Yam and Tofo Katsu
4 nori sheets
about 4 cups of cooked sushi rice or Black rice 1 avocado, sliced
hand full of baby spinach
red cabbage, shredded and pickled
2 x 200 g / 7 oz firm tofu, pressed
1 cup aquafaba (reduced so that it resembles an egg white)
1 tbsp miso paste
1-2 cups panko breadcrumbs (GF breadcrumbs for GF version) all purpose flour or cornflour (for GF version)
Cut a square of cling film slightly larger than your nori sheet. Place it on the table, place the nori sheet on top with the shiny side down and rotated 45° in relation to the cling film Wet your hands and grab 1/4 to 1/3 of a cup of rice.
Place it in the middle of the sheet and using your hands form it into a compacted square, 9 cm X 9 cm. Try to make that layer as even and compacted as possible.
Place remaining ingredients on top.
Cover all the ingredients with another layer of compacted rice.
Once you are done with your stack, seal all four corners of the nori sheet on top of the filling. Fold the right corner over the stack, wet the end of the nori sheet with a wet finger and fold the left corner over the stack and ‘glue’ it to the right corner. Repeat the same thing with bottom and top corners until you get a small packet.
Finally gather all the cling film over the stack and tie on the top. Put something moderately heavy like a plate on the sandwich and set it aside for 5 minutes to let the seaweed soften a little. Cut in half or diaginle with a sharp knife.
What's with aquafaba?
Aquafaba is the liquid that is found in a can of chickpeas. The most common use of aquafaba is as a replacement for egg white. It is composed of carbohydrates, proteins, and other soluble plant solids. The general recommendation for use is to replace one medium egg white with 30 millilitres (2 tablespoons) of aquafaba in a recipe, or to replace one medium whole egg with 45 ml (3 tbsp). It's use in cooking is actually pretty recent, in December 2014, vegan French musician, Joël Roessel, discovered that water from canned beans and other vegetables can be made to form foams much like protein isolates and flax mucilage.
Tamari or Soysauce
Tamari is traditionally tied to the Japanese (vs. the more common Chinese soy sauce). It is a thicker, less salty, fermented soy sauce that contains less wheat (if not any depending on the brand, aka “gluten-free”). It can be used in asian and non-asian cooking to add a full, savory, umami flavor to your dishes.