Ingredients

For two “burgers”:

• 4 - 6 sheets of Nori sushi seaweed
• 2 cups cooked brown rice (preferably compact, that is, not so grainy)
• 2 slices seasoned firm tofu*
• 2 medium lettuce leaves

For the pickling of carrot and radish:

• 4 radishes
• 1 small carrot, finely julienned (strips)
• juice of one lemon
• 1/4 red pepper julienned (strips)
• salt to taste
• 1 teaspoon sesame oil

Preparation

To assemble the burgers:

1. Spread two seaweed sheets on a table.
2. Place a little rice in the middle forming a circle. Put a little of the pickle, followed by a slice of seasoned tofu, then put the folded lettuce leaf on top, again rice forming a circle.
3. With the Nori sheets, wrap the hamburger pressing so that it comes together well. If necessary, place another sheet on the other side to cover everything and that there is no exposed rice. With wet fingers, "glue" the Nori seaweed in such a way that it forms a perfect wrapper.
4. Cut in half and serve.

*To season tofu, you can make it using crushed garlic, finely chopped ginger, soy sauce, and a little bit of sugar. Mix everything and leave the tofu soaking in this sauce for a few minutes. Then it can be fried.