Kabocha Shiso Tofu Hand Roll is a delightful fusion of flavors and textures that originate from Japanese cuisine. This dish combines the creamy sweetness of kabocha squash with the subtle nuttiness of tofu, wrapped together in a nori sheet with fragrant shiso leaves. The combination of these ingredients creates a harmonious balance that’s both refreshing and satisfying. The hand roll format is perfect for casual dining, offering a fun and interactive way to enjoy sushi. This dish is loved for its simplicity and the way it highlights fresh, wholesome ingredients. Perfect for vegans and those seeking a light yet flavorful meal, this hand roll is a testament to the elegance and versatility of Japanese culinary traditions.
Kabocha Shiso Tofu Roll
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Kabocha – 1 Piece
- Tofu – 200 Grams
- Shiso – 8 Piece
- Nori – 4 Piece
- rice – 2 Cups
- Soy Sauce – 2 Tbsp
- Rice Vinegar – 2 Tbsp
- Sugar – 1 Tsp
- Salt – 1 Tsp
- Sesame Oil – 1 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
1.5 Grams
Saturated Fat
500 Mg
Sodium
55 Grams
Total Carbohydrates
5 Grams
Dietary Fiber
2 Grams
Sugars
12 Grams
Protein
Directions
Step 1
Cook the rice according to package instructions. Once done, mix it with rice vinegar, sugar, and salt. Set aside to cool.
Step 2
Cut the kabocha into small cubes and steam until tender, about 10-15 minutes.
Step 3
Press the tofu to remove excess water, then cut into strips. Pan-fry with a little sesame oil until golden.
Step 4
In a bowl, mix the steamed kabocha with soy sauce and gently mash.
Step 5
Lay a nori sheet on a flat surface. Spread a thin layer of rice over it, leaving a border.
Step 6
Add a layer of shiso leaves, then place some mashed kabocha and tofu strips on top.
Step 7
Roll the nori tightly around the fillings, moistening the edge with water to seal. Repeat for remaining ingredients.
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