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Farmer’s Market Week 4 Sushi

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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.

Farmer’s Market Week 3 Sushi

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As I mentioned in my first post about this challenge to Michael, there’s a fair amount of limitations on him to create delicious sushi. He’s limited by his ingredients – with the exception of the rice, seaweed paper and any sauces/garnishes, the bulk of the roll must be from our Farm Share.  Thus, if he doesn’t get something, or gets things that don’t work well together, he’s limited.  I’ll touch on that more at the end, when I talk about what I thought about this week’s roll.

The Sauce (same as last week’s)
1 tsp mayo
1 splash soy sauce
1 dash sugar
2 pinches ginger

The Filling:
1 carrot
1 radish
parsley
green onion

My thoughts: my largest criticism of this roll is that it is bland.  While the first two were on the sweet side because of the strawberries, this one’s filling was filled with vegetables that don’t all have very strong flavors. Combined with the sauce also not really matching these veggies (I almost want something with a bit of a bite to it, maybe add a bit of tobasco sauce to the sauce?), I felt that the rice and rice vinegar were the dominant flavors, which is not what I’m looking for.  The center either needs to be heftier, or the rice less.  Since Michael isn’t too keen on eating sushi, I think it also works against him that he hasn’t developed any taste for sushi, nor would he really enjoy eating his own creations.

He’s hoping we get more variety of veggies and other goodies soon.

Farmer’s Market Sushi Recipe #2

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As I mentioned last week, I’ve served Michael a challenge: to make me a sushi roll using ingredients from the farm share each week. This week’s farm-share was filled with greens, carrots, strawberries and lettuce of various sorts.  I’ll be sad to see the strawberries go, I think next week will be our last week.

Week 2 Sushi Recipe

The Sauce:
1 tsp mayo
1 spash soy sauce
1 dash sugar
2 pinches ginger

Mix sauce and serve with or over the Sushi.

Filling:
1 carrot, shaved
frisse (basically, frilly baby endive)
green onion
2 strawberries

Arrange ingredients on mat, add sauce, and roll.

My thoughts: the ginger went surprisingly well with the strawberries. I’m still not sold on strawberries in a roll, I don’t think their lack of structure goes over well (on the other  note, avocado doesn’t hold structure  well either, and I like that just fine).  I think this roll worked better than last week’s.

Farm Share Sushi

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The farm share started last week and Michael and I got our first delivery.  It was filled with delicious fruits and vegetables, which was lovely.  After we made a salad out of the greens for dinner, I was talking to Michael and I mentioned how cool it would be if he made me a sushi roll for each week of the farm share.  It would be a challenge: at least 100% of the core ingredients would have to be from things in the farm share.

This week was his first roll.
If you’ve never made sushi before, don’t be intimidated.  I’m not a fan of true sushi, with raw fish, and will just make rolls with cooked ingredients or with vegetables.  With a few supplies you can get rocking, and really, there’s no wrong way to do sushi.  It’s like sandwiches: you can put anything between the carbohydrates, and in some combination, it will probably taste good.
If you are looking for a good tutorial, go to this tutorial by Pioneer Woman.  She’s got it spot on (with the exception of not being able to make sushi on the stovetop.  I do it, and you just need to practice a little bit more than with a rice cooker.)
Disclaimer: These rolls are not like the normal recipes I sometimes talk about.  They aren’t heavily tested, which means the results can sometimes be interesting.  But it’s fun.
Week 1 Sushi Recipe

Sauce (mix them together)
1 tsp mayo
1 dash coriander
1 pinch sugar
1 splash soy sauce
Inside of Roll
2 strawberries
1 raddish, sliced into sticks
1 handful peas, fresh
1 green onion

Place items evenly along roll, in a pleasing manner.  Roll the sushi, and slice.  Serve and eat soon after.

What were my thoughts on this roll?  With the peas and the Strawberries, this could definitely be more of a desert roll instead of a dinner roll.  The sauce was good, but wasn’t quite the match I was thinking of.  I also think the sauce would have been better served over the roll, and that it would have looked better, presentation-wise, if it had been served inside-out, with the rice on the outside and the seaweed wrap on the inside.  Overall, pretty good.

Do you like sushi?  What non-standard rolls have you encountered that you’ve enjoyed?

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