Sushi!!!!
Grabs your attention every time doesn’t it? No? Oh vegetarian???
So what if you are a vegetarian… Why should you miss out on all the fun?!!
I first discovered the wonderful flavours of vegetarian sushi about 5 years ago when I visited a Japanese restaurant with two wonderful friends of mine, who at the time were vegetarian. The idea of being in a popular Japanese restaurant with a variety of fresh fish placed directly in-front of you but having to opt for veggies only did feel a bit eerie to me at the time but the options and the flavors that are assembled into the these vegetarian variety is simply beyond expectation.
And if you are a strict non-vegetarian (like I was once was), Keep an open-mind and do try out the promising flavours that vegetarian Japanese cuisine has to offer. I promise you, no disappointment there.
So if you are ready to discover the other side of Japanese cuisine composed of a tantalizing palate; keep calm and follow the recipe.
Ingredients: –
- Japanese sushi rice
- ½ cup Rice vinegar*
- 1 packet nori seaweed sheets
- 1 sushi rolling mat
(for green beans miso roll)
- 4 fresh green beans
- 1 tbsp miso paste
- 1 tsp water
- 2 cups water
- 1 tsp salt
(for avocado wasabi mayo roll)
- 1 ripe avocado
- wasabi paste – according to taste
- 1 tbsp mayonnaise
- 1 tbsp water
(for cucumber & chilli roll)
- 1 Japanese cucumber (or normal cucumber)
- chilli oil
- 1 tbsp mayonnaise
Recipe:
- Cook rice as per instructions on the packet. ( I cook mine in a rice cooker)
- Shift the rice into a large bowl or tray, sprinkle rice vinegar evenly and mix gently.
- Leave aside to cool.
- Blanch* the vegetables (okra & green beans) in water & salt.
*Blanching is a process of first boiling (to cook) the vegetable & then dipping it in ice cold water (to retain the bright green colour of the vegetable).
Green beans miso roll
OR
Serve with pickles, soya sauce and wasabi paste. Enjoy!!
