How to Make A Sushi Burrito | Crispy Tofu

Instructions

1. Wash the sushi rice until the water runs clear. I wash and rinse mine at least 5 times.

2. Add the washed rice to a medium saucepan - make sure it has a lid- and add 1 and 1/4 cups of cold water. Over low to medium heat bring the water up to a boil before turning the heat to low, popping on the saucepan lid, and cooking the water all the way down. When the water has absorbed, remove the rice from the heat and allow it to sit in the pot with the lid still on for 15 minutes. 

3. Meanwhile, combine the vinegar, sugar and salt in a small bowl and stir until the salt and sugar dissolves.

4. After 15 minutes, gently transfer the rice to a glass or wooden bowl and, using a wooden spoon, carefully fold through the vinegar mixture. Cover the rice with a clean cloth and set it aside until it reaches room temperature. 

5. To prepare the tofu, wrap it in a kitchen towel and sit for 5 minutes to remove as much moisture as possible. After, slice the tofu in to 2 inch blocks.

6. Place the corn starch, salt and cayenne pepper on to a small plate and drop the tofu in turning to coat all sides. 

7. Heat the sunflower oil in a large pan. Shake any excess starch from the tofu and pop each block in to the pan and fry each side for 2 minutes or until crisp. After cooking, place the tofu on an absorbent towel.