Tilda Quinoa and Brown Rice Sushi With Miso Tahini Tofu35 mins
- Quick & Easy
- Prep: 20 mins
- Cook: 15 mins
Miso Tahini Dressing
- 2 tbsp red/white miso paste
- 2 tbsp tahini
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 2cm piece fresh ginger, peeled and grated
- 1 garlic clove, crushed
- Juice of 1 lemon
- 6 tbsp water
- 3 - 4 nori sheets
- 1 pouch Tilda Steamed Brown Rice & Quinoa
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 carrots
- 1 avocado
- 4 spring onions
- 220g smoked tofu
- Black sesame seeds
For Miso Tahini Dressing, mix all the ingredients together and set aside.
Drain the tofu, place on a plate between kitchen towel and place a heavy object such as a chopping board or cookbook on top to press for 5-10 minutes to remove excess moisture.
Meanwhile, peel the carrot and slice into thin strips about 1cm in diameter.
Halve the tofu lenthways, then cut into slices 1cm thick , place in a bowl and pour the miso-tahini marinade over. Let it sit for 10-15 minutes.
Cut the avocado in half, remove the skin and stone and slice the flesh lengthways.
Trim and peel the spring onion, and slice thinly into strips.
Place the brown rice and quinoa in a bowl and mix through the rice vinegar, along with a pinch of sea salt.
Heat the sesame oil in a frying pan over a medium heat. Remove the tofu slices from the marinade and fry for 3-4 minutes, flipping after 2 minutes. Set aside.
Place the nori sheet with the long edge closest to you. It is easier if you have a bamboo rolling mat, but it isn’t necessary.
Spoon on a quarter of the rice and spread along the long side about an inch wide across the end closest to you.
Add 3-4 pieces of tofu, avocado, spring onion and carrot. Spoon on some of the marinade and sprinkle with black sesame seeds.
Tightly roll the nori sheet, tucking in the filling and rolling until 1cm from the end to make a long sausage. Using some of the marinade, wet the end of the nori sheet and seal.
Using a sharp knife, cut the sausage into 1 inch pieces. Set aside and repeat from stage 1 until you have no ingredients left.
Serve with pickled ginger, wasabi and tamari/soy sauce.