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*1 packet Chinese marinated tofu
1 cup sushi rice
1 small cucumber sliced
1 head baby cos lettuce
1/2 grated carrot
1 tsp reduced fat kewpie Mayo (on each sanga)
1 packet of glad wrap
To serve:
- Soy sauce
- Pickled ginger
INSTRUCTIONS:
INGREDIENTS
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Cook sushi rice as per packet instructions
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Let your rice cool whilst preparing the rest of the ingredients
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Pan fry your tofu, chicken or salmon and set aside
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Slice your carrot and cucumber into long thin slices and set aside
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Wash and seperate your lettuce leaves and set aside
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On a large chopping board lay down glad wrap (makes it easier to keep them in one piece and not fall apart)
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Lay your seaweed down rough side up and scoop 1/2 cup of rice into the centre.
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Layer your toppings and top it off with a thin layer of rice.
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Cut up a piece of seaweed into 4 and place one square on the top layer of rice.
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Wet around the edges of the seaweed so it will stick.
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Fold up your sanga and pull the glad wrap tightly over every corner.
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Chop in half using a sharp knife
Prep time: 20 minutes
Cook time: 10 minutes (OR as per rice instructions)
NOTES:
I made 4 sangas using the above ingredients.
Protein source = I used pre marinated tofu but you can also use chicken, tuna, salmon ect
Obviously the more you make the more ingredients you will need but can literally add any veggies and any source of protein
To save time you can use pre cooked rice or leftover rice but it just might not stick as well
