Whether you choose the tofu or the tuna variant, both are ideal in terms of protein content. Our body needs this protein as building material for new cells, messenger substances and hormones.
You can also fill your Hoso-Maki sushi with other ingredients. How about vegetables, for example: carrots or cucumber are also popular sushi ingredients. If you are a fan of sushi but lack the skill to roll it, try our delicious Sushi Bowl with salmon and avocado.
The tofu into 3 mm (approximately 1/3 cm) thin slices. Heat oil in a pan and add ginger and curry and fry briefly and fry tofu on both sides. Remove from pan and let cool completely.
Rinse spinach and spin dry.
Rinse tuna rinse in cold water and thoroughly pat dry. Then cut into four 8 cm (approximately 3 inch) long strips and cut cooled tofu into strips. Drain ginger.
Mix vinegar and water together and dip hands in vinegar water. Cut nori sheets in half lengthwise. On a bamboo mat, place 1 nori sheet with shiny side down. Moisten hands in vinegar water and spread about 1/12 of rice over nori, leaving about 1 cm (approximately 1/3 inch) at the top. Gently flatten rice and press into place. In the middle of the rice, place a strip of spinach. To the right of spinach, thinly brush wasabi in a strip about 1 cm (approximately 1/3 inch) wide. Place tuna on top. Lift and roll bamboo mat, compressing ingredients into a cylinder. Remove bamboo mate. Dip hands in vinegar water and reshape cylinder with hands.
Dip a sharp knife in vinegar water and cut roll into 4-6 equal pieces.
Repeat steps with remaining ingredients and substitute tofu strips in place of tuna more strips in successive sushi rolls.
To serve, arrange sushi on a platter with ginger, wasabi and soy sauce.