Sushi Quest Part 2

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

Vegan Tea-Smoked Duck

Lovely and not nearly as expensive as duck, plus you don't have to worry about any of the extra fat! It practically melts in your mouth, and for an added twist I added it on top of some mashed plantains and poured on the mole sauce. Talk some about delicious culinary confusion.

(Tea-Smoked "Duck" Ingredients)

• 1 Package of Vital Wheat Gluten (I used Arrowhead Mills)
• 1/2 tsp Iodized Salt
• 1 Cup of Cold Shiitake Broth
• 1 Package (Green or Black) Tea
• Whole Five Spice Mix (Ex; Whole Cloves, Whole Anise, etc.)
• 1 tbl Sugar

(Directions)

• Mix the first three ingredients together as delicately as possible, making sure that the broth coats all of the vital wheat gluten but that you don't mix it too much.
• Steam that for about 15 minutes while you stuff your tea bag with the whole five spice mix and sugar.
• Dampen the tea bag and place it into a pan on low heat with a clear top.
• Once the fifteen minutes are up for the seitan, add it to the tea-smoker with about 1/4 cup of water and place the top back on. Once the water has evaporated, add some non-flavored oil and let that cook until one side of the tea bag is fried and the seitan is crispy.
• Remove the tea bag and flip the seitan. Once the seitan is fully crisped, feel free to spread a little bit of coconut oil on top and serve as you will.
• Enjoy!

I simply mashed some fried plantains with salt, garlic and chiles and made a quick mole sauce. The next day I had it in a delicious salad, and preferred it much better (hence no recipe)