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!
The first vegetable amenable to sushi I would like to introduce is Myoga, or Myoga Ginger.
Please check Myoga HERE on Wikipedia!
Myoga is a very interesting vegetable as not only the shoots but also the flowers are edible!
The flower in its natural state!
As bought at the market.
Interestingly enough, as Japan makes an enormous consumption of them it has to import a lot from New Zealand and Australia. I’m sure you can buy it at local Asian markets. It could porve an interesting cultivation for some, too!
Myoga sushi roll.
Now there are two basic ways of presenting myoga as sushi.
First, as shown on above picture, as a roll.
It doesn’t have to be complicated. Just chop the myoga in strips and fill the roll with it accompanied by some wasabi.
Myoga Sushi nigiri.
The other basic way is present it as sushi nigiri on top of a small ball of sushi rice previously smeared with a little wasabi.
You can prepare the myoga in two basic ways,too:
The first one would would be just to wash it and use it raw.
The second would be to pickle it in rice vinegar and sugar for a while, press it and serve it in both sushi styles as explained above.
There are other interesting possibilities when you let your imagination go free as in above picture where the rice is replaced with a small cube of tofu and the topping is made with chopped myoga, tofu and wasabi all mixed together!
To further convince you, look at the picture above:
All vegan sushi:
from top down: Cucumber, egg plant/aubergine and myoga. The last are pickled daikon!
Daikon Nigiri as served at Sushi Ko, Shizuoka City, Japan!
The second vegetable amenable to sushi I would like to introduce is Daikon, or Japanese Radish/Daikon Radish.
Please check DAIKON HERE on Wikipedia!
Daikon seems to be known only in its big white shape with a green top.
Actually, not only it is a versatile vegetables, but it does come into many shapes and colors as shown in picture above.
Once cut, look at these beautiful colors.
Daikon sushi, especially served as nigiri can be made very simple as in above picture where the daikon was sliced very thin and marinated for a while in lemon added water.
For more sophisticated preparations and presentations browse below!
The same as the top picture. The daikon was marinated for a while in yuzu juice and rice vinegar then derved with grated yuzu zest/skin.
Simple but so sophisticated. The other one is rape blossom.
Daikon can be pickled Japanese-style into “takuan/沢庵”, making for great colors and combination!
Takuan & Beni Shoga/takuan and red ginger temari sushi!
Great color afain with Koushin Daikon/紅芯大根!
The possibilities are infinite. Can you imagine the takuan above on a rice ball. The whole daikon was first pickled then peeled/cut into a sheet, rolled with lettuce and cut across!
And how about a daikon millefeuille sushi for dessert!