Crispy Ryukyu Vegan Roll Recipe
Garlic Tofu, Shishito, Eggplant, Smoked Szechuan Miso
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Ingredients
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Tofu Filling
Vegetable Filling
Miso Sauce
Rice and Nori
Method
Preparation
- 1
Prepare Tofu
Press the tofu to remove excess moisture. Cut into cubes and marinate in a mixture of soy sauce and minced garlic for at least 30 minutes. After marinating, coat the tofu in cornstarch.
- 2
Fry Tofu
Heat oil in a pan over medium heat. Fry the tofu cubes until golden brown and crispy on all sides. Remove and set aside.
- 3
Cook Vegetables
In the same pan, add diced eggplant and shishito peppers. Season with salt and pepper, and sauté until soft and slightly charred. Set aside to cool.
- 4
Prepare Miso Sauce
In a small bowl, mix the smoked Szechuan miso with water until smooth. Adjust consistency if needed.
- 5
Cook Sushi Rice
Cook sushi rice according to package instructions. Let it cool slightly before using.
Assembly
- 6
Roll the Sushi
Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small border at the top. Place a line of fried tofu, sautéed vegetables, and a drizzle of miso sauce in the center.
- 7
Shape the Roll
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water.
- 8
Slice and Serve
Slice the roll into bite-sized pieces with a sharp knife, and serve with additional miso sauce on the side.
