Sushi Recipes - Crab Salad Tofu Pouch

Ingredients

• 6 deep-fried tofu slices (abura-ag)

• 250 ml (1 cup) Basic Dashi Stock or Ih teaspoon instant dashi granules dissolved in 250 ml (1cup) boiling water

• 2 tablespoons sake

• 2 tablespoons soy sauce

• 11/2 tablespoons sugar

• 1 tablespoon mirin

• 250 g (8 oz) cooked crab meat, picked clean

• 125 ml (1/2 cup) Homemade Japanese Mayonnaise

• 1/2 avocado, diced and sprinkled with lemon juice

• 2 to 3 water chestnuts, diced

• 2 tablespoons salmon roe or flying fish roe

• Soy Dipping Sauce

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Method:

1. Rinse the deep-fried tofu slices under boiling water for a few seconds to remove excess oil. Drain and pat dry with paper toweling.

2. Heat the dashi stock, sake, soy sauce, sugar and mirin in a saucepan and bring to a boil. Reduce heat, add the tofu slices and simmer for 10 minutes. Remove from the heat and drain.

3. Cut the tofu slices in half, either diagonally or cross­wise, depending on the desired shape.

4. Moisten hands with the tezu to prevent rice from sticking. Open the tofu pouch and carefully insert 2 tablespoons of the Sushi Rice. Fold the edges of the pouch over the rice to seal it and place it seam side down on a serving plate.

5. Sprinkle with the sesame seeds and serve with the Pickled Ginger and Soy Dipping Sauce.