Tag Archives: Vegan Sushi

Vegetarian (& Vegan) Sushi: It exists in Shizuoka!

“But it is all fish!”

Well, Shizuoka City and Prefecture, being the region in Japan where the largest number of vegetable varieties is grown it is almost too easy to reassure our vegetarian (& vegan, and naturally omnivorous) friends.

With a little research you will discover more than one chef willing to tackle the challenge of a client eager to eat sushi but not fish or meat. I have introduced one of them at end of this article, but I am sure your japanese friends will come up with more!

For a start let me introduce vegetarian ( I am not but I love vegetables!) let me introduce some of the possibilities I have tasted myself!

Daikon rolls!

These rolls were made with thin wide strips of Daikon  quickly marinated in lemon water to be used instead of dry nori/seaweed.
The daikon was rolled around  sushi rice (shari) with trefoil stems, umeboshi/pickled Japanese plum meat (sorry for the unintended joke!) and shiso/perilla leaves!

The three nigiri coming with the rolls are:

Buckwheat sprouts/Hime Soba Me/姫蕎麦芽 Nigiri!

Thin leek sprouts/Me Negi/芽葱 Nigiri!

Trefoil/Mitsuba/三つ葉 Nigiri!

SUSHIK-09-08-31-12

Another assortment of vegetarian sushi nigiri!

SUSHIK-09-08-31-13

Himenegi/young thin leeks reminiscent of French ciboulette.

SUSHIK-09-08-31-14

Kaiwaredaikon/Japanese radish sprout, lightly boiled and topped with some umeboshi/Japanese pickled plum.

SUSHIK-09-08-31-15

Betarazuke/daikon lightly pickled in sweet vinegar. In this case served with a piece of shiso/perilla leaf between the shari/sushi rice and the neta/topping. Some lime skin was grated o top making for a sweet sophisticated taste!

SUSHIK-09-08-31-16

Mitsuba/Trefoil: the stems and leaves were slightly boiled and separated, making for a bicolour combination accentuated by finely cut kyuri/cucumber!

SN3B0158

Let us continue with another assortment!
Can you guess the vegetables?

SN3O2213

Another Himenegi/芽葱young thin leek topped with umeboshi!

SN3O2198

Slightly seared green peppers nigiri!

SN3O0019

My favorite natto/fermented beans roll!
Natto, Ume, Shiso Maki/梅紫蘇納豆巻! fermented beans, pickled Japanese plum and perilla roll!

And for dessert: Kampyou Maki?かんぴょうまき/Dry gourd shavings (recooked) Roll!

Of course this is only a start!
Depending on the season you could ask for seared mushrooms, pickled eggplants, cooked burdock root, boiled spinach, boiled rape seed flower, green or violet mizuna, salad celery, pickled radishes, etc. And for not so strict vegetarians, tamagoyaki/卵焼き?Japanese omelet!

A great time to have, surely!

Recommended Sushi Restaurant:
SUSHI SHOKUNIN BIRUKAWA/鮨職人 びる川

420-0037 Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-5-8
Tel.: 054-251-9787
Opening hours: 17:00~23:00
Closed on Wednesdays
Reservations highly recommended
Credit cards OK
Google Map

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Advertisements

Vegetarian & Vegan Japanese Gastronomy: My Best 10 dishes (and extras!) in Shizuoka City in 2012!

Roasted organic vegetables plate at Le Comptoir de Bio-s, all vegetables grown by Bio Farm Matsuki in Fujinomiya City!

Shizuoka Prefecture is a haven for vegetarians and vegans, and I will never tire to repeat it!
Although I’m neither, I do appreciate the needs and priorities of my friends who take the time to visit our region.
The reasons why Shizuoka is blessed land for my friends is 1) that the climate allows for vegetable culture all year round, 2) Shizuoka Prefecture has always been a research center for agriculture resulting in the greatest number of vegetables (and fruit) varieties in a single Prefecture in Japan, 3) that it is also the most active Prefecture when it comes to organic agriculture.

