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Tuesday, 17 July 2007

Rollin' Rollin' Rollin'

Having Nat around has been great because it has motivated me flex my culinary muscle. The other night I decided to make sushi rolls. I had wanted to do this three weeks prior, but got sidetracked and now the cucumber I purchased for the occasion has turned into brown mouldy mush held together in its original form by the plastic wrapping. After disposing the ex-cucumber, I suss out the contents of the fridge. Eggplant, chestnut mushrooms from the mushroom guy, avocado, salad leaves. Not typical sushi roll ingredients, but I'll make them work because I can't be arsed walking to the shops.

What you need
2 small eggplants, thinly sliced
3 handfuls of mushrooms (I used chestnut and portabello), thinly sliced
2 handfuls of salad leaves
half an avocado
miso paste
teriyaki sauce
salad leaves (like rocket, or mizuma - japanese rocket/parsley)
Kewpie mayonnaise

The do

The mushroom filling
In a hot pan with a little oil, fry the mushrooms with a few shakes of teriyaki sauce. Cook until all the liquid has disappeared then remove from heat and set aside.

The eggplant filling
Mix 2 tablespoons of miso paste with 2 chinese teacups of boiling water and a teaspoon of sugar. In a medium pan with a little oil, add eggplant and miso mixture. Cook until soft, remove from heat and set aside.

Now you are ready to roll!
For full instructions on sushi rolling, look here

I filled mine with:
Avocado + Kewpie mayonnaise + black sesame seeds
Eggplant mixture + salad
Miso mushroom + salad

Serve with the usual wasabi and gari (pickled ginger) combo

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