Allison of Sushi Day has a lot of great ideas for unconventional sushi. I made a variation of her summer breeze sushi, with tempura shrimps, avocado and cucumber. It was good, but since they were made one hour before we ate them, the tempura was no longer crispy, which is a bit deceiving. Fortunately,we ate sizzling hot and crisp tempura shrimps as appetizers, so we didn’t missed them to much in the sushi. Besides, inside-out rolled maki never fail to impress.
But my all-time favorite is the mango-avocado sushi with scallion and spicy mayo :
The spicy mayo is actually mayo mixed with hot chili sauce and dried tomato pesto. Oh yeah!
The green sushi were straight from my imagination and contained avocado, sunflower sprouts, scallions and fresh mint leaves. I found them very refreshing and tasty.
It was the first time I made tamagoyaki (rolled sweet Japanese omelet) and I’m quite impressed with the results. The tamago-nigiri were a hit!
The crunchy-spicy maki was also a favorite (well, everything was good, but this one was super-good). It contained mango, pickled ginger (gari, the kind that is served with sushi) and a spicy grilled coconut mix. MMmm!
The spicy coconut mix is a variation of an Indonesian condiment called serundeng. To make my version, coarsely chop shelled peanuts and mix with shredded coconut in a 1:2 peanut:coco ratio. Roast the nut mix in a skillet over medium-hi heat, and sprinkle with organic raw sugar (a tablespoon or two, omit it if you used already sweetened coconut), a couple of pinches of cinnamon, nutmeg, tumeric, allspice, cumin and cayenne pepper. The sugar should melt, the coconut should be brown and crispy and your kitchen should smell really good. Spinkle this condiment over virtually any dish that could use a spicy-crunchy kick, like thick lentil soup, salad, rice, curry, morning cereals and of course, sushi. (I’m addicted, really)
The inari-sushi were a nice discovery too. They’re made of fried tofu pockets soaked in sweet sauce and filled with rice and toppings, in my case it’s avocado, mango and crunchy-spicy coconut mix. I found the tofu pockets at Miyamoto, which is the only descent Japanese grocery store I know in Montreal.
We made also hummus and red bell pepper maki. The texture contrast was interesting.
We also made 2-3 other rolls with the leftover ingredients. The key to good sushi (maki) making is, in my opinion, good sushi rice, fresh ingredients and texture contrasts. If you have good vegetarian sushi ideas, let me know by leaving a comment!