You know, sometimes I wish I had a bunch of posts pre-scheduled for this site. You see, I’ve been afflicted with a weird kind of virus-flu-sinus-thingie for the past several days. Just when I thought I was better, the following day I could barely get out of bed and slept 14 hours. Fourteen hours!! Clearly, my body is telling me something (like, maybe, ”time to get those extra blog posts pre-scheduled.”). Since I feel pretty good today, I’m going to leap on the opportunity and tap out this post toute de suite. Luckily, the skies cleared temporarily last Saturday as well, just in time for a dinner party I had planned.
You’ve probably heard it before, but truly, there is nothing like having old friends. As my latest crush*, Irvin Yalom, says in his most recent tome, “You can’t make new old friends.” That’s why it’s worth nurturing old friendships no matter what. A huge benefit of long-term alliances is the shared history that helps to strengthen bonds in the present (or, when the present may be a little rocky, allows you to fall back on all that already-established goodwill).
For me, the “old friend” on whom I most rely is my pal Gemini I (and by “old,” I mean as in, “I’ve known her longer than I’ve known my younger sister.”). I mean, who else would drop everything at 11:42 PM to sit in a cheap coffee shop with me for three hours while I cried about how my (then) marriage had just broken up? Who else would force me to eat something while sitting for three hours in said coffee shop (almost the only time in my life I didn’t feel like eating because of stress)? Who else was there to double date with me when I (finally!) met my first boyfriend? Who else would cheer me on when I decided to leave my job for a spell and study nutrition? Who else would (literally) lend me the shirt off her back for a special date? Who else could sit with me and reminisce about events that happened when we were five years old?
I’ve often heard it said that you should never try new recipes on guests, but Gemini I’s status is more like family, so that old adage didn’t apply last weekend. Then again, the other guests at the soirée were my buddy PR Queen (a veritable neophyte in the “friends-with-Ricki department at only 8 years) and her hubby. But since PR Queen is my only other vegan friend, I reasoned that trying a new recipe would be acceptable in her case, too.
I decided to make this sushi pizza, combining the best of both Asian and Italian finger foods. Rather than roll up individual rolls as I usually do, I opted for a veganized/ACD revamp of a recipe I came across in Bonnie Stern’sHeart Smart: The Best of HeartSmart Cooking, which I’d checked out of the library. (Yes, I do have more than 200 cookbooks. And yes, for some bizarre reason, I still feel the need to look at yet more cookbooks from the library). Stern’s now-famous recipe deconstructs your standard nori rolls into their individual elements, layering them lasagna-style, then cutting them into little squares to serve as appetizers. The only problem with the original recipe was (a) its reliance on regular white sushi rice and rice vinegar (two no-no’s on the ACD); and (b) its inclusion of smoked salmon as one of the layers.
What to do? I immediately thought of using this recipe (which I’ve been eyeing for a while) in place of the salmon. But when I made up a tester batch, I found that even though the flavor was marvelous, it didn’t adhere quite as well as I would have liked. Instead, I added some liquid smoke to my own standard “salmon-like” sushi filling, and the resulting spread worked perfectly. I also used brown rice and apple cider vinegar (the only vinegar considered acceptable on the ACD) for the sushi rice (of course, you could substitute regular sushi rice if you are not following a special diet).
I’m glad to say that the “pizza” was a great success, and even the omnis in the group (that would be everyone except PR Queen and me) enjoyed it immensely–only three small squares (from an 8-inch/20 cm square pan) were left when we hauled ourselves up to go eat the actual dinner. After that it was on to the salad (baby spinach with grapefruit, kiwi and a tangy dijon dressing); crusty (non-GF) bread, courtesy of Gemini I; two types of stew (beef bourguignon for the omnis and a spectacular tempeh faux version for me and PR Queen–recipe anon) ladled over mashed potatoes, complemented by sautéed rapini with pine nuts and raisins (I picked out the raisins); accompanied by a great bottle of First Press Cabernet Sauvignon (courtesy of Gemini I and her hubby).
Around the time that dessert made an appearance (chocolate pumpkin pôts de crème, chocolate chip cookie dough truffles, and banana cake, courtesy of PR Queen), the HH brewed his signature coffee (since, after more than a dozen years without, I’ve forgotten how), we were already moaning about how full we were and staggered into the family room to spend the remainder of the evening digesting and, ultimately, reminiscing.
