Some of this is nontraditional sushi and some of it is less-commonly seen sushi. But either way you want it, don't you? You want that sticky rice in your mouth topped with that tofu and mirin - you want that tasty little nublet of tea-smoked "duck". Am I right? I'll just start with the tofu lovin's.
Vegan Tamago Sushi:
1/4 block of Extra Firm Tofu (frozen for 3 days)
1/2 tsp of Turmeric
1/4 tsp Iodized Salt
Granulated Sugar (Optional
A dash of Mirin and Black Pepper
Sushi Rice
After squeezing out your tofu, cut off the corners to make it more oval, make it into thick slices and then added it to a heated pan with some oil. Let it crisp up and add the other ingredients, being especially careful with the mirin. You may even want to add it after it is fully cooked. Prepare your sushi rice and shape it to fit the large piece of tofu. Wrap a thick nori belt around it and place to the side. With the leftover pieces you can make the next sushi.
Tamago Ball Sushi:
Leftover Tofu Pieces
Salt, Pepper, Mirin and Sugar
1/4 tsp of Turmeric
Sushi Rice
Rip the tofu up with your hands and add it to the pan. Make sure to rip it up further with a spatula or whatever you choose to use for this situation. Let them crisp up and then place it into a piece of plastic wrap. Put about a tablespoon of sushi rice into it and form it into a ball. Pull it down and try to make it as round as possible. Set the to side and make the rest of the sushi.
The other sushis were easy and require no recipe. The one in the middle is thinly-sliced tea smoked "duck" on top of rice, the other is steamed asparagus and the one in the background is lightly cooked (reconstitued) dried shiitake mushrooms with a bit of mirin and soy sauce.
Enjoy!
Signed,
<3 Bou Shin <3
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