My favorite roll, as I am a sushi poser who doesn't eat dish, is the AAC roll (avocado, asparagus, and cucumber). Because it's not quite the right season for asparagus, I had to modify a bit.
Deconstructed Sushi Salad (serves 4-6)
Sushi Dressing (makes between 3/4 C-1 C)
- 1/2 C rice vinegar
- 2 tsp wasabi powder
- 1 tsp sugar
- 2-3 Tbs soy sauce
- 2-3 tsp minced ginger
- toasted nori
- 2 C uncooked sushi rice
- 1 small cucumber, diced
- 1 avocado, diced
- 4-6 medium shiitake mushrooms, stemmed and diced
- 1/2 of the dressing made above
2. Place the mushrooms in a microwave safe container, cook, checking every 30 seconds, until most of the liquid is removed. This should take about 90 seconds. Be careful not to let the mushrooms burn.
3. Pour half of the dressing over the rice, mix well. Add the mushrooms and cukes, mix well. Dice and add the avocado just before serving, mix well. Serve, with dressing and soy sauce for dipping. Enjoy! Stays fresh for up to 3 days.
Kitchen Notes: I used seasoned rice vinegar, so you may need more sugar or other seasonings to adjust. Real wasabi powder (see below) is far milder than that served in most Japanese restaurants, so if you're crazy about the flavor of restaurant wasabi, get tube wasabi from an Asian market. The original recipes for both Joanne and the Moosewood cookbook both recommend pickled ginger, I used fresh as that's what is on hand.When you initially mix the wasabi and rice vinegar, it will look vile. Don't worry, it won't look like this for long.
Verdict? I was surprised at how well this approximated the flavor of sushi, minus the tight structure. Unlike traditional sushi, the rice does not dry out very quickly, it remains fresh the next day. This recipe invites a lot of flexibility with ingredients, and would likely be great with fish on top. Dipping each chopstickfull in a bit of soy sauce is simply yummy.