[My mom and me at my wedding to the Starter Husband.]
I ran upstairs and grabbed an old photo album from my undergraduate days. Here’s another great thing about old friends: they remind you of all the details you’ve forgotten from your twenties. I’d completely forgotten about those deep turquoise walls in Gemini I’s old place! And how about that papasan chair that I so loved in my first apartment after the Starter Husband and I split up! We squealed at the hilarity of our younger, 1980s selves in geometric hairstyles and Amazonian shoulder pads; murmured at the photo of me with the puppy I shared with the Starter Husband; tsk-tsk’d at the image of old friends who have since fallen ill; and (well, I did, anyway) teared up at the photo of my beaming mother and me at my wedding to the Starter Husband (sadly, she never met the HH).
All in all, it was a great evening, reaffirming old friendships and forging new(er) ones. Unfortunately, the only photos I took that evening were of the food. No matter: if I ever need a reminder, I can call up my pals and know they’ll have their own accounts of the dinner–each one served up with a square of sushi pizza.
I’m submitting this recipe to Amy’s weekly event, Slightly Indulgent Tuesdays. Do you have a recipe to submit? Check out the entries here!
“Smoked Salmon” Sushi Pizza (suitable for ACD Phase II and beyond)
I served this cut into squares as an hors d’oeuvre, but you could easily cut the pizza into larger pieces as a first course. If you’re not a fan of the raw “salmon” spread, you can use vegan cheese or even hummus instead.
Pizza:
1 recipe “salmon” spread from here, with 1/2-1 tsp (2.5-5 ml) liquid smoke added
1-1/2 cups (360 ml) dry brown rice (I used long grain, but any kind will do)
3 cups (720 ml) water
3 Tbsp (45 ml) apple cider vinegar (or use rice vinegar if you can eat it)
one recipe Spicy Ginger-Miso Mayonnaise, below
25-35 thin slices of English cucumber
1 sheet toasted nori (about 8 x 7 inches or 20 x 18 cm)
1/4 cup (60 ml) chopped green onion or chives
2 Tbsp (30 ml) black or beige sesame seeds
A day before you wish to serve the pizza: Begin to prepare the “salmon” by soaking the nuts.
On the day you wish to serve the pizza: Prepare the “salmon” and set aside. Line an 8-inch (20 cm) square pan with plastic wrap and set aside.
Next, prepare the rice: In a medium pot, combine the rice and water; bring to a boil. Lower heat to simmer, cover, and boil for 25 minutes, uncovering and stirring every 10 minutes or so (I did this to ensure that the rice would be sticky as a base for the pizza). Continue to simmer and stir until the liquid is absorbed and the rice is almost dry, but still sticky.
Transfer the hot rice to a large bowl and toss with the vinegar. Set aside to cool.
While the rice is simmering, prepare the mayonnaise: blend all ingredients in a blender or food processor (I used a mini processor) until perfectly smooth.
Assemble the pizza: Arrange the cucumber slices across the bottom of pan in layers, overlapping the slices slightly, until the bottom of the pan is covered. Dollop the salmon spread evenly over the cucumber, then use your fingers to gently spread it evenly over the pan without disturbing the slices. Spread the mayonnaise evenly over the salmon layer.
Using half of the rice, place mounds of rice evenly over the mayonnaise, then gently spread it out to completely cover the surface. Top with the slice of nori. Using the same method for the rice, gently spread the last half over the nori to cover it completely. Cover with plastic wrap.
Place heavy cans or weights over the pizza (I used a smaller square pan that fit into the sushi pan and then placed the cans on that for even weighting) and allow to chill for about half an hour or longer, up to several hours.
To serve, unwrap and invert onto a serving plate. Sprinkle with green onion and sesame seeds. Using a very sharp knife, carefully cut the pizza into 9 or 12 squares. Serve immediately. Makes 4-6 appetizer servings.
Spicy Ginger-Miso Mayonnaise:
3 Tbsp (45 ml) firm silken tofu (I used Mori-Nu)
1 Tbsp (15 ml) white miso
1 tsp (5 ml) toasted sesame oil
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
2 tsp (10 ml) freshly grated ginger
2 tsp (10 ml) fresh lemon juice
1/2 tsp (2.5 ml) dijon mustard
1/8 tsp (.5 ml) cayenne pepper
Combine all ingredients in a blender or small food processor until perfectly smooth.
