Vegetable and Tofu Sushi
Ingredients
- 300 gWhite rice (raw)
- 350 mlMineral water (for cooking)
- 4 tbspRice vinegar (for seasoning)
- 2 tbspWhite sugar (granulated)
- 1 tspFleur de sel
- 4 pcnori seaweed (whole sheets)
- 1 pcCucumber (in sticks)
- 1 pcCarrot (julienned)
- 1 pcPersea americana Mill. (sliced)
- 150 gfirm tofu (in sticks)
- 1 pcwasabi (paste)
- 50 mlsoy sauce (for serving)
- 20 gpickled ginger
- 300 gShort-grain sushi rice
- 1 pcBamboo rolling mat (Makisu)
Method
Glossy, seasoned rice with a perfect bite, paired with crunchy carrots and creamy avocado. The briny nori and sharp wasabi bring a clean, sharp finish.
- 1
Place the sushi rice in a large bowl. Wash thoroughly with cold water, rubbing the grains between your hands until the water runs perfectly clear. Drain carefully.
- 2
Place the rice and mineral water in a saucepan. Cover tightly. Bring to a boil, then reduce heat to minimum for 12 minutes. Turn off heat and let rest for 10 minutes without lifting the lid.
- 3
Mix the rice vinegar, sugar, and sea salt. Pour over the warm rice. Stir gently with a wooden spatula without crushing the grains. The rice should become shiny.
- 4
Cut the cucumber, carrot, avocado, and tofu into thin, regular sticks. The pieces must be uniform for neat rolling.
- 5
Place a nori sheet on a bamboo mat (Makisu). Spread the rice over 3/4 of the surface. Place the vegetables and tofu in the center. Roll tightly to ensure the roll is dense.
- 6
Dip the blade of a sharp knife in vinegared water. Cut each roll into 6 or 8 equal pieces. The cut must be clean to avoid tearing the seaweed.
Frequently asked questions
How do you get this dish right?
- Keep your hands moist with vinegared water to handle the rice without it sticking to your fingers.
- Don't overfill the roll, or the nori will tear when you try to seal it.
- The quality of the cut depends on the moisture of your blade: wipe and re-moisten between every slice.
How long does this dish keep?
Eat immediately. Rice hardens in the fridge and the nori loses its crispness.
