Vegetable Sushi is something I did for the first time during my Cordon Vert Foundation course. Since then, I've made it several times and it always goes down well. And today was no different. In fact, it disappeared the quickest of all the food this week.
I made two sets of Nori rolls, each with different fillings. The first had carrot, red and yellow peppers, umboshi paste and wasabi, and the other had shitake mushrooms marinated in sherry and roasted red pepper. I served them with a dipping sauce made from shoyu, ginger juice and sesame oil.
No comments:
Post a Comment