Freshly made with classic sushi rice and tofu "eel" sauce.
Ever since quarantine, I have been craving sushi/nigiri, especially on the weekends. But what makes this just a bit more difficult is the fact that I have to make it vegan, there are no more shrimp tempura, at least not until I find a good substitute. (Please let me know where I can get some!)
I have seen many people make the eel nigiri with eggplant, but at the moment, I decided to work with tofu since I am not purchasing any fresh produce.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
14 oz tofu cut into strips
2 garlic clove minced
1 tsp minced ginger
6 tbsp soy sauce
6 tbsp mirin
2 tbsp sesame oil
1/2 cup water
SHOP MY INGREDIENTS
Cook sushi rice according to package.
Mix rice vinegar and sugar and stir into cooked rice. Set aside while preparing tofu.
Combine marinade ingredients together and place tofu in it for 15 minutes.
Heat a pan with oil over medium low heat. Sear each tofu strip until golden brown. (You can also bake in oven at 375F for 20 minutes or so.)
In another pan, bring the left over marinade to simmer until thickened. Baste or brush the marinade onto the baked/seared tofu.
To assemble, wet your hands and get about 2 tbsp of sushi rice into the palm of your hands and shape into the shape of cylinder. Set aside and repeat until there are no more rice.
Once there are no more rice left, place the "eel" onto the shaped rice and sprinkle with seaweed or wrap around the nigiri pieces.(optional)
Serve with soy sauce and wasabi and enjoy!
For wasabi, combine powder and water and mix until paste forms and rest for 15 minute before use.
If using seaweed sheet to wrap around the eel nigiri, you can soak cut thin strips of it and soak in the marinade until soft before wrapping each pieces.