You guys asked for it! So here it is my sticky tofu and brown rice sushi sandwich recipe (gosh that was a mouthful). This was an experiment and I never expected it to blow up like it has. I'll be trying new flavour combinations and posting them as I go for you all.
Don’t get me wrong it takes a little practise! Try to keep the nori as dry as possible! Too wet and warm it will fall apart in your hands and you will have to start all over.
1 Nori Seaweed sheet per person
1/2 cup of Brown Rice
100g of hard tofu
1 Tablespoon of Pickled Ginger
1/2 Cumber sliced
Sauerkraut ( optional )
1 Teaspoon of Garlic
1 Teaspoon of Ginger
1 Teaspoon of Honey
1 Tablespoon of Tamari Sauce
Marinated your hard tofu on the Garlic, Ginger, Tamari sauce and Honey for a minimum of 2 hours. Fry the Tofu in a non stick pan until crispy and you see it starting to caramelise. Take Tofu out of the pan and set aside, Place the left over marinade sauce in the pan and let it thicken until sticky, then add your cooked Tofu back in the pan so soak up the sauce. Set aside to cool.
Steam your Brown Rice until cooked and also set aside to cool. Prep your chosen Vegetables and cut them thinly in long strands.
Place the Nori sheet shiny side down at a diamond angle. Place the rice in a square shape in the middle of the diamond. Then add your tofu on top of the Rice, followed by the rest of your Vegetables. Try to maintain a square tower at all times.
Fold the left side of the diamond corner to the middle over the tower, brush with a tiny bit of water and then fold the right corner to meet the middle. Follow the same process with the remaining two corners. My advice is to wrap in the beeswax or baking paper to tighten and keep in the fridge for an hour to let everything 'set' so when you cut it, it doesn't all fall apart.