Vegetarian Sushi Secrets. Marisa Baggett
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Swirl rice with water to wash.
Rinse in a fine-mesh strainer.
Toss hot rice with dressing.
Cover until ready to use.
Quinoa Sushi “Rice”
Red, white, or black quinoa can be used for this recipe. For a pretty presentation, use a combination of all three. This rice is best used for sushi rolls that feature the seaweed on the outside.
Prep Time: 20 minutes
Cook Time: 40 minutes
Makes about 6½ cups (1⅓ kg)
2½ cups (500 g) quinoa
2½ cups (625 ml) water, minus 3 tablespoons
⅔ cup (160 ml) rice vinegar
⅓ cup (80 ml) raw honey or sorghum syrup
1 tablespoon unrefined sugar
2½ teaspoons coarse sea salt
Place the quinoa in a fine-mesh strainer and rinse it with cool water. Transfer the washed quinoa and measured water to a rice cooker. Once the rice cooker is started, cook for exactly 40 minutes. Most likely the cooker will indicate that the quinoa is done before 40 minutes have elapsed, but be patient. Do not lift the lid or stop the process before the time is up.
While the quinoa cooks, prepare the dressing. Combine the rice vinegar, honey or sorghum, sugar and salt in a small non-metal bowl. Whisk vigorously until the sugar and salt are mostly dissolved, about 2 minutes. Set the mixture aside.
Spoon the steamed quinoa onto a large, flat cutting board. Drizzle ⅓ cup (80 ml) of the dressing over the rice. Toss gently. Add the remaining ⅓ cup (80 ml) of the dressing and toss well.
Spread the quinoa into a thin layer and allow to cool for 10 minutes. Gently turn over and let cool for 5 minutes more.
Place the quinoa in a large non-metal bowl or container and cover with a damp lint-free dishcloth until ready to use. Use within 4 hours.
Quinoa Sushi “Rice”
Multi-Grain Sushi Rice
Using a variety of grains creates a dense, pleasantly textured medium for sushi. The addition of grits, a Southern breakfast staple, helps to hold all the grains in place. This rice is best used in sushi rolls that feature the seaweed on the outside.
Prep Time: 20 minutes
Cook Time: 40 minutes
Makes about 3 cups (½ kg)
½ cup (100 g) long-grain brown rice
¼ cup (50 g) black, red or white quinoa
¼ cup (50 g) pearled barley
2 tablespoons grits
2 cups (500 ml) water
⅔ cup (160 ml) rice vinegar
⅓ cup (80 ml) raw honey or sorghum syrup
1 tablespoon unrefined sugar
2½ teaspoons coarse sea salt
Toss the brown rice, quinoa, barley and grits into the well of your rice cooker and mix well. Cover with the 2 cups of water. Start the rice cooker and cook for exactly 40 minutes.
Meanwhile, make the dressing. Stir together the rice vinegar, honey or sorghum, sugar, and salt in a small non-metal bowl. Whisk vigorously until most of the sugar and salt have dissolved, about 2 minutes. Set the mixture aside.
When the grains have finished cooking, transfer them to a large glass bowl or casserole dish. Using a plastic or wooden spoon, toss the dressing and grains together. Allow to cool for 10 minutes before using.
Multi-Grain Sushi Rice
Brown Sushi Rice
The rice may seem overly sticky when it is tossed in the dressing. This is okay. Once it cools to room temperature, the stickiness will be greatly reduced.
Prep Time: 30 minutes
Cook Time: 50 minutes
Makes about 6½ cups (1⅓ kg)
2½ cups (500 g) long grain brown rice
4 cups (1 liter) water
⅔ cup (160 ml) rice vinegar
⅓ cup (80 ml) raw honey or sorghum syrup
1 tablespoon unrefined sugar
2½ teaspoons coarse sea salt
Place the rice in a medium bowl and cover with cool water. Allow to soak for 15 minutes. (Some rice hulls may float to the top. I like to keep them, as the darker flecks give the finished rice character.) Drain the rice in a fine-mesh strainer.
Cook the rice and measured water in a rice cooker for exactly 50 minutes. Do not lift the lid or stop the cooking process before the 50 minutes are up, even if the rice cooker indicates it is done.
Meanwhile, prepare the dressing. Combine the rice vinegar, honey or sorghum, sugar and salt in a small non-metal bowl. Whisk vigorously until most of the sugar and salt have dissolved, about 2 minutes. Set the mixture aside.
Spoon the steamed rice onto a flat cutting board, spreading in a thin layer. It should seem a bit moist and starchy. Drizzle ⅓ cup (80 ml) of the dressing over the rice. Toss gently, then add the remaining ⅓ cup (80 ml) of the dressing and toss well.
Allow to cool uncovered for 10 minutes. Flip the rice over and let cool for 5 minutes. Place in a large non-metal bowl and cover with a damp, lint-free dishcloth until ready to use. Use within 4 hours.
SAUCES & CONDIMENTS
I am always amazed at the variety of sauces and condiments for sushi that can be created with a handful of the same ingredients. You will already have most of the ingredients stocked in your sushi pantry. While many of these sauce blends and condiments can be purchased, creating them in your own kitchen provides the flexibility to customize them to your tastes as well as to avoid undesired ingredients. Others are unique and will add unexpected flavors to your vegetable sushi creations.
Amazu Sauce
Heating the vinegar changes the flavor profile and offers a less pungent bite to accompany the sweetness of this sauce.
Prep time: 10 minutes
Cook Time: about 5 minutes
Makes about 2 cups (500 ml)
1 cup (250 ml) rice vinegar
1 cup (250 ml) Vegetarian Dashi (page 27)
3 tablespoons sugar
In a small saucepan, combine the rice vinegar, Vegetarian Dashi and sugar. Heat, stirring constantly, until the sugar dissolves,
Bring mixture to a near boil, then remove from heat. Allow to cool before using. Store leftover sauce in the refrigerator for up to two weeks.
Miso Dressing
To keep this dressing light in flavor, use a neutral-flavored oil such as avocado, canola