Ingredients
s
2 cups sushi rice
b
2 ¼ cups boiling water
r
¼ cup rice vinegar
m
2 tbsp maple syrup
s
1 tsp sesame oil
s
1 tsp salt
t
200 g tofu
s
¼ cup soy sauce
J
1 Juice of one lemon
N
Nori seaweed
l
1 tbsp light miso paste
w
½ cup water
v
vegan mayonnaise
S
Sweet chili sauce
a
avocado
s
spring onion
s
sesame seeds
Directions
1
Wash the rice until the water runs clear, transfer into a pot and add boiling water. Bring to a boil, cover with a lead and cook for about 15 minutes.
2
Add soy sauce, lemon juice, nori, miso paste and water to a pot and bring to a boil. Cut tofu into very small cubes, place in a box / bowl and cover with sauce. Set aside.
3
Transfer the cooked rice to a bowl, let cool for a bit, gently fold in the rice vinegar, sesame oil, maple syrup and salt. Press down half the rice into a baking dish lined with plastic wrap. Add a layer of nori seaweed and press the remaining rice on top. Freeze.
4
Season the marinated tofu with vegan mayo, and sweet chili sauce (or any other sauce).
5
Take the rice out of the baking dish and cut it into bite size pieces. Fry for a couple of minutes on medium high heat until golden and crispy.
6
ASSEMBLY: top the crispy rice with a few slices of avocado, the tofu “salmon”, spring onion and sesame seeds. ENJOY!
