Sushi With Spicy Tofu Recipes

SPICY TOFU SUSHI

Steps:

• Cook tofu how desired, steaming, boiling and frying are all acceptable. I like to cut mine into very, very small squares and swirl around a hot dry pan.
• When golden, remove from heat and mash with the mayo and chili oil.
• If you have a sushi rolling mat lay it on the table, otherwise lay a clean tea towel down and cover it with cling film.
• lay a sheet of nori on top shiny side down, if it is untoasted you may wish to briefly pass it through a flame. And place a layer of sushi rice on top. For thin sushi layer about 1/8 inch thick and for fat rolls layer about 1/4 - 1/2 think. Leaving a gap of around 1 inch at each side.
• Place a line of the tofu mix 1 inch from the edge of the rice. lay the spring onion on top.
• Starting at the edge roll up like a swiss roll keep the rolling a tight as possible using the sushi mat/towel to aid the process. When you reach the end moisten the remaining edge with water and stick down. Roll up in the towel and allow to sit while you make the rest.
• Using a wet, sharp knife slice into 1/2 inch thick slices. Remove the ends and eat. Place the rest on a platter and serve.

SUSHI WITH SPICY TOFU

Steps:

• Cut the tofu into very small cubes.
• In a hot frying pan, add soy sauce, oyster sauce and tofu cubes and fry until golden in color, about 2 minutes; stirring often.
• Remove from heat and transfer to a mixing bowl.
• Add mayonnaise and chili oil and mash tofu, mix until blended.
• Place a Nori sheet with the shiny side down on top of a sushi bamboo rolling mat.
• Place a 1/4 inch thick layer of sushi rice on top of the Nori to within 1 inch on each side.
• Place a 1/4 inch thick layer of tofu mix on top of the sushi rice to within 1 inch of the front of the Nori that is nearest you.
• Slice the green onion into narrow strips and place on top of the tofu mixture.
• Sprinkle on top with black sesame seeds.
• Starting at the front edge, using the the sushi mat, roll forward and keeping it as tight as possible and moving the mat ahead so that it does not roll up with the rice mixture. When you reach the end, moisten the top edge of the Nori with cold water and stick it down against the roll.
• Roll the sushi roll in a towel until you make the second roll.
• Using a wet, sharp knife, slice the sushi roll into 3/4 inch thick slices.
• Place on a platter and serve with a slice of pickled ginger.
• You may also mix 1 tablespoon of wasabi with some soy sauce and mix to form a paste. Serve along with pickled ginger if desired.

SIMPLE SUSHI

Steps:

• KIDS the writing in bold is for you. ADULTS the rest is for you. TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
• Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
• Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings - here we've used tuna and cucumber.
• Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
• Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
• Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.
• TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.
• Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.
• Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.
• TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.
• Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.