Directions

1. Step

Cut the tofu into 3 pieces. Take 1 piece, pat it dry with tissue paper, and sprinkle a pinch of salt to firm it up.

2. Step

In a bowl, mix ½ tsp sugar, 1 tsp vinegar, and a pinch of salt. Add 1 bowl of rice and mix thoroughly. Shape the rice into small balls (8 pieces) and set aside.

3. Step

Heat some cooking oil in a pan. Add the tofu and cook until golden brown, flipping gently with a spoon. Once golden, wipe off excess oil with tissue paper. Pour half of the sauce (prepared in step 5) over the tofu and cook until well-coated. Remove from heat.

4. Step

Slice the cooked tofu into 8 pieces. Place each piece of tofu on top of the rice balls prepared earlier. Wrap the tofu and rice with a strip of seaweed.

5. Step

In a bowl, mix 2 tbsp soy sauce, 2 tbsp cooking wine, 1 tsp oyster sauce, 1 tsp oligosaccharide, and 80g water.

6. Step

Slice the mushrooms into 10 pieces. Heat a pan and cook the mushrooms until golden brown. Pour the remaining sauce over the mushrooms and cook until well-coated. Remove from heat.

7. Step

Shape the remaining rice into 10 small balls. Add a small drop of wasabi on top of each rice ball. Place a piece of cooked mushroom on each rice ball. Wrap the mushroom and rice with a strip of seaweed.