A Zen Meal

Sublime's Nori-Crusted Tofu and Rice Ball
Serves 4

2 lb extra firm tofu, divided into four portions
2 sheets nori, toasted and chopped in a spice grinder
1 recipe sushi rice (see below)
2 oz rice wine vinegar
1 oz mixed sesame seeds
3 oz scallion, sliced

1 oz pickled ginger, chopped
Panko bread crumbs (for dredging)
64 oz soybean oil
Kosher salt
3 oz canola oil
1 recipe wasabi sauce
4 oz sweet soy sauce
1 pack (12 oz ) alfalfa sprouts

Press the nori into the pieces of tofu; reserve. Mix the rice, vinegar, sesame seeds, scallions and ginger. Form four baseball-sized balls and roll them in the breadcrumbs. Deep-fry at 350 degrees for 3-4 minutes until golden brown. Season with salt and keep in a warm place until ready to serve. In a sauté pan, heat the canola oil over high heat until it begins to shimmer (about 1 min.). Brown the crusted tofu, about 1-2 min. each side. Assemble the plates with wasabi sauce and sweet soy sauce, then add the sliced tofu. Serve with a rice ball and sprouts.

Sushi Rice
2 cups sushi rice
2 ¼ cups water
2 oz rice wine vinegar
1 tbsp sugar
1 tsp salt

Wash the sushi rice in a colander under cold water until the rice drains clear liquid instead of milky liquid. Place the rice and the water in a pot and bring to a boil. Meanwhile, mix the rice wine vinegar, salt and sugar together and reserve. When the rice comes to a boil, cover, turn the heat to low and let finish cooking, about 15 minutes. Uncover the rice, turn it out on a cookie sheet, pour the vinegar mixture over it, and stir (taking care to not mash up the rice). Cool to room temperature and use immediately.