Daily Random Recipe
INGREDIENTS:
- Sushi rice (short-grain brown rice is suggested, with vinegar/sugar/salt mixture)
- Umeboshi (salted and pickled plum)
- Nori
- Pickled ginger
Suggested Fillings
- Vegetables (eg. spring onions, carrots, cucumber, greens, lettuce, bell peppers, jicama, daikon, beetroot, taro)
- Fruit (eg. avocado, apple, mango, peach)
- Mushrooms
- Scrambled tofu
I use short-grain brown rice for my sushi. It sticks together and adds
that slight nutty flavor (not to mention it’s healthier). I usually add
a thin layer of umeboshi (salted and pickled plum) paste over that, then
add my veggies and roll it.
All vegetables are fair game. The best are the most obvious, but odd
ones are interesting, too: green (spring) onion, carrots, cucumber,
greens and lettuces of all kinds, bell pepper (roasted or raw, whatever
colors are available), jicama, daikon or other radish, beetroot, taro,
or whatever you have lying about. Just make sure the veggies are thinly
julienned.
I’ve also made fruit sushi, which I have been told is taboo. Not sure
why that is since avocado is a fruit and is used in many rolls. It may
take most palates a bit of getting used to vinegared rice and seaweed
with fruit, but apples, mango, and peaches are my favorites.
All edible varieties of mushrooms are good additions. They, too, should
be thinly sliced; the exception is enoki which is too thin to cut.
One other traditional ingredient deserves mentioning. Rather than
rolling a scrambled egg in with my food, I use scrambled tofu.
Kake posted a recipe for vegetarian sushi. I happen to be addicted to
sushi, and have learned to roll just about everything vegan and healthy
into lovely little rice-nori wheels of joy. I also pickle my own ginger.