Vegetarian Sushi Secrets. Marisa Baggett
carry the dried strips, but it is most easily found rehydrated and simmered in a sweetened soy and dashi broth liquid. Many conventional supermarket carry pre-simmered kampyo in convenient cans. If adding to sushi rolls, pat away some of the excess liquid. No additional cooking is needed.
Japanese Cucumbers
Japanese cucumbers are preferred for sushi making because of their thin skins and small, soft seeds. The entire cucumber can be used without overpowering a sushi dish. If using conventional garden cucumbers, peel skins and remove seeds to yield a similar taste.
Inari Tofu Pouches
Inari pouches are made from deep-fried tofu skins (abura-age) that are then simmered in a sweetened soy-based liquid. They can be purchased in cans, plastic-wrapped trays in the refrigerated section, or in frozen packages. Be sure to check the packaging for ingredients. The simmering liquid varies with the manufacturer, and may contain dashi broth made from fish.
Japanese Soy Sauce
The recipes in this book rely on the flavor profile of Japanese-style soy sauce. A low-sodium variety is suitable for dipping sushi. However, if a recipe uses soy sauce as an ingredient, be sure to use the regular variety. Gluten-free tamari may be used interchangeably with soy sauce in the recipes.
Kombu
Kombu, a type of kelp, is essential for imparting just the right flavor to dashi stock. It is most commonly found dried and folded into sheets. Look for kombu that is deep green in color. There may be a thin covering of a white powdery substance on the surface. To use, cut away only the amount you need with kitchen shears. Use a damp towel to wipe away the white powdery covering. Kombu should be stored in a cool, dry place.
Kimchi
This spicy fermented cabbage, borrowed from Korean cuisine, makes an impact in sushi. Kimchi can be purchased in small containers; it is usually refrigerated. Be sure to check the ingredients, as most brands use shrimp paste or dried fish as a flavoring. If unsure of purchased kimchi, see page 49 for a quick do-it-yourself version.
Matcha Green Tea Powder
Matcha powder can be purchased in small bags or tins. The powder has a very concentrated green color that lends a pleasant tint to recipes. A little goes a long way in imparting the earthy flavor. After opening, store matcha powder in a cool, dark place.
Mirin
This sweet Japanese cooking wine can be found in most supermarkets where soy sauce is stocked. It is often labeled mirin or aji-mirin. If not available, sweet sherry may be substituted.
Miso Paste
Miso, fermented soybean paste, is available in the refrigerated aisles of Asian markets and health food stores. Miso is most commonly available in white or red paste. A general rule of thumb is that the lighter the color of miso, the more mild and sweet the flavor. The recipes in this book can be made with any variety of miso desired.
Natto Fermented Soybeans
Natto is somewhat of an acquired taste. These fermented soybeans are very pungent, with a slimy texture. When separating natto, the slimy texture is quite visible and looks much like melted cheese strands. Look for natto in the refrigerated section of your local Asian market. Some markets even sell frozen natto in small tubs. Thaw according to package directions and store in the refrigerator.
Nori Seaweed Sheets
Packages of this dried sea vegetable are sold in 8 x 7-inch (20 x 18-cm) sheets. Store nori in a cool, dry place. Seal opened packages in a tight layer of plastic wrap or inside a zip-top plastic bag. When kept dry, nori has an indefinite shelf life.
Takuan Pickled Radish
Takuan pickled daikon radish is often bright yellow in color. The pickled daikon portion is usually left whole rather than being pre-cut. Look for takuan in plastic pouches in the refrigerated section of your local Asian market.
Pickled Ginger
This condiment is a sushi favorite. Most familiar is the bright pink dyed variety. It can also be purchased undyed in a natural tan hue. Look for pickled ginger in either non-refrigerated jars or in plastic bags or tubs in the refrigerated section. Store pickled ginger in the refrigerator after opening.
Quinoa
Though not a grain, quinoa can be cooked like one and used to prepare sushi. Any of the varieties—black, red, or white—can be used. Be sure to use the recipe specifically for quinoa (page 22).
Rice
Selecting the proper rice for sushi is a top priority, as rice is the foundation of sushi. When purchasing white rice, only medium-grain or short-grain sushi rice must be used. Do not attempt to use jasmine, basmati, white long-grain, or parboiled quick-cooking varieties. Short-grain sushi rice is considered premium, and should be used once you have a few sushi rolling sessions under your belt. Beginners will find that medium-grain sushi rice is easier to handle.
Short-grain brown rice lacks the starch to provide a suitable medium for making rolls. For best results, opt for long-grain brown rice for sushi-making purposes. Do not use rice blends, wild rice, or other whole-grain varieties of rice for sushi. As with white rice, parboiled or quick-cooking varieties of brown rice will not produced the desired results. Be sure to follow the method used only for brown rice when making brown rice sushi (page 23).
Anko Sweet Red Bean Paste
Sweet anko red bean paste is made from red beans and sugar. It is available in cans or in plastic tubs at your local Asian market. After opening, refrigerate any unused portions.
Rice Vinegar
Rice vinegar is so common that most grocery stores stock it with their other vinegars. Be sure to purchase pure rice vinegar that has not been blended with sugar, salt, or other flavorings. The label should list rice and water as the primary ingredients.
Sake
For cooking purposes, an inexpensive sake (rice wine) is suitable. If you plan on drinking the sake, too, opt for a midrange brand that is brewed to be served chilled.