Sushi Appetizers recipe post-vegan

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These are easy to make, very attractive, and people will think you had a

professional sushi chef make them up. I love making these.

 

Sushi Filling

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4 ounces of tempeh or extra firm tofu

1/2 tsp. wasabi powder (sold in small can at Asian market)

1 tsp. water

4 tsps. soy sauce

1 Tblspn. rice vinegar

dash of kelp powder (optional, I use it)

 

Steam tempeh 20 minutes and cool or if using extra firm tofu you can either

freeze it and thaw so it has a chewy texture or press all the water from it by

placing between paper towels and pressing down. Crumble tempeh or tofu in small

chunks and place in bowl. In tiny bowl mix the wasabi powder with water and let

stand 2 mnutes to thicken, add soy sauce and rice vinegar. Pour over tempeh or

tofu, and toss gently to coat.

 

 

Sushi Rice Egg

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1 cup sushi rice which is also called sticky short grain or CalRose

rice

1 1/4 cups cold water

1 1/2 Tblspn. rice vinegar

 

Rinse rice with cold water about 2 minutes, I use a mesh strainer. Drain and

place in 2 qt. saucepan. Cover with cold water. Heat to a boil, reduce heat to

a low simmer, cover and simmer 15-20 minutes. Remove from heat and place rice

in a non-metallic bowl and gently stir in rice vinegar. Fan gently as you stir

the rice occasionally as it cools down, takes about 10 minutes. Gently form the

rice into 12 deviled egg shapes in the palm of your hand, and place on a tray.

 

Take a small spoon and place sushi filling on each egg. You can use your

imagination to garnish the tops. Bits, of green onion tops, diced radishes,

chopped olives, diced red pepper, sprinkle of toasted black or brown sesame

seeds, dash of nori dried crumbled seaweed, sprig of parsley or cilantro, etc.

 

 

" There's a place a Gemini dream.

There's no escape from the love we have seen.

So come with me, turn night to day.

Source: Gemini Dream - Moody Blues