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
Tofu mixture
Cabbage
Sushi wraps
How it's done
Sushi rice
Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the rice in a pan along with the water and salt, leave to absorb for approx. 15 mins. Bring the rice to the boil, uncovered. Reduce the heat, simmer until the water has evaporated, leaving small indentations on the surface of the rice. Cover the rice and leave to fluff up over a very low heat for approx. 10 mins.; do not remove the lid. Add the rice vinegar, separate with a fork, leave to cool.
Tofu mixture
Place the tofu in a bowl along with all the other ingredients up to and including the lemon juice, mix well.
Cabbage
Mix the red cabbage, maple syrup and salt in a bowl.
Sushi wraps
Place a sheet of nori on the work surface. Dip a sheet of rice paper in warm water for approx. 30 secs., place it on top of the nori, then use scissors to cut from the bottom edge to the middle. Place the rice, tofu mixture, cabbage and cucumber slices in designated quarters. Salt the cucumbers, drizzle a little Sriracha over the rice, sprinkle with sesame seeds. Fold the wrap in a clockwise direction to make a square. Repeat these steps with the remaining ingredients.
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