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1
In a deep, wide dish or pie plate, combine the soy sauce, honey, garlic and ginger.
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2
Add the tofu and let it marinate for at least an hour, turning it over half way through.
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3
Cook the rice according to the package.
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4
In a large glass or ceramic bowl, combine the rice vinegar and sugar.
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5
Add the hot rice in fourths, stirring the mixture well after each addition.
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6
Stir in the scallions and sesame seeds, mix well.
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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.
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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.
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9
Add more rice if necessary.
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10
Place 2 strips of tofu across the center of the nori, so they run the entire width of the sheet.
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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).
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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.
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13
Let the nori rest, seam side down, while you repeat the remaining procedure with the remaining rice and nori.
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14
You should have 5 rolls.
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15
To serve, wet the blade of a serrated knife and cut rolls into rounds about an inch thick.
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16
Serve at room temperature.
