Sushi tips?
 

I have been experimenting with making rice-free maki. I can't technically call it sushi, since the word sushi specifically refers to the rice, BUT...flavor-wise, they are so good. I am struggling to find something that will help them stick together, though. Anyone have any tips? I am just having a hard time getting the rolls to stay together without anything sticky!

What about brown rice? Quinoa? :)

I found some options with brown rice, but would really rather do no rice. I have been putting a stick of extra firm tofu in the middle, maybe I will try softer tofuon the outside?

i would say try soft tofu or bean curd (not sure how it is sold where you are). that should be fairly moldable. maybe very ripe avocado? or try sweet potato if you are on phase 2. not sure of the flavor, but i have heard of sweet potato sushi...