“Janah Dreams of Sushi”- Homemade Vegetable Sushi
If you haven’t taken the time to watch the documentary, Jiro Dreams of Sushi, please do yourself a favor and bump it up to the top of your queue.
The film documents the worlds greatest sushi chef, 85-year-old, Jiro Ono. His discipline, passion and love of his work is truly an inspiration.
So, in honor of Jiro Ono, I practiced my sushi skills while I watched the movie.
“In order to make delicious food, you must eat delicious food. The quality of ingredients is important, but you need to develop a palate capable of discerning good and bad. Without good taste, you can’t make good food. If your sense of taste is lower than that of the customers, how will you impress them?” - Jiro Ono
What You Need:
5-6 Sheets Roasted Seaweed or Soy Paper Wrappers
Cooked Sushi Rice (I followed Alton Brown’s easy recipe)
1 Avocado, sliced thin
1/2 Cup Daikon Sprouts
1/4 Cup Red Pepper, sliced thin
1 Cucumber, sliced into thin strips
8 oz Extra-Firm Tofu, sliced into strips
1/4 Cup Carrots, shredded
10 Asparagus Spears, blanched
Sushi Mat, covered in plastic wrap for easy clean-up
Toasted Sesame Seeds
1. Place the nori sheet down on the sushi mat. Wet your hands, shake off excess water and grab a small handful of sushi rice. Leaving a small edge on the bottom of the nori, begin to spread the rice (wetting hands a little to keep rice from sticking to your hands.
2. Spread the rice into about a 3 inch wide strip on the seaweed. Sprinkle with toasted sesame seeds. If you wish to have rice on the outside, carefully flip the nori sheet over and fill the vegetables inside. Or, if you wish to have rice inside, begin to add in your vegetables of choice.
3. Carefully use the sushi mat to help roll the sushi. Firmly grip the sushi mat around the roll. Continue to roll the sushi into the desired shape. Grip again to ensure it has sealed.
4. Using a sharp knife, gently slice the roll into about 6-8 pieces. Cleaning your knife in between each cut.
Serve with ginger, wasabi and soy sauce.