For 5 persons / 8 pieces :
For the vinegared rice
500 g of rice
100 ml of rice vinegar
15 g of salt
also provide a fan
a large dish
The sushi:
5 slices of butternut, 6 cm x 3 cm x 5 mm high
5 slices of shiitake (or button mushrooms) of 5 mm
5 slices of red peppers of 3 cm X 6 cm
5 slices of yellow peppers 3cm X 6 cm
5 tablespoons of crushed avocado
5 tablespoons of mixed celery root
5 slices eggplant, 3 cm x 6 cm
10 cm of fresh ginger
1/4 red beet
teriyaki sauce
sweet soy sauce
soy sauce
wasabi or horseradish or mustard
sunflower oil
1 shallot
1/2 cup of soy milk
1 cup sunflower oil
100 g hard tofu
50 g chickpea flour
1/2 tsp of cashew nut puree
turmeric
kalamak salt (if available)
2 g agar agar
3 Nori leaves
To prepare at least 2 hours before:
The rice:
Measure the volume of rice (to put the same volume of water)
Wash 10 times the rice (keep the water for the garden) and let soak for a good hour
Drain one last time and add 1 volume of water (from the dry rice).
Cook covered until "boiling" and then still covered at minimum heat.
Put the rice vinegar, sugar and salt in a glass and add to the pan so that the sugar mixes well.
Turn off the heat when the rice is cooked and pour it into a large dish. Sprinkle with the sweet and salty vinegar and mix well while fanning. When everything is absorbed, put a wet cloth on the rice.
Eggplant:
Slash each slice slightly on the skin.
In a frying pan put 1/2 cm of sunflower oil
fry the eggplants starting with the skin side
turn until candied
put them on a paper towel.
make a sushi and put the eggplant on top.
Butternut
Marinate the slices in a teriyaki sauce for 1 hour
Drain and bake at 190° for 20 minutes
Add the sauce during the last 5 minutes
Drain the butternut and set aside.
Make a sushi and put the butternut on top.
Mushrooms
In a saucepan put a glass of water with 1/2 glass of soy sauce,
add a little cider vinegar and a little sugar.
Cook over low heat for half an hour and let soak.
The next day, drain and slightly press the mushrooms.
Make a round sushi and put the mushrooms on it.
Red and yellow peppers:
Cook the peppers in a dry oven at 190°.
Remove their skins and set aside.
Make a sushi and put the peppers on top (separately)
Gunkanjisushi
- with celery remoulade
From the famous abandoned industrial island gunkanjima (island shaped like a warship).
Mix sunflower oil with soya milk, a little salt
and a 1/2 gift of vinegar, 1 tsp of sugar.
Chop a shallot and mix it with a mixer.
To roll a sushi by wetting its hands beforehand washed
Cut a strip of nori of about 3 X 12 cm and roll it shiny side out around the sushi and wet the inside edge to stick it.
Take a spoonful of remoulade and put it in the pocket of the gunkan.
- with avocado
Simply crush the avocado.
Make a gunkan as above and then aim the avocado inside.
Tofuyaki omelette
Mix the tofu with the chickpea flour, cashew puree, agar agar, a little water, salt, turmeric and mix it all with a blender or other. Adjust the consistency to obtain a pancake dough. Put a lot of oil and spread the pancake of tofuyaki and cook well on each side. Let it cool down and cut it into 3cm x 6cm slices.
Make a sushi, put the tofuyaki on it and surround it with a strip of nori.
We could also have added a temaki with seasonal vegetables: carrots, beets, thinking of the herbs.
And ideas for new trials:
- a gunkan of pomegranates
- slices of persimmon / pears
- a gunkan with agar agar pearls and seaweed for a salmon egg atmosphere