Pickled Ginger Tofu Sushi recipe

Preparation Time: 90 minutes

This impressive looking sushi dish is not rolled sushi - instead, the ingredients are formed into little rice rectangles, then wrapped using a rectangular piece of seaweed. The topping is ginger marinated tofu - yum!


  • 300g cooked sushi rice
  • 2 tbsp. rice wine vinegar mixed with 1 tbsp. caster sugar
  • 1 garlic clove, minced
  • 3 tbsp. pickled ginger
  • 1 tbsp. sesame oil + 2 tbsp. veg oil
  • 150g firm tofu
  • 1 sheet seaweed
  • Wasabi


  1. Whisk the vinegar with the caster sugar and garlic clove. Pour over the rice and stir to combine. Meanwhile, dice the tofu into small chunks. Blend the pickled ginger with the sesame oil and the veg oil until smooth. Pour over the tofu and leave to marinate for 1 hour.

  2. Slice the seaweed sheet into thin strips.

  3. Shape a little of the rice into a rectangular shape using your hands. Dot with a little wasabi. Add a cube of tofu. Wrap the tofu sushi with 1 strip of seaweed, sealing the seaweed with a little water. You should have sushi that looks like a little rectangle, topped with tofu, with a strip of seaweed around the middle. Continue until you've used all of the ingredients.

If you like, you can use lots of wasabi - it will make things extra spicy. If you don't want to use it, you could use a tiny dot of chilli sauce instead. Or you can omit it entirely - but be aware that the sushi may fall apart as you eat it! Recipe serves 4-6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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