Brown Bag Sushi
Ingredients
- Twelve 5-by-2-inch Japanese-style fried tofu rectangles (abura-age) ⓘ
- Boiling water ⓘ
- 1 1/2 cups reconstituted hon dashi (instant Japanese fish stock), light vegetable stock or water ⓘ
- 5 tablespoons mirin
- 5 tablespoons Japanese soy sauce ⓘ
- 3 tablespoons sugar ⓘ
- 1/4 cup sesame seeds ⓘ
- Sushi Rice ⓘ
- Japanese pickled ginger, for serving
Instructions
- Put the fried tofu pieces in a large heatproof bowl and pour boiling water over them to cover; drain immediately.
- When cool enough to handle, squeeze out the water.
- Cut the rectangles in half crosswise, making 24 almost-square pieces, each with one side that opens to form a pocket.
- In a large nonreactive saucepan, combine the stock with the mirin, soy sauce and sugar and bring to a boil over high heat.
- Add the tofu squares and stir to moisten.
- Cover with a lid that will keep the tofu submerged and simmer gently over low heat for 15 minutes.
- Transfer to a plate and let cool.
- Before using, gently squeeze the tofu to release any liquid and pat dry with paper towels.
- In a small skillet, toast the sesame seeds over moderate heat, stirring, until fragrant, about 3 minutes.
- Let cool on a plate.
- Shape about 3 tablespoons of the Sushi Rice into a flattened oval.
- Slide it into a tofu pocket to just fill it.
- Repeat with remaining rice and tofu.
- Cover with a damp cloth until ready to eat.
- Serve the sushi with a generous pile of pickled ginger and a small bowl of the toasted sesame seeds for dipping.
Nutrition & Diet Analysis (per serving)
294
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).