Asparagus and Enoki Sushi Rolls

Article Written By: Marisa Baggett

I was thinking of the components of a spring roll, particularly the rice noodles, when I decided to simmer enoki mushrooms for this vegan sushi roll. Enoki mushrooms, thin stickpin like mushrooms, have a subtle flavor on their own. When simmered, they absorb the simmering liquid wonderfully and become very noodle like. While I prepared the enoki, I decided also on asparagus, as a mushroom roll just didn’t seem complete without it. Though I didn’t have any at the time, I imagine in my mind’s palate that a sprig of Thai basil might be an interesting and welcome addition.

Asparagus Enoki Sushi Rolls

Makes 4 thick rolls, 20 pieces

4 4in x 7in pieces nori

2 cups prepared sushi rice

1 package enoki mushrooms, roots cut away

8 spears asparagus, lightly blanched and cooled

1/4 small red bell pepper, cut into very thin strips

1/2 cut matchstick thin carrots

2 TBSP finely chopped scallions

1/4 cup mirin, sweet Japanese cooking wine

3/4 cup soy sauce

1/4 cup water

To simmer mushrooms, place mirin, soy sauce and water in a small saucepan over medium heat. Bring to a near boil. Pull enoki apart into 4 segments. Place in saucepan and simmer 5 minutes. Remove enoki from liquid and allow to cool.

To assemble sushi rolls, place nori vertically on a bamboo rolling mat so that the rough side is facing upwards. Spread 1/2 cup prepared sushi rice on nori being sure to leave the top 1/4 uncovered. Place 1/4 of the cooled enoki horizontally in the center of the rice. Place 2 asparagus spears horizontally in the center of the rice. Top with 2-3 strips of red bell pepper and 1/2 TBSP scallions. Roll according to the technique for making futomaki. Let roll rest for 2 minutes seam down on cutting surface.

Repeat steps with 3 remaining pieces of nori. Cut each roll into 5 pieces. Serve with pickled ginger, wasabi and soy sauce for dipping if desired.

Toasted Pecan Eel Pouches

Article Written By: Marisa Baggett

I feel that inari zushi, or sweetened tofu pouches filled with sushi rice, are perhaps one of the most underrated forms of sushi. The sweetness of the seasoned pouches blends ever so well with the robust tanginess of sushi rice. Add a few choice chopped items to the sushi rice and you have a delicious, easy to transport treat. (Or as one author so perfectly described, sushi in a bean bag.)

The pouches, thin slices of tofu that have been deep fried then simmered in a broth of mirin, sake and shoyu, are most readily found in cans. To prepare the pouches for inari zushi, lay desired number of packets in between layers of clean, lint free kitchen towels (or paper towels) and gently press to remove excess liquid. To store remaining packets, refrigerate with original liquid in a tightly covered plastic container.

Inari zushi can be filled with any of your favorite fillings. The key to preparation is to toss chopped ingredients with the sushi rice before gently filling pouches. When using seafood fillings, placed chopped seafood in pouches first, followed by sushi rice that has been mixed with chopped vegetables or sesame seeds.

One of my favorite ways to enjoy inari zushi is with unagi, sweet freshwater eel. Rather than relying on the traditional pairing of cucumber with eel, I turn to my Southern side. Pecans, rather than cucumber, add the necessary crunch to the inari zushi and the flavor is enhanced by the savory sweetness of the eel sauce.

Toasted Pecan Eel Pouches

Makes 8 Pouches

8 prepared inari zushi packets

1 1/2 – 2 cups prepared sushi rice

3 TBSP roughly chopped pecans, toasted

1 TBSP finely chopped scallions

1/2 tsp finely chopped orange zest

about 6 ounces unagi, roughly diced

small bowl of cool water for dipping fingertips

purchased eel sauce for drizzling, optional

orange slices for garnish, optional

pickled ginger, optional

Locate the opening on each inari pouch and gently open each pouch. Set aside.

In a medium sized non-metal bowl, gently toss prepared sushi rice with pecans, scallions, and orange zest. Set aside.

Place roughly diced unagi on a piece of aluminum foil and broil for about 30 seconds. Eel should be warm, but not hot.

To assemble, hold an inari pouch open with the closed fold down on your work surface. Gently spoon desired amount of eel inside the packet. Use the spoon to evenly distribute the eel into the bottom of the pouch. Repeat with remaining pouches. Next, dip fingertips into water. Place about 1/4 cup of the sushi rice mixture into each pouch. Gently press to compact sushi rice, being careful not tear packets.

To serve, invert inari zushi, tucking any excess pouch edges underneath. Arrange on a serving tray.  If desired, garnish with orange slices, pickled ginger and a drizzling of purchased eel sauce.