Vegetables - Sushi Express : The Best Japanese Sushi Roll Making Machine on the Australian Market. Enjoy making sushi recipes at home.

Vegetables

Preparation for Vegetables
Cut vegetables and other fillings into thin strips approximately 1cm wide and up to 20cms long (the length of the Sushi Express frame).

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Preparation for cooked vegetables
Par boil vegetables in salted water. Drain and squeeze out excess water.

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Seasoned Carrots
¾ cup water
1 tsp hondashi *
2 tbsp soy sauce
1 tbsp sugar

Wash and pare carrot. Cut into 20 cm strips approximately 1 cm wide. Bring water to a boil and add hondashi, soy sauce and sugar. Add carrot sticks and simmer for approximately 5 minutes until cooked, but firm. DO NOT OVERCOOK. Remove carrot sticks from broth immediately and cool on a plate before using as a filling for sushi rolls.

* hondashi – powdered soup stock which is available in asian supermarkets or the asian section of supermarkets. Ideal seasoning for all kinds of Japanese cooking.

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Shiitake (Dried) Mushrooms
Soak mushrooms in warm water for 30 minutes. Remove stems and cut into 1 cm strips. Cook in broth referenced under Seasoned Carrots for approximately 10 minutes, remove immediately and set aside to cool.

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Spinach & Pine Nuts
150 g spinach leaves, blanched and well drained
½ tsp sesame oil
2 tbsp pine nuts (toasted)

To toast pine nuts, place in a dry frying pan and cook over moderate heat, stirring constantly until golden brown.

Chop blanched spinach, mix with sesame oil and pine nuts, and use as filling for sushi rolls.

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Grilled Vegetables
Simply grill capsicum, field mushrooms, carrots, eggplant or pumpkin and cut into 1 cm strips. 

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