Just Bent

Vegan Sushi

Vegan Sushi | Two Ways

When one is a vegetarian blogger seafood challenges require thinking a little outside the box.  After all what most people picture when they hear seafood is NOT vegetarian and while at one point I did include those recipes I don’t really make that anymore.   So with /r/52weeksofcooking’s seafood challenge I really had two options: fake seafood or using a sea-based vegetable.  I debated recreating Richard Blais’s banana scallops but while those are really outside the box they aren’t exactly challenging so I decided to keep looking.   Then while reading a Washington Post article I saw a recipe for vegan sushi and instantly latched on to giving sushi a try.   I liked the idea of using mushrooms for one of the fillings, which is what WP had listed, but switching the suggested citrus soy sauce for a sesame ginger sauce.  For the other filling I decided to use sweet potatoes, which are right there with eggplant on my must have in kitchen at all times list.  I decided to make a garlic ginger soy sauce for the sweet potatoes which resulted in a very crowded stove top.

Mushrooms with Sesame Ginger Sauce

Ingredients

1 tbsp vegetable oil

1/2 lb shitake mushrooms

1 tsp ginger, shredded

1/2 tbsp sesame sauce

1/2 tsp sesame seeds

Instructions

  1. Cut the mushrooms into matchstick size pieces. Set aside.
  2. Heat the oil over medium-high heat in a shallow saute pan. Add the ginger and cook for 2 minutes allowing it to slightly brown. Add the mushrooms then turn the heat down. Cook for 5-7 minutes stirring occasionally to prevent sticking/burning. Add the sesame sauce, stir well and cook for a final 2 minutes. Toss with the sesame seeds and set aside to slightly cool.
  3. Roll the sushi (see link below recipes) and enjoy!
http://dancingveggies.com/2013/04/just-bent.html

Garlic Ginger Sweet Potatoes

Ingredients

1 tbsp vegetable oil

4 cloves garlic, minced

2 shallots, diced

1 tsp garlic, shredded

1 lb sweet potatoes, peeled and cut in to matchsticks

1/2 tbsp soy sauce

Instructions

  1. Heat the vegetable oil in a large saute pan over medium high heat. Add the garlic, shallots, and ginger and cook for 3 minutes, allowing everything to turn slightly golden. Add the sweet potatoes then cover and cook for 5-7 minutes stirring once to prevent burning but allowing the sweet potatoes to get a slight crust on them. Stir in the soy sauce then cover and turn heat to low.
  2. Cook for a final 3 minutes then set aside to slightly cool.
  3. Roll the sushi (see link below recipes) and enjoy!
http://dancingveggies.com/2013/04/just-bent.html

I did cheat a little in using Alton Brown’s sushi rice recipe, figuring I had enough work figuring out the right sauce to vegetable ratio.  For rolling the sushi I watched a few videos to get the idea and used plastic wrap to make up for my lack of a mat. I served the sushi with some siracha sauce since fresh wasabi is not an easy to locate ingredient at my local market, and also skipped the soy sauce.  I was surprised in how easy these were to roll, even without a bamboo mat!