|Makizushi is essentially vinegared rice, plus selected ingredients, rolled inside nori (dried and pressed layer sheets of edible seaweed). Tofu makizushi is a makizushi made with tofu, or pressed bean curd. I made this dish at home the other day using ingredients from my Menu For Hope raffle-winning prize parcel. The art of making good glutinous rice is one that takes many many years of practice, and most Japanese sushi chefs would probably sooner let you fillet their mackerel than wash and cook their rice. I used to make sushi rice for makizushi every day when I worked at Comerç 24, so I guess the Western kitchen has allowed me to fast-track a few years. That said, I'm sure there will be some Japanese chefs shaking their heads at my Europeanised approach. I can only say that this recipe allows relatively inexperienced cooks to come somewhere close to producing the genuine article. Vegetarians should bear in mind that the bonito stock used in this recipe is made from dried fish.|
Ingredients (serves 2)
1 cup sushi rice
100g pickled ginger
4 sheets nori seaweed
2 tbsp sushi vinegar
150ml bonito stock
1 tsp wasabi paste
salt and pepper
You also need a sushi rolling mat in order to prepare this dish.
|The most important thing about making sushi is not to try to substitute non-Asian ingredients for the real thing. Most people will have access to a town in which suitable ingredients can be purchased from a Japanese, Korean or other east Asian food store. Don't try using basmati rice, crystalised ginger, carragheen and horseradish or you will end up with an awful mess! Just go to an Asian store, preferably a Japanese one, and ask advice.|
|While the rice is cooking, cut the tofu into 2-3" batons and marinate them in the bonito stock. The sweet and smoky flavour of the bonito will really penetrate into the protein-rich tofu, which is otherwise relatively tasteless.|
|After 10 minutes, remove the tofu and place it on a tray with the pickled ginger, ready for action.|
These two ingredients will be the filling for your makizushi.
|Now it's time to lay out and roll the makizushi. Repeat the following steps for each of your sushi rolls.|
Lay out a sheet of nori on the sushi rolling mat.