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1
In a hot, oiled grill pan or outside using your barbecue/hibachi grill the tofu just long enough to leave marks on both sides.
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2
Mix your marinade using half the sesame oil, a generous splash of soy sauce and the pepper flakes. Pour this over the warm grilled tofu. After a rest of about 15 minutes cut the tofu into batonnetes.
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3
Meanwhile add the remaining sesame oil to your hot cooked rice and using a rice paddle mix it up.
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4
Lay out a sheet of nori, shiny side down, on your sushi mat. Spread one cup of rice on your nori sheet, leaving a margin at the far end so that you can close it up. Have small bowl of water close by.
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5
Sprinkle toasted sesame seeds over the rice. Add a dash of hot sauce. Place a slice of smoked salmon over this followed by a bit of the pickled ginger and then a batonnete of tofu.
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6
Carefully roll this up, first rolling the nori sheet over and then using the mat to control the roll process. This takes a little practice but it's actually pretty easy. Be sure not to work the mat into the roll. As you approach the end of the roll, keep it tight by pulling the mass toward your body.
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7
To close dip your finger in water and then run it across that final, open margin of nori. Now seal and tighten again.
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8
Cut the roll in half and then cut the halves into three sections each. Repeat the process until you run out of ingredients.
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9
Place in your bento box or boxes* and keep chilled for your ride.
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10
*Note to cooks and shoppers, you can buy these travel ready boxes from harabuhouse.com They offer different sizes and colors.
