Today's Lunch - Vegetarian Sushi

[Guest guest]

I decided to practice my sushi technique today for lunch. I didn't have any

nori, unfortunately, but I did have some rice paper wrappers. So I adapted a

recipe from The Barefoot Contessa Cookbook by Ina Garten and it worked out

very well. This was delicious. You can vary the vegetables, use raw or

grilled, whatever. I used raw.

 

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Vegetarian Rice Paper Sushi

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RisaG

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3/4 cup sushi rice

water, to cover

salt

1/4 cup mirin, + additional

5 sheets rice paper

warm water, for soaking

2 tsp wasabi powder, mixed with

1 tsp water, or more

1/2 red bell pepper, julienne

1/2 yellow bell pepper, julienne

1 scallion (green part only), julienne

1 japanese cucumber, seed & julienne

1-10 oz jar pickled ginger

Sushi Dipping Sauce:

1/4 tsp wasabi powder

1/4 tsp water

1/4 tsp pure chile powder

1/2 tsp pickled ginger, minced

1/2 tsp scallion (green part only), minced

1/2 cup rice wine vinegar

1.5 tbsp soy sauce

1/4 tsp roasted sesame oil, Kadoya brand

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Place rice in a strainer and rinse under cold running water until the water

is fairly clear, about 5 min. Shake the water out and allow the rice to dry

in the strainer for 15 minutes.

 

Put the rice in a pot with water, an inch about the rice, and cook, covered,

on HIGH heat until it starts to foam. This should take 5 minutes. Reduce the

heat to low and cook until tender, about 15 min. Turn off the heat and

sprinkle with 1/4 cup mirin. Replace the lid and allow the rice to steam,

about 15 min. Place in a bowl and cool to room temp.

 

To prepare rice paper: Put some warm water in a shallow pie pan. Place a few

sheets of rice paper in it. Let it sit for a few minutes to soften. When

soft, place each sheet of rice paper on a sheet of dry paper towels. As you

soften a piece, put it on another until all rice paper is ready for use.

 

To prepare sushi: Place a bamboo sushi roller flat on a table with the

bamboo reeds horizontal to you.

Sprinkle with a bit of water. Place one prepared sheet of rice paper on top,

and moisten lightly with mirin. With damp hands, press 3/4 cup of prepared

rice flat on top of the paper, leaving 1-1/2 inch edges on the top and

bottom, but pressing all the way to the sides. Make sure the rice is pressed

even and smooth.

 

Spread 1/4 tsp of wasabi paste in a horizontal stripe near the lower edge of

the rice. Over the wasabi, place strips of vegetables, on top of the wasabi,

making a tight bundle of vegetables. Place one layer of pickled ginger

slices on top.

 

To roll: Pick up the near edge of the bamboo roller and hold it with the

rice paper, then pull them up and over the vegetable bundle until the rice

paper reaches the rice on the other side. Press the roller to make a round

bundle, then roll the bundle to the far edge of the rice paper and press

again to make a round bundle (The rice paper should totally enclose the rice

and vegetables in a round tube, but the ends will have rice and vegetables

sticking out.) Repeat the process with the remaining ingredients.

 

Keep the rolls under a damp towel and refrigerate until ready to serve.

 

To serve: Slice off th ends with a very sharp knife and slice each roll into

4 equal pieces. Place on a platter and serve with more pickled ginger and

Sushi Dipping Sauce.

 

For sauce: Combine the wasabi powder and water to make a paste. Mix in the

rest of the ingredients. Serve as a dip with the sushi.

 

Original recipe from The Barefoot Contessa by Ina Garten. Makes 5.

 

If you have rice leftover, place in between clean paper towels and place in

a ziploc bag. Freeze until needed again. Remember to thaw out before use.

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RisaG

MK Independent Beauty Consultant

radiorlg

 

Risa's Food Service

http://www.geocities.com/radiorlg

Updated 7/20/01