Cookbook:Stewed Vegan Maki

Cookbook | Ingredients | Recipes

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."

Ingredients

For 3–4 servings:

• 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
• 1 ½ cups (360 ml) cooked sushi rice
• 2 sheets of nori

Procedure

1. 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.
2. Add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy), stirring often.
3. Remove the vegetables from the pan, and reduce the remaining liquid to a thick sauce consistency.
4. Pour the sauce over the vegetables and mix thoroughly. Let cool, then mix in vinegar.
5. Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this. Roll tightly.