Vegetable Sushi

Name: Vegetable Sushi
Total time: 55 min
Yield: 4
Cuisine: International
Ingredients: For the sushi rice:; 2 cups Japanese short-grain rice (400 g); 2½ cups water (about 500 ml); 3 tbsp unseasoned rice vinegar; 2 tbsp sugar and 1½ tsp salt (no mirin or sake); For the fillings:; 1 Japanese or Persian cucumber, ends peeled, cut into long sticks without seeds; 1 ripe avocado, sliced; 1 carrot, cut into thin sticks and blanched for 1 minute; 100 g spinach or asparagus, blanched and drained; For rolling and serving:; 5 sheets nori (roasted seaweed for sushi); A bowl of cold water with a splash of vinegar to wet your hands; 1 tbsp toasted sesame seeds (optional); Soy sauce, wasabi and pickled ginger to serve (check labels for mirin)

Recipe No.: W-26

InternationalJapanese55 minServes 4

Sushi began as salted fish preserved in fermented rice (narezushi), probably from southern China or Southeast Asia, and Japanese documents mention it from about the 8th century. Vinegar gradually replaced fermentation, and in 1820s Edo (old Tokyo) nigiri is credited to Hanaya Yohei, who probably was not the first to make it but was the one who made it a commercial success. Maki rolls appeared around the mid-Edo period; the cucumber roll is said to be 20th-century, and who invented it is disputed. This vegetable version seasons the rice with rice vinegar, sugar and salt only, with no mirin or sake.

Origin of the dish: Japan — Sushi began as fish preserved in rice in South-East Asia and developed in Japan

Ingredients for Vegetable Sushi

For the sushi rice
2 cupsJapanese short-grain rice (400 g)
2½ cupswater (about 500 ml)
3 tbspunseasoned rice vinegar
2 tbspsugar and 1½ tsp salt (no mirin or sake)
For the fillings
1Japanese or Persian cucumber, ends peeled, cut into long sticks without seeds
1ripe avocado, sliced
1carrot, cut into thin sticks and blanched for 1 minute
100 gspinach or asparagus, blanched and drained
For rolling and serving
5sheets nori (roasted seaweed for sushi)
A bowl of cold water with a splash of vinegar to wet your hands
1 tbsptoasted sesame seeds (optional)
Soy sauce, wasabi and pickled ginger to serve (check labels for mirin)

Method

Rinse the rice until the water runs clear, soak 30 minutes and drain, then add the 2½ cups water and bring to a boil.
Cover and simmer on low for 12 minutes, then turn off the heat and leave covered for 10 minutes.
Stir the vinegar, sugar and salt until the sugar dissolves, and sprinkle it over the hot rice in a wide bowl.
Fold the rice in cutting motions (without mashing) while fanning until it cools to room temperature, and cover with a damp cloth.
Lay a nori sheet on a bamboo mat (rough side up), wet your hands and spread about 150 g rice over it, leaving a 2 cm strip at the top bare.
Lay the cucumber, avocado, carrot and spinach in a row on the rice, with wasabi if you like.
Roll tightly from the near edge, pressing on the mat, then cut each roll into 6 pieces with a sharp, wet knife.
Serve with soy sauce, wasabi and pickled ginger.

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