A very heartfelt “THANK YOU” to everyone who left birthday wishes on Facebook, twitter, and via email! I loved hearing from all of you, and your comments and good wishes made this birthday one of the best ever. So thanks, everyone, for making my day that much brighter!
[Okay, so maybe mine look more like sausages than cigars. . . but they still tasted great!]
My, it has been a while since I posted a recipe on this site! And where the heck have I been for the past week or so, you ask? Imagine this scene:
Evening. Ricki is at home, sitting in front of the computer in her PJs, a cup of steaming herbal tea by her side. She is focused on her computer screen, when the phone rings. She grabs the receiver.
Ricki [slightly distracted by the blog she's reading]: Hello?
Babe: Okay, so here’s the story: my job is sending me to New York for 2 days, and I have a free hotel room to share. It happens to fall on your birthday. Are you interested in meeting me there? We could have dinner, see a couple of plays, you’d have the daytime to yourself. . . what do you think? [Pause]. Ric? Are you still there?
Ricki [hyperventilating]: ARE YOU KIDDING ME??? Are you–KIDDING. ME–?? Whoo hoo! Whoopee! Yahoo! Yayyyy! New York! New York! NYC!! The Big Apple! The City of Light! The—
Babe: So do I take that as a “yes”?
And that, dear readers, is how I ended up spending my birthday last week in New York City, at this hotel. . . for free. (Well, okay, the airfare and meals weren’t free, but let’s not nitpick).
It had been quite a while since I last visited NYC, and I was just as enchanted this time round. Ah, New York, city of Broadway and global business, offering up a panoply of cultures and cuisines from at least fifty countries in a two-block span.
New York, where everyone–whether sporting runners or stilettoes–walks pretty much everywhere (apparently, the average New Yorker walks 5 miles a day). Where taxis will slow down, ask where you’re going, assess the income potential and then take off again if it’s not worth their economic while.
New York, where sleepy eyed denizens shuffle along the early morning streets with their dogs on plaid leather leashes, or sporting doggie booties, or doggie Burberrys for their morning walk, stooping and scooping as the canines do their business wherever they can, which usually means right on the concrete sidewalks (no green to be found for blocks at a time); where locals are so friendly that they’ll not only answer your touristy questions, but will also walk two blocks out of their way to lead you to your destination, advising you as you go that it’s pronounced “HOW-ston,” not “HEW-ston” so you won’t distinguish yourself as a redneck among the locals.
New York, where every attire you can think of graces the crowded streets in a welter of color and texture, highlighted by the current uniform du jour (riding boots, patterned tights, mini skirt or long sweater). Where celebrities can dine unaccosted at public restaurants with nary a glance from passing citizenry.
New York, where Times Square at midnight shines brighter than the blazing sun of noon; where a (mediocre) agave-sweetened, gluten-free cupcake can sell out at $4.50 a pop; where street buskers draw a crowd in the middle of lunch hour; where the energy is as palpable as a heavy fog as you stroll along Broadway, or Madison Avenue, or 47th Street–or just about anywhere, really.
Yep, that was New York for me this past week. New York, where I walked more in 1-1/2 days that I probably had in the previous week, where I indulged my inner glutton with abandon and still lost 2 pounds at the end of it.
All that–and being able to meet up with two of my favorite bloggers in less than two days!
Ah, but I’m getting ahead of myself. First, observe this:
Sorry for the blur (squint really hard and you can almost make it out). . . that’s T.R. Knight and me! (Okay, so I didn’t know who T.R. Knight was before I got him to sign my Playbill and take a photo after Babe and I watched him on Broadway in David Mamet’s A Life in the Theater. But apparently, he was quite the little heart-throb on Grey’s Anatomy.)
And the co-star of Mamet’s play, here:
["Make it so!"]
Yes, it’s Jean Luc Picard himself, Captain of the Enterprise–aka Patrick Stewart! As a die-hard Star Trek fan, I was beyond thrilled to snag an autograph and snap this pic as he exited the theater. I am such a groupie!
That same evening, my friend Babe and I dined at Agra in celebration of the day of my birth. During the day, I wandered on my own and managed to trek to the Upper West Side, Columbus Circle and a new Whole Foods; SOHO; the Fashion District (had to check out the Manhattan Mall); Central Park; along with expeditions along Madison Avenue, Lexington, Park Avenue, and Times Square. Not bad for 36 hours!
