Shiso Tofu Kabocha Nigiri

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Japanese Recipes

Shiso Tofu Kabocha Nigiri is a delightful fusion of flavors, combining the earthiness of kabocha squash with the subtle nuttiness of tofu and the aromatic touch of shiso leaves. Originating from Japan, this dish exemplifies the creativity in modern Japanese cuisine, where traditional ingredients are used in innovative ways. The nigiri is characterized by its balance of sweet and savory notes, with the kabocha adding a creamy texture, complemented by the firmness of the tofu. Shiso leaves provide a refreshing herbal accent, making each bite a harmonious blend of tastes and textures. It’s a beloved choice for those seeking a vegan-friendly sushi option that’s both satisfying and visually appealing.

Ingredients

Serving Size:

Kabocha – 1 Piece
Tofu – 200 Grams
Shiso Leaves – 8 Piece
Sushi Rice – 2 Cups
Rice Vinegar – 3 Tbsp
Soy Sauce – 2 Tbsp
Sugar – 1 Tbsp
Salt – 1 Tsp
Nori Sheets – 2 Piece
Wasabi – 1 Tsp

Nutrition

Per Serving

320 Kcal

Calories

8 Grams

Total Fat

1 Grams

Saturated Fat

350 Mg

Sodium

52 Grams

Total Carbohydrates

4 Grams

Dietary Fiber

10 Grams

Protein

450 Mcg

Vitamin A

Directions

Step 1

Cook sushi rice according to package instructions. Once cooked, mix in rice vinegar, sugar, and salt. Let it cool.

Step 2

Peel and cube the kabocha. Steam or boil until tender. Mash lightly with a fork.

Step 3

Cut tofu into thin slices. Pan-fry until golden on both sides. Set aside.

Step 4

Place a shiso leaf on top of each tofu slice. Add a spoonful of mashed kabocha.

Step 5

Form small rice balls with your hands. Top each with the tofu, shiso, and kabocha assembly.

Step 6

Wrap a strip of nori around each nigiri to secure the toppings. Serve with soy sauce and wasabi.

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Shiso Tofu Kabocha Nigiri

Categories :

Ingredients

Nutrition