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For two rolls:

  • 100 gr of light brown ric, 2 sheets of nori seaweed
  • half a block of smoked tofu cut into 1/2 cm slices
  • carrot and daikon sticks (in winter the vegetables can be parboiled in salty water)
  • rice vinegar
  • 1 tbsp of tahini
  • 1 tbsp of umeboshi paste
  • shoyu flavoured with grated ginger, to serve
  • sushi rolling mat


Boil the rice in lightly salted water until cooked; place on a plate and drizzle with a few drops of rice vinegar and leave to cool off. In a small bowl, prepare the sauce by mixing the tahini with the umeboshi paste and a few tbsps of water. Take a sushi rolling mat, put a nori seaweed sheet on it (rough side facing upwards) and evenly spread the rice on in, leaving a few free centimetres at both ends. Spread the tahini-umeboshi cream. Put a few tofu, carrot and daikon sticks on the rice. Roll the sushi with the rolling mat. Leave it to rest for 30 minutes before cutting it into 2 cm slices, serve with ginger shoyu.

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