Tofu and pickles California rolls

Tofu and pickles California rolls

By
From
Sushi Slim
Photographer
Lisa Linder

This American version of sushi is bright and colourful. My recipes ditch the heavy use of mayo and cream cheese in commercial California rolls, but add more creaminess with avocado and a touch of cream cheese, if you like (though you’ll increase the calories).

Ingredients

Quantity Ingredient
1/2 sheet nori seaweed
160g Perfect sushi rice

For the covering

Quantity Ingredient
3 shiso leaves

For the filling

Quantity Ingredient
1 tablespoon japanese pickle
15g tofu, cut into strips

Method

  1. Place the seaweed near the bottom of a sushi rolling mat, rough side up and shiny side down. Place the sushi rice in the middle of the seaweed.
  2. Spread the rice out gently with your fingers to form an even covering all over the seaweed. Press on the shiso leaves so they stick.
  3. Carefully turn over the whole piece, rice and seaweed, so the seaweed is on top. Add the Japanese pickle and tofu across the middle.
  4. Gently slide both thumbs under the mat and rest your middle fingers on the filling. Lift the edge of the mat and seaweed nearest to you over the filling.
  5. Lift up the leading edge of the mat with your right hand, if you are right-handed. (Or simply reverse all the instructions.) Roll, with your left hand supporting the roll. Pull gently on the mat with your right hand.
  6. Gently squeeze the mat to form a tight roll. Remove the mat. With a very sharp knife, cut the roll in half. Put the halves together and cut into 6 pieces in total, wiping the blade between each cut.

Note:

  • 288 kcal per roll (6 pieces).
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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