As I’ve mentioned before, Michael is working on making me a sushi roll every week from the Farmer’s Market share we get. We like to challenge each other like this every once and a while. We’re now starting to get some more interesting vegetables, and this means that Michael is able to get more creative. Also, since I’ve been critiquing his sushi, it’s upped the bar, and he’s been doing some research to start to create more varied recipes. I think this has been his best attempt yet.
The Sauce (to be served in roll or over)
3/4 tsp mayo
1/2 tsp black bean paste
1 splash soy sauce
1 smidgen red pepper flakes
1 dash coriander
Filling:
1 zucchini
1 Japanese white radish
2 sprigs cilantro
1 or 2 garlic scapes (if you like things super garlicky)
1 green Swiss chard
As always, roll, cut up, and serve
My thoughts: I really liked the crunchy aspect of this roll, from the vegetables. I also liked that the sauce was a bit more spicy, and that combined with the bite of the pepper and garlic made this an unexpectedly zesty roll. Also, because of the firmer vegetables, this had quite a bit more internal structure, which made things stay together nicer. There was a better balance of rice and filling. As I told Michael, he’s getting closer to delicious with each attempt.
