Thursday, November 12, 2009
No Ethics in my Futomaki.
This futomaki was lunch just now. Not traditional, maybe not even ethical, but quick, nutritious and tasty--I just licked my plate. Oh, not to mention it was all gluten-free ta-boot. Sushi doesn't have to take hours, this took me about 12 minutes to whip up from start to finish with leftovers and a few pantry staples, and I couldn't even be bothered to find my rolling mat.
First, I had leftover brown jasmine rice in the fridge. I heated it up in a sauce pan with a tiny bit of water, a good shake of rice vinegar, a shake of salt and a short squirt of agave. When it was hot and had absorbed the liquids, I set it aside.
I was lucky enough to have fresh shiitake in the fridge and a few other bits of odd produce: tat soi from yesterday's market, an old but eternally young baby zucchini, avocado, and packaged teriyaki baked tofu.
The zucchini, avocado, and tofu were cut into long slivers. The shiitake were thickly sliced and cooked over high heat with a bit of wheat free tamari and a splash of toasted sesame oil until they released liquid and browned in spots. The tat soi was quickly steamed with a splash of rice vinegar, a dash of tamari and a tiny bit of agave.
I try to keep organic nori seaweed, wheat-free tamari and saccharin-free pickled ginger (fake sugar is the worst) on hand for sushi opportunities.
I simply pressed a layer of rice over most of a sheet of pre-toasted nori, then layed out all the fillings and rolled as tightly as possible.
If you don't have any wasabi laying around (I didn't), a little squirt of chili paste in some soy sauce is a nice combo for dipping. If you have leftover sweet potato, or carrots, those would be great in here too.