Sushi with Smoked Tofu, Mango and Sweet Potato
| 80 Pieces | |
| 1 | avocado |
| 1 | carrot |
| ~10 cm | cucumber |
| 1 small | mango |
| 1 | portobello mushroom |
| 1 small | sweet potato |
| 8 | nori maki sheets |
| 100 g | smoked tofu |
| Sushi Rice | |
| 500 g | sushi rice, boiled in 800 ml/3 cups of water |
| 4 tbsp | rice vinegar |
| 4 tbsp | sugar |
| Serve With | |
| Japanese soy sauce | |
| wasabi | |
| pickled ginger | |
The best way to make sushi is in the company of friends! You get some help with the boring task of cutting vegetables, and the whole process goes much quicker. If some of you aren’t vegans, a bit of cream cheese is a great addition to these rolls. Sesame seeds and chives are also good.
1
Rinse the sushi rice well in cold water, then leave it to soak for 20 minutes in a bowl with plenty of cold water.
2
Pour away the water and boil the rice in fresh water for 10 minutes.
3
Let the rice cool while covered for another 10 minutes. Heat sugar and vinegar and mix carefully with the rice.
4
Cut the vegetables and smoked tofu into long, thin sticks.
5
Cut the portobello mushroom and sweet potato into strips. Sauté the mushroom and sweet potato in a pan in a little bit of oil for about 1 minute.
6
Prepare a small bowl of cold water. Take a nori sheet and spread about a 1 cm layer of rice on top. Keep a few centimeters free at one end of the sheet, which you will use to secure the roll. Place the sticks of tofu, mushroom and vegetables over the rice. Take a bit of water on your finger and wet the edge of the nori maki. Make a tight roll and make sure the wet end of the sheet sticks well.
7
Repeat until you’re out of rice or vegetables. The quantities in this recipe should be enough for about 8 rolls. Take a sharp knife and cut the rolls into slices, about 1 cm thick.
8
Arrange on a plate and serve with soy sauce, wasabi, and pickled ginger.