Kabocha Shiso Tofu Sushi

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Japanese Recipes

Kabocha Shiso Tofu Sushi is a delightful fusion of textures and flavors, bringing together the creaminess of kabocha squash, the freshness of shiso leaves, and the subtle taste of tofu. Originating from Japan, this sushi variant offers a unique twist to traditional sushi, appealing to both vegetarians and those seeking something different. The kabocha squash, known for its sweet and nutty flavor, complements the earthy taste of tofu, while the shiso leaves add a refreshing minty aroma. This dish is loved for its vibrant colors and the balance of flavors it presents. Perfect for a light meal or as an appetizer, Kabocha Shiso Tofu Sushi is a delightful treat for sushi aficionados and novices alike.

Ingredients

Serving Size:

Kabocha – 1 Piece
Shiso – 8 Piece
Tofu – 200 Grams
rice – 2 Cups
Rice Vinegar – 3 Tbsp
Sugar – 1 Tbsp
Salt – 1 Tsp
Nori – 4 Piece
Soy Sauce – 2 Tbsp
Sesame Seeds – 1 Tbsp

Nutrition

Per Serving

350 Kcal

Calories

10 Grams

Total Fat

1.5 Grams

Saturated Fat

500 Mg

Sodium

55 Grams

Carbohydrates

3 Grams

Dietary Fiber

5 Grams

Sugars

10 Grams

Protein

Directions

Step 1

Peel and cut kabocha into small cubes, then steam until tender.

Step 2

Press tofu to remove excess water, then cut into strips.

Step 3

Cook rice and let it cool. Mix rice vinegar, sugar, and salt, then fold into rice.

Step 4

Lay a sheet of nori on a sushi mat, spread rice evenly over nori.

Step 5

Place tofu, steamed kabocha, and shiso leaves on rice.

Step 6

Roll tightly using the mat.

Step 7

Slice sushi roll into bite-sized pieces, sprinkle with sesame seeds.

Step 8

Serve with soy sauce on the side for dipping.

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Kabocha Shiso Tofu Sushi

Categories :

Ingredients

Nutrition