- 200g sushi rice
- 300ml water
- 1 Tbsp rice wine vinegar
- ¼ tsp salt
- 4 nori sheets
- Sliced avocado
- Leafy greens
- Shredded red cabbage
- Baked sesame tofu
- Turmeric & Ginger Superkraut
- Rinse sushi rice really well until the water runs clear. Then place in a medium pot that you have a glass lid for and cover with 250 ml / 1 cup of water. Cover with a lid and bring to the boil. Once the water comes to the boil, reduce the heat down to low and let the rice cook until it has absorbed all of the water. Once all the water has been absorbed, switch the heat off (but do not lift the lid) and let the covered pot sit on a warm hob for another 5-10 minutes to finish off cooking in its own steam.
- Tip out onto a plate or a large tray, sprinkle with the rice vinegar and a little salt and mix very gently, then leave to cool.
- To assemble the onigirazu, split the rice into 4 equal portions. Lay a large piece of cling film down on the worktop and place a sheet of nori on top, shiny side down, with a corner facing you. Add one portion of the rice to the centre of the nori sheet and flatten down into approximately an 8cm square, with a flat side of the square facing you.
- Layer the avocado, leafy greens, tofu, red cabbage, and Turmeric & Ginger Superkraut onto the rice.
- Brush the nori sheet with water and fold the corners one by one over the top of the rice, to mimic an envelope. Gently press down on the onigirazu to flatten it slightly. Wrap the cling film around it quite tightly to hold it in shape.
- Repeat this with the remaining ingredients. Then place the four onigirazu in the fridge to chill for at least 10 minutes but preferable 1 hour, before slicing in half to serve.
- 1 block of tofu
- ½ cup flour
- 1 flax egg (1 Tbsp ground flax mixed with 3 Tbsp water and left to gel for 10 minutes)
- ½ cup sesame seeds
- 3 Tbsp Tamari or soy sauce
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp maple syrup
- 1 Tbsp olive oil
- 1 tsp finely grated ginger
- 1 tsp minced garlic
- Drain and press the tofu, until excess liquid has been squeezed out.
- Mix the flax egg in a small bowl.
- Place the flour in another small bowl.
- Place the sesame seeds in another small bowl.
- Mix the marinade in ingredients in a shallow dish and mix well.
- Once the tofu has been pressed, slice it into ¼ inch slabs and place in the marinade. Allow to soak for at least 10 minutes but preferably longer.
- Take a piece of tofu out of the marinade, dip in the flour, then dip in the flax egg and finally dip into the sesame seeds and set aside on a clean plate.
- Once all tofu pieces are coated, heat a frying pan to medium heat with a little oil and gently fry the tofu pieces for a few minutes on each side. Then place on a baking tray and bake for 30 minutes until they are crispy on the outside.