Welcome to Kitchen Princess Bamboo, Japanese Everyday food.
Today I’m going to be making, vegetable sushi for Girl’s Day.
On the 3rd of March, we celebrate the Girl’s Day in Japan. We display Hina-dolls around this period, to pray for the health and happiness of young girls.
I don’t have a daughter, so we don’t celebrate the day in my house, but I always want to make something special!
Let’s get start it!
〈ingredients〉8 sushi balls
One small Red radish or radish
1/2 teaspoon salt
Two tablespoons sushi vinegar
2 cups cooked rice ※preferably Japanese short grain rice
One tablespoon toasted sesame seeds
Simmered cooked Dried shitake mushroom ※optional
A pinch of salt
One tablespoon turmeric or curry powder
1) First, let’s prepare the daikon pickles. Peel the red daikon radish. You can use regular white daikon, or a thick carrot instead. Slice it with a Mandolin. Or slice thinly using a very sharp knife.
2) Toss in half a teaspoon of salt and set aside until sweat. Place half a pound weight on top to shorten the time.
This grass container is my favorite kitchen tool to make pickles. You can use two glasses instead of weight.
3) After 30 to 40 minutes, it should look like this. The radish is sweat and flexible.
Take out onto a strainer.
Squeeze out the liquid and take it back to the glass container. Sprinkle sushi vinegar and toss to distribute evenly. Place a weight on top and set aside until use, preferably a couple of hours.
4) Now let’s make the center part of the flower. Cook your tofu braking into small pieces with a fork. Cook until it looks like crumble, add salt and turmeric. Set aside.
5) It’s optional, but cut your simmered shiitake mushroom into small pieces.
6) Put your cooked rice into a bowl, while it’s still warm. Sprinkle sushi vinegar and mix evenly with a cutting motion. Add Shiitake and sesame seeds and fold in.
Shape it into a ball. Take out about two tablespoons of rice onto a piece of plastic, wrap it up and hold it together.
7)Let’s assemble the vegetable sushi.
Let’s take a look at the radish. In this container, I made pickles with pink radish yesterday. It looks pretty!
Take out onto a paper towel to remove excess liquid. Cut into two.
Open the plastic, wrap it around with the daikon. Squeeze to put it together. Place the yellow tofu on the center. Vegetable sushi is done!
Serve with seasonal green. This green is bok choi blossom.
Look at that pretty sushi!
And it’s vegan!
The texture of daikon is crispy, and it tastes sweet and sour. Goes well with sushi rice! Tofu on top adds almost no taste but it makes this cute sushi extra pretty.
What about serve in a basket with bamboo shoot rice ball? I will do another spring meal next week!
Give it a try and let me know how you like it!