Sushi

BRAISED TOFU

 

1. Take extra Firm Tofu; wash it and pat it dry to remove excess moisture
2. Cut it into thin strips.
3. Marinate the Tofu with the sauce mix and braise it for 3-4 mins on a medium flame; till it gets charred.

 

Sauce Mix for Marination

1. 1 tsp Tsao Sauce
2. 1 tsp pickled ginger
3. ¼ tsp black garlic/garlic
4. ½ tsp chili spice
5. ¼ tsp Tahini paste or Miso Paste
6. Pinch of salt

 

SUSHI

 

INGREDIENTS:

1. 1 Cup(s) sushi rice
2. Nori seaweed sheets
3. 1 tsp furikake spice mix
4. 1 tsp sushi rice vinegar
5. Thin juliennes of cucumber, carrot
6. ½ cup(s) edamame stuffing
7. Thinly sliced avocado
8. Mayonnaise or siracha mayo
9. Pickled ginger

 

DIRECTIONS:

1. Take 1 cup washed Sushi Rice and 1 cup water.
2. Add 1 tsp salt, ½ tsp sugar, 1 tsp sushi rice vinegar to the rice.
3. Close the lid and cook rice in Instapot in Pressure cooker mode for 6 mins
4. Open the lid only when the pressure is released naturally. 
5. Pop your cooked rice into a nice mixing bowl. Add the furikake or rice flavoring and mix through evenly. Separate the rice into equal portions, big enough to be a large handful each.
6. Wet your hands with water and rub together with a pinch or two of salt. This stops the rice sticking to your hands and helps keep it fresher for longer.
7. Take up one portion of rice using spatula and spread it on the rough side of nori sheet.
8. Spread the rice uniformly on the nori sheet
9. Add thin slices of cucumber, carrot, edamame beans stuffing, mayonnaise or siracha mayo, thin slices of avocado.
10. Roll the nori tightly.
11. Set it in refrigerator for 3-4 mins and use a serrated knife to cut the sushi rolls.
12. Serve it with Soy sauce, Wasabi, Pickled ginger