INGREDIENTS
- 250g cooked brown rice
- 1 tbs gluten-free soy sauce
- 1/4 cup Japanese rice seasoning (furikake)
- 1 tbs apple cider vinegar
- 1/2 tsp wasabi paste
- 1/2 tsp sesame oil
- 1cm (5g) piece ginger, finely
grated - 1 tbs extra virgin olive oil
- 300g firm tofu, cut into 8 x
1cm batons - 4 sheets nori
- 1 cup (25g) watercress sprigs
- 1/2 cup (50g) mung bean
sprouts - 1 cup (50g) snow peas,
blanched, refreshed, sliced
Sesame-pickled Cucumber - 1 cucumber, cut into thin
wedges - 1/3 cup (80ml) apple cider
vinegar - 1/2 tsp sesame oil
METHOD
- For the pickled cucumber, place the cucumber, vinegar, sesame oil and 1 1/2 tsp sea salt flakes in a bowl. Set aside for at least 10 minutes to pickle.
- Cook the rice, then place in a bowl with soy, furikake, vinegar, wasabi, sesame oil and ginger. Toss to combine. Cool completely.
- When ready to serve, heat olive oil in a non-stick frypan over high heat. Season tofu, then cook, turning, for 5 minutes or until light golden.
4.Divide rice mixture among nori and spread over. Top each with two tofu batons, then divide watercress, sprouts, snow peas and pickled cucumber among nori.
5.Roll up and serve immediately.
(Recipe from Phoebe Wood at Delicious)
