Sushi Sandwich

Summary

Ingredients

• 100 g tofu
• some soy sauce
• 1 teaspoon chilli flakes
• some ginger
• 1 clove garlic
• 1 nori sheet
• 70 g sushi rice
• 30 g avocado (s)
• 6 g baby spinach
• 50 g red cabbae
• 30 ml rice vinegar
• 5 ml maple syrup
• some sea salt
• 0.5 clove ½ garlic

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Instructions

1. Marinate the tofu with the soy sauce, the clove of garlic, 1 teaspoon of chilli flakes and some chopped ginger. Meanwhile, cook the sushi rice according to the instructions on the packet. Fry the marinated tofu in a non-stick pan on all sides for about 3 minutes.
2. Peel the avocado, remove the core and cut into slices. Wash the baby spinach and pat dry with a paper towel.
3. For the red cabbage salad, wash 30 g red cabbage and cut into narrow strips. Put the rice vinegar, maple syrup, some sea salt and ½ clove of garlic with a little water in a saucepan and bring to a boil over medium heat. Pour the warm dressing over the red cabbage, mix well, let it cool and let it steep.
4. Use a small bowl to shape the sushi rice into a square shape, place it in the middle of the nori sheet and place the baby spinach leaves on top. Now press some red cabbage salad onto the spinach with a fork and spread a few slices of the avocado on top. Finally halve the marinated tofu lengthways, cut even smaller if necessary and place on the avocado slices. When arranging all the ingredients, make sure that they are placed as close together as possible and are layered in the form of a square. Now moisten your fingertips with a little water and glue the corners of the sheet together one after the other in the middle of the sandwich, so that the ingredients are well wrapped in the nori sheet. Moisten again with water if one corner of the sheet does not stick immediately.
5. Halve the sandwich and serve with soy sauce.
6. 512 Kcal per serving