Yum Num: Ewok Sushi

• 1 package aburaage tofu pouches
• 1 sheet seaweed
• 1 slice salami

• 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!

Jenn Fujikawa is a lifestyle and food writer. Follow her on Twitter at @justjenn and check her Instagram @justjennrecipes and blog justjennrecipes.com for even more Star Wars food photos.

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