Tofu, cucumber and daikon salad with sushi rice

Ingredients

For 1 serving

• Sushi rice65 g
• Tofu150 g
• Cucumber120 g
• Daikon radish80 g
• Edamame50 g
• Soy sauce15 ml
• Rice vinegar2 tablespoons
• Lemon juice1 teaspoon
• Sesame oil5 g
• Sesame seeds5 g

Contains: gluten, soy, sesame

Method

1. Rinse the sushi rice, rubbing it between your hands and changing the water until it runs clear. Put it in a small pan with cold water just covering the rice, bring to the boil, cover and cook over the lowest heat for 15 minutes without lifting the lid, until all the water is absorbed.
2. Transfer the rice to a wide bowl and season it with half the rice vinegar, mixing with cutting strokes so you don't crush it.
3. Meanwhile, slice the cucumber and daikon very thinly and leave them to marinate in the remaining vinegar. Bring a small pan of water to the boil and cook the edamame for 4 minutes until tender; drain.
4. Pat the tofu dry and cut it into roughly 2 cm cubes. Heat the sesame oil in a non-stick pan over medium-high heat and sear the tofu for 5–6 minutes, turning, until golden.
5. Arrange the rice, tofu, marinated vegetables and edamame on a plate, dress with the soy sauce and lemon juice and finish with the sesame seeds.