Colourful Nigiri Recipe

Colourful Nigiri


This was the dinner I prepared for the my son. From left:

  • Scrambled Egg with Crabstick
  • Pan Fried Luncheon Meat
  • Spinach Tofu with Fish Paste

Ingredients for Tomato Rice:

  • 3 large Tomato
  • 1 1/2 cup rice

Ingredients for Spinach Tofu with Fish Paste:

  • 50g Fish Paste
  • 1/2 tube Egg Tofu, smashed
  • 1 tablespoon Finely Chopped Spinach

The other 2 is pretty easy, I doubt instruction is needed :)

How to make Colourful Nigiri

To make Tomato Rice

  1. Slash a 'x' mark on the base of the tomato.
  2. Boil it with a pot water for a minute.
  3. Remove and let it stand in cold water.
  4. The skin that is slashed will curl out and you can peel off the skin easily.
  5. Puree the tomato.
  6. Wash the rice and add in the tomato puree.
  7. Add water if water level is not enough to cook the rice.
  8. Add 1/2 teaspoon salt (optional). Cook your rice as normal.

Note: - I used puree of 3 large tomato, which equals to the water required for my 1 1/2 cups of rice.

To make Spinach Tofu with Fish Paste

  1. Mix fish paste and egg tofu well.
  2. Add in the Spinach and mix well.
  3. Take a deep dish, lay cling wrap if you want easy removed.
  4. Spread the mixture evenly.
  5. Cover with cling wrap.
  6. Steam for 15 minutes or till cooked.
  7. Removed and cut into pieces.
  8. Serve.


  • Pan fried the steamed tofu till slightly brown on all sides.

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