BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Posts Tagged ‘ume

The Simplicity of Sushi

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Tried rice on the outside for the first time.

Imperfectly shaped but still delicious homemade maki rolls.

Just when I start getting back my momentum, I’ve abandoned you dear readers (if you still exist!) again. My sister was visiting from ATL, and then this week I had the cheesy Food Show and mounds of end-of-term papers to still grade. Excuses, excuses, I know.

After clogging my arteries with too much free cheese at the recent Seattle Cheese Festival, a light meal of raw, fresh, vegetal sushi appealed. I sprang for some nori, tiny ume plums, roasted sesame seeds and polished rice at Rice & Spice, a little Asian mart near downtown that I’m reminded of when I bike by. We had a ripe (now in season from California!) avocado at home as well as shaved ginger I pickled recently, with Linda Ziedrich’s easy recipe. And I had garlic scapes from dear Sang to use instead of scallions in the rolls. Though now I worry why hasn’t my garlic, which I dutifully sowed around Columbus Day, produced its own scapes yet? I want to make garlic scape pesto!

My pickled ginger over too fishy salmon roe. I bought it frozen but it is better (and less smooshed) fresh.

My package of nori prodded me to try an inside-outside fancy maki roll, with rice and roasted sesame on the outside, for the first time. If you line your bamboo mat with plastic wrap it really isn’t any harder than a regular roll. Just really press the rice into the sheet of nori. And cut that sheet in half. I usually use the whole sheet but that makes it actually harder to roll. Cutting is always harder than rolling for me. That’s when the sushi can fall apart. It’s important to cut the rolls with a sharp knife, which sadly mine are not. Nothing like making sushi to remind a gal her knives need sharpening!

Written by baltimoregon

May 21, 2010 at 10:11 am

Ume and Shiso (and Kiwi): Think Sushi

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Moosewood-inspired brown rice sushi with ume (pickled plums), avocado, spinach and green onion.

Ume (Japanese pickled plums) with shiso (otherwise known as beefstake plant or perilla).

I am in love with salty ume, those puckery, pink Japanese pickled plums. We picked up a big vat of them for cheap at Anzen Hiroshi’s, an old-school Japanese market in Portland. I can’t stop eating them out of the jar. Too bad two plums (actually closer to our apricots) have about 40 percent of your daily recommended sodium intake.

Umeboshi (the plums pickled and dyed red by shiso, or purple Japanese basil) lends itself to sushi. So sushi we made, with the ume paste spread atop the brown rice. Per a newer Moosewood cookbook’s suggestion, I also added some umeboshi vingear along with the standard rice vinegar and mirin to the sushi rice. This salty, umami condiment is worth springing for, for any dishes that need a little oomph. We piled on avocado, spinach and scallions and then rolled the maki up. With leftover rice, I made spicy tuna rolls, with high-quality chunk light tuna mixed up with mayo and Sriacha sauce.

Then today my friend Tony prepared another sushi feast for lunch, with that ume we purchased together. He molded rice triangles, which I fondly remember from Japanese quick-marts, topped with ume, avocado and kiwi slices. Tropical fruits like kiwi and mango make nice sushi toppings. Who knew that kiwi grew in Oregon and into November? It stores well through the winter so I could pick some up at the farmer’s market Saturday.

And I haven’t even gotten to shiso, that green Japanese herb I’ve hardly experienced. It’s also known as beefstake and perilla, as you’ll see it labeled on Japanese packaged goods. You say potato, I say potato. Ume and fresh shiso strips pair well together in maki rolls. A salad dressing of ume and fresh shiso is also tempting. You can find green and purple shiso fresh at Asian markets, like An Dong in Portland (wish I’d sprang for it when we were there!). Look for it here soon.

Tony's sushi.

Hairy kiwi butt: still tasted good.

Written by baltimoregon

January 29, 2010 at 1:44 am

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