Ingredients
s
1 cup sushi rice
w
1 ¼ cups water
r
2 tbsp rice vinegar
s
1 tsp sesame oil
s
2 tsp salt
f
100 g firm tofu
f
1 tbsp free soy sauce
r
1 tbsp rice vinegar
s
1 tsp sesame oil
m
2 tbsp mayonnaise
k
1 tbsp ketchup / sriracha (to taste)
g
2 cups gluten free cornflakes
g
½ cup gluten free flour
c
½ cup cornstarch
w
1 cup water
S
Salt, pepper & garlic powder
Directions
1
Wash the rice until the water runs clear, place in a pot with boiling water, cover and cook on low heat for about 15 minutes.
2
Meanwhile, cut tofu into small cubes and mix with soy sauce, rice vinegar, sesame oil, vegan mayo and sriracha. Adjust flavor to your liking.
3
Season the cooked rice with rice vinegar, sesame oil and salt. Cool for a few minutes.
4
Add about a tbsp of rice into an ice cube tray and tightly press it around the edges. Add the tofu mixture into the center, cover with more rice and press it down to create a perfect cube. Repeat until you’ve filled the tray. Freeze.
5
Blend cornflakes and place in a bowl. In a separate bowl mix flour, cornstarch, spices and water until smooth.
6
Take the rice cubes out of the tray, dip in the wet batter and coat with cornflakes breadcrumbs.
7
Deep fry for a couple of minutes until golden brown.
8
Serve warm with a dipping sauce of choice. I used a mix of avocado, lemon juice, salt & pepper. ENJOY!