All the photos represented in this article were all taken in restaurants in Shizuoka City (except for the last two!), demonstrating that with a little research you can find restaurants catering to your priorities and pleasure!

The title mentions the number “10” for appeal, but I included more to convince you!

Cold corn soup (Vichyssoise) at Aquavite Italian Restaurant!
The corn was grown in the mountains of Ikawa in Shizuoka City.
It includes only a little salt, olive oil and water used to boil the corn!

Vegetable appetizer at Yasaitei Izakaya!
It includes shiso/perilla leaf, finely sliced myoga ginger and fresh ginger, sweet hijiki seaweed, sesame seeds and a simple dressing based on olive oil and amazu sweet vinegar!

Vegan sushi at Sushi Ko Restaurant!
Menegi/leek sprouts nigiri.
The one on the left is not vegan/vegetarian as it includes katsuo bushi but the latter can be easily not included for a real vegan/vegetarian sushi.
Secured with a thin band of dry seaweeed/nori and topped with umeboshi/pickled salty Japanese plums!

Another vegan sushi at Sushi Ko Sushi Restaurant: Manganji chili pepper nigiri!
Manganji chili pepper is a long soft green variety of chili pepper.
The one at the left is topped with yuzu kosho, the other one with umeboshi/pickled salty Japanese plums!

Boiled jumbo peanuts at Taihei Izakaya!
These jumbo peanuts are at least three times the size of “normal” ones and are grown only In Shizuoka and Gunma Prefectures (until now!) and incidentally are eaten boiled only in these two Prefectures! A must-try!
These were grown in Fuji City.
Some organic varieties have also appeared on the Shizuoka tables!

Waga-style cucumber salad at Waga Izakaya!
Waga uses thin and crunchy Japanese cucumbers sprinkled with crushed peanuts and served with sweet miso dressing!

Daikon Katsu at Waga izakaya!
The picture above is not vegetarian/vegan but here is the vegan version:
Simmer a small daikon (peel it first but simmer it whole!) in vegan dashi, soy sauce and a little sake until it has got soft and beautifully colored.
Drain and cool down completely.
Wipe water/humidity off the surface.
Roll it plenty of cornstarch dissolved in a little lukewarm water.
Roll it in vegan breadcrumbs to cover it completely.
Deep-fry to a nice brown color.
Leave it for a couple of minutes over some kitchen paper to soak off excess oil.
Cut it as shown in picture above and season it with a vegan dressing!

Potatoes are staple food for vegans and vegetarians!
Here are a few examples!
The above is Yutoo Style fried potatoes at Yutoo Izakaya!
The potatoes are organically grown at Bio Farm Matsuki in Fujinomiya City!

Roasted potato gnocchi at Le Comptoir de Bio-s!
Note that the gnocchi contain only potato, flour and salt!
Made with potatoes organically grown by Bio Farm Matsuki in Fujinomiya City!

Belgian Fries at Caravin French Restaurant!
Note that potatoes were first fried in Belgium! French fries are a historical mistake!
The fries are served with mustard (not ketchup nor mayonnaise!) and fine premium chili pepper!

Uzu-style fried potatoes at Uzu Izakaya!
Note that potatoes are not all white!
Potatoes organically grown at Bio Farm Matsuki in Fujinomiya City!

Greens and mushroom salad at Le Comptoir de Bio-s!
The mushrooms are organically grown in Fuji City at Hasegawa Farm while the other vegetables are grown organically at Bio Farm Matsuki in Fujinomiya City!

Simmered tougan/winter melon at Kagatsu Japanese Restaurant in Fujinomiya City!
The vegan version would be to simmer in vegan dashi! Served with fresh organic okra!

Vegan yuzu jelly cake at Myouken Sushi Restaurant in Gotemba City!
The jelly was made with local agar agar and yuzu!
A dessert fit for any vegetarian/vegan repast!

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Vegan Sushi Pictures in Shizuoka City, Japan!

