One of my very favorite foods is sushi. Unfortunately for me, I am not very good at rolling sushi!
If I have to I can, but it requires a tremendous amount of focus and patience for me to build a solid sushi roll. And plus I don’t really enjoy it as much if it does not look pretty…it changes the flavour somehow 😉 So one night before dinner I was craving sushi and wasn’t excited about having to call in an order, then wait for it to get here. There has to be an easier way, I thought!
I started to think about what sushi feels like and tastes like in your mouth, because lets face it, other than the presentation that is all that really matters when it comes to food! So that is how it started for this recipe, I just decided to throw all the ingredients of my favorite sushi roll into a bowl… a deconstructed sushi roll, if you will.
Of course you can modify this dish to represent your favorite sushi very easily but for me it has to include avocados! The sweet, buttery, dense texture of avocado transports me into a mini vacation. There is not a sandwich, rice bowl or tortilla chip in the world that doesn’t benefit from having an avocado near by. It is one of those perfect whole foods that falls into its own category, a “special” fruit. The avocado shares this category with only the olive, the kiwi, the persimmons and the pomegranate. However in alot of ways the avocado is more like a nut than a fruit, with its high amount of oil and its dense concentration. Avocados are rich in monounsaturated fat which is easily burned for energy, this is considered a healthy fat! They are also a good quality carbohydrate and protein, contain a substantial amount of B vitamins and are a good source of Vitamin C and A. Everything your body needs. Awesome for your skin, your hair, and most importantly, your brain!
And because I cannot be “good” all the time, I like to indulge in a little vegetable tempura with my sushi. It is a simple and quick thing to make at home with only a couple of ingredients to use with which ever fresh vegetable you have available. I use a straight forward recipe given by Masato Nishihara, the executive chef of Kajitsu, an elegant vegan Japanese restaurant in New York City. He believes that the best tempura batter is in its most traditional form, without eggs. Here is his method for fantastic tempura;
- Vegetable oil, for frying
- 1 cup sifted cake flour plus 2 tablespoons, plus 1/2 cup or as needed for dipping
- Pour oil into a large wok or pot so that the oil is two inches deep. Heat over medium-high heat until oil is 350 degrees. Set aside a baking sheet with a rack lined with paper towels, and a small long-handled fine-meshed strainer for removing excess fried batter.
- Pour 1 cup ice-cold water into a medium bowl. Add 1 cup plus 2 tablespoons cake flour, and whisk to blend lightly. Place about 1/2 cup cake flour into another bowl. Dip each slice of vegetable into dry flour, shake off excess, and then dip each slice of vegetable into the batter.
- Fry the vegetables in batches to be sure they are not crowded. Place 4 to 5 vegetable pieces in the oil and fry, turning once or twice, until golden and crisp, 2 to 2 1/2 minutes. Using the long-handled strainer, remove excess bits of fried batter to keep the oil clean. Transfer to the baking sheet to drain. Continue until all the vegetables are fried.
So I hope you also enjoy this simple summer recipe, and trust me, your mouth will never know the difference!
- Toss all ingredients, except the rice, into a large bowl and combine. Set aside until you are ready.
- Once your rice is cooked (or sometimes I like to prep it earlier in the day and leave it at room temperature), I quickly fry the tempura vegetables and place it altogether in a bowl and top with some pickled ginger.