Asparagus and Enoki Sushi Rolls

Article Written By: Marisa Baggett

 

I was thinking of the components of a spring roll, particularly the rice noodles, when I decided to simmer enoki mushrooms for this vegan sushi roll. Enoki mushrooms, thin stickpin like mushrooms, have a subtle flavor on their own. When simmered, they absorb the simmering liquid wonderfully and become very noodle like. While I prepared the enoki, I decided also on asparagus, as a mushroom roll just didn’t seem complete without it. Though I didn’t have any at the time, I imagine in my mind’s palate that a sprig of Thai basil might be an interesting and welcome addition.

 

Asparagus Enoki Sushi Rolls

Makes 4 thick rolls, 20 pieces

 

4 4in x 7in pieces nori

2 cups prepared sushi rice

1 package enoki mushrooms, roots cut away

8 spears asparagus, lightly blanched and cooled

1/4 small red bell pepper, cut into very thin strips

1/2 cut matchstick thin carrots

2 TBSP finely chopped scallions

1/4 cup mirin, sweet Japanese cooking wine

3/4 cup soy sauce

1/4 cup water

 

To simmer mushrooms, place mirin, soy sauce and water in a small saucepan over medium heat. Bring to a near boil. Pull enoki apart into 4 segments. Place in saucepan and simmer 5 minutes. Remove enoki from liquid and allow to cool.

 

To assemble sushi rolls, place nori vertically on a bamboo rolling mat so that the rough side is facing upwards. Spread 1/2 cup prepared sushi rice on nori being sure to leave the top 1/4 uncovered. Place 1/4 of the cooled enoki horizontally in the center of the rice. Place 2 asparagus spears horizontally in the center of the rice. Top with 2-3 strips of red bell pepper and 1/2 TBSP scallions. Roll according to the technique for making futomaki. Let roll rest for 2 minutes seam down on cutting surface.

 

Repeat steps with 3 remaining pieces of nori. Cut each roll into 5 pieces. Serve with pickled ginger, wasabi and soy sauce for dipping if desired.

 

Grilled Mahi Mahi Maki

Article Written By: Marisa Baggett

This tongue twister is not only fun to say, but offers a fun Spanish twist to the world of sushi. Grilled mahi mahi is enhanced with golden raisins, capers and toasted almonds. This slightly sweet, crunchy, briny combo is good on it’s own or served with a small drizzling of purchased eel sauce.

Grilled Mahi Mahi Maki

Makes 4 sushi rolls of 6 pieces each

8 oz mahi mahi, grilled medium (slightly cool center) and cooled to room temperature

1/4 cup golden raisins

1/2 cup soy sauce

1/4 cup mirin (Japanese cooking wine)

1/8 inch piece of ginger root

4 teaspoons capers

1 cup sliced almonds, toasted

4 pieces nori (4in x 7in)

2- 2 1/2 cups prepared sushi rice

pickled ginger for garnish, optional

purchased eel sauce for drizzling, optional

Place raisins in a small heatproof bowl and set aside. In a small saucepan, stir together soy sauce and mirin. Add piece of ginger and bring to an almost boil over medium heat. Allow mixture to simmer for 5 minutes. Immediately pour hot liquid over raisins, discarding piece of ginger. Allow raisins to set in liquid about 10 minutes, or until plump. Drain raisins, discarding liquid, and set on a plate covered with paper towels or a clean dish towel to further drain.

Divide mahi mahi into 4 portions. Cut each portion into strips about 1/4 inch wide.

Place toasted almonds on a flat plate or directly on a cutting board. With fingers, crush almonds into slightly smaller pieces. Spread almonds into a thin, even layer.

To assemble each roll, begin by placing one piece of nori, rough side up, horizontally on work surface. Cover entire surface of nori with a thin even layer of prepared sushi rice, about 1/2- 3/4 cup. Flip nori over so that the rice is facing down and the nori is exposed. Place the strips from one portion’s worth of mahi mahi horizontally across the middle of the nori, making sure that the strips extend to both edges of the nori. Spread 1 teaspoon of capers across the center of the nori. Next, spread 1/4 of the raisins across the center of the nori. Roll according to the method for rolling inside out rolls.

Place roll on top of toasted almonds and roll to coat. Adhere almonds to roll with a gentle pressing of a bamboo rolling mat. Cut into 6-8 pieces. Repeat steps to assemble rolls with the remaining 3 pieces of nori.

Serve with pickled ginger and a drizzling of eel sauce, if desired.