Time and time again I have heard vegans and vegetarians complaining they couldn’t enjoy sushi in Japan according to their priorities and time and time again I have explained this is completely untrue!
True to tell, this is not Tokyo where you would have to patronize atrociously pricey establishments or Hokkaido where you would be replied by a blank stare.
This is Shizuoka, the Prefecture which has officially (by government reckoning. Actually there are even more!) the largest number of vegetable varieties by far in the whole nation. Ordering or preparing vegan or vegetarian sushi is not much of a problem. To prove it here is a few pictures taken in various establishments in Shizuoka City!

Menegi Nigiri/芽葱握り/Leeks sprouts tied with a dry seaweed ribbon and topped with umeboshi/梅干し/Pickled Japanese plum!

Mitsuba Nigiri/三つ葉にぎり/Japanese honeywort slightly boiled in salted water, pressed and drained and topped with umeboshi!

Daikon nigiri/大根にぎり/Daikon which has been marinated in amazu/sweet vinegar and seasoned with grated yuzu/柚子/lime skin!

Mitsuba to Kyuri Gunkan/三つ葉と胡瓜軍艦/”Mothership style nigiri with boiled Japanese honeywort and young crunchy Japanese cucumber!

Kabetsu nigiri/キャベツにぎり/Nigiri wrapped in boiled cabbage and seasoned with sweet miso paste!

Daikon Maki/大根巻き/Daikon Roll!

The roll was prepared with daikon marinated in amazu with a filling of sushi rice, dry seaweed, umeboshi and boiled Mitsuba. Not easy!

Manganji Tougarashi Nigiri/万願寺唐辛子にぎり/Manganji Chili Pepper is a long, green and soft taste variety of chili peppers that can be enjoyed raw. The one on the left was topped with yuzu koshio/柚子胡椒/lime and black pepper paste, and the one on the right with umeboshi!

A beautiful nigiri set with menegi/芽葱/Leek sprouts, Himesobame/姫蕎麦/buckwheat sprouts, Mitsuba/三つ葉/Japanese honeywort, one raw, the other lightly boiled and topped with umeboshi/梅干し/Pickled Japanese plum!

Natto to negi gunkan/納豆と葱軍艦/”Mothership nigiri topped with fermented beans and thinly sliced leek!

A favorite of mine! Shiso to Ume to Natto Maki/紫蘇と梅と納豆巻き/A roll containing perilla leaf, pickled Japanese plum and fermented beans!

Namida maki/涙巻き/Tears or Bakudan Maki/爆弾巻き/Explosive Roll containing solely grated wasabi!

A specialty probably found only in Shizuoka Prefecture! Wasabi Zuke no inari Zushi/山葵漬けの稲荷寿司/A pouch of grilled and simmered tofu containing sushi rice and pickled/marinated wasabi stems and leaves!

For dessert! Kampyou maki/干瓢巻き/Roll containing sushi rice and dry gourd shavings. The gourd is first dried then shaved. The shavings are then simmered in soy sauce, mirin, sake and sugar! Very sweet!

Are you convinced?

To be continued…

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Vegan Sushi at Sushi Ko (2010/09/16)

For once, thatis last Thursday, the heat has somewhat abated.
We even had welcome rain almost all day long.
The Missus and I did not need more encouragement to pay a belated visit to our favourite sushi Restaurant in Shizuoka Cyt, Sushi Ko.
We did have a lot I will describe in the next posting but I thought my vegan and vegetarian friends would like to see a separate article about vegan/vegetarian sushi!

Mr. Oda seved us 5 different types.
The first two are menegi/芽葱 or thin leeks sprouts topped with a little yuzukoshio paste.
The second one is himesoba/姫蕎麦 or buckwheat sprouts secured with a small band of nori/dry seaweed.
Both were serve raw.

The third one was kaiwaredaikon/貝割れ大根 or daikon sprous, boiled and topped with some umeboshi/梅干 pickled Japanese plum paste.
The fourth was raw mitsuba/三つ葉 or Japanese Honeywort secured with a thin band of nori/dry seaweed.

The fifth was mitsuba/三つ葉 or Japanese Honeywort again but slightly boiled and served as gunkan shushi/軍艦寿司 style.

