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Sweet mock eel nigiri 50 minutes

I've had the image of a black nigiri on my mind for some time. It's been sitting there in my list of ideas for months couldn't think of anything original to top it off with. Then a little while ago i found out about Burmese tofu or \"Shan tofu\" and i went THAT! THAT'S what i need sitting on my black rice! Then voilĂ  the burmese tofu nigiri was born.

It was going to be GLORIOUS.

Yellow on black rice needed to make it happen!

Burmese tofu is actually not really tofu i know that's confusing... it was for me too. At first i just thought it was tofu blended with turmeric. Burmese tofu is chickpea based! The cool thing about it is that it literally takes 10 minutes to make and 1 hour to set. It's a great soy-free alternative or if you're just looking to change things up. The texture is somewhat similar and hey...

I bought Chickpea flour for the first time around xmas wasn't sure what i was going to use it for. I just liked the idea of getting a type of flour i'd never used before best way to learn right? The chickpea tofu recipe i saw online best way to learn right? The chickpea tofu recipe i saw online it was a rewrite though. The original recipe I believe was sourced from a book called The Burmese kitchen - recipes from the golden land by Aung Thein.

This recipe will use up about half of it which means you'll have a whole other half to use in other meals :D.

At first i was maybe going to serve it over the rice as is no sauce. But then i remembered the mock eel i made a few months ago the sauce that is typically served over eel kabayaki is a caramelly and sweet sauce that i thought would fit PERFECTLY over this. So once again i made a mess dirtied more dishes... (whined a little) and made a batch!

Most japanese sauces are easy to make and usually require around 3-4 ingredients. These almost always include soy sauce, sake, mirin, or rice vinegar.


black glutinous rice3/4 cupwater2 cupsrice vinegar1 1/2 tbspwhole cane sugar1 tbspsea salt1/2 tspnori sheets1 sheet


soy sauce2 tbspmirin2 tbspwhole cane sugar1 tbspsake1 tbsp

Chickpea tofu

vegetable bouillon3 cupschickpea flour1 cupsea salt1/4 tspground turmeric1/2 tsp

    2 servings


  • Prepare the black glutinous rice, it needs to be prepared at a 2:1 water to rice ratio. If you prepare 1 cup of dry rice you need to 2 cups of water.
  • Put 1 1/2 tbsp of rice vinegar, 1 tbsp of whole cane sugar, 1/2 tsp of sea salt in a sauce pan. Stir over low heat until sugar is dissolved.
  • Once rice is cooked, transfer to a flat tray and pour sushi dressing over it. Mix into rice using a sideways cutting motion. Cover with a damp towel and let cool.

Unagi sauce

  • Mix 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp whole cane sugar and 1 tbsp sake. Bring to a boil in a pot, lower heat and let thicken for a few minutes.

Chickpea tofu

  • Bring 1 1/2 cups of vegetable bouillon to a rolling boil in a pot.
  • Mix 1 cup of chickpea flour with 1/4 tsp sea salt and 1/2 tsp ground turmeric. Add 1 1/2 cups of vegetable bouillon and stir until the mixture is lump-free.
  • Lower to medium heat and pour in chickpea batter. Whisk continuously for 5-10 minutes until thickened. Pour into a 8x8 baking dish lined with parchment paper. Smooth out top with the back of a wooden spoon.
  • Let cool and set for 1 hour, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set properly. Cut into 12 pieces, and then cut in 2 again lenghtwise to make them fit over nigiri. Note that this recipe makes a lot of extra chickpea tofu, i used about half of it.
  • Preheat oven to 350F.
  • Line backing sheet with aluminium foil, line up pieces of chickpea tofu. Bake for 15 minutes. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional 15 minutes.


  • Shape tablespoons of black rice into oblongs, smear tops with a bit of wasabi, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking). Makes about 12 nigiri. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick.
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