Something I’ve alway been a fan of is creative ways to use leftovers, so when I thought about wrapping my spicy garlic and chili rice into a sushi-like roll, I was sure it was going to be delicious. I don’t think I need to specify that these are far from authentic sushi roll but I can guarantee they are very tasty!

With a slew of beautiful and fresh produce available, I thought crisp and fragrant rolls would perfectly pair with the comforting flavours of chili and garlic. I used raw jalapeños to brighten the notes

Spicy Tofu


  • 1/2 block of extra firm tofu
  • 1 tbsp. gochujang sauce
  • 1 tsp. neutral oil with high smoke point, such as avocado oil
  • 1 tsp. low sodium soy sauce
  • 1 clove of garlic, minced


  1. Press tofu for 10-30 mins. Wrap it in clean linen and top with a heavy object to expel excess water.
  2. Mix remaining ingredients in a shallow container.
  3. Slice tofu block in 4 pieces and coat in sauce. Allow to marinate for 10-30min. The oil will likely separate from the marinade. You can use this on your skillet or use more oil.
  4. Heat a medium skillet to med-high and add marinade oil.
  5. Once shimmery, add the tofu and sauté until brown and crispy, approximately 4-5 min on each side.
  6. Cool down and slice into 1cm batons for the rolls.

For wraps:


  • 2 nori sheets
  • 1 cup seasoned rice (I used rice that I cooked with homemade garlic and chili oil)
  • 1/3 english cucumber, julienned
  • 1/2 avocado, sin thin slices
  • 1/2 jalapeño, flesh only, julienned
  • 1 cup lettuce of choice


  1. Place nori sheet on rolling mat, shimmery side down. I don’t own one and found a simple sheet of plastic wrap was enough!
  2. Add half the rice to the nori sheet leaving a 2cm gap at the top edge (this will help when you finally roll it).
  3. Place half of the toppings in a line over the rice (see photo above).
  4. Begin rolling from the bottom edge (not the one with out rice), helping yourself with the rolling mat/plastic wrap. Roll about halfway, or until the toppings are fully contained and tighten the roll by feeling the tension on the nori sheet.
  5. Continue rolling and lightly moisten the top of the nori sheet with water to help seal the roll.
  6. Slice into 8 and enjoy!

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