Looking forward to the next visit!

Sushi Ko
Shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours: 17:00~25:00. 17:00~23:00 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie; Mr. Foodie (London/UK)

Please check the new postings at:
sake, shochu and sushi

Vegan Sushi at Sushi Ko (Shizuoka City, ’10/04/22)

4 Sprout Sushi Set!

Vegan and vegetarian sushi exists!
Although Im neither, I always make a pont to order a few vegan nigiri at my favourite sushi Restaurant, Shizuoka City.
Every time the Missus and I visit the restaurant like we did last night, Mr. Oda knows what’s coming!
Although it is easier in Shizuoka than anywhere else, one should be able to taste them at any sushi restaurant worth its name. A little smile and politeness will do wonders!

The first thing I asked (there will be a full posting soon about the whole meal!) was to devise a set of sprout sushi as shown in picture at top of this posting.
The first sprout was menegi/芽葱 or thin leek sprouts.

The second one was himesoba/姫蕎麦 or buckwheat sprouts.

The third one was mitsuba/三つ葉 or trefoil sprouts with beautiful leaves.

The fourth one was kawairedaikon/かわいれ大根 or daikon sprouts, lightly boiled and topped with umeboshi.

We did have a sushi roll which is vegan: shiso/始祖 or perilla leaves, natto/納豆 and umeboshi/梅干!

SUSHI KO
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours: 17:00~25:00. 17:00~23:00 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento. Island Vittles, Skewer It!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Vegan Sushi Suggestions 3: Veggie Sushi Tray, Box & Plate Presentations

Veggie Sushi Box for bento/Lunch box!

SYNOPSIS:

I already have introduced Vegan and Vegetarian Sushi, but following further requests and questions by my vegan (I’m not!) friends, I decided to contribute a small series of postings to give them more detailed suggestions and ideas!

Now, please check sushi rice recipe HERE to make things more practical!

————————————

This particular posting is designed to help you with designing Veggetables sushi tray, box or plate presentations!

Asaparaguses, Kabocha and Okra Sushi Nigiri.

Mushroom, maountai Vegetable, Myoga Ginger, Bamboo Shoots, and Leek sprouts Sushi nigiri.

White leek, Sprouts and yam,fresh or seared (repeated) Sushi Gunkan.

White asparaguses, myoga ginger, corn (gunkan) and tomato sushi nigiri.

Sorry, the pic is small, but the tray isquite sophisiticated:

Top: tomato. Second row (from top down): Rice ball wrapped in shiso/perilla leaf, pickled aubergines and myoga ginger. Third row: Tomato and kawaire daikon sprouts. Fourth row: Rice ball wrapped in shiso/perilla leaf, pickled aubergines and myoga ginger. Fifth row: bamboo shoots.

Here the rice is white and violet rices mixed.
Shhitake mushroom, broccoli, pickled yam and fuki.

Small pic again, sorry.
Goya, daikon pickled in sweet vinegar, okra, bamboo shoots and chopped mountain vegetables.

Pickled aubergine, Okra, Myoga Ginger, Plain rice, Burdock root and pickled aubergine.

Ice plant, Avocado and radish, Leek shoots, Myoga Ginger and Shiitake Mushroom.

Leaf sprouts, pickled aubergine, yam and red sweet pimento cubes, green aspargus tips and seared eringe mushroom.

From top:
Ippon Shimeji mushroom (grilled), Myoga Ginger, Pickled celery, Tomato gunkan with cucumber instead of seaweed/nori and Leek sprouts.

Sorry for the fuzzy picture:
From top: orange and its peel marinated in sweet vinegar, Tomato, Onion marinated in sweet vinegar, Kawaire daikon sprouts (lightly boiled), Tomato and okra gunkan and pickled cucumber.

From left: green leaves gunkan, Chinese cabbage (boiled and topped with grated ginger), red seet pimento (lightly grilled), Na no han/rape blossoms (boiled), Bambooo shoot (boiled), and trefoil (lightly boiled).

