Wieke Nelissen is a leading cooking teacher in the international macrobiotic community and has been an active teacher for over 30 years.
She has written many articles for various macrobiotic publications, and designed many original dishes.
Her recipes are characterized by
simplicity and are easy to prepare, tasty, colorful and family-oriented.
Since 1978, Wieke has been the co-director of the Kushi Institute of Europe, together with her husband Adelbert Nelissen. They have 5 children and 6 grandchildren.

 

Wieke can be contacted by email: wieke@macrobiotics.nl


 



 

Sushi with Dried Tofu and Cucumber

Designed by Wieke Nelissen


May 20


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.

 

 

 

 

Ingredients, top quality knives, kitchen ware,
Wieke’s cookbook & many other books
including the new Ideal Food Pattern brochure
are possible to order online:

www.deshima.eu

 

 

new recipe every monday!

 

 

For more recipes see:
cooking classes of the dutch program

Or come to our weekends of:
The Art of Cooking School

 

 

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