Thursday, April 16, 2009

Spicy Broccoli Sprout Sushi

This sounded kind of scary at first, but the picture looked yummy and then the recipe sounded yummier the more I thought about it. And you know what? It was DELICIOUS! We really liked it a lot. I've used the pre-cooked marinated tofu before - Trader Joe's has an excellent teriyaki flavor - and I'd never had broccoli sprouts before but they tasted good even though they smelled weird. I sprinkled sesame oil and hot chili oil on the rice before rolling it up and that was a good idea. I skipped the pickled ginger because I hate it. We liked this a lot and would make it again.


Spicy Broccoli Sprout Sushi
Vegetarian Times, March 2009

Spicy sprouts, such as broccoli, arugula, or leek, give sushi rolls a delicate crunch and peppery flavor. A sushi mat makes it easy to wrap the nori and rice tightly around fillings, but it's not necessary.

1/2 cup sushi rice, rinsed and drained
2 tsp seasoned rice vinegar
2 sheets nori (roasted seaweed)
Hot sesame oil, for sprinkling, optional
4 sliced avocado
4 sliced red bell pepper
2 sliced baked seasoned Asian-style tofu, each cut into 4 thin strips
2 Tbsp pickled ginger, drained
1/2 cup broccoli sprouts
Soy sauce and wasabi for dipping

Place sushi rice and 1/2 cup water in small saucepan and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes, or until all liquid is absorbed. Remove from heat, and cool 20 minutes. Stir in rice vinegar.

Place 1 sheet nori on sushi mat or work surface. Spread half of warm rice over nori with back of spoon, leaving 1 1/2-inch edges on top and bottom to seal sushi, but spreading rice all the way to both sides. Sprinkle rice with hot sesame oil, if using.

Lay 2 avocado slices, 2 bell pepper slices, and 4 tofu strips in lines down center of rice. Top with 1 Tbsp pickled ginger and 1/4 cup broccoli sprouts. Brush edges of nori with water. Tightly roll nori around rice and f illing, pressing bare edge at top to seal. Cut into 8 pieces with sharp knife. Repeat with remaining ingredients. Serve with soy sauce and wasabi.

Yield: 4 servings (or 2, in our case)

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