Sushi bowl with crispy tofu

• 300 g sushi rice, short-grain
• 360 ml water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 400 g firm tofu
• 2 tbsp cornflour
• 2 tbsp oil
• 150 g frozen edamame beans, shelled
• 1 carrot
• 1 cucumber
• 1 ripe avocado
• 1 sheets nori
• 1 tbsp sesame seeds
• 3 tbsp tamari, gluten-free soy sauce, for dipping check the label

1. 1

   Put the rice in a sieve and rinse it under cold water, rubbing it with your hands, until the water runs almost clear.

   Wash the rice until the water is clear.

2. 2

   With a grown-up: hot pan

   Put the rice and water in a pot with a lid. Bring to the boil, then turn the heat to the lowest and cook for 12 minutes with the lid on.

   Timer 12 min
3. 3

   Take the pot off the heat and leave it closed for 10 minutes more. Meanwhile stir the vinegar, sugar and salt together, then fold them into the rice.

   Timer 10 min
4. 4

   With a grown-up: sharp knife

   Pat the tofu dry with a clean tea towel and cut it into cubes.

5. 5

   Put the cubes in a bowl with the cornflour and toss them with your hands until they are all coated.

   Roll the tofu in the cornflour.

6. 6

   With a grown-up: hot pan

   Heat the oil in a frying pan over medium heat and fry the tofu for about 10 minutes, turning, until golden on all sides. Add 1 tablespoon of the tamari and toss.

   Timer 10 min
7. 7

   With a grown-up: boiling water

   Cook the edamame in boiling water for 3 minutes and drain.

   Timer 3 min
8. 8

   With a grown-up: sharp knife

   Grate the carrot. Slice the cucumber and the avocado.

9. 9

   Cut the nori into thin strips with scissors.

   Snip the nori into strips.

10. 10

    Put rice in each bowl and let everyone add their own tofu, vegetables, nori and sesame. Drizzle with tamari.

Tips

The easiest sushi for small hands: no rolling and no mat. Put every topping in its own little bowl so the kids can build their own.