Stewed Vegan Maki
The original recipe contributor provided the following anecdote: "I was given this recipe in college, roughly in late 1998. My friend who was teaching me to make sushi, and taught me this. I liked it as an appetizer to help introduce Japanese flavors to those who were not used to them. I've found success with it also as a type of sushi that those who are vegan, anti-seafood, or just squeamish will eat. It's non traditional, but very good."
- Servings
- 3–4
Ingredients
- ¼ cup (60 ml) finely-shredded carrot
- ¼ cup (60 ml) thinly-julienned onion
- ¼ cup (60 ml) finely-diced celery
- ¼ cup (60 ml) thinly-julienned daikon radish
- 2 tablespoons miso paste
- 2 oz (55 g) sake
- ½ cup (120 ml) water
- ½ teaspoon rice vinegar
- ½ teaspoon wasabi
- 1½ cups (360 ml) cooked sushi rice
- 2 sheets of nori
Method
- In a wok or saucepan, combine vegetables and sake. Bring to a simmer and let cook until most of the sake is gone, stirring often.
- Add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy), stirring often.
- Remove the vegetables from the pan, and reduce the remaining liquid to a thick sauce consistency.
- Pour the sauce over the vegetables and mix thoroughly. Let cool, then mix in vinegar.
- Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this. Roll tightly.