Onigirazu with Sushi Rice, Marinated Daikon, Cucumber Salad, and Tofu

Ingredients

• 100 g daikon radish
• 50 ml Rice vinegar
• 1 tsp raw cane sugar
• Salt
• a pinch of chili flakes
• 200 g ORYZA (sushi rice)
• 2 tsp Rice syrup
• 200 g tofu
• 1 tbsp Sesame oil
• 0.25 Cucumber
• 50 g red cabbage
• 40 g pickled ginger (Asian grocery store)
• 4 tbsp soy sauce
• 2 tbsp sesame paste (30 g)
• 4 sheets Nori seaweed
• 1 tbsp sesame seeds (15 g)

Instructions

1. 1.

   Clean, peel, wash the daikon and cut into thin strips; place in a bowl. In a small pot combine 20 ml rice vinegar, sugar, salt, chili flakes with 50 ml water. Heat gently until sugar and salt dissolve, then bring to a boil and pour over the daikon. Mix well, cover, and marinate in the refrigerator for about an hour.

2. 2.

   Meanwhile add the rice to a pot with 500 ml water and bring to a boil, stirring occasionally. Cook the rice uncovered on low heat for 2 minutes, then cover and simmer on very low heat for 15 minutes until all water is absorbed. Remove from heat, place a kitchen towel between pot and lid, and let the rice steam for 10 minutes.

3. 3.

   In another pot combine remaining rice vinegar, rice syrup, and ½ tsp salt; heat and stir until salt dissolves. Transfer sushi rice to a bowl, fold in the vinaigrette, spread the rice slightly to cool faster. Cover with a damp kitchen towel while preparing further steps.

4. 4.

   Slice tofu into rounds. Heat oil in a pan and fry tofu for 8–10 minutes on high heat until crispy. Clean, wash, and thinly slice cucumber and red cabbage or shave them. Drain daikon and pickled ginger. Mix soy sauce with sesame paste to make a dip.

5. 5.

   Divide the rice into eight portions. Shape one portion into a roughly 1 cm thick diamond and place it in the center of a nori sheet. Layer with vegetables, ginger, and tofu slices. Shape another rice portion into a diamond, lay it on top, fold up the four corners of the nori sheet, and seal with a drop of water. Repeat to form three more onigirazu. Serve by cutting each in half, drizzling with dip, and sprinkling sesame seeds.