I already have introduced Vegan and Vegetarian Sushi, but following further requests and questions by my vegan (I’m not!) friends, I decided to contribute a small series of postings to give them more detailed suggestions and ideas!
Now, please check sushi rice recipe HERE to make things more practical!
The first vegetable amenable to sushi I would like to introduce is Myoga, or Myoga Ginger.
Please check Myoga HERE on Wikipedia!
Myoga is a very interesting vegetable as not only the shoots but also the flowers are edible!
The flower in its natural state!
As bought at the market.
Interestingly enough, as Japan makes an enormous consumption of them it has to import a lot from New Zealand and Australia. I’m sure you can buy it at local Asian markets. It could porve an interesting cultivation for some, too!
Myoga sushi roll.
Now there are two basic ways of presenting myoga as sushi.
First, as shown on above picture, as a roll.
It doesn’t have to be complicated. Just chop the myoga in strips and fill the roll with it accompanied by some wasabi.
Myoga Sushi nigiri.
The other basic way is present it as sushi nigiri on top of a small ball of sushi rice previously smeared with a little wasabi.
You can prepare the myoga in two basic ways,too:
The first one would would be just to wash it and use it raw.
The second would be to pickle it in rice vinegar and sugar for a while, press it and serve it in both sushi styles as explained above.
There are other interesting possibilities when you let your imagination go free as in above picture where the rice is replaced with a small cube of tofu and the topping is made with chopped myoga, tofu and wasabi all mixed together!
To further convince you, look at the picture above:
All vegan sushi:
from top down: Cucumber, egg plant/aubergine and myoga. The last are pickled daikon!
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