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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook tofu how desired, steaming, boiling and frying are all acceptable. I like to cut mine into very, very small squares and swirl around a hot dry pan. | 2. When golden, remove from heat and mash with the mayo and chili oil. | 3. If you have a sushi rolling mat lay it on the table, otherwise lay a clean tea towel down and cover it with cling film. | 4. lay a sheet of nori on top shiny side down, if it is untoasted you may wish to briefly pass it through a flame. And place a layer of sushi rice on top. For thin sushi layer about 1/8 inch thick and for fat rolls layer about 1/4 - 1/2 think. Leaving a gap of around 1 inch at each side. | 5. Place a line of the tofu mix 1 inch from the edge of the rice. lay the spring onion on top. | 6. Starting at the edge roll up like a swiss roll keep the rolling a tight as possible using the sushi mat/towel to aid the process. When you reach the end moisten the remaining edge with water and stick down. Roll up in the towel and allow to sit while you make the rest. | 7. Using a wet, sharp knife slice into 1/2 inch thick slices. Remove the ends and eat. Place the rest on a platter and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sushi rice	1	cup	cooked seasoned	-	-	-	-
tofu	4	ounces	firm	163.2931	3.1525	19.5838	9.8883
chili oil	1/4	teaspoon		-	-	-	-
mayonnaise	1 1/2	1/2		1256.28	0.0	1.2876	139.2
scallion	1		sliced	32.0	7.34	1.83	0.19
black sesame seed	1	tablespoon	toasted	-	-	-	-
nori	2	sheets		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.