Pink Maki Sushi
- 10025100 g ginger
- 10.251 tbsp cane sugar
- 414 shiitake mushrooms dried or 6 fresh mushrooms
- 61.56 tablespoons Tamari for the mushrooms
- 12531.25125 g spinach
- 10.251 carrot 160 g
- 20050200 g natural tofu
- 20.52 tbsp sunflower oil
- 401040 ml Tamari for the tofu
- 20050200 g sushi rice
- 61.56 tablespoons cider vinegar
- 30.753 tablespoons Organic Veganz Agave Syrup
- 10.251 beetroot edge
- 51.255 nori
Peel the ginger root and cut into very thin slices. Mix with sugar and salt and leave for several hours, preferably overnight. That way, the ginger is soft.
Take the dried shiitake mushrooms and add to about 1/2 liter of water for cooking, along with the soy sauce, and allow to cook over a low heat for 1 hour. Remove the mushrooms from the broth and let cool, remove the stems and cut the mushroom caps into thin strips. (For fresh shiitake simply remove the stem and cut the mushroom caps into thin strips.) Put the mushrooms in a pan with 1 tablespoon oil and a little tamari and fry briefly.
Wash the spinach well and blanch in boiling salted water for 10 seconds. Remove with a slotted spoon and rinse in cold water. You might be able to squeeze out the extra water. Then cut into thin strips.
Peel the carrot and cut into thin long strips. Also blanch in boiling water and rinse with cold water.
Cut the tofu into 1/2 inch thick strips and lightly fry in a pan with hot oil and tamari.
Wash the sushi rice thoroughly, drain well and place in 300 ml of water. Let the rice simmer for 10 minutes with the lid closed. Remove from heat and allow to swell for another 5 minutes. Then spread the rice on a baking tray, so it cools faster. Season with apple cider vinegar, agave syrup and salt.
Peel the beetroot (it's best to wear disposable gloves), finely grate and collect the juice. Add enough beetroot juice to the rice mix until it is pink.
Lay a nori sheet (rough side up) on a bamboo mat covered with plastic wrap. With moistened fingers slightly spread rice on half of the sheet and flatten into a rectangle. Evenly distribute some ginger, mushrooms, spinach, carrots and tofu on top. Then roll the bamboo mat firmly. While closing the sushi roll, add a few drops of water on the edges of the seaweed and firmly push the end of the roll. To serve the sushi rolls (maki) cut with a sharp, wet knife, wiping the blade with a cloth between each cut. Add pickled ginger.
For Maki sushi the rice must be dry and sticky after. You can color the rice well with juice from spinach or parsley, turmeric and other coloring ingredients. The cutaway view of the rolls looks great on a buffet, and they are ready to eat by hand.