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It’s time to celebrate Ewoks! The furry friends from the forest moon of Endor are tiny but tough and sometimes worship a golden god. While their allegiance may be misdirected, they are steadfast allies always willing to lend a helping hand.
Though they are carnivorous creatures who’s to say they wouldn’t dabble in a vegetarian lifestyle now and again? These seasoned tofu pockets filled with brown rice look just like the pint-sized warriors and are just as tasty as they are adorable.
- 1 package aburaage tofu pouches
- 1 sheet seaweed
- 1 slice salami
For the rice:
- 2 cups brown rice
- 3 cups water
- 1/4 cup rice vinegar
- 3 Tablespoons sugar
- 1/2 teaspoon salt
Step 1: Rinse the brown rice until water runs clear. Soak in cold water for 30 minutes, then drain.
Step 2: In a large saucepan add the rice and 3 cups of water. Bring to a boil.
Step 3: Cover and reduce heat, then simmer for 20 minutes until the water is absorbed. Remove from heat, let sit for 10 minutes, covered.
Step 4: Transfer the rice into a medium bowl and fold in the rice vinegar, sugar, and salt. Let cool slightly.
Step 5: Prepare tofu pouches according to the package.
Step 6: Pull apart each pouch and stuff with the rice mixture.
Step 7: Cut the corners off both sides of the pouch and push the rice through to form the fluffy ears.
Step 8: Use kitchen shears to cut away the middle part of the pouch to reveal a face area.
Step 9: Cut or punch out seaweed to create eyes and a nose, and cut a small piece of salami for the mouth.
Step 10: Place onto the rice balls to serve.
Yub nub! Your Ewok sushi is ready!
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