| ► Makes 3 to 4 Snack Portions | |
| FOR THE SUSHI ROLLS
½ cup (125g) sushi rice ¼ cucumber 1 small parsnip 1¾oz (50g) smoked tofu ¼ avocado 2½ tsp rice vinegar ½ tbsp granulated sugar ¼ tsp sea salt ½ tbsp canola oil ½ 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) |
Wash the rice in a strainer under cold running water until the water runs clear. Let it drain thoroughly. Transfer to a saucepan, cover with cold water, bring to a boil, cover, and simmer over low heat for around 15 minutes. Turn off the heat and leave the rice to swell for a further 15 minutes.
Meanwhile, peel the cucumber and parsnip and slice into even, thin strips. Slice the smoked tofu into thin strips. Carefully scoop out the flesh of the avocado from the skin with a spoon in a single piece and slice into strips.
Stir together the vinegar, sugar, and salt in a bowl. Mix this sweetened vinegar with the still-warm rice, then leave it to cool. Heat the oil in a pan and briefly brown the smoked tofu and parsnip over medium heat. Add the soy sauce.
Lay out 1 nori sheet on a bamboo mat. Spread out half the rice so that it is around ¼in (5mm) thick and make a dip along the center with your thumb. Put a little wasabi paste into the lower half of the dip. Fill the entire dip evenly with half the cucumber, parsnip, smoked tofu, and avocado. Carefully roll it up, press gently together, and brush with a bit of water. Do the same with the second nori sheet and the remaining fillings. Slice the rolls into pieces using a very sharp, dampened knife. Package up the little sushi rolls and the dipping sauces separately to take along with you. |
SMOKED TOFU & CRUNCHY VEGGIE SUSHI
