Vegetarian Sushi!

One of the most misunderstood foods in the world - sushi. I don't claim to understand it or know all of the types. But this I know - knowing how to make it makes you cool. And another thing - its really really easy.

The fillings are endless, the steps are simple and once you've gotten over a little bit of a learning curve, you'll be literally ... rolling right along! ( I couldn't resist that one).



Sushi is traditionally expensive and making it at home allows us to put that money to good use ( read as YES!++) and also use whatever filling we like.. The tofu-shiitake-carrot-avocado blend below is a common staple and looks good because of the colors. There's the teriyaki-eggplant filling, which only requires a few minutes in a sauté pan before its ready to roll (again.. couldn't resist). But seriously - I've done sauteed paneer, mango pickle, kimchi, tom yum paste, shittake mushrooms, tempura asparagus, cheerios..well..not the cheerios..but you get the idea...throw it in.

Let me know what you guys end up using.

Shiitake-Tofu Rolls

For the Rice:

2 cups water
1 cup sushi or short grain white rice
1 Tbsp. rice vinegar
1 Tbsp. sugar
1 tsp. salt

•Add the water and rice to a medium saucepan and cover with a tight lid. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

•Combine the vinegar, sugar, and salt in a small bowl. Heat in the microwave for 15 seconds.

•Add the vinegar mixture to the rice until well combined. Let the rice cool to room temperature before using.

For the Filling:

1/2 block firm tofu, thinly sliced into strips
3 medium shiitake mushrooms, thinly sliced
Oil for frying
Soy sauce
1 carrot, sliced thin length wise or for snobs - julienned.
1/2 avocado, thinly sliced

•Add the tofu and shiitakes to the oil in a sauté pan over medium-high heat. To prevent the tofu from breaking apart, let cook completely on one side, about 2 minutes, before turning. Turn and cook for an additional 2 minutes, or until light golden in color and the mushrooms are just softened.

•Add a small splash of soy sauce, then remove from the heat and set aside.

•When cooled, add the carrots and avocado.

To Assemble:

5 sheets nori - any asian food store will have them. They are seaweed sheets.
Prepared wasabi paste

•Lay out the first nori sheet. Place a handful of the cooled rice in the center of the sheet, moisten your hands with water, and gently but firmly press the rice to the edges of the sheet so that there is a thin layer of rice in a line on the sheet. Spread a bit of wasabi paste on top of the rice, approximately 1 1/2 inches from one edge of the nori sheet. Lay the vegetable filling parallel to the wasabi in a width of approximately 1 inch along the wasabi line.

•Carefully wrap the closest edge over the filling, then roll the nori delicately but tightly. Seal by moistening the edge of the nori. Once the nori sheet is completely rolled, slice the roll into 6 pieces and arrange on a platter. Repeat with the remaining nori sheets.

Again..i usually end up snacking on the rolls while making them ( notice a trend here) so I have no idea how many people this feeds. But keep making them. They last in the fridge and make a great snack. And with each roll made differently - you never know what your going to get next.

Ja mata ne!

Pictures stolen from : http://blog.vegcooking.com/2008/04/vegetarian_sushi.php . More great stuff on there.