Sushi with Dried Tofu and Cucumber
Designed by Wieke Nelissen
You need for 2 rolls:
1 cup cooked brown rice
2 sheets sushi nori
1 piece dried tofu, soaked, squeezed out and cut into thin slices
1 tablespoon shoyu
1 tablespoon mirin
1 tablespoon rice vinegar
½ cup water
oil for deep-frying
10 cm cucumber, cut lengthwise into 4 strips, the seeds removed
Deep-fry the dried tofu shortly, until crispy (not golden!). Then boil the tofu in a small pan in the water, shoyu, mirin and rice vinegar, until the liquid is gone in 10 minutes. Cool down.
Put a sheet of nori on a bamboo sushi mat. Using a spoon, place 1 cm rice on the nori, but leave the 3-4 cm top part of the sheet uncovered. Place half of the dried tofu and 2 strips cucumber in the middle and roll a nice, fi rm sushi. Cut the sushi into 6 pieces.
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