The March-edition even though you can make this sushi in some other months as well. I really love sushi and seaweed. One day I thought: hey you can make sushi with what is in season right now. Since that day I make sushi with a lot of different ingredients. I don’t know if this officially still counts as sushi. Kore wa sushi desu ka?
Extra supplies needed: a sushi mat
For two persons:
– 200g bulgur
– 150g broccoli including the stem (this was half of a broccoli)
– 1 big carrot
– 1 hand spinach
– 125g tofu
– 1/2 pear
– 4 sheets of nori
– 1 tablespoon cornstarch
– 1 teaspoon nanami togarashi or other Japanese spices
– salt
– 1 teaspoon wasabi
– 1 teaspoon soy quark
– sesame seeds
– chopped ginger
– fried onions
– soy sauce
Peel the stem of the broccoli. Cut the broccoli into small florets and the stem into bars.
Cook the bulgur together with the broccoli florets for around 15 minutes. I would not recommend this for the beginner of sushi rolling because this makes the rolls harder to roll. You can see in the pictures the rolls cracked in some places. You can just cook the broccoli in another pan and use them as filling if you are not used to rolling yet. The cracks are probably of the broccoli (I had to use more force with making it flat) and because I put the rolls a little bit to full.
Press the water out of the tofu and cut it into bars. Mix the tofu with a tablespoon of cornstarch. Fry the tofu until its crispy in around 5-10 minutes on medium to high heat.
Cut the carrot into bars. Shred the spinach.
Drain the bulgur and the broccoli. Put them into a bowl to cool off. Whisk the apple vinegar, Japanese spices and salt into the bulgur.
Put the ingredients you need for the sushi on a plate (see picture). Put some water in a bowl. You need this for wetting your fingers with the rolling.
Mix the wasabi with the soy quark.
When the bulgur is cooled off well you start rolling. I am not a sushi-pro so if you want to learn it really well I recommend additional sources and videos as well.
Put the smooth side of the nori down on your sushi mat. Put the bulgur on there, press smooth and leave the upper cm’s free. In the middle you can place the ingredients. You can make up your own combinations. Ideas: carrot with broccoli stem and wasabi sauce, or crunchy tofy with spinach. You can also make an inside-out roll by putting bulgur on a sheet and then sesame seeds. Turn the roll and put ingredients on there. Then roll. See the pictures for some ideas. To close the rolls you wet your fingers.
If you are out of bulgur and still working on a roll you can fill it up with spinach. This is also a nice combination when you are not out of bulgur. You can also cut off the nori with a scissors.
Then you cut the sushi into parts with a sharp knife.
Als je bulgur op is en je bent nog met een rol bezig kan je de rol verder opvullen met spinazie. Zo’n rol kan je ook maken zonder dat dit het geval is natuurlijk. De nori afknippen kan ook.
You can put some chopped ginger on the sushi’s or fried onions. Ginger combines well with the most, especially with pear. Serve with the soy sauce. I don’t like pear with soy sauce but make up your own combinations. Eat the sushi with chopsticks or your hands.
This recipe was made on the 3rd of March and then put on my Instagram. I added it on the 1st of April on this website in the English language.
