Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [35]
➣For the most flavorful nori, hold each sheet with metal tongs and toast very carefully over a medium flame for 30 seconds on each side, or until sheet turns from green to deep brownish-green.
For the sushi rice: 1 cup sushi rice
2 tablespoons rice vinegar (do not use regular white
vinegar)
1 teaspoon sugar
Spicy tempeh filling: ½ (4-ounce) package tempeh
2 tablespoons prepared vegan mayonnaise or Silken
Mayo Dressing (page 103)
½—1 teaspoon hot chile-sesame oil
4 sheets nori seaweed
1 scallion, white part discarded, sliced lengthwise
into narrow strips
1 ripe avocado, peeled, seeded, and sliced into ¼-
inch-wide strips
1 tablespoon toasted or black sesame seeds if used
inside the roll, or ¼ cup if used as a coating for
inside-out rolls
IN A heavy-bottomed, 2-quart pot or saucepan with a cover, combine the rice plus 1¼ cups cold water. Turn the heat to high, bring the water to a boil, and stir the rice just once. Lower the heat to low, cover the pot, and steam the rice for 20 to 22 minutes, until it is tender and the excess liquid has been absorbed. Or, prepare the rice according to the package instructions. Cook until the rice is tender but slightly firm, and remove from the heat.
Empty the hot rice into a large glass or plastic bowl. Sprinkle with the rice vinegar and sugar, folding in the rice gently with a large spoon or rice paddle to mix thoroughly. The rice should be moist and have a very mild vinegar flavor. Cover with plastic wrap and let cool for 10 to 15 minutes. When the rice is slightly warmer than room temperature (but not completely cold), it’s ready to work with.
While the rice is cooling, prepare the filling by steaming the tempeh. Allow the tempeh to cool for 10 minutes, chop into small cubes, and place in a medium-size bowl. Add the mayonnaise and chile-sesame oil and mash until chunky; taste and add more chile-sesame oil if desired.
To assemble:
Fill a shallow cup with about ⅓ cup of water and a tablespoon of rice vinegar, and keep near your sushi workstation. Follow these steps to the perfect nori roll:1. Place the nori sheet on the bamboo mat. With wet hands, take a snowball-shaped handful of rice, about a cup’s worth. Gently pat onto the bottom two-thirds or so of your nori sheet. The layer of rice should be less than ⅓ inch thick.
2. Place a small amount of the fillings across the center of your rice. Lay or spread them horizontally to each side of the nori to create a straight line of filling—the less filling, the easier the sushi will be to roll. Aim for about 1½ tablespoons of Spicy Tempeh, three strips of avocado, and some scallion strips. You’ll figure it out.
3. Using the mat, gently roll up that sushi starting from the rice-topped end; try to keep your grip relatively tight, for a firm roll. When you’ve reached the seaweed-only end, pat gently with a little bit of vinegar water to seal the roll.
4. Slice your roll into 1-inch pieces with a sharp, serrated knife. That’s it! Make a hundred of ’em.
Variation: Pear and Tempeh Roll: Substitute ½ recipe (about 1½ cups) of Creamy Asian Pear and Tempeh Salad (page 90) for the spicy tempeh filling.
Other Fillings, Made Simple and Snappy:
Here are a few alternative fillings that have been a hit with our veggie sushi fans everywhere. It’s so easy to prepare one or more of these when whipping up a batch of Spicy Tempeh Nori Rolls, you’ve no excuses not to serve one or more of these sassy rolls.
Elephant Roll: Stuff the sushi rolls with 2 tablespoons of roasted peanuts and a few slices of ripe avocado per roll.
“Yamroom” Roll: For each roll, fill with 2 tablespoons of mashed sweet potato (page 111), 1 to 2 dried or fresh shiitake mushrooms simmered in ½ cup water, 2 tablespoons of soy sauce and a dash of mirin. Sprinkle the filling with sesame seeds before rolling.
Spinach Sesame: Lightly steam ½ pound of well-washed, fresh spinach, squeeze to remove