Lesson 5: Vegetable Sushi, Rolls and Nigiri

Baked Tofu And Vegetable Roll

• 1 Pack Tofu, that’s a block about 3 x 4 inches
Marinade for tofu;
• ½ cup Teriyaki sauce
• ½ cup low sodium Soy sauce,
• ½ cup Worcestershire sauce
• ½ cup water
• 1 large clove of garlic, chopped fine
• 1 heaping teaspoon Sriracha chili sauce (optional if you like spicy)

Remove tofu from container and set on a rack to drain for 1 hour. Cut eight even slices across the width of the tofu block. Place tofu slices in a dish and cover with marinade. Place in refrigerator and marinate for minimum 3 hours. Place tofu slices on lightly oiled baking sheet. Bake in toaster oven at 360 degrees F for 35 to 45 minutes, turning with a spatula half way through baking. Bake until tofu turns a deep brown color. Cool the tofu to room temperature, chill if you wish.

To assemble; use a whole sheet of nori for this large roll. Add the rice. Cut tofu in half, length ways and lay strips across rice/nori sheet. Add thin strips of red bell pepper, carrot and daikon white radish, scallions, a strip of kampyo and some spicy sauce if you like. Whole sheets of nori are easy to roll up in Sushi Magic roller.

Kampyo recipe

Kampyo is a dried gourd and will need soaking overnight in water.
• ½ oz Kampyo
• ¼ cup light soy sauce
• ¼ cup of sweet mirin
• 1 cup, of the water used for soaking

Drain the soaking water away, reserving about ½ cup of liquid. Place ingredients in a saucepan, and bring to a boil. Cover with a lid and simmer gently for 20 minutes, until the kampyo is tender. Remove pan lid and boil on medium heat to reduce the liquid by half. When finished the kampyo will be a medium brown color, tender and nicely seasoned by its sauce.

Shitake Mushroom Nigiri
Use fresh shitake mushrooms. Pick out caps about 2 inches across, remove the stems and wash the mushrooms well. Sauté them in canola or other light flavored oil with some chopped garlic until lightly browned and cooked through. Remove from pan and set aside to cool. Make rice balls in the Nigiri mould (see operating instructions in handbook page 14) then place mushroom caps on top of rice balls. (No Wasabi.) If you like them spicy, sprinkle with chili pepper called Togarashi . Serve with a lemon wedge to squeeze over the mushrooms. The white garnish on these mushrooms is water chestnut, sliced very thin and cut in quarters (optional).

Japanese Eggplant Nigiri

These are small eggplants about 3 to 6 inches long. Slice diagonally to create pieces approximately 3 inches long, ¼ inch thick. Brush with canola oil. Sauté on medium heat in canola oil and add some finely chopped garlic. Cook until soft and lightly brown. Cool to room temperature. Place slices of eggplant in your Sushi Magic Nigiri maker, then follow operating instructions (see operating instructions in your sushi handbook).

In this photo I have sliced the eggplant less than ¼ inch thick, allowing room for two pieces laid on top of the rice ball, to create a different look. Garnished with a scallion brush.