But two high points of the visit, as I mentioned above, were meeting in person with a couple of fellow bloggers.
Lindsay of Happy Herbivore fame and I met up for a vegan breakfast. Lindsay’s blog is full of approachable fat-free recipes (some of which will appear in her upcoming cookbook). She’s also one of the best tweeters in twitterdom! We had planned to eat at Teany’s, but due to a scheduling glitch found it closed when we arrived. No matter: Whole Foods was a fine replacement instead.
After reading Lindsay’s blog for almost 3 years now, I felt as if I were greeting an old friend as we hugged hello. Our lively chatter was punctuated by giggles and guffaws as we gabbed about blogging (of course!), healthy eating, social media, and moving to exotic locales (hope the packing is going well, Lindsay!). Before I knew it, we’d spent over 2 hours together and it was time for me to head out. Lindsay was also kind enough to lead me to BabyCakes (a place I’ve been dying to visit since I first read about them in 2004 or so) and then guided me through the New York subway (a trip I am quite certain I would not have taken without her). Thanks for your vitality, your openness and your humor, Lindsay! (And I can’t believe it didn’t occur to me to snap a photo of us together–I am so sorry!).
[Does this photo look familiar? Then you must also have read Gena's post. . . thanks for the photo, Gena! ]
The following day, I was equally delighted to meet up with Gena of Choosing Raw for lunch at Bonobos, one of several raw food establishments in the city. Although I had been dreaming about a meal at Pure Food and Wine for ages, after examining the menus of both places, I knew that Bonobos was the better choice for me. And it was: Gena and I began by taking full advantage of the free samples on the counter. I loved the nori “cigars” (tightly wrapped nori rolls filled with nut or seed pâté, twisted at the ends to resemble cigars) and practically drenched myself downing one too many of the warm coconut chai drinks and incredible raw soups.
For lunch, I enjoyed sushi rolls while Gena feasted on soup and salad. I’ve been a huge fan of Gena’s blog, Choosing Raw, since she began writing it a few years ago. And Gena is a true inspiration for many with her engaging, welcoming and articulate approach to gaining and maintaining good health. Her affability shines through whether she’s posting about raw versus cooked foods, explaining why we shouldn’t use labels to describe our eating habits, considering whether agave nectar is friend or foe, or sharing some of her incredible recipes (I mean, who hasn’t tried Gena’s chocomole or banana soft serve?) With a few years of blog reading, comments, and emails behind us, we dove right in and started chattering like two teenagers, on topics as diverse as blogging (of course!), conferences, veganism, twitter, relationships, and our two cities. Before we knew it, her lunch hour was over and she had to return to work. Thanks so much, Gena, for taking time out of your busy schedule to meet up!
And while it was over all too quickly, I couldn’t have had a better birthday gift than my visit to the Big Apple. The only downside was that the HH couldn’t be there with me (darned job!), but we’ll be celebrating together here at home.
So long, New York, and thanks for the memories. . . . I won’t wait so long to return next time.
These are my take on the filled nori cigars that Gena and I sampled at Bonobos. The pumpkinseed filling, as I remembered it, was tangy with lemon, with just a hint of fresh parsley. If you have a sushi mat, you can probably make them much thinner than mine (as they were meant to be), but even if they’re a bit thick, they’re still delightful. I’d also recommend allowing the cigars to sit for at least 30 minutes in the refrigerator, uncovered, to allow the nori sheet to firm up a bit for easier slicing.
1/2 cup (70 g) raw pumpkin seeds
1 clove garlic, minced
2 tsp (10 ml) light miso
2 Tbsp (30 ml) raw cashews
1 Tbsp (15 ml) fresh lemon juice
1 Tbsp (15 ml) coarsely chopped fresh parsley
1 tsp (5 ml) finely ground flax seeds
salt and pepper to taste
2 nori sheets (for sushi)
In a medium-sized bowl, cover the pumpkin seeds with water. Allow to soak at room temperature for at least 2 hours, up to overnight. Drain well.
Place the seeds and remaining ingredients in a food processor and process until you have a thick paste. Add water only if necessary to create a spreadable pâté; you don’t want it too watery (a mistake I made with my filling), or the rolls will be too thick.
