for 4 pieces

Sushi rice

150 g	sushi rice
3 dl	water, boiling
¼ tsp	salt
1 ½ tbsp	rice vinegar

Tofu mixture

150 g	tofu, plain, coarsely grated
1	avocado, crushed
1	spring onion incl. green part, cut into thin rings
2 tbsp	soy sauce
2 tbsp	lemon juice

Cabbage

100 g	red cabbage, very thinly sliced
1 tbsp	maple syrup
2 pinch	salt

Sushi wraps

4	nori sheets
4	rice paper
100 g	cucumbers, cut into slices approx. 3 cm thick
2 pinch	salt
2 tbsp	Sriracha sauce
1 tbsp	toasted sesame seeds

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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