For this second day of Sushi Week, I offer you American East Coast Sushi and French Sushi. One is a study in sturdy food, and the other, a collection of delicate flavors.
You’ll need a standard amount of sushi rice for two rolls, but the filling amounts are too small to worry about. You have fun with it on your own!
½ cup sushi rice (small grain, white rice)
1 cup of water
1 teaspoon granulated sugar
1/8 cup rice vinegar
Nori sheets for wrapping makis
- Cook the rice in the water. Watch it, because small amounts of rice like this will suddenly be cooked and burning! Put it into a medium-sized bowl.
- Combine the vinegar and sugar in a small bowl. Using a sweeping motion with the rice paddle, pour the vinegar solution over the cooked rice, smooshing the vinegar into the rice. Make wide Zs over and over in the rice, occasionally bringing the bottom rice up to the top until it’s thoroughly combined and the vinegar has all been absorbed.
- Wait until the rice is COMPLETELY COOLED.
I’m not going to repeat rolling instructions. If you need them, here’s a link to Day 1, which has instructions.
Let’s take a look at the interesting part, the fillings.
When I think of the East Coast, I think of history and sporting events. And in France, I think of elegance, fancy sauces, and a certain distinctive precision during prep in the kitchen. How does that translate to sushi?
East Coast Sushi: Tofurkey Beer Brat, red onion, pickle, yellow mustard dipping sauce.
French Sushi: Lettuce, haricot verte, courgette (zucchini), caramelized onions, toasted and chopped almonds. For a dipping sauce, I made a vegan Béarnaise Sauce out of white wine, white wine vinegar, shallots, vegan margarine, finely ground cashews, water, lemon juice, salt, turmeric, fresh tarragon, and fresh parsley (you’ll see specific measurements soon, in a recipe for faux Eggs Benedict).