Vegetarian Pan-Fried Tofu Sushi RecipeWednesday, August 28, 2013 by: Greener Ideal
Sushi is often more daunting to home cooks than it needs to be. This is a simple recipe for a delicious meal that is easy to assemble, and can be eaten with hands rather than chopsticks. Using an easy rolling technique that results in a wrap-like, triangle roll, this sushi can impress friends while teaching the rudiments of making sushi. For a vegan version of this dish, omit the mayonnaise.
- 2 avocados, sliced
- ½ cup sliced ginger
- 1 block tofu
- ½ tsp salt
- Vegetable oil, for frying
- Japanese mayonnaise
- 10 nori sheets
- 1 cup sushi rice
- 1 cup water
- 1/8 cup sushi vinegar
- 1 tsp salt
- 1 tbl sugar
- Rinse the sushi rice under cold running water until the draining water runs clear – this will remove all the starch from the granules. Combine the sushi rice and the water in a medium saucepan and set it on the stove. Turn the heat to high and bring the rice to a boil, then reduce the heat to medium-low and allow to simmer, covered, for 15 to 17 minutes or according to package directions. Remove from heat and allow to cool for 10 minutes, covered.
- Whisk together the vinegar, salt and sugar in a small saucepan on the stove. Turn to medium heat and bring to a simmer then remove from heat. Place the rice in a large glass bowl and drizzle the vinegar mixture over top. Toss the rice using a large wooden spoon and allow to cool for 10 to 15 minutes, tossing occasionally, until room temperature.
- Meanwhile, cut the tofu into ½-inch blocks. Sprinkle with the cut tofu evenly with the salt, tossing to evenly coat. Coat a deep bottomed frying pan with oil and bring to medium-high heat. Sprinkle a few drops of water onto the hot pan – it is ready when they bubble and sizzle. Cook the slices of tofu for 3 to 4 minutes on each side, or until dark golden brown. Remove and drain on paper towel.
- Spoon enough rice onto a nori sheet to cover it completely in a layer 1/8-inches thick. Place the desired amount of avocado, ginger, tofu and mayonnaise on a diagonal across the prepared nori sheet, making sure to make it only about 1-inch wide (and leaving enough to divide between the remaining 9 rolls). Fold up one of the bottom points at the end of the sushi filling, and roll up the rest of the roll, creating a triangle.