Sushi Rice Salad, Avocado Carrot Sushi Rolls, Miso Soup

WARM SUSHI RICE SALAD

When I saw a recipe for Sushi Rice Salad I was unimpressed, but just perhaps it could be interesting (I thought) if I tweaked it a bit and, after all, I did have some left-over sushi rice in the refrigerator . . . .

It was sensational!

I hadn't been able to use all the rice I'd cooked for sushi, and, ever frugal about such things, I'd stuck it in the refrigerator for another day. It was therefore already seasoned with rice vinegar, sugar and salt. I carefully separated it out with a fork (it hadn't clumped together as much as I'd have thought) and put it with a tsp or two of water on low at the back of the stove to heat through. (Next time, though, I'll do it 'properly' and cook the rice fresh and keep it warm until the rest of the 'salad' is made.

I used about half a pound of asparagus, cut in thin rounds, which I stirred around in a skillet in the tiniest bit of oil for around three minutes tops. (I rather like young raw asparagus, the the recipe had said to lightly cook it so I did.) It needs to be still quite firm, I think. The avocado was diced and the seaweed chopped into small pieces. The real trick was a wonderful dressing of wasabi, tamari, miso, lemon juice and zest, and chopped pickled ginger.

With the dressing in a bowl large enough to contain all ingredients with room to toss them, I added the asparagus and avocado, mixed well, then added the warmed rice and tossed it all together carefully. The topping was some lightly toasted sesame seeds.

I found the recipe in Bill Jones, Chef's Salad (2003), which I should add is not a vegetarian cookbook but has lots of good recipes suitable for vegetarians and vegans (and others could be adapted).

I'll be making this 'salad' again and again. Wonderful!



AVOCADO AND CARROT SUSHI ROLLS

Just for the record, I am continuing with practicing the fine art of rolling my own sushi - so quick once I got the hang of it. I'm working on getting the shape right, sort of squared off, now. These are still rather rounded, and tasted none the worse for that. It's simply strips of avocado and matchsticks of carrot together. These are of course served with wasabi, tamari and pickled ginger. I'm likely to be showing you more and more of these pretty things, so bear with me!

And finally a simple soup:



MISO SOUP WITH TOFU, MUSHROOMS AND SPINACH

I had found some miso soup cubes that were vegan (not easy to get cubes or powder without the bonito) and wanted to give them a try. One cube for two of us worked fine, and I added some miso paste too - brown miso, as it happened. After heating the broth with a couple of 'coins' of fresh ginger, a shake of chili flakes and the sliced mushrooms ( mushrooms therefore a little less raw but still good and firm), I added the miso (which I dissolved in a couple or so tablespoons of the broth first), careful not to let it boil. Silken tofu went into the bowls with some shredded baby spinach (just a handful) and a little finely sliced green onion. Next time (which just happens to be this evening, I think) I shall probably add more tofu and also some noodles.

The thing about these kinds of soups is that they are most forgiving. Japanese style is, of course, a little at variance with my own method, but I was working for taste and enjoyment here rather than trying to copy a cuisine. Well, that's my line and I'm sticking to it :)

CABBAGE SALAD ROLLS

Cabbage Salad Rolls

Today I was going to make a cabbage salad for part of our lunch, but once I got out the ingredients the thought was boring for once (we love cabbage salad, so this was distinctly odd!). As a result I ended up fiddling around with the makings for the salad but somewhat reconstructing it and changing the flavourings a little (it was chilly out, so I wanted something warmish).

Ingredients:

Six leaves of savoy cabbage, with the little V-shaped stem bit cut out of the base of each

The Stuffing:

2 carrots
1 oz sunflower seeds
1-1/2 tsp white miso
2 slices onion
3 cloves garlic
1 red apple
1 stick celery
1/3 of a thai chili (but make this to your own taste - thai chilies are hot!) - or use cayenne to taste
zest of half a lime
juice of half a lime
Tbsp raw cider vinegar
ground cummin to taste
salt and peppeer if needed

Garnish: I used a handful of alfalfa sprouts, but you could use anything you like :)

Put all ingredients except for the cabbage leaves and whatever garnish you're using into the food processor and chop to a fine texture. Mix well and taste for seasoning. You may need to add salt, pepper, lime juice or vinegar, whatever.

Put a couple of Tbsp of the stuffing onto the centre of each cabbage leaf, fold up the bottom and each side and roll away from you, snugly, until the cabbage forms a package for the filling. If it oozes out you have either not rolled tightly enough or you have used two much filling, so try again :)

Secure each roll with a toothpick if needed (I needed) and place seam-side down on a platter.

Garnish and serve. Eat with knife and fork or with fingers (like a wrap).

Here it is cut on my plate - but I'm so sorry the pic is so blurry. I'd have tried another photo, but there were no more models to pose for it!



We pronounced it a success! And of course it's raw :)

And now here's the apple blossom I immortalized on Saturday!



And those dear little baby maple leaves are so welcome when so many trees are still bare.