

1/2 c. rice vinegar

3 TB sugar

3 tsp salt

Bring rinsed rice, quinoa, and 4 c water to a simmer in a large pot. Reduce heat to low, cover, and cook 15 minutes, or until water is absorbed. Remove from heat, and let stand, covered, 20 minutes.

Stir vinegar, sugar and salt together in a bowl until sugar and salt dissolve. Fluff rice with wooden spoon and then fold in vinegar mixture. Cover with a damp towel until ready to use.

Spicy Tofu

2 12 oz pkgs. extra firm tofu, drained and cut into 1/4 in. cubes

3 TB soy sauce (or Shoyu or Bragg's aminos)

2 TB sriracha (or other Asian hot sauce)
2 TB rice vinegar
1 TB maple syrup
2 tsp toasted sesame oil
4 green onions, thinly sliced (1/2 cup)
2 TB vegan mayonnaise (Vegenaise is the best one)

Heat non-stick skillet over medium high heat, and add tofu. Cook 10-12 minutes, or until cubes are golden, stirring occasionally.
Stir together soy sauce, sriracha, vinegar, maple syrup, sesame oil, and 2 TB water in a small bowl. Add mixture to tofu in the pan. Bring to a simmer, cook 2-3 minutes until most of the liquid is absorbed. Remove from heat, stir in green onions and mayonnaise. USe either warm or chilled.

USE:
24-ish nori sheets
assorted vegetables, sliced or julienned, such as carrots, cucumber, bell peppers, avocado, etc
wasabi (if desired)
pickled ginger (if desired, or I just add a little fresh grated ginger to the soy sauce you use for dipping later)
sushi mats if you have them, though mine turns out fine without.

On each nori sheet, spread a thin layer of sushi rice over the whole thing, leaving about a 1/2 inch of space at the bottom end.
At one end, lay some of the tofu, and 2 or so of the veggies (otherwise it can get too bulky and it won't roll as tightly) across it. Starting at the "food" end, roll it carefully and tightly until it is resting on the closing seem. Using a sharp knife, slice into about 5-6 pieces. Repeat, or store the rest, this makes a lot of sushi in one recipe and it's always better when it has just been freshly assembled. Serve with wasabi and soy sauce for dipping. I will be very shocked if this isn't one of the best things you've ever tried. :)