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Tuesday, 12 June 2018
Sushi with broccoli, edamame and pickled carrots - and the long weekend
pickled radishes recently and then seeing Choclette making pickled carrots, I decided the time was ripe to try pickling carrots. We always have carrots in the house. Sometimes too many. I really loved this. I think it would be great to make on the weekend and add it to sandwiches I made for work - or even to eat on the side with sandwiches. The sweet, salty, sour combination seemed to echo the sushi seasoning. But I knew it was ok because sometimes a vegetable sushi from the shopping centre has pickled vegies in it.
Whole Baked Cauliflower with Almond Tarator, and apple and plum crumble with custard.
More sushi recipes on Green Gourmet Giraffe:
Strawberry sushi with chocolate sauce (gf, v)
Sushi stack with carrot, tofu omelet and avocado (gf, v)
Sushi with sticky walnuts and edamame (gf, v)
Sushi with vegan salmon pate (gf, v)
Sushi rice salad (gf, v)
Sushi with broccoli, edamame and pickled carrots
An original Green Gourmet Giraffe
1/2 cup sushi rice
3/4 cup water
2-4 tbsp sushi seasoning
2 sheets nori
(Adapted from Green Gourmet Giraffe and Tin and Thyme)
4 tbsp rice wine vinegar
2 tbsp water
1 tbsp raw sugar
1 tsp coriander seeds
1 crushed garlic clove
1/4 tsp salt
1 large carrot, grated
Creamy broccoli and edamame:
1/2 cup broccoli
1/4 cup edamame (shelled)
1 tbsp and 1 tsp aioli
Cook sushi rice by placing in a small saucepan with one and a half times the amount of water. Place a lid on, bring to the boil and then simmer (covered) for 15 minutes over a very low flame. Turn off the heat and leave for 5-10 minutes. When still hot, stir in sushi seasoning, to taste. Set aside to cool.
Prepare pickled carrots by placing all the ingredients except the carrot in a small saucepan, bringing to the boil and pouring over the grated carrot. Set aside to cool.
Cook broccoli and edamame separately. Rinse in cold water after cookingRoughly chop the broccoli and roughly mash the edamame. Mix together with aioli.
Lay nori sheet on a bamboo mat. Spread half the sushi rice over nori, leaving a line of rice free nori at the end. Lay a line of broccoli and edamame along the middle and then a line of (drained) pickled carrot alongside it. Use bamboo mat to help roll rice around the filling from the rice end and finishing with the rice free edge of nori to seal it. Use a sharp knife to cut in half or into small pieces.
Repeat with remaining ingredients, but I had pickled carrot leftover which is great for sandwiches and salads.
NOTES: for this to be vegan, you will need a vegan aioli or mayonnaise, such as roasted garlic vegannaise.
On the Stereo:
Least complicated: Indigo Girls