Woosh! This year has been racing along at an unmatched speed and I've been like a dry leaf in its gust, dreamily floating from project to project, getting stuck in a gutter or two and catching a few glimmers of light along the way. I'm just returning from two glorious weeks out west spent camping, climbing, and eating at some of the best vegan restaurants (list to come)! I realize I've been a bit neglectful towards the veganette as of late but am happy to see that so many of you are still using it as a source for recipes! Thank you for your support and readership!
Deconstructed sushi is one of my favorite weekday meals. Use whatever veggies you have around and get creative about your slicing techniques! I like to incorporate a few hot items to the plate along with the seasoned rice, but if you're in a hurry, raw toppings will do just fine. This week's special included a baked maple tofu, green meat radish, roasted acorn squash seasoned with mirin and sesame oil, cucumbers, slivers of purple carrot, avocado, and celery leaves!
To make perfect sushi rice, cook short grain as directed (I use Nishiki or Botan brands). In a small saucepan, heat 1/2 cup rice vinegar, 1 teaspoon salt and 2 tablespoons sugar until dissolved. Pour over the cooked rice and stir with a wooden spoon. Allow to cool slightly while preparing the vegetables.
Yours in celebration,
NRG
