Sushi Night, Sans Barf!
March 3, 2011 § 1 Comment
It has now been enough time for me to definitively say that this second attempt at sushi did not cause a mass outbreak of food poisoning, which was a resounding achievement. But if that wasn’t enough, my dear readers, I also got two amazing friends to photograph the sushies (and, one might argue, to make up for all the less than stellar photography you currently see on this site). One is an actual professional photographer, and the other is an awesome budding talent.
How does a vegan eat sushi? Only with enough pizazz to knock the socks off of non-vegan sushi, if non-vegan sushi wore socks. We made 8 different types of rolls: braised shiitake mushrooms with avocado, asparagus with carrots and cucumber, and even inside out rolls with tofu and vegan “roe”. Then the three of us proceeded to eat all 8 rolls, which resulted in infinite deliciousness but so much pain. The type of pain that makes you flop around on a carpet for an hour afterward while chocolate ice cream agonizingly tempts you from the freezer.
Q: What’s the first trick you teach a sushi dog?
It would be nigh impossible for someone as lazy as me to reiterate every single combination of sushi that we had that night, but I shall give recipes for a select few of the amazing ones:
Orange Teriyaki Glazed Shiitakes & Tofu
– 12 shiitake mushrooms, sliced
– 4 oz tofu, cut into strips
– 1 tablespoon rice vinegar
– 2 tablespoons sesame oil
– 3 tablespoons soy sauce
– 3 tablespoons orange juice
– 1/2 tsp garlic powder
This is a one step process! In a large pan, heat the rice vinegar, sesame oil, soy sauce, orange juice, and garlic powder over medium heat, then add the mushrooms and tofu and cook for 10-15 minutes, or until the flavors have melded and the mushrooms are soft. Stir every so often to keep from sticking.
Using a microplane, grate a carrot into teeny tiny pieces. Sprinkle a little salt on top. The color really resembles roe; see the middle sushi in the first picture.
– 2 cups short grain sushi rice
– 1/2 cup rice wine vinegar
– 1 1/2 tablespoons unbleached cane sugar
– 3/4 tsp soy sauce
– 1 tsp pickled ginger brine (something I learned that night! Isn’t it interesting…?)
Cook the rice according to the package directions. Meanwhile, mix all the other ingredients together in a small bowl and set aside. When the rice is ready, fan the rice to cool it while cutting in the vinegar mixture quickly. You may not need all of it, so add in portions and taste after every time you add some more liquid.