Place one nori sheet on a cutting board or clean countertop and spread with half the filling, leaving a 1/2 inch (1 cm) border on both longer sides and one shorter side. Starting with the short side with no border next to you, roll toward the other short side as tightly as you can. When you reach the edge, moisten it with water and seal across the “cigar,” then twist each end to seal those as well. Repeate with second nori sheet and filling. Cut into 8-10 pieces each. Makes 2-3 servings. Best served fresh.
Dogs really are creatures of habit, aren’t they? I mean, every morning at precisely 7:02 AM (about 1-1/2 minutes after the HH slams off his alarm), Chaser bounds into our bedroom and lays a wet sloppy one on the HH’s ear (translation: “Dad, it’s time to get up! Get up, Dad, we need to go for our walk! C’mon, Dad! Let’s go! Just hop outa bed and take us! C’mon, what are you waiting for? C’mon—” etc.).
Then, at precisesly 1:15 PM every afternoon, Elsie saunters over to my desk and plants herself at my side, glaring (and if you’ve ever seen a Border Collie stare, you know the power of “the eye.”). If I continue to focus on the computer screen and tap away at the keyboard, she will tentatively and ever-so-gently poke me on the thigh with her moist, cold nose (more startling in summer when I’m wearing shorts, to be sure). Translation: “Mum, I feel I must inform you that the hour has arrived for our afternoon walk. Seriously, Mum, it appals me that you could forget this important hour of the day. After all, do we not go for a stroll each and every day of the week at this time? And are we not reliant upon you to take us? Now, please, offer us the courtesy of rising up from your chair and coming downstairs so that we may embark–right now.”
Yep, like I said, creatures of habit. Later, at precisely 4:53 PM every day, both Girls heave themselves off their respective pillows to pad into the office and station themselves on either side of me as I work, staring intently in a silent summons like bookmarked lawn gnomes. Translation: “Mum, it’s almost dinner time. Where the &%$!@ is our food?” (Okay, perhaps they weren’t as profane as that. But it’s always fun to imagine dogs cursing, isn’t it?).
Given that I was born in the Year of the Dog myself, it makes sense that I, too, am a creature of habit. Or, at least, I used to be. Before I met the HH.
Like South Park’s stance with Canada, I tend to blame the HH for my current shortcomings. Long before we met, in my twenties (also known as the Decade of Firsts, in which I first went to university, first lived on my own, and first met not one, but two true loves), I was incredibly organized and even followed an hour-by-hour schedule every day, permitting me to live through an entire university career without ever missing a deadline. Subsequently, during the Decade of the Dinner Party, I still managed a schedule jam-packed with socializing, full-time work, sewing my own clothes (!), and regular trips to and from Montreal.
Enter my 40s and the HH: not only did I meet my true love, but my lasting love. It was around that time–when the HH and I first moved in together–that chaos erupted. Okay, not chaos, exactly, but certainly the reorganizing of closets. And–even while continuing to throw dinner parties–going to bed without washing all the dishes first (gasp!). And being open to unplanned activities. And (and here’s where I blame the HH) the eschewing rigid schedules.
Well, despite his disdain for pre-planning or scheduling, the HH is his own uniquely habitual creature. Unlike me, he eats the same breakfast every day* (I prefer to rotate through 25 or so different options). The HH takes the dogs to the same park every morning (I switch it up between the park, the baseball field, the Mill Pond, and trail). The HH can listen to the same symphony over and over, sometimes for hours (I rarely listen to the same CD twice in a row–unless it’s a new, incredibly talented singer that I adore, of course).
Which brings me to today’s recipe (finally!). As you may recall, the HH and I used to keep a weekly date every Tuesday, wherein I’d meet him for a sushi lunch. But since the anti-candida regime I follow doesn’t permit sushi (no white rice, no vinegar, no sugar, blah blah blah), I’ve had to forgo our midday shared meal. Do I miss that sushi? You bet! (Well, and yes, I do also miss meeting the HH for lunch every week. . . but really, we do see each other every evening for dinner, and when we walk the dogs, and when we watch 30 Rock, and when we have brunch on Sundays, and when we tidy the house together before friends come over, and when we run errands on Saturdays, and when we. . . geez, maybe we’re overdoing this togetherness thing a bit, anyway).
