Sushi for One, Day 7 (Kyoto and Hiroshima Sushi with Kabayaki Sauce)

For this seventh and final day of Sushi Week, it’s time to visit Japan. This time, although the rolls themselves are interesting, the really interesting part is the dipping sauce. It’s traditional Kabayaki sauce, meant to dress up tofu or veggies (or meat). But it makes an exceptional dipping sauce, so I present it here for your pleasure.  

Make the Kabayaki sauce first, or while your rice is cooling.

Kabayaki Sauce for One

This makes about ½ a cup, so you’ll want to use it for dips, dressings, and coating your tofu.

¼ cup tamari or soy sauce

¼ cup mirin

2 TBLSP granulated sugar 

1. Combine all ingredients in a small sauce pan. Bring them to a boil and then turn down the heat. 
2. Simmer on low heat for a few minutes. When it thickens a bit, take it off the heat, after about 20 minutes, depending on the intensity of your stove.

Use this sauce to marinate tempeh, tofu, permeable vegetables (like parsnips, celeriac, or mushrooms), or dress your sushi with it. Yummmm!  

Now make the rice.

Vinegared Rice

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

1. 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.
2. 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.
3. Wait until the rice is COMPLETELY COOLED. 

Tra-la-la

I’m not going to repeat rolling instructions. If you need them, here’s a link to Day 1.

Let’s take a look at the interesting part, the fillings.

Kyoto Sushi: Avocado, cucumber, and carrot in Kabayaki dipping sauce

Hiroshima Sushi: Tofu, faux cream cheese, green onion, and carrot, in Kabayaki dipping sauce.

Sushi for One, Day 6 (Root and Sproot Sushi and Swiss Sushi)

For this sixth day of Sushi Week, I thought I’d twist away from what you expect sushi to be. The first one, Root and Sproot Sushi, is root vegetables and other favorite foods, and the second one involves chocolate! That’s right! Dessert sushi! Exclamation points!

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

1. 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.
2. 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.
3. Wait until the rice is COMPLETELY COOLED. 

Tra-la-la

I’m not going to repeat rolling instructions. If you need them, here’s a link to Day 1.

Let’s take a look at the interesting part, the fillings.

Root and Sproot Sushi: Roasted sweet potato and roasted beet wrapped around roasted asparagus with teriyaki sauce.

Swiss Sushi: Modeling chocolate, sliced strawberries, and mint, with coconut and dates ground in the blender instead of sushi rice. Melted chocolate dipping sauce.

Sushi for One, Day 5 (Los Angeles and Ninja Sushi)

For this fifth day of Sushi Week, Today's offerings might be a little stereotypical: Los Angeles Sushi and Ninja Sushi. The first is crunchy and moist and the second will make you feel like you could surprise your cat in the dark.

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

1. 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.
2. Combine the vinegar and sugar in a small bowl. 
3. 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.
4. Wait until the rice is COMPLETELY COOLED. 

Tra-la-la

I’m not going to repeat rolling instructions. If you need them, here’s a link to Day 1.

Let’s take a look at the interesting part, the fillings.

Los Angeles Sushi: Green onion, avocado, cucumber, and carrot, with soy sauce and wasabi

Ninja Sushi: Teriyaki baked tofu, sweet potato, pea sprouts, with soy sauce and wasabi

Sushi for One, Day 4 (Italian and Russian)

For this fourth day of Sushi Week, I offer you Italian Sushi and Russian Sushi. Oh I know these are not nations you think of immediately when you think of sushi, but give it a moment. Wouldn’t nori and a little vinegared rice add some nice complimentary flavors to, say an Alfredo sauce? And beets and sour cream are a given, so don’t wait. Just try it!

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 

1. 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.
2. 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.
3. Wait until the rice is COMPLETELY COOLED. 

Tra-la-la

I’m not going to repeat rolling instructions. If you need them, here’s a link to Day 1.

Let’s take a look at the interesting part, the fillings.

Italian Sushi: Cooked zucchini, steamed spinach, baked sweet potato, green onion, and tofu-based Alfredo dipping sauce.

Russian Sushi: Pickled beets, cabbage, Tofurkey Beer Brat, and faux sour cream dipping sauce with horseradish

Sushi for One, Day 2 (American East Coast and French)

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

1. 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.
2. 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.
3. Wait until the rice is COMPLETELY COOLED. 

Tra-la-la

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).