- For the sushi rice:
- 2 T rice vinegar
- 1 T sugar
- ½ t salt
- 200 g shortgrain sushi rice
- 1½ cups water
- For the greens:
- 200 g Woolworths baby pak choi, split lengthways
- 125 g Tenderstem broccoli tips
- For the wasabi dressing, whisk:
- 2–3 t wasabi
- 3 T soya sauce
- 3 T rice vinegar
- 4 T sunflower oil
- 2 T sesame oil
- honey, to taste
- For the seared tofu:
- 1 x 349 g Woolworths firm tofu carton
- 1 T sunflower oil
- To assemble:
- ¼ cup pickled ginger
- 100 g baby spinach leaves
- 1 nori sheet
1. To make the rice, heat the vinegar, sugar and salt until the sugar has dissolved. Allow to cool.
2. Wash the rice very well and drain. Place in a saucepan with the water and soak for 30 minutes, then bring to the boil and cook rapidly for 1 minute.
3. Cover tightly, reduce the heat and simmer for 10 minutes. Remove from the heat and leave to stand for 10 minutes, still covered.
4. Turn the cooked rice into a large shallow dish and gradually fold – never stir – the vinegar mixture into the rice. Cool as quickly as possible – easiest balanced over ice or frozen ice packs.
5. Steam the greens until just tender, then mix with half the wasabi dressing.
6. Drain the tofu and pat dry. Place on a small board lined with a tea towel or kitchen paper. Cover with kitchen paper, then weight down for 30 minutes. I used a stack of small boards.
7. Heat a heavy pan until very, very hot. Remove from the heat and coat with cooking spray. Add the oil, then return to the heat and heat for 30 seconds. Add the flattened slab of tofu to the pan. Leave it for 2 minutes, or until well browned. Turn and brown the other side. It doesn’t matter if it breaks.
8. To assemble, turn the cooled rice onto a platter. Break the seared tofu over the rice. Moisten with 3 T wasabi dressing. Add the pickled ginger and a border of the dressed steamed vegetables. Toss the spinach with the remaining wasabi dressing and add to the platter. Garnish with the torn nori.
Cook's note: A range of flavours and textures combine to make this salad, which can stand on its own or make a perfect side for pan-grilled trout.
Photograph: Toby Murphy
Production: Brita Du Plessis