I decided I’d whip up my favorite at-home sushi for lunch on my own. Since the original version wasn’t exactly ACD-friendly, I adapted; instead of the orignal sundried tomatoes (which are taboo on the ACD), I made my own semi-dried oven baked tomatoes. (Who says I can’t be flexible? No rigid recipes for this doglike gal!). Well, it worked beautifully. The rolls are (mostly) raw, grain-free, and reminiscent of salmon (in my memory, anyway). All I can say is, “domo arigato!” And it sure did feel great to get back to that old sushi habit, even if I shared it with The Girls instead of the HH.
“We enjoyed it, too, Mum. Thanks for sharing. But, um, didn’t I hear you say something about salmon?”
* A bowl of Raisin Bran with milk, if you’d like to know.
Raw Nori Rolls with “Salmon” Filling and Spicy Ginger-Miso Paste
A great recipe for those avoiding grains or anyone seeking a delicious variation on sushi. If you’re not following an anti-candida regime, go ahead and make the original. The Miso paste can be enjoyed by anyone.
cut vegetables for filling: zucchini, cucumber, carrots, avocado, daikon, green onion, etc.
2 sheets nori (sushi wrappers)
Spicy Ginger-Miso Paste:
1 Tbsp (15 ml) white miso
1/8-1/4 tsp (.5-1 ml) cayenne pepper, depending on desired heat
1 tsp (5 ml) toasted sesame oil
2 tsp (10 ml) finely grated fresh ginger
1 tsp (5 ml) freshly squeezed lemon juice
For the nori rolls:
Prepare the “Salmon” filling: Soak almonds in room temperature water for 8-12 hours. If you soak them longer, refresh the water after 12 hours and store in refrigerator for up to one more day. Drain and rinse before using.
Meanwhile, prepare the tomatoes: preheat oven to 300F/150C (or, for a completely raw dish, heat to 115F/45C or use a dehydrator). Line a cookie sheet with parchment paper, or grease with extra virgin olive oil. Cut each tomato in half and place cut side up on the baking sheet. Bake in preheated oven 1-2 hours, checking every 20 minutes after the one-hour mark, until tomatoes exude most of their juice and begin to shrivel and brown slightly. (If using a dehydrator, dehydrate until shrivelled).
Place drained almonds, tomatoes, 2 tsp (10 ml) miso, 1 Tbsp (15 ml) lemon juice, Bragg’s and black pepper in the bowl of a food processor and process until almost smooth. Set aside.
Prepare the Paste: in a small bowl, mix together all ingredients with a spoon until well combined and smooth.
Assemble the rolls: Spread about half of the miso-ginger paste over the nori sheet, spreading to the edge on 3 sides, leaving about 1/2 inch (2.5 cm) empty on one edge. Top with about half the salmon spread. Place 3-4 rows of desired vegetables along the edge opposite the empty edge, like so:
Next, use a sushi mat or just your hands, roll tightly starting at the edge with the cut vegetables. When you reach the empty stripe at the end of the nori sheet, moisten it with a bit of water and then roll up, leaving the seam down (against the table). Cut into 5-8 pieces. Repeat with second nori sheet. Makes 2 servings.
Totally unrelated note: One of today’s Google searches leading to my blog read, “Die Dessert Dogs.” Is that a typo, or just a really ticked off blog reader?
In my short stint as a raw foodist (very different from an “in-the-raw” foodist, which, for obvious reasons, I’d never do) I was determined to try out every variation of living foods imaginable. This meant foods I’d otherwise probably never eat, such as raw fennel (basically just don’t like it); raw cashews (okay, but too bland on their own for my taste); raw cacao nibs (not bad when ground up and incorporated into some form of dessert); and raw sushi.
What? Sushi is already raw, you say? Ah, but I’m not talking about fish. Rather, I’m talking about fish-y, or fish-like, sushi, composed of raw nuts and veggies. And waaaay better than slimy, slippery, dead tuna!
This recipe pairs almonds and sundried tomatoes for a magical synergy that results in a filling reminiscent of saltwater and salmon without actually being salmon (or John Malkovich, for that matter). You enjoy the essence of the sea without having to eat any fish! How cool is that?
I have to admit, however, that I might never have ventured to try this particular dish if not for my beloved, the carnivorous HH. In fact, before we met over a decade ago, nary a nibble of sushi in any form had passed my lips. I had steadfastly refused to join all my friends when, throughout the late 1980s and 1990s, sushi reigned supreme as the Favorite Form of Yuppie Sustenance (and I suspect that, even today, it would attain runner-up status, at least). You see, I’ve seen raw fish; my dad used to bring home a whole fish occasionally from his butcher shop, and my mom always refused to touch it. Me? Eat raw fish? No, thanks.
