Re-blogged my Guest Post at Elaine’s Foodbod, What would you feed me… Fae?
This is week I am very proud and excited to bring you a guest post from the lovely Fae from Fae’s Twist and Tango. Fae is an amazing cook, so knowledgeable and so skilled, and also so supportive and encouraging of her fellow bloggers. I’m so thrilled that she was happy to take part in my series, her food always look soooooooo good!!!!
So, Fae, what would you feed me?
Although I have never met Elaine of Foodbod in person, she is a lady I admire. Elaine’s consistency and dedication in bringing her readers fresh, healthy vegetarian/vegan dishes which are very delectable, is notable. To participate in this series was truly challenging for me. Not only did Elaine ask for a vegetarian/vegan dish, but also that it be gluten and sugar free. I wanted to present a special friend with a special meal. And here it is. I am presenting Elaine with Japan’s national dish, made with no seafood, eggs or sugar but with a clever little twist!
Sushi Variety - Vegan, Gluten and Sugar Free
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
Only 1/2 of the below recipe is displayed in the photo.
Any decorative vegetable of choice, blanched in salted, boiling water, shocked in ice water and drained.
• 1 medium to large carrot, thick third sliced into circles to make flowers, third cut into sticks/strips, and third minced – blanched for 90 seconds.
• 12 pieces long green beans – blanched for 3 minutes then 4 kept in whole, 3 biased cut in 3.5cm/1.5″ each, 5 sliced in in 5mm/¼”
• 12 stems asparagus, only top 5cm/2″ used – blanched for 60 ~ 90 seconds
• 85g / 3oz spinach – blanched for 90 seconds
• salt for blanching
• 1 Japanese, Persian or 15cm/6″ English cucumber, cut 3 circular slices and remainder, long, thicker julienne
• ½ avocado, sliced in thick strips
• 2 ~ 3 Tbsp roasted sesame seeds
• 3 sheets rolling sushi seaweed sheets – ½ sheet cut into stripes for decoration
• 3 fried tofu / inari pockets cut in half and boiled
• Japanese style, unsweetened, pickled ginger on the side
• soy-sauce for dipping
For sushi rice
• 2 cups premium short-grain rice
• 2½ cups water (or as specified on the package)
• 7 Tbsp rice vinegar
• 5 Tbsp strained puréed apple (sweet variety like fuji)
• temizu – ½ cup water, for moistening hands when handling the rice, so it would not stick to hands
◊ First, prepare all ingredients as specified and then cook the rice.
Next, watch this short video, a very helpful visual tutorial.
To make seasoned sushi rice
◊ Cook rice as specified on the package. While the rice is hot, spread it in a large, shallow (pasta) bowl, sprinkle vinegar and apple juice [also see ** at the end] and using a spatula, mix, using cutting motion, side-to side. (Don’t mix too vigorously or the rice will become sticky.) Rice needs to be fanned as it is being mixed to create sheen and prevent the rice from absorbing too much vinegar and becoming too tart. Each grain of rice should be dressed evenly. Cover the dish with a moist kitchen towel to keep rice from drying. Let it cool down.
◊ When the rice has slightly cooled, place 1/8 of rice in a medium bowl, mix it with minced carrots, thinly cut pieces of green beans, 1 Tbsp of sesame seeds, and mix well. Fill the fried tofu / inari pockets. Garnish/decorate as preferred.
◊ To make futomaki (using whole green beans, carrot sticks and spinach) and California roll (using sesame seeds, cucumber sticks, avocado and carrot sticks), follow video instructions. To make thinner kappa maki, follow futomaki instructions, on a half sheet of seaweed, spread the rice, put small specks of wasabi on the rice, a few thin strips of cucumbers, and roll.
◊ To make vegetable nigiri sushi, wet your hands, make an oblong shape with the rice, place 2 asparagus tops and tie them with a strip of seaweed.
◊ To make temari sushi (named after temari silk balls), wet your hands, make a small ball, place it on a square plastic wrap, place design of choice, flip and wrap the plastic wrap to secure the design (as seen in the photo).
◊ The sushi pieces should be arranged on a large platter to balance the colors. Place some gari (pickled ginger) and wasabi on the side. A speck of wasabi is dissolved in a little drizzle of soy-sauce for dipping. Goes very well with miso soup.
~ どうぞめしあがれ Douzo Meshiagare! • Bon Appétit! ~
Fae, this looks amazing! A work of art!! The ingredients all sound perfect and the inclusion of the apple was totally unexpected! Thank you so much 🙂 xx Elaine
If you prefer the authentic sushi rice seasoning with sugar instead of apple juice improvised in the above recipe, use this recipe instead:
• 7½ Tbsp rice vinegar
• 7½ Tbsp granulated sugar
• 2 tsp salt
◊ Mix rice vinegar, sugar, salt, and heat over medium-heat. When sugar dissolves, and all seasonings are mixed together, transfer to a bowl and let cool. Add to the hot cooked rice and using a spatula, mix, using cutting motion, side-to side. Follow the recipe above.