Everyday roll your own sushi
By Miyoko Schinner author, Artisan Vegan Life
The essential components of this dish are the seasoned sushi rice and nori. The fillings can be anything you want --- simply raw veggies to keep it simple, the vegetables suggested in the episode, or just about anything else you like. Be creative and experiment! Put a platter together with your favorite fillings, and let everyone make their own. It’s fun and delicious.
In a pot, combine the rice and water. Cover with a tight-fitting lid, and bring to a boil. Turn down the heat to the lowest you can make it, and steam for about 20 minutes until no liquid remains. Turn off the heat and let sit for at least 15 minutes. Transfer to a bowl where you will stir in the seasoned vinegar.
4 cups sushi rice (short grain Haiga or white rice)
4 cups water
Combine the vinegar, sugar, and salt together in a pot and bring to a boil. Turn down the heat, and simmer for about 2 to 3 minutes until the sugar and salt are dissolved. Turn off the heat and let cool. Fold into hot rice until absorbed fully. Keep the rice covered with a tea towel until serving time.
½ cup rice vinegar
1/3 cup organic sugar
1 Tbs. sea salt
Put the eggplant and kabocha slices into a deep pan. Add the soy sauce, mirin, and sesame oil. Cover with a tight-fitting lid, and cook over medium heat for about 10 minutes until tender. Finally, stir in the ginger, and cook for another minute or two to infuse the flavors.
To roll sushi, cut or tear the nori sheets into half. Add some sushi rice, then whatever veggies you like. Roll it up into a rollatini or a cone, dip in soy sauce and wasabi, and enjoy!
Eggplant and Kabocha
1 globe eggplant, or 4 to 5 Japanese or Italian eggplants, sliced ½ inch thick
½ kabocha squash, sliced 1/3 inch thick
4 tablespoons soy sauce
3 tablespoons mirin
1 teaspoon roasted sesame oil
2 teaspoons grated ginger
In a blender, combine the tofu, soy sauce, mirin, and cornstarch until creamy. In a nonstick pan, heat a bit of oil or spray with pan spray. Pour in and spread the mixture to a thickness of about ¼ inch. Over low heat, cook until bubbles form on top and looks dry. Sprinkle with black salt, and then roll up. Continue cooking for a few more minutes until the center is fully cooked. Slice into ½ inch slices.
Vegan Tamago (Sweet Egg)
1 lb. medium tofu (not extra firm)
2 tablespoons soy sauce
2 tablespoons mirin
1/3 cup cornstarch
Black salt to taste