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1
Drain the tofu and slice in half width wise and then slice each half in half so you have 4 short pieces.
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2
Holding your knife parallel to the cutting service, slice the tofu blocks in half.
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3
Take each piece and cut in half again to yield 32 short pieces of tofu.
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4
Cut off top quarter of each nori sheet along short end.
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5
Place one sheet of nori with the shiny side down on a sushi mat.
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6
The long end should be toward you.
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7
Moisten your hands and mold 3/4 cup rice in a tube like line over nori, leaving a 1-inch border on one long end of the sheet.
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8
Place 2-3 pieces of tofu, 2 carrot strips, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of the rice-covered nori sheet.
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9
Lift the edge of the nori closest to you and fold it over the filling.
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10
Now lift the bottom edge of the sushi mat and begin to roll toward the top edge.
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11
You need to press firmly on the roll to keep it tight.
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12
Continue rolling to the top edge and press the mat at the top to seal the roll.
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13
Let the roll rest for 5 minutes with the seam side down.
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14
Repeat the procedure until all 6 sheets of nori are filled and rolled.
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15
Slice each roll into 8 pieces and serve.
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16
Note: Save any extra tofu pieces for another batch of avocado rolls or use in a salad or fry them up and serve as a crispy treat.
