Tag: sushi

Sushi rice and spring vegetables, the perfect combo!

Harvest from the kitchen garden: plenty of green peas, fava beans and herbs.

Late spring brings in so many vegetables! Our modest kitchen garden produced a beautiful crop of green peas. Not over a long period of time like last year, but a few kilos in a very short time. I also harvested a lot of sansho pods, and while looking at the recipe to prepare them in my book of Shojin cuisine, I just found a recipe that so far curiously never attracted me before but was perfect with what I had in the fridge: bamboo shoot and green peas sushi rice. It took just one second to verify I had all the ingredients I needed and my mind was all set. I don’t eat fish and seafood sushi, but I love sushi rice, slightly vinegary and sweet. It is very easy to prepare but somehow never make any…

It was time to change this!

Here is the recipe I prepared, slightly modified from the original.

Bamboo shoot and green peas sushi (4 servings, side dish)

  • 2 go of rice (or 2 cups but that would be more)
  • A handful of fresh green peas
  • 1 fresh bamboo shoot
  • A pinch of salt
  • 2tbs of rice vinegar
  • 3tbs of sugar
  • 1tbs of soya sauce
  • A few sansho leaves

Cook the rice. In the meantime, peel the bamboo, cut it in 3mm thick slices, and the cut the the slices in 2cm strips and boil it for 15min. Drain. In a pan set the bamboo and the green peas, add 2tbs of water, 1tbs of sugar, 1tbs of soya sauce. Cook at medium heat until almost all the liquid is gone. Mix the vinegar and the 2tbs of sugar with the rice. Stir well, add the vegetables and stir gently. Add the sansho leaves and enjoy!

Do not refrigerate, the rice would become hard and flavors would vanish.

Lotus root sushi – 蓮根寿司

When we were in Fuefukigawa, our ryokan had a very nice library where we enjoyed spending some time. It’s very nice to go to someone else library because you can discover many things through others books. That’s how I discovered a little cook book with some inspiring recipes. And I tried one of the inspiration as soon as we got back home. It was a recipe of lotus root sushi. So basically vinegared rice and vinegared lotus roots, served with ginger and sesame.  It’s been many years I haven’t made sushi rice so I was happy to prepare some again. Since it was served with the vinegared lotus root I didn’t make it too sour, and I served it with some ginger-pork sautéed.

So here is the lotus-root sushi recipe. It is quite simple if you can find fresh lotus roots (which in Japan is obviously very easy) and it has a very Japanese flair. 

Lotus-root sushi: 

– 1 cup of Japanese rice (I always use Koshihikari but choose your favorite one) 

– 1 large lotus root, fresh

– a bulb of fresh ginger, not too big

– 2 or 3 myoga

– 3 tbs of golden sesame

– 3 tbs of white vinegar

– 1 tbs of natural sugar

– 1 tsp of salt

– 2 tbs of sake (optional) 

First wash the rice, and cover with 1cup of water, the sake and cook as usual. While the rice is cooking, peel and wash carefully the lotus root. Cut in very thin slices (I used the mandolin for that). Set in a bowl, add some water to almost cover, but don’t put too much. Add most of the sugar, the salt and 2tbs of white vinegar. Stir with the hands, and let rest. Stir once in a while. Peel and cut thinely the ginger and the myoga. In a frypan roast the sesame until it starts to smell. Once the rice is cooked and has cooled down a bit add the remaining 1tbs of vinegar and the remaining sugar, stir well. Add the ginger, the sesame to the rice, stir; add the lotus root drained. Add the myoga. That’s it!!!

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