Ingredients (use vegan versions):
- 1 cup rice (pref. Japanese or Short grain)
- 5tablespoon rice vinegar
- 3tablespoon superfine/castor vegan sugar
- 1 teaspoon sea salt
- 2tablespoon toasted black sesame seeds
- pink pickled ginger
- 4 halves of aburage (flat fried tofu) per person they are often packaged already cut in half and ready to use
Directions:
The aburage, black sesame seeds, rice vinegar and pickled
ginger can be found at an asian supermarket.
Toast sesame seeds by heating in a non-stick pan until they
start to “jump” then remove from heat,set aside.
Wash the rice in a saucepan and drain carefully, making sure
the rice doesn’t escape, then cover rice with 2 1/2 cups of
water. Let the rice soak for about half an hour.
Put a lid on the pan and heat on high until it is nearly
boiling, reduce heat to the lowest heat setting. Cook for 15
mins, remove from heat and stand without removing the lid
for 10 mins.
While the rice is cooking place rice vinegar, vegan sugar and salt
in a small pan gently heat until the vegan sugar and salt has
desolved take off heat and allow to cool, and set aside.
Once rice has stood for 10 mins sprinkle the vinegar solution
and sesame seeds and fold in, cover with a damp tea towel.
place aburage in a bowl and cover with boiling water, drain
and cool enough to handle, gently tease open each half to
make a pouch.
The rice should be cool enough to handle, gather a small
handful of rice and stuff the aburage put a little pickled
ginger in the pouch then fold over the end to seal then
stand the pouch on the sealed end. Repeat for all pouches.
Serve with miso soup or on it’s own. Kid’s love ‘em
Serves: 2-4
Preparation time: 1hr