How to make it

  • In a sauce pan over medium heat, sauté garlic in olive oil. Discard garlic when it turns brown. Sauté onion until soft but not brown. Add orzo pasta and stir to coat with oil. Add wine and let simmer for few seconds (for alcohol to evaporate). Pour in a cup of stock and stir to cover pasta. Reduce heat to low. Let rice cook uncovered. As rice absorbs liquid add a second cup of stock, stirring carefully to make sure that pasta is not sticking and liquid is evenly distributed. Add tofu and stir from time to time as it cooks. When all stock is absorbed, check for doneness of pasta (it should be al dente), if not add more liquid as to achieve desired doneness. Season to taste. Let rest and cool down.
  • For Teriyaki Sauce: Combine all ingredients and let simmer until sauce becomes thick.
  • For Sage-Infused Tartufo Oil: Bring oil to its smoking point, take it off the heat and put in 4-5 sage leaves. Let it to cool and pour it in a clean bottle with sage leaves inside it. Mince a leaf of fresh sage and combine it with 2 tbsp of sage-infused oil.
  • Assemble the makisushi: Lay a sheet of Nori over bamboo mat. Spread cooked pasta over it. Place about 2 asparagus, mango, and Benishoga lengthwise. Roll up the bamboo mat, pressing forward to shape as a cylinder. Remove the bamboo mat. Wipe the knife with a wet cloth before cutting it in to bite-sized pieces.
  • Do your own plating. Just remember, use little amount of sage- Tartufo oil ‘cause it has strong flavor and aroma. For orzo, you can also use chicken stock and infuse it with saffron (just like risotto) but I don’t try it yet. You can also use fresh fish as filling. Enjoy.

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