Sushi Sandwich

Ingredients for 1 servings:

• 100g tofu
• some soy sauce
• 1 tsp chili flakes
• some ginger
• 1 garlic clove(s)
• 1 nori sheet
• 70 g sushi rice
• 30 g avocado(s)
• 6 g baby spinach
• 50 g red cabbage
• 30 ml rice vinegar
• 5 ml maple syrup
• some sea salt
• ½ garlic clove(s)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

for meta-type alpha, street food

Marinate the tofu with the soy sauce, the garlic clove, 1 teaspoon of chili flakes, and some finely chopped ginger. Meanwhile, cook the sushi rice according to the package instructions. Fry the marinated tofu in a non-stick pan for about 3 minutes on all sides. Peel the avocado, remove the pit, and slice. Wash the baby spinach and pat dry with a paper towel. For the red cabbage salad, wash 30g of red cabbage and cut into thin strips. Combine the rice vinegar, maple syrup, a little sea salt, and ½ garlic clove with a little water in a saucepan and bring to a boil over medium heat. Pour the warm dressing over the red cabbage, mix well, and let it cool. Using a small bowl, shape the sushi rice into a square, place it in the center of the nori sheet, and arrange the baby spinach leaves on top. Now, using a fork, press some red cabbage salad onto the spinach and arrange a few slices of avocado on top. Finally, halve the marinated tofu lengthwise, cut it into smaller pieces if necessary, and place it on top of the avocado slices. When arranging all the ingredients, make sure they are placed as close together as possible and layered in a square. Now, moisten your fingertips with a little water and gently press the corners of the nori sheet together in the center of the sandwich, ensuring the ingredients are well wrapped in the nori sheet. Moisten again with water if a corner of the sheet doesn’t stick immediately. Cut the sandwich in half and serve with soy sauce. 512 kcal per serving.