Ever since we made the first simple prototype of cucumber sushi 119 blog years ago (that’s 3 years in normal human time), I’ve been itching to make a more substantial version of them. Don’t get be wrong, the originals are really good. As a snack. Or side dish. Or lunch. But they’re really just vegetables wrapped up in more vegetables, and I wanted something with enough protein and gumption to make it a legitimate meal. So I picked up a carton of tofu and got to work making the crispiest tofu ever to stuff into this cucumber sushi. (Pro-tip: make ultra crispy tofu in your air fryer!) Then I whipped up our favorite almond butter awesome sauce to dip them in (also great with spring rolls!) Then I packed them in a to-go container and we ate them in the airport for breakfast on our way to Barcelona (because when you’re in an airport, beer and sushi before 10am is totally acceptable) (I think).
