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Hawaiian Sushi with Sweet Ginger Tofu

Hawaiian Sushi with Sweet Ginger Tofu

  • cauldron-prep-icon

    Prep

    45 minutes

  • cauldron-cook-icon

    Cook

    30 minutes

  • cauldron-serves-icon

    Serves

    3

  • cauldron-cuisine-icon

    Cuisine

    Japanese

Cauldron Sweet Ginger Tofu meets Hawaii with colourful and flavour packed results. With mango salsa and ginger yuzu dressing this sushi fusion food is fresh, summery and simply delightful!

  • Prep

    45 minutes

    cauldron-prep-icon
  • Cook

    30 minutes

    cauldron-cook-icon
  • Serves

    Serves 3

    cauldron-serves-icon

Ingredients

Ingredients
Method

Ingredients

  • 1 pack of Cauldron Sweet Ginger Tofu, drained (keep the marinade) and sliced lengthways

  • 1 avocado, sliced lengthways

  • ¼ pineapple, sliced lengthways

  • 1 red chilli, deseeded

  • 1-2 spring onions

  • 1 carrot, sliced very thinly

  • 2 tbsp dessicated coconut

  • 4 sheets of nori seaweed


  • Ingredients for the Rice

  • 250g sushi rice, rinsed in cold water

  • 2 tbsp rice wine vinegar

  • 1 tsp caster sugar


  • Ingredients for the mango salsa

  • ½ mango, diced

  • 1 spring onion, finely sliced

  • 1 red chilli, deseeded and finely sliced

  • 1 tbsp chopped mint/coriander

  • ½ lime, juiced


  • Ingredients for the dipping sauce

  • Cauldron sweet ginger tofu marinade

  • 2 tbsp yuzu juice

  • 1 tsp soy sauce


Method

Add rice to saucepan with cold water and stir until water becomes cloudy. Drain and repeat 3-5 times until water remains clear, leave to soak for 30 mins.

Preheat griddle pan over medium heat and brush tofu, pineapple and avocado with oil then griddle for 5 mins on each side or until browned, set aside.

Toast coconut in a dry pan over medium heat until golden, set aside.

Drain rice and add 390ml fresh water and cover, bringing to a boil over high heat, taking care not to remove the lid.

Reduce heat and simmer 15 mins, then remove from heat and leave to steam 15 mins, leaving lid in place.

Meanwhile finely chop mango, chilli, spring onion, herbs and dress in lime juice and set aside.

Stir tofu marinade, yuzu juice and soy sauce together and set aside.

Mix together rice wine vinegar and sugar, then carefully stir through cooked rice with a wooden paddle/spoon.

Cover bamboo sushi mat in cling film, then wet hands and film with damp cloth and press rice on top into a rectangle 1cm thick. Place nori sheet over and shape rice to fit beneath, ensuring at least 2cm of rice above the nori at the top edge.

Reserving some for topping, lay the tofu, pineapple, avocado, chillies, spring onions, carrots horizontally 2cm from bottom edge of nori.

Lift bottom edge of the mat with thumbs and, pressing filling with fingers, roll the bottom edge up and over the filling ensuring that the cling film and mat are not tucked in.

Roll sushi to tighten then remove film and top with remaining tofu, avocado and pineapple before carefully slicing with a sharp wet knife, and serve with toasted coconut, mango salsa and dipping sauce