Vegetarian Sushi Secrets. Marisa Baggett
Shichimi Togarashi
The word shichimi (or nanami) comes from the Japanese word for the number 7. This spicy condiment contains seven different flavors—chili pepper, white sesame seeds, and black sesame seeds, and other seasonings like citrus peel, hemp seed, or ginger. Use it to give your spicy mixtures a unique flavor or as a topping for soups.
Shiso Leaves
Shiso, or perilla leaf, is an herb that tastes much like a cross between basil and mint. It can be used as a garnish or eaten as-is. Green shiso has a mild pleasant flavor, while the red variety has a robust bite. Shiso can be found at an Asian market; it is also easy to grow at home. (Just be sure to check with your local extension as some areas consider it an invasive weed!) If shiso is unavailable, large sweet basil leaves may be substituted.
Sorghum Syrup
Unless you have Southern roots, you may be unfamiliar with this sweet syrup. It is cultivated from sweet sorghum grass stalks grown in the southern US. Sorghum syrup, which is vegan, can be used as an equal substitute for honey. Look for it at your local farmer’s market or grocery store. Store opened jars in a cool, dark place.
Sriracha Hot Sauce
The popularity of this spicy pepper sauce makes it easy to find in supermarkets. Store opened bottles in the refrigerator.
Soybean Paper
If you have friends who can’t stomach the taste and texture of nori, soybean paper could be their saving grace. Unlike nori, soybean paper has a texture and unassuming flavor that most people find agreeable. The sheets can be purchased with or without added flavoring, and they are available in a multitude of colors. Soybean paper can be substituted for nori in any recipe where the sushi rice is on the inside of the roll. Look for soybean paper wrappers in whole or half-sheet sizes. (Use kitchen shears to cut sheets in half.) After opening, store tightly sealed in a cool, dark, dry place.
Sugar
For best results, use unrefined granulated sugar. If you want to make a sweet substitute, use a granulated natural sweetener. Artificial sweeteners are not recommended.
Tahini
Tahini, an ingredient that is most commonly found in Mediterranean-style cuisine, is a paste made from pressed, untoasted white sesame seeds. Reminiscent of smooth peanut butter, it usually comes with a thick layer of oil on top. Stir this into the tahini before measuring. Tahini should be stored in the refrigerator after opening.
Toasted Sesame Oil
When purchasing sesame oil, buy the dark toasted variety. Light sesame oil lacks the depth needed to reproduce the recipes in this book. Like many oils, toasted sesame oil can go rancid. To extend the shelf life, refrigerate opened bottles. The oil will get thick, but quickly becomes fluid again after returning to room temperature.
Toasted Sesame Seeds
All of the sesame seeds called for throughout this book should be toasted. Black, white, or a mixture of both may be used. To toast, add a thin layer of sesame seeds to a dry skillet over moderately high heat. Swirl the seeds in the skillet, being sure to keep them moving. As they begin to deepen in color and emit a popcorn-like aroma, keep a careful watch. They should be removed from the skillet just before they turn deep brown, as they will continue to toast a few seconds more. Allow to cool completely before use.
Tofu (firm or extra-firm)
Look for Japanese brands of firm or extra-firm tofu for the recipes in this book. Opt for water-packed varieties in your grocer’s refrigerated section. Some varieties can be stored at room temperature until opening. Once opened, be sure to use the tofu within two or three days. To store opened, unused tofu, place in a container of cool water and refrigerate. Drain and refresh the water each day for optimal freshness.
Umeboshi Plum Paste
This deep-purple paste has a tangy flavor much like sour candy. It can be purchased in squeeze bottles or small tubs. Treat this condiment like jam or jelly—refrigerate after opening.
Wakame Seaweed
Wakame is an edible sea vegetable that can be used in soups, salads, and sushi preparations. Look for it in the dried foods section of your local Asian market. To rehydrate, place wakame in warm water and allow to sit for 5 minutes. It will expand quite a bit. Store rehydrated wakame in water in the refrigerator for up to 3 days. For best results, rehydrate in small amounts.
Wasabi Powder
Look for brands that list wasabi in the ingredients. Store the powder in a tightly sealed container. Wasabi powder is most potent when used just after mixing. Prepare only the amount you’ll need for each sushi adventure. To prepare, place 2 or 3 tablespoons of wasabi powder in a small dish. Add 1 teaspoon of water at a time, mixing well with a fork. The consistency should be much like that of toothpaste. Turn the dish upside down on a flat surface until ready to use. Any leftover wasabi paste may be covered and refrigerated. Use within two days.
Wonton Wrappers
Wonton wrappers come in a variety of styles and shapes. Square wonton wrappers can be easily found in Asian markets and most grocery stores in the refrigerated section.
Sushi equipment
It doesn’t take a long list of exotic and pricey kitchen tools to prepare great sushi in your home kitchen. In fact, you probably own the most basic tools needed. If you do have to purchase items for your sushi making, they will not sit unused in a dark pantry or kitchen drawer. Most of the tools for a sushi kitchen can be used outside of sushi making.
Bamboo Rolling Mats
The assembly of most sushi rolls requires the use of a makisu or bamboo rolling mat. I find that having two mats is ideal for the sushi-making process. Covering the mats with plastic wrap before each use makes cleanup between different types of sushi rolls much easier. To cover, wrap each mat tightly in two layers of plastic wrap. Hold the mat about 5 inches (13 cm) above the flame of a gas cooktop and move back and forth a few times to tighten the seal. Wash bamboo rolling mats by hand in warm soapy water after use. If overly soiled, gently scrub with a natural bristle brush. Rinse mats well and let stand upright until completely dry.
Bowls
Maintaining organization during sushi making expedites the process, and having a variety of bowls available is one of the best ways to keep order. Non-reactive plastic, ceramic, or glass bowls in sizes that easily fit into your refrigerator work best, as some ingredients will need to be prepared and stored before use.
Cutting Boards
Having several cutting boards simplifies the sushi-making process. I recommend designating cutting