• 2 sheets dried seaweed (nori)
• 1/4 cup sesame seeds, toasted
• 1 teaspoon salt flakes
• 1 teaspoon dried chilli flakes (optional)
• 3 eggs, lightly beaten
• 1 1/4 cups of short-grain rice, cooked
• 1 large carrot, grated
• 1/2 cup thinly sliced shallots
• 2 tablespoons pickled ginger, chopped ( optional )
• 2 tablespoons mirin
• 12 tofu pockets
1. Toast seaweed sheets by placing under a hot grill for 1-2 minutes or until crispy. Cut each sheet into eighths, layer pieces on top of each other, cut into small strips using scissors. Place seaweed, weeds, salt and chilli in processor bowl, process for a few seconds until combined. Set aside.
2. Place beaten eggs in a jug. Pour half of the mixture into a lightly oiled 20cm pan, cook for 1-2 minutes or until set. Tip out onto a flat surface and roll up. Repeat with remaining egg. Cut rolls into very thin strips.
3. Place warm rice, carrot, shallots, ginger and mirin in a large bowl. Stir with a fork to combine. Gently open tofu pockets from the top edge, fill each pocket with about 1/4 cup of the rice mixture. Place some egg roll and a spoonful of seaweed mix on top of each pocket.
Tofu pockets are an ingredient you might not have used before. These hollow pouches of deep-fried tofu which are excellent for soups. Do not add chilli flakes or ginger. if you need to avoid heat producing food. Refer to the guide and menu
Gluten Free: Yes
Added Sugar: Yes
Lactose Free: yes