In Toronto, you can find a sushi bar on almost every corner of the downtown core, plus most streets in the suburbs (that’s almost as many sushi restaurants as there are donut shops!). For years, whenever I planned to meet a girlfriend for drinks after work, join colleagues for a quick bite after class, or share a dinner with my book club, mine would be the lone voice demurring across a vast sea of sushi.
And then, the HH invited me to lunch. Well, technically, he invited me to lunch, again. One of the more pleasant aspects of my particular work schedule is that I have the freedom to run errands, do laundry, or anything else during the afternoon and work all evening instead, if I choose. Once a week, I exercise that freedom to meet the HH for lunch. It’s our way of keeping the romance alivegetting our 5 to 10 a dayescaping the ”kids” checking in and staying connected with each other.
One particular day, after much pleading and cajoling, he finally convinced me to join him at his favorite sushi restaurant.
“They’re bound to have vegetables, right?” he theorized. I had to agree. “And they’ve definitely got rice.” So far, so good. “Well, I’m sure they know how to roll it in a nori sheet, so I bet they can put together some vegetarian sushi for you.” How could I object?
I’ve been thanking him ever since. When I explained what I wanted to the shop’s petite hostess, she cocked her head, smiled and nodded, then returned a moment later proffering a platter of nori rolls, futo maki and hand rolls filled with various combinations of carrot, cucumber, umebosi plum, buttery avocado, and daikon. In addition to being visually impressive–each unique spiral mosaic of orange, green, and creamy white a testament to the chef’s culinary artistry–the rolls also served up that classic melding of sweet, salty and umami, which, when accompanied by pickled ginger and fiery hot wasabi, was enough to hook me for life. How, I wondered, had I ever allowed myself to miss out on such an indulgence before then?
I still love vegetarian sushi, and these days, the HH and I eat it exclusively at our weekly lunch date. Still, there are times when I’m snowed under with marking, or the HH has been summoned to an unexpected conference call, and we defer until the following week. On those occasions, I try to make this raw version instead. Completely grain-free, it nevertheless contains a similar satisfying blend of flavors and textures to the real thing. And the inclusion of ground nuts here actually renders this version almost as protein-packed as its fishy predecessor. Like all sea vegetables, the nori is replete with minerals, particularly iodine, necessary for proper thyroid functioning. It also provides Vitamin K, essential for healthy blood.
And, best of all, it’s completely fish free.
Given that these darlings are uber-healthy, I thought they’d be a perfect contribution to Cate at Sweetnicks‘ ARF/5-A-Day weekly event. You can check out the roundup every Tuesday.
Raw Nori Rolls
I got this recipe from a raw foods class that I took a few years ago. The rolls require a little planning in order to prepare the nuts and sundried tomatoes, but once those iare ready, the remainder of the dish comes together quickly. These are best served soon after they’re made.
1-1/2 cups raw almonds, soaked in room-temperature water for 8-10 hours
1/3 sundried tomatoes, soaked 4-6 hours
1 Tbs. Mellow (or white) Miso
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. tamari or soy sauce
1/4 tsp. black pepper
4 sheets nori (buy untoasted if you wish these to be entirely raw)
Vegetables for filling: carrot and cucumber matchsticks; grated daikon; thinly sliced green onions; thinly sliced avocado
pickled ginger, as needed
wasabi paste, as needed
Prepare the filling: in a food processor, whir together the drained almonds and drained tomatoes until you have what looks like a fine meal. Add the miso, lemon juice, tamari and pepper and process until the mixture forms a smooth paste (add reserved tomato water if more liquid is required).
Prepare the rolls (you can use a sushi mat, but it’s not necessary): spread about 1/4 of the paste onto each nori sheet, leaving 2-3 cm (1 inch) at the end farthest away from you.
Fill the end close to you with the strips of fresh vegetables.
Moisten the empty edge of the nori sheet with water. Roll the nori into a long cylinder over the veggies and toward the empty edge. Place on a plate or tray with the seam side down; let sit 5 minutes before cutting into 8 uniform pieces.
Serve with additional tamari, pickled ginger and wasabi as condiments. Serves 4.
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