Ingredients
- 1 cup Sushi rice
- 2 tbsp Obento Rice wine vinegar
- 1 tbsp Caster sugar
- 1/2 tsp Salt
- 110g Firm tofu
- 30g Carrot
- 30g Cucumber
- 30g Avocado (optional)
- 30g Cornflakes
- 1 Egg white
- Mayonnaise
- 4 Obento Yaki Nori sheets
- Soy sauce to serve
Method
- Cook sushi rice according to packet instructions. Once cooked season with rice vinegar, caster sugar and salt and place in fridge to cool.
- Pre-heat oven to 180 °C fan forced
- Cut tofu, carrot and cucumber into thin strips. Crush cornflakes.
- Dip strips of tofu into egg whites and then crushed cornflakes, fully coating. Place tofu strips in oven for 15mins, shaking tray half way though. Place tofu in fridge to cool.
- Lay out a sheet of nori on a sushi mat shiny side down. Spread a quarter of cooled and seasoned sushi rice over nori sheet, leaving a 2cm gap at one end.
- Arrange the crispy tofu, cumber and carrot in a line across the centre of the rice-covered nori. Top with a line of mayonnaise.
- Carefully fold the nori over the filling and roll it tightly, starting from the end with the filling and rolling towards the end with the gap. Use water to dampen exposed edge of nori to seal the sushi.
- Cut sushi with a wet, sharp knife and serve with soy sauce.
Product used in recipe
- Obento - Rice Wine Vinegar
- Obento - Yaki Nori For Sushi
