Hoso-Maki Sushi

Ingredients

• 250 g sushi rice
• 100 g smoked tofu
• 2 tbsp Rapeseed oil
• 1 tsp ground ginger
• 1 pinch Curry powder
• 100 g fresh spinach
• 100 g fresh tuna fillet
• 100 g pickled ginger (slices)
• 6 tbsp rice vinegar
• 1 tbsp mirin
• 2 tsp raw cane sugar
• 1 tsp salt
• 6 sheets nori seaweed
• Wasabi
• soy sauce

Instructions

1. 1.

   Rinse the sushi rice in a sieve until the water runs clear, then drain well. Add 500 ml water to a pot and bring to a boil uncovered. Cook for 2 minutes over medium heat, then cover and let stand off‑heat for 20 minutes.

2. 2.

   Meanwhile slice tofu into 3 mm thick slices. Heat oil, add ginger and curry, briefly sauté, then add tofu and lightly fry each slice. Remove and cool.

3. 3.

   Wash spinach thoroughly and spin dry.

4. 4.

   Rinse tuna under cold water, pat dry, then cut into four 8 cm long strips. Cut the cooled tofu into strips as well. Drain the pickled ginger.

5. 5.

   Remove pot from heat, lift lid, cover sushi rice with a kitchen towel and let stand for about 10 minutes.

6. 6.

   In a small pot combine 3 tbsp rice vinegar, mirin, sugar and salt; heat without boiling until dissolved. Transfer sushi rice to a bowl, spread slightly to cool faster, then fold in the vinegar mixture.

7. 7.

   Mix remaining vinegar with 1 tbsp water. Cut nori sheets lengthwise in half, place one half shiny side down on a bamboo mat. Wet fingers and palms with vinegar water, spread about 1 cm of sushi rice over the sheet leaving a 1 cm border.

8. 8.

   Press rice flat, lay a strip of spinach in the center, then spread a thin strip of wasabi from right to left across the top. Place a tuna strip on top. Lift the bamboo mat and roll the nori and rice around the filling into a tight cylinder. Roll firmly.

9. 9.

   Press rice onto open sides, remove the mat, dip a sharp knife in vinegar water and cut the roll into four or six slices.

10. 10.

    Repeat the process for tofu sushi, layering several tofu strips instead of tuna.

11. 11.

    Arrange Hoso‑Maki sushi on a plate and serve with soy sauce.