IBERIAN TOFU

Six tight maki, rolled to order and cut clean, the kind of thing you eat with your fingers off a rooftop bar table.

• Tofu, pressed and cut to a soft, yielding cube.
• Spring onion, sliced thin for a sharp green bite.
• Mushrooms and asparagus, briefly cooked so they stay firm.
• Cucumber and daikon, cold and crisp for crunch.

Nothing here is heavy — the roll leans on contrast instead: soft tofu against snappy cucumber, earthy mushroom against the clean, faintly bitter daikon. It's a modern maki built for a warm evening and a cold drink, six pieces to a plate. May contain: soy.