Sushi

 

 Rice Vinegar, Sea weed sheets, Wasabi, Sushi rice

• Avocado + Cucumber
• Cucumber
• Avocado
• Pickled red onion & Tofu
• Pickled red onions, carrots & Tofu
• https://www.ellielikes.cooking/pickled-onions/ 
• • 1 small onion thinly sliced
  • 2 tbsp sushi vinegar also called seasoned rice vinegar
    Add onions to a jar and pour vinegar over. Put the lid on tightly and shake the jar to mix the onions with the vinegar. Place in the fridge and let the onions marinate for at least one hour. The onions will soften and lose their sharp pungency as they marinate. If some of your onions still look raw after a few hours, add more vinegar and mix well
• Pickled Shiitake mushrooms - https://www.eatdrinkbreathe.com/shiitake-mushroom-shoyuzuke/
• 80g (2.8oz.) Dried Shiitake Mushrooms
• 75g (5 tbls.)Sugar
• 60ml (4 tbls.)Soy Sauce
• 60ml (4 tbls.)Rice Vinegar
• 10g Fresh Ginger (about 2 tsp. roughly chopped)
• Steep the dried shiitakes in enough boiling water to completely cover (about 250-300ml) for 20 minutes. Strain the mushroom liquid into a container and set aside. Set the mushrooms aside for a couple minutes until they are cool enough to handle. Cut the stems out of the caps and discard ‘em (shiitake stems are notoriously tough and stringy).
• Mix 120ml (4oz.) of the mushroom liquid with sugar, soy sauce, vinegar and ginger in a small saucepan and simmer on low heat for 2 minutes. Add Shiitake caps, cover and simmer on low heat for 20 minutes. Remove the mushrooms from the liquid, and once cool, slice thinly. Discard the ginger, and pour remaining liquid back over the shiitakes. Cover and refrigerate overnight before using.
• Note: Overnight the shiitakes will absorb the remaining liquid and swell to fill the container! Triffids! 

• Pickled Daikon - https://allwaysdelicious.com/japanese-pickled-daikon-radish/#recipe  
• 1 daikon radish about 1 pound, peeled and cut into thin rounds or half-rounds
• 1 tablespoon kosher salt
• ½ cup granulated sugar
• ½ cup rice vinegar
• ¼ cup water
• 1 teaspoon ground turmeric
•  Place the sliced daikon in a colander and add the salt. Tossto mix and then let stand in the sink or over a large bowl for about 1 hour.
• Transfer the daikon to a glass jar.
• In a small saucepan, combine the sugar, vinegar, and waterand heat over medium heat, stirring frequently, until the sugar dissolves. Remove the pan from the heat and stir in the turmeric.
• Pour the vinegar mixture over the daikon slices in the jar. Cap the jar, shake to make sure all of the daikon is in the brine.
• Refrigerate for 24 to 48 hours before serving.

• Cook tofu. Cut the tofu lengthwise into 8 slabs. Lay the slabs side by side on a cutting board and season with salt and pepper.
• Heat 3 tablespoons oil in a large non-stick skillet over medium-high heat. Place the tofu seasoned side down in the skillet in a single layer; season the top-facing side. Cook until crispy and golden brown on the bottom, about 10 minutes, then flip and brown the other side. Transfer tofu to a paper towel-lined plate to drain excess oil.
• Egg - https://www.food.com/recipe/egg-filling-for-sushi-208673
• 2 eggs
• 2 tablespoons flour
• 2 tablespoons sugar 
• 1 teaspoon salt
•  In a bowl beat all ingredients together. Heat a non stick or lightly oiled pan on a medium heat. I normally use a small frying pan to give me a 1/4 inch thick omelette.
• Cook until golden on both sides.
• Allow to cool and slice into 1/2 inch thick slices.
• Sweet Potato tempura- https://highcarbhannah.co/recipes/sriracha-sweet-potato-tempura-vegan-sushi/
• Peel sweet potato and cut lengthwise into approximately ½-inch thick strips.
• Coat with olive oil (??) and bake for approximately 15-25 minutes (on 425F). Sweet potatoes should be tender.
• Allow to cool before preparing sweet potato sushi rolls.

Sushi rice:

https://www.gimmesomeoven.com/sushi-rice/#tasty-recipes-72684 

Ingredients

Scale

• 2 cups Japanese short-grain rice (“sushi rice”)
• 2 cups water
• 4-inch square of kombu (optional)
• 1/4 cup unseasoned rice vinegar
• 4 teaspoons sugar (or honey)
• 1 teaspoon fine sea salt

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Instructions

1. Rinse the rice. Rinse the rice with cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs very clear.  Drain well.
2. Cook the rice. See details in the notes below for how to cook the rice either on the stovetop, in a rice cooker, or in the Instant Pot.
3. Make the sushi vinegar. While the rice is cooking, heat the rice vinegar, sugar and sea salt together in a small saucepan over medium-high heat until the mixture nearly reaches a simmer.  Remove from heat and whisk until the sugar has dissolved.  (Alternately, you can just heat the mixture in the microwave if you prefer.)
4. Season the rice. Once the rice is cooked, transfer the rice immediately to a large mixing bowl and drizzle it evenly with the sushi vinegar. Use a spatula to very gently fold the rice — more of a slicing and lifting motion, rather than stirring and smooshing — until the vinegar is evenly mixed into the rice.
5. Cool. Cover the mixing bowl with a damp towel so that it is touching the surface of the rice, which will help prevent the rice from drying out. Let it cool on the counter (or in the refrigerator) until it reaches room temperature.
6. Serve. Use the rice immediately in a recipe, or transfer to an airtight food storage container and refrigerate for up to 3 days.

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