Onigirazu with Tofu

Name: Onigirazu with Tofu
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 SERVING
Cuisine: Japonská kuchyně
Ingredients: 2 nori seaweeds; 100 g marinated tofu; 100 g cucumber; 60 g pickled red cabbage; 1/2 teaspoon sesame oil; Sriracha; 1 teaspoon rice vinegar; 1/2 teaspoon granulated sugar; 15 g soy mayonnaise; 80 g short-grain rice; Cling film

1 SERVING

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

2 nori seaweeds
100 g marinated tofu
100 g cucumber
60 g pickled red cabbage
1/2 teaspoon sesame oil
Sriracha
1 teaspoon rice vinegar
1/2 teaspoon granulated sugar
15 g soy mayonnaise
80 g short-grain rice

YOU WILL ALSO NEED

Cling film

NUTRITIONAL VALUES PER SERVING

1
2470 kJ, 23 g protein, 80 g carbohydrates, 19 g fat

INSTRUCTIONS

1
First, rinse the rice several times until the water is clear. Then pour cold water over it, bring to a boil, and cook for about 10 minutes.
2
Then remove the rice from the heat, cover with a lid, and prepare a dressing from rice vinegar, sugar, and a pinch of salt. Carefully mix the dressing with the rice and let the rice cool.
3
Place the nori seaweed on cling film with the shiny side down, place a scoop of rice in the center, then the remaining ingredients, and finally rice again. I used cucumber, tofu, pickled red cabbage, and a kind of 'sauce' made from soy mayonnaise, sriracha, and a drop of sesame oil. You can fill the rice with anything - tofu, fish, meat, etc.
4
Finally, carefully wrap the entire 'sandwich' - fold two opposite corners together and then the other two, like an envelope. You can use the film to tighten and shape the package a bit. I recommend letting it rest in the fridge for a while before serving.

Ne hladu

Five nutritional therapists who share a common vision – to impart a healthy approach to food and guide the general public and individual clients towards lifestyle adjustments that are sustainable in the long term.