SMOKED TOFU & CRUNCHY VEGGIE SUSHI

SERVES 3 TO 4 SNACK PORTIONS

FOR THE SUSHI ROLLS

1/2 cup (125 g) sushi rice

1/4 cucumber

1 small parsnip

1 3/4oz. (50 g) smoked tofu

1/4 avocado

2 1/2 tsp. rice vinegar

1/2 tbsp. granulated sugar

1/4 tsp. sea salt

1/2 tbsp. canola oil

1/2 tbsp. soy sauce

3 nori sheets

wasabi paste

TO SERVE

soy sauce

sweet chili sauce

SPECIAL EQUIPMENT

bamboo mat, for rolling (from an Asian grocery store)

NUTRITIONAL VALUES

Calories: 200kcal
Fat: 6.2g (0.7g S.Fat)
Carbs: 29.1g
Protein: 5.8g
Sugar: 4.1g
Sodium: 362mg

METHOD

In a strainer, rinse the rice under cold running water until the water runs clear. Allow it to drain completely. Transfer to a saucepan, cover with cold water, bring to a boil, cover, and simmer for about 15 minutes over low heat. Turn off the heat and set aside for 15 minutes to allow the rice to swell.

Meanwhile, peel the cucumber and parsnip and cut them into thin strips. Using a sharp knife, cut the smoked tofu into thin strips. With a spoon, carefully scoop out the flesh of the avocado in a single piece and slice into strips.

In a mixing bowl, combine the vinegar, sugar, and salt. Combine the sweetened vinegar with the still-warm rice and set aside to cool. In a pan, heat the oil and briefly brown the smoked tofu and parsnip over medium heat. Pour in the soy sauce.

1 nori sheet should be laid out on a bamboo mat. Spread out half of the rice so that it is about 1/4in (5mm) thick and make a dip with your thumb down the centre. Fill the bottom half of the dip with wasabi paste. Half of the cucumber, parsnip, smoked tofu, and avocado should be evenly distributed throughout the dip. Roll it up carefully, gently press it together, and brush it with a little water. Repeat with the remaining fillings and the second nori sheet. Using a very sharp, dampened knife, cut the rolls into pieces. Separately package the mini sushi rolls and dipping sauces to take with you.

CARROT HEART SUSHI

SERVES 2 TO 3 SNACK PORTIONS

FOR THE SUSHI ROLES

1/2 cup (125 g) sushi rice

2 carrots

sea salt

1 1/2 tbsp. rice vinegar

1 1/2 tsp. rice syrup, or sugar

2 nori sheets (see Tip, below)

toasted sesame seeds, for sprinkling (optional)

TO SERVE

soy sauce

wasabi

pickled sushi ginger

SPECIAL EQUIPMENT

bamboo mat, for rolling (from an Asian grocery store)

NUTRITIONAL VALUES

Calories: 146kcal
Fat: 0.3g (0.1g S.Fat)
Carbs: 29.2g
Protein: 3.5g
Sugar: 2.3g
Sodium: 528mg

METHOD

In a strainer, rinse the rice under cold running water until the water runs clear. Allow it to drain completely. Transfer to a saucepan, cover with cold water, bring to a boil, cover, and simmer for about 15 minutes over low heat. Turn off the heat and set aside for 15 minutes to allow the rice to swell.

In the meantime, peel the carrots. Cut down the length of the carrots on both sides toward a central point so that each carrot is teardrop shaped. Cut a notch centrally down the length of each carrot along the curved broad edges. Finally, carve out a curve on each side. You want to sculpt carrots with heart-shaped cross-sections. Cook the carrots in salted water for 5–10 minutes, or until they are al dente.

Combine the vinegar, syrup or sugar, and 3/4 teaspoon salt in a mixing bowl. Combine the sweetened vinegar with the still-warm rice and set aside to cool. Allow the carrots to drain before patting them dry.

1 nori sheet should be laid out on a bamboo mat. Spread half of the rice on the sheet with moistened fingers, leaving a 3/4in (2cm) border along the upper edge. Place 1 carrot on the lower edge of the sheet and carefully roll it up. Brush the wet nori strip with water and press it down. Repeat with the second sheet of nori and the remaining rice and carrot. Using a very sharp, dampened knife, cut the rolls into pieces and sprinkle with sesame seeds (if using). Separately pack the sushi, soy sauce, wasabi, and ginger for travel.