Ginger Tofu Sushi with Jade Pearl Rice™

Place the rice and 4 cups of water in a 4-quart pot. Bring to a boil over medium-high heat, then reduce the heat to low and simmer covered for 20 minutes, or until the water is absorbed. Remove from the heat. Uncover, and let stand 1 hour, or until the rice is cool enough to handle.

While the rice cools, heat up the oil, ginger, and tamari in a medium-sized skillet over medium heat. Add the tofu and fry about 3-5 minutes on each side, or until golden brown on both sides. (You may need to do 2 rounds of frying to fry up all the tofu. No need to add more oil, if you do.) Take the tofu out of the pan and slice into (3 long rectangles) thirds the long way.

Mix the carrots and beets together in a bowl, and set aside.

Lay a sushi mat on a clean work surface with the bamboo strips running horizontally. Place a piece of nori on the mat, shiny side down. Spread 1/2 cup of rice on the nori leaving the top 1 1/2 inches bare. Lay 2-3 strips of tofu on the rice, followed by some of the carrot-beet mixture, and gently press onto the rice. Spread some umeboshi paste over the top inch of the nori.

Starting at the end closest to you (and using even pressure), use the sushi mat to roll the nori tightly and evenly around the rice, tofu, and carrot-beet mixture. (Be sure to pull the leading edge of the mat back so it does not get incorporated into the roll.) Once the rolling is completed, give the mat a gentle squeeze and let sit for a minute to ensure a tight roll. Gently unroll the mat and slice each roll into 8 rounds. Repeat with the remaining ingredients.

In a small bowl, stir the wasabi powder and 2 tablespoons water to form a paste. For a thinner, less spicy dip, add a little more water. (Make additional wasabi, if desired.)

To serve, place the bowl of wasabi in the center of a platter and surround with the sushi rounds.

For a change: Replace the carrots and beets with sliced red bell pepper, mesclun salad, or avocado and cucumber.

*You can substitute your favorite smoked tofu which is already cooked

**Umeboshi paste is a sour and salty tasting puree made from pickled umeboshi plums. Spread on toasted nori to make sushi, or use to replace lemon and salt in salad dressings, sauces, and dips. Umeboshi paste is available at natural foods stores and coops as well as mail order companies.