Black Soybean and Vegetable Sushi

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Black Soybean and Vegetable " Sushi "

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Black Soybean Spread

1 15 ounce can organic black soybeans, drained (reserve -- liquid)

1 tablespoon toasted (Asian) sesame oil

1 tablespoon Japanese soy sauce (shoyu or tamari) -- plus more if

needed

2 tablespoons pickled ginger -- plus more if needed

chili oil to taste (optional)

" Sushi "

4 sheets nori (sometimes labeled sushi nori)

4 tortillas -- 8 to 9 inches in

diameter (whole wheat are nice)

1 cup finely shredded red cabbage

8 strips red bell pepper -- about 1/4 inch wide

8 carrot sticks -- about 1/8 inch in

diameter and 5 inches long

1 kirby (pickling) cucumber -- halved lengthwise,

seeded, and cut into 8 sticks about 1/4 -- inch in

diameter

1 watercress -- for garnish

 

To make the Black Soybean Spread: In a food processor, combine the

ingredients for the spread. Blend in enough of the reserved bean liquid

(usually 1 to 2 tablespoons) to create a thick but spreadable paste. Add

more soy sauce and/or pickled ginger, if needed, to give the spread an

assertive taste. Season with chili oil, if you wish.

 

To assemble the " Sushi " : Stack the nori and use kitchen scissors to trim the

sheets into circles about 1i2 inch smaller than the tortillas.

 

Spread 2 tablespoons of the soybean mixture onto one of the tortillas,

leaving a 1-inch border all around. Distribute 1/4 cup of the shredded

cabbage over the bean spread. Gently press a piece of nori on top. Spread

another 2 tablespoons of the soybean mixture on the nori. Set 2 red pepper

strips horizontally about 1 inch from the bottom of the tortilla. Arrange 2

carrot and 2 cucumber sticks in a cluster on top.

 

Wrap the bottom edge of the tortilla over the vegetables and roll up

tightly. If necessary, moisten the top edge of the tortilla lightly with

soybean paste or water to seal. Gently press the roll to shape it into an

even log. Proceed to fill and roll the remaining tortillas.

 

To slice the " Sushi " : Set each roll on a cutting board seam side down, and

use a very sharp knife to trim off the edges. Holding the roll firmly with

one hand, use a gently sawing motion of the knife to cut the roll into 5 or

6 pieces, making every other cut on the diagonal. Arrange the pieces flat

side down on a platter. Garnish with watercress sprigs.

 

Other Ideas:

Instead of tortillas, use a rectangular flatbread, such as Garden of Eatin's

thin Thin Wraps, available in natural-food stores.

 

For a light luncheon entrée, cut each roll in half on the diagonal and lean

one piece against the other in a criss-cross on a plate. Accompany with a

green salad.

 

Don't cut the roll, and serve it as a wrap.

 

Thin the spread with a few more tablespoons of bean liquid and use it as a

dip for raw vegetables.

 

Use a pickle instead of the cucumber.

 

Serve the spread on wafer-thin rice crackers.

 

Tear the trimmed-off nori into tiny bits and use as a garnish for grains,

soups, or salads.

 

 

 

 

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NOTES : Make these unconventional sushi by spreading a flavor-packed black

soybean paste on tortillas. Top with a sheet of nori, the sea vegetable

commonly used to wrap traditional sushi. Then pile on strips of carrot,

cucumber, and red bell pepper, and roll the tortillas up. Slice them on an

angle to expose pretty pinwheels with bright splashes of color. They make

good finger food or a pleasing appetizer or light lunch. Organic black

soybeans have much better flavor and texture than the beige variety and are

available in cans. Look for Eden brand in health-food stores, where you'll

also find the other ingredients. (Or try an Asian market for the nori and

condiments.) The soybean spread can be prepared a few days in advance, but

the " sushi " taste best when freshly assembled)