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Tuesday, September 28, 2010

Deconstructed Veg Sushi

Hello Lovah's,

Today I have a recipe for sushi lovers who are either aprehensive about making sushi rolls at home for the first time or sushi lovers who are too lazy to roll.  I just took all the elements of a delish veggie maki roll and put them in a bowl!  Okay, the photo below of the finished product isn't in a bowl.  I made it into a fancy stack just for the sake of quality food porn.  But I encourage you to be as fancy or lazy as you like!  And go crazy with adding your fave sushi ingredients, maybe some julienned daikon, sauteed shitake mushrooms or a couple pieces of tempura yam...

Deconstructed Veg Sushi
serves two-ish
2 cups cooked rice
1 large carrot, grated
1 tbsp black sesame seeds (or toasted white sesame seeds)
1/2 cup finely diced cucumber
1 finely diced avocado
2 tbsp shoyu
1 tbsp rice vinegar
1 tsp sesame oil
1 sheet nori, cut into thin strips (crumbled if you're lazy)
toasted sunflower or pumpkin seeds for garnish (optional)
pickled ginger for garnish (optional)

Mix the cooked rice, carrot and sesame seeds in a bowl then divide into ring molds (fancy) or soup bowls (lazy).  Top the rice with the cucumber and avocado.  Whisk the shoyu, vinegar, sesame oil and wasabi (to your taste) together and then drizzle evenly over rice and veggies.  If you're using a ring mold like I did, this would be the time to remove it.  Top with the nori and optional garnishes.  How easy was that?  Seriously!


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