Handmade Vegetarian "Sushi" (Eggplant, Mushroom, Radish)
Vegetarian◎Vegan◎Raw food△Recipe
Handmade Vegetarian "Sushi"
The steps involved in making this kind of sushi take some time, but they are a great alternative for vegetarians who like the delicious mix of vinegar and soy sauce without having to worry about fish or dairy products. I made a variety of 8 kinds, but feel free to be creative and add any vegetable you like.
So, first, we have to make the Vinegar Rice:
Ingredients
1 1/2 tbs vinegar
1 tbs sugar
a pinch of salt
1 cup of freshly made rice( use a little bit less water than normal Japanese-style rice, this makes the rice a little bit harder)
Directions
1. Put the first 3 ingredients in a pot and heat it up until the sugar has dissolved.
2. Mix the rice and vinegar. Use wooden spoon or a rice scoop.
3. Use your hands to make about 2 inch, bite-size oval balls as the rice base of the sushi. You can make them one at a time as you make your sushi toppings. Cover the bowl with some plastic wrap in the meantime.
Now, the sushi rice is done!
Eggplant Sushi
Ingredients
(makes 4 )
4 sliced eggplant
1/2 tsp salt
1/2 tsp mustard
1/4 tsp vinegar
1 tsp vegetable oil
1/2 tsp sugar
Directions
1. Let the eggplant soak in water for 5 minutes.
2. Put the salt on the eggplant and mix by hand and then place it under a bowl of water and set aside until they get a bit soft.
3. Put the mustard, vinegar, oil and sugar in a small bowl and mix well.
4. When eggplant is soft, rinse and drain the excess water from the eggplant and then add the mustard vinegar sauce and mix well.
5. Make rectangle shaped slices to fit on top of the rectangle sushi rice ball.
Mushroom Sushi
Ingredients
(makes 1)
1 mushroom, sliced in half
1/2 tsp soy sauce
2 inch dry seaweed(optional)
Directions
1. Put the all ingredients in a small pot with a little water and let them soak for a minute.
2. Cover and boil until water evaporates a bit.
3. Place the mushroom halves on top of one piece of your hand-packed, rectangle-shaped rice balls.
Radish Sushi
Ingredients
(makes 4)
1 radish sliced(cut half first and then really thin sliced)
1/2 tsp salt
Directions
1. Put the salt on the sliced radish and mix by hand. Then press them under a heavy bowl of water and set aside until they have gotten a bit soft.
2. When the radish is soft, rinse and drain the excess water from the radishes.
3. Make your rectangle rice ball with the sushi rice by hand and put the radish slices on top.
Important Tip:
Don't forget to dip the sushi into a small dish of soy sauce and you can eat it by hand. Chopsticks are not necessary!
Enjoy!
P.S. I will post the rest of the individual sushi recipes tomorrow. :)
All Photos by Vegetable Gohan Copyright 2011
Handmade Vegetarian "Sushi"
The steps involved in making this kind of sushi take some time, but they are a great alternative for vegetarians who like the delicious mix of vinegar and soy sauce without having to worry about fish or dairy products. I made a variety of 8 kinds, but feel free to be creative and add any vegetable you like.
So, first, we have to make the Vinegar Rice:
Ingredients
1 1/2 tbs vinegar
1 tbs sugar
a pinch of salt
1 cup of freshly made rice( use a little bit less water than normal Japanese-style rice, this makes the rice a little bit harder)
Directions
1. Put the first 3 ingredients in a pot and heat it up until the sugar has dissolved.
2. Mix the rice and vinegar. Use wooden spoon or a rice scoop.
3. Use your hands to make about 2 inch, bite-size oval balls as the rice base of the sushi. You can make them one at a time as you make your sushi toppings. Cover the bowl with some plastic wrap in the meantime.
Now, the sushi rice is done!
Eggplant Sushi
Ingredients
(makes 4 )
4 sliced eggplant
1/2 tsp salt
1/2 tsp mustard
1/4 tsp vinegar
1 tsp vegetable oil
1/2 tsp sugar
Directions
1. Let the eggplant soak in water for 5 minutes.
2. Put the salt on the eggplant and mix by hand and then place it under a bowl of water and set aside until they get a bit soft.
3. Put the mustard, vinegar, oil and sugar in a small bowl and mix well.
4. When eggplant is soft, rinse and drain the excess water from the eggplant and then add the mustard vinegar sauce and mix well.
5. Make rectangle shaped slices to fit on top of the rectangle sushi rice ball.
Mushroom Sushi
Ingredients
(makes 1)
1 mushroom, sliced in half
1/2 tsp soy sauce
2 inch dry seaweed(optional)
Directions
1. Put the all ingredients in a small pot with a little water and let them soak for a minute.
2. Cover and boil until water evaporates a bit.
3. Place the mushroom halves on top of one piece of your hand-packed, rectangle-shaped rice balls.
Radish Sushi
Ingredients
(makes 4)
1 radish sliced(cut half first and then really thin sliced)
1/2 tsp salt
Directions
1. Put the salt on the sliced radish and mix by hand. Then press them under a heavy bowl of water and set aside until they have gotten a bit soft.
2. When the radish is soft, rinse and drain the excess water from the radishes.
3. Make your rectangle rice ball with the sushi rice by hand and put the radish slices on top.
Important Tip:
Don't forget to dip the sushi into a small dish of soy sauce and you can eat it by hand. Chopsticks are not necessary!
Enjoy!
P.S. I will post the rest of the individual sushi recipes tomorrow. :)
All Photos by Vegetable Gohan Copyright 2011
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