in Japan

Sushi with tofu

updated

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Ingredients for 50 servings:

  • 300g tofu
  • 200 g tofu, seasoned
  • 200 g rice (Arborio)
  • 100 g bamboo shoot(s), pickled
  • 400 ml water
  • 200 ml rice vinegar
  • 10 pieces of nori sheets
  • 4 tbsp soy sauce
  • 4 tbsp oil (sunflower)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Vegan

Cut the tofu into long slices and fry in a pan with oil and soy sauce. Let cool. Then briefly heat the seasoned tofu in the same pan. Simmer the rice with the water until the water is absorbed (approx. 15 minutes). Spread the rice on the seaweed, covering about three-quarters of the sheet. Place the tofu and bamboo shoots inside. Roll up the seaweed sheets using a mat or kitchen towel. Brush the last quarter with rice vinegar to seal the roll. Cut each roll into five pieces.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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