for 4 person

Sushi rice

300 g	sushi rice
6 dl	water
2 tbsp	rice vinegar
½ tbsp	sugar
½ tsp	salt

Nori dressing

2 dl	water
2 tbsp	sugar
5	nori sheets, torn into pieces
¼ tsp	salt
3 tbsp	soy sauce
2 tbsp	rice vinegar

Radishes

1 bunch	radish, very thinly sliced
1 tsp	toasted sesame oil
¼ tsp	salt

Pak choi

	sesame oil for frying
500 g	pak choi, leaves removed
¼ tsp	salt

Bowls

380 g

smoked tofu, in stems

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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