Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sushi rice
Nori dressing
Radishes
Pak choi
Bowls
How it's done
Sushi rice
Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Add the water and rice to a pan and leave to absorb for approx. 15 mins. Bring the rice to the boil (uncovered), reduce the heat, simmer for approx. 10 mins. until the water has evaporated, leaving small indentations on the surface of the rice. Cover and leave to fluff up over a very low heat for approx. 10 mins.; do not remove the lid. Place the rice in a bowl. Add the rice vinegar, sugar and salt, separate with a fork, leave to cool.
Nori dressing
Pour the water into a pan along with all the other ingredients up to and including the salt, bring to the boil. Cover and simmer over a low heat for approx. 10 mins. Remove the pan from the heat, mix in the soy sauce and rice vinegar, leave to cool.
Radishes
Set aside a few radish greens. Place the radishes and sesame oil in a bowl, mix, season with salt.
Pak choi
Heat the oil in a non-stick frying pan. Reduce the heat, add the pak choi in batches, stir fry for approx. 4 mins., season with salt. Remove.
Bowls
Serve the tofu in bowls with the rice, radishes and pak choi. Drizzle with the nori dressing, top with the reserved radish greens.
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