Shiso Tofu Kabocha Nigiri is a delightful fusion of flavors, combining the earthy sweetness of kabocha squash with the subtle, nutty notes of tofu. This vegetarian nigiri is a modern twist on traditional sushi, bringing together the fragrant and refreshing taste of shiso leaves with perfectly cooked sushi rice. The kabocha adds a creamy texture, while the tofu provides a protein-rich base that complements the dish’s delicate balance. Loved for its unique taste and beautiful presentation, this nigiri is perfect for those seeking a plant-based sushi option. Ideal for a light meal or as part of a larger sushi platter, it appeals to both sushi enthusiasts and those new to Japanese cuisine.
Shiso Tofu Nigiri
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
320 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
650 Mg
Sodium
45 Grams
Total Carbohydrates
5 Grams
Dietary Fiber
12 Grams
Protein
Directions
Step 1
Cook the rice according to package instructions. Once cooked, mix in vinegar, sugar, and salt. Let it cool.
Step 2
Peel and slice the kabocha into thin pieces. Steam until tender, about 15 minutes.
Step 3
Cut tofu into slices and marinate in soy sauce and grated ginger for 10 minutes.
Step 4
Heat a non-stick pan and grill the tofu slices until golden on both sides.
Step 5
Place a shiso leaf on each tofu slice. Top with a piece of kabocha.
Step 6
Mold a small amount of rice in your hand and place the tofu-kabocha combo on top. Sprinkle with sesame seeds.
Step 7
Serve the nigiri with additional soy sauce for dipping.
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