for 4 people

To cook the rice

300 g	sushi rice
4 ½ dl	water

To season the rice

2 tbsp	apple vinegar
2 tbsp	mirin (rice wine)
1 tsp	salt

Tofu

1 ½ tbsp	olive oil
500 g	tofu, plain, in slices

Sauce

3 tbsp	Teriyaki sauce
2 tbsp	water
1 tbsp	apple vinegar
2	garlic cloves, squeezed
½ tsp	chilli flakes

To serve

1 tbsp	black sesame seeds
¼ tsp	chilli flakes

How it's done

To cook the 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 to the boil with the lid off, reduce the heat and simmer until the water has evaporated, leaving small indentations on the surface of the rice, cover and leave to absorb over a low heat for approx. 10 mins, do not lift the lid.

To season the rice

Place the vinegar, mirin and salt in a small bowl, stir, drizzle over the rice, mix carefully with a fork.

Tofu

Heat the oil in a non-stick frying pan. Add the tofu, fry for about 5 mins. on each side until crispy.

Sauce

In a small bowl, mix the teriyaki sauce with all the other ingredients up to and including the chilli flakes, then pour into the pan with the tofu. Turn the tofu, continue to simmer until the sauce has reduced to a syrupy consistency.

To serve

Serve the rice with the tofu, sprinkle with sesame seeds and chilli flakes.

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