STEEMIT IRON CHEF 2018 Act 02 Round 06 ~ Plantbased Sushi Plate - That's the happiest Sushi 🦑

pusteblume (60)in #steemit-ironchef • 6 years ago (edited)

Vegan Sushi is boring. At least if you go to the classic sushi restaurants in my town. The vegan options are: seaweed salad, salted edamame, miso soup, Kappa - , Avocado - , Shinko - and Kanpyo Maki. All the other vegetarian options are with cream cheese or mayonnaise. You can ask to get them made without but this doesn't always work. And after three times ordering the vegetarian plate (without the Tamago Nigiri) you get bored. That's why I always wanted to make my own sushi. I have so many ideas to replace some of the fish in the traditional sushi or for some colorful crazy creations of my own. For that reason I didn't "destruct" my sushi but instead tried to make some traditional looking but fancy plantbased versions. And here they are:

Ingredients:

I didn't use all of the ingredients on my photo but added some later on that aren't on the photo yet ...

sushi rise
nori sheets
cucumber
avocado
orange bell pepper
tomatoes
oyster mushrooms
a purple sweet potatoe
one red beet
plain firm tofu
sesame seeds, rosted
cashews, soaked
soy sauce
no fish sauce
teriyaki sauce
sriracha sauce
veganaisse
powdered wakamé
fresh garlic
rice vinegar
salt
matcha tea powder
wasabi paste
glasswort (salicorn)
...

Preparations:

I think I wont explain every single step of the preparation. That would be going too far. I can only reassure you to try your own sushi. It's really not that complicated. I always thougt it is because they offer these sushi courses everywhere. That's why I thought it's impossible to make your own sushi without joining one before. But that's not the case. Just try it out!

I cooked some sushi rice following the instructions on the package. The idea was to get sushi rice in different colors. So I divided the cooked rice in three parts and colored one part with matcha powder, one part with fresh beet juice and left one part innocently white.

For the topping of my Nigiri sushi I baked some orange peppers (together with a sweet potato and an eggplant) for thirty minutes in the oven to remove the skin easily.

I peeled some tomatoes after cutting the peel and blanching them with hot water. I removed the seeds of the tomatoes, chopped them in some bigger and some smallest pieces and marinated them in soy sauce and powdered seaweed.

I fried the oyster mushrooms, salted the with smoked salt and marinated them in no-fish-sauce.

For the filling of my Maki I prepared some cucumbers, avocado and some of the peeled bell peppers by cutting them in stripes.

I fried half of the pressed tofu in vegetable oil and marinated it in teriyaki sauce.

I prepared a No-Shrimp-Salad by shredding the other half of the tofu and mixing it with veganaisse, sriracha sauce, some salt and powdered wakame. Yum! (I never liked the original thing because - I don't know - I thought it was strange, but this stuff I made today was amazing! I will repeat it as a topping for ordinary toast or so ...)

I made some vegan sriracha mayo by mixing the soaked cashews, some rice vinegar, one glove of garlic, salt and some sriracha sauce in my blender until smooth and creamy.

I think that's it. That were all the ingredients. Let's start building the sushi ...

I made some Nigiri with the flesh of the tomatoes and the fried oyster mushrooms on white rice and the orange bell pepper filets on the green matcha rice and topped them with a dot of sriracha mayonnaise.

I prepared some pink Maki filled with cucumber and No-Shrimp-Salad and some pink Maki with avocado, sriracha mayo, cucumber and bell pepper and some white Maki filled with the marinated tomatoes, cucumber and sriracha mayo.

Plus I prepared some Inside Out Maki Rolls filled with the pink sweet potatoe, bell pepper and stripes of the fried and marinated tofu, covered with toasted sesame seeds. I was afraid that this would be super complicated but the only thing to do is to cover the bamboo mat with plastic wrap to roll it nice and easily. Works like magic! 🦄

I was a little bit upset about myself because I missed to add the glasswort into my sushi. I thought this would be an amazing and perfect filling for a Maki Roll the first time I discovered this incredible vegetable. But when all the rice was processed, the glasswort stood on the table untouched ... 😆 So it turned into decoration.

I hope there was some inspirations for everyone to create your own vegan sushi. It's no rocket science! And I wanted to thank @progressivechef for this idea for the #steemit-ironchef challenge to finally make my own real sushi (I made some sushi burrito a few weeks ago but that doesn't count because it was huge).

#vegan #sushi #cooking #foodphotography

6 years ago in #steemit-ironchef by pusteblume (60)

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news-today (68) 6 years ago

Another great post!

I have invited you for the Minnow Booster whitelist which gives lots of benefits for quality authors, among which a higher upvote. You can read more about the MB white list on @minnowbooster or read this post.

https://steemit.com/minnowbooster/@minnowbooster/minnowbooster-epic-update-community-whitelist-now-online

If you have any questions you can come to the white list channel in the Minnow Booster discord.

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pusteblume (60) 6 years ago

Thank you! That's a huge compliment and an honor to me. Let me go and read this post carefully. I still need time to understand everything correctly. Thank you again! I feel blessed by your invitation!

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news-today (68) 6 years ago

You are welcome. Now you need 5 accept votes from people already on the list. If you have any questions you can pm me on discord.