Nigiri-zushi: Sushi mini logs
Not liking raw fish or much of sea food, I feel constantly challenged about making Sushi. I guess I love the combination of rice and vinegar, and the whole idea of putting together a quick and filling meal, with fresh ingredients for the toppings.
Ingredients
for the rice balls/logs:
1 cup raw sushi rice
1-2 Tbsp sushi vinegar
for the marinated toppings
1/2 medium cucumber seeded and diced
1 medium firm tomato, seeded and diced
1/2 medium red onion diced finely
1 Tbsp mirin
1 Tbsp sushi vinegar
1 tsp sesame oil
for garnish:
1-2 cups pan-fried tofu cubes, the more the better:-)
Preparation
Ingredients
for the rice balls/logs:
1 cup raw sushi rice
1-2 Tbsp sushi vinegar
for the marinated toppings
1/2 medium cucumber seeded and diced
1 medium firm tomato, seeded and diced
1/2 medium red onion diced finely
1 Tbsp mirin
1 Tbsp sushi vinegar
1 tsp sesame oil
for garnish:
1-2 cups pan-fried tofu cubes, the more the better:-)
Preparation
- cook the sushi rice per package directions, remove from heat, stir in the sushi vinegar and spread it out on a flat plate or cookie sheet to cool, preferably in front of a fan
- marinate the diced vegetables in the mirin+sushi vinegar+sesame oil 'vinaigrette' for about 5 to 10 mins ;dicing and marinating the veggies can be done right after starting to cook the rice; you can add tomatoes, yellow bell peppers or any other veggies you like for the topping
- to pan fry the tofu: dice the required amount of tofu into smallish cubes; heat about 1 Tbsp oil in a non-stick pan, add the tofu cubes and let them sit on medium heat; add some flavoring like black bean and garlic paste, or just soy sauce to the pan and toss the tofu cubes well; keep turning the tofu cubes till all sides seem coated with flavoring condiments and fried
- when sushi rice is cool enough to handle, hand shape them into oblong clumps (nigiri-zushi) or use a mold for the same
- lay the nigiri-zushi on a serving platter, top with marinated vegetables, and garnish with pan-fried tofu cubes
- serve warm or cold; i usually like hot miso soup as a starter when serving this dish warm
- if you have avacado handy, sushi tower should be fun to do as well :-)
Labels: asian, japanese, sushi, vegetarian
1 Comments:
At 9:07 PM, Anonymous said…
Sweet can't wait to make them.
(>.<)v Peace.
P.S. Do you post a lot of vegetarian recipes?
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