Ingredients
- Sushi rice – 2/3 cup
- Rice wine vinegar – ¼ cup
- Sugar – 1 tbsp
- Salt – pinch
- Soy sauce – ¼ cup
- Black vinegar – 2 tbsp
- Mirin – 1 tbsp
- Fresh ginger - small thumb
- Tofu - 100g approx. cubed
- Potato starch – 1 tbsp
- Peanut oil – 1 tbsp
- 1 egg
- Salt & pepper – pinch of each
- Sesame oil - 1 tbsp
- Black sesame seeds – ½ tbsp
- White sesame seeds – ½ tbsp
- Cucumber – 1 small
- Pickled ginger
Method
- Cook sushi rice per preferred method. Mix rice wine vinegar, sugar and salt until all dissolved. Mix liquid gently through rice with a wooden spoon once the rice is cooked and cooling.
- Grate or finely dice ginger. Add to a bowl with soy, black vinegar and mirin. Leave to sit.
- Lightly whisk egg, mix in salt and pepper, coat small flying pan in sesame oil and set on a medium heat. Pour in egg when just warm enough (do not let oil smoke). Turn heat down and turn when just set. Take off heat to cool.
- Lightly coat cubed tofu in potato starch. Dust off. Fry in peanut oil on high heat until lightly browned on all sides.
- Lightly toast sesame seeds in small dry pan.
- Slice cucumber (and extra toppings if wanted - avocado & radish are wonderful).
- Assemble your bowl! Rice, then cucumber, tofu & egg on top (and any more items you find delicious!), pour sauce over all (strain ginger out on the way if you’re not a huge fan of raw ginger), sesame seeds and pickled ginger last.
- Enjoy!
Product used in recipe
- Obento - Rice Wine Vinegar
