Bamboo Shoot Sushi – a delicious recipe with water, ginger, grain japanese rice, kombu, vinegar, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cook the rice according to directions of the bag. Put the kombu into the water with the cooking rice to flavor it.
2
Cut the bamboo sprouts and fried tofu slices into small strips.
3
When rice is done cooking, put it in a big bowl and cool it by mixing it and fanning it with a fan or magazine.
4
Once the rice has cooled a bit, add the vegan sugar, vinegar, and salt and continue to mix and fan it.
5
Lay a piece of the nori paper out on a bamboo sushi roller and spread a thin layer of rice out on the nori.
6
Lay the bamboo shoots and sliced fried tofu in a horizontal row on top of the rice layer.
7
Roll and cut into bite size pieces with a wet knife.
8
Repeat steps 5, 6, and 7 with the rest of the nori. Serve with a small amount of pickled ginger on the side and enjoy!
9
Itadakimasu! (Bon appetit!).
517
kcal
Calories
1
g
Fat
113
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: oz can of bamboo shoots in water, 2 pieces of thinly sliced fried tofu, pickled ginger, 3 cups of short grain japanese rice, and more.
Yes, Bamboo Shoot Sushi falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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