Okra, celery, myoga ginger and three different pimento.

Green pimento (lightly grilled), na no hana/rape blossom (boiled) and pickled aubergine.

From bootom upwards:
Leek sprouts, bamboo shoots, Myoga ginger and na no hana/rape blossoms!

Still looking around and ordering!

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven, Fuji Mama, Great Teacher Sato, Peas Love Carrots

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Sushi Millefeuille: The Recipe (with Vegan Option)

Following the kind comments of the creators of such beautiful blogs as Gourmet Fury, Bread + Butter, Dhaleb, Reg And Mitzi, Island Vittles and many other friends, I thought the time was ripe to post a couple of simple but colorful sushi recipes than can be easily expanded for home parties and impress your guests!

My vegan and vegetarian friends should not worry as I have explained possible adaptations according to their priorities at the end of such postings!

Here is the second one:
Sushi Millefeuille!

INGREDIENTS (& ADVICE):

Once again need to be too precise about exact quantities here as personal tastes can (and ought to) be different!

First combination (see above picture):

-Sushi rice: as much as you will need (freshly made. See sushi rice recipe HERE)

-Fish: tuna for the red part
-Cucumbers: sliced very thin for the first green part under the tuna.
-Avocado: for the second green part under the tuna (choose ripe avocad)
-Tobikko: Flying fish roe for the topping (if unavailable, can be replaced with salmon roe or finely chopped sweet red pimento.
-Mayonnaise.
Now, if you don’t like it, make a thick dressing. The trick is to make a simple vinaigrette with a lot of soft Dijon mustrd which will give it consistency.
Mayonnaise sold over the counter can be cloying sweet. I would make my own, which is not difficult at all: one egg yolk + salt + pepper + vinegar.
Whisk them all until smooth. Add and whisk in olive oil little by little until you have enough. Point: all ingredients must be at room temperature!
I add some wasabi to it for extra taste!
-Thin leeks for decoration.

RECIPE:

-On a large enough individual serving plate place a large enough cake circle in the middle.

-Fill one quarter/third with sushi rice.

-Lay one layer of fine cucumber slices.

-Lay one layer of sliced ripe avocado.

-Lay one layer of sliced tuna.

-Fill to the brim with another layer of sushi rice and press.

-Top with a layer of tobikko/flying fish roe.

-Decorate with a couple of thin leeks, mayonnaise around the millefeuille and some tomatoes.

Second combination (see above picture):

-Sushi rice.

-Kanpachi/Amberjack (if not available use white fleshed raw fish such as sole, halibut, seabream, etc.)

-Herring roe/Kazu no Ko

-Cucumbers: sliced

-Dry bonito shavings/katsuo bushi

-Thin leeks: finely chopped.

-Mayonnaise

-Tobikko/Flying Fish roe or salmon roe

RECIPE:

-On a large enough individual serving plate place a large enough cake circle in the middle.

-Fill one quarter/third with sushi rice.

-Lay one layer of Kanpachi/Japanese Amberjack or white-fleshed fish.

-Lay one layer of kazu no Ko/herring roe.

-Lay one layer of sliced cucumbers.

-Fill to the brim with another layer of sushi rice and press.

-Top with a layer of Katsuo bushi/Dry bonito shavings and plenty of chopped leeks.

-Decorate with mayonnaise and tobikko around the millefeuille.

There are of course plenty of scope left for improvisation!

VEGAN OPTION:

-Skip the Tobikko/Flying Fish roe. Replace with very finely chopped sweet red pimento.

-As for the mayonnaise, use a vegan subsititute or make a dressing like I suggested above.

-Instead of fish use layers made of cooked carrot or kabocha.
Grilled, peeled and cooled down sweet red pimento also make for great taste and colourful grading.

Naturally boiled and cut to practicality brocoli, asparaguses, violet sweet potatoes and so forth can be combined into a colourful creation!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, The Lacquer Spoon, Octopuspie, Pegasus Legend, Gourmet Fury, Chef de Plunge, Island Vittles, Beffuddled Canuck

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-