I *adore* sushi. Luckily for me it is one of the easiest things to prepare at home, so I can enjoy these as often as I please!
Today, I’d like to share two things with you, how I sculpt in miniature and also the recipe I use for my real-life sushi rolls.
For the miniature food tutorial, please check the youtube link below!
S U S H I — R O L L S
For about 4 rolls :
– 240 g sushi rice (I like half whole grain sushi rice) + a little bit more than 1,5 time the volume in water
– nori sheets (I get local ones, as we live nearby the sea)
– one sweet potato
– 1/4 cucumber
– one avocado
– tofu (marinated over night in soy-tamarin sauce or already store bought with a “japanese” marinade)
– bread crumbs
Cut the sweet potato in thin fries, toss them in oil, salt, pepper and cayenne pepper and bake for 20 minutes at 200°C (or until cooked).
Wash the rice, bring the rice and exact amount of water (a little bit more than 1,5 the volume of the rice) to a boil with some salt.
Cover with a tea towel wrapped lid, reduce heat between medium and low and cook for about 10-15 minutes. Time will depend on your stove and rice. (obviously!)
Sautée the breaded tofu in a pan for about 5 minutes on each side.
Once the water has been fully absorbed add some sushi vinegar mixture to taste and let cool a bit.
Cut avocado, cucumber.
Put out nori sheet on a sushi mat, put the rice on top, add the sweet potato, breaded tofu, avocado and cucumber. Roll. Cut. Devore.