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Vegetarian Sushi sample recipe

Time for a sushi party!

vegetarian sushi cookbook

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Sushi Nori 10 pack

Sushi Rice Organic 2lbs

Sushi Ginger 6oz

Wasabi Powder 2.5oz

Johsen Shoyu Organic 10oz

Sushi Rolling Mat

Soy Dipping Dish

Sushi Instructions

$42.00 value! Item #4001 Only: $35.95

 

Vegetarian Sushi Cookbook
by Brigid Treloar

You’ll love this dazzling collection of vegetarian sushi featuring traditional and contemporary sushi recipes. Step-by-step instructions with 62 recipes and over 80 gorgeous color photos.  Hardcover

Reg $19.95

 

Vegetarian Sushi
by Brigid Treloar

Sample recipe

Battleship Sushi

I teaspoon wasabi paste
2 tablespoons mayonnaise
small avocado. finely diced
I scallion (shallot/spring onion), green part only.
finely sliced
I cup (5 OZ/150g) Sushi rice
I sheet nori. cut into 1-inch by 5-inch
(2.5-cm by 13-cm) strips
I teaspoon toasted black sesame seeds
small English (hothouse) cucumber. seeded and
finely sliced. skin on
cup (2 fl oz/60-ml) Japanese soy sauce
2 teaspoons beni-shoga (pickled ginger)
finger bowl: water with a splash of rice vinegar

Mix wasabi and mayonnaise until
smooth. Carefully fold in avocado
and scallion. Dip both hands in
finger bowl, shaking off excess. Gently
shape about one tablespoon of rice into a
small oval or rectangle. Place one nori
strip against rice, shiny side out. Press
gently and continue to wrap strip around
rice ball. Use a grain of rice to seal
overlapped ends of nori.

Cover top of rice with avocado
mixture. Sprinkle with sesame seeds. Tuck
3-4 cucumber slices in at one end. Repeat
for remaining sushi. Serve with soy sauce
and beni-shoga.

Variation
Use 2 teaspoons of rice and smaller nori strips to
make mini battleship sushi
.

Stuffed Nori Cones
Yields 8 Cones

Ingredients:
2 sheets toasted Emerald Cove® Nori
1 cup cooked brown rice
cup chopped watercress
cup grated carrots
4 Tbsp toasted sesame seeds
1 Tbsp lemon juice
1 Tbsp mustard
Watercress for garnish
1 Tbsp Emperor’s Kitchen® Premium Ryujin Umeboshi Vinegar
Cut each nori sheet into four quarters and set aside.
Place all remaining ingredients, except watercress, in a bowl and mix together well.

Carefully fold one piece of nori at a time into a cone shape. A drop of water will stick overlapping sides together.

Fill each cone with the mix, decorating the top with watercress, and serve.


 

Emerald Cove Recipes reprinted with permission

Emerald Cove Organic Sushi Nori

Sushi Nori Recipes from Emerald Cove

Nori Rice Balls
Yields 8 Rice Balls
 

Ingredients:
4 sheets Emerald Cove® Nori
4 cups freshly cooked brown rice
4 Emperor’s Kitchen® Organic Ryujin Umeboshi Plums or about 2 tsp Emperor’s Kitchen® Premium Ryujin Umeboshi Paste
Toast nori on 1 side, fold, and carefully tear in half, then tear each half into halves.
Moisten your hands in lightly salted water, then gently but firmly form about the rice into a ball. Continue until all 8 are finished. Wet your hands as necessary to prevent sticking, but use as little water as possible.

Press your index finger into the center of the rice ball and insert umeboshi plum, or about tsp umeboshi paste ( For variety, you may substitute minced pickles, deep-fried tofu, or seitan wheat meat, or your favorite cooked vegetables). Seal the opening. The outside of the ball may be rubbed lightly with umeboshi or miso for extra flavor.

Using 2 squares of nori, cover each rice ball. At first it may look a little ragged; set it down, wrap the rest, then come back to the first, and gently pack as you would a snowball.

Umeboshi helps preserve the rice and aids its digestion. Rice balls keep best if wrapped in waxed paper, then in paper. Do not wrap in plastic or store in airtight container.

 

Emerad Cove Organic Pacific Sushi Nori is the highest “Silver Grade” pre-toasted nori. Ready to roll into your favorite sushi recipe! Here are a few sample recipes for you to try.


Available in 10 sheet and 50 sheet packages. SUSHI SHOP >

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