Hoso – Maki with vegetables

Ingredients for 1 servings:

• 2 carrots, cut lengthwise into thin sticks
• 12 mushrooms, dried shiitake mushrooms, cleaned, stemmed and cut into thin strips
• 7 tbsp sake, alternatively dry sherry or vermouth
• 3 tsp sugar
• 4 tbsp soy sauce
• ½ bunch chives
• Nori sheets
• Wasabi paste
• Rice (sushi rice)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Vegetarian sushi: carrots and chives and shiitake mushrooms as filling

Bring the sake, sugar, soy sauce, and 5 tablespoons of water to a boil. Add the shiitake slices and simmer for about 15 minutes, then add the carrot sticks and simmer gently for another 5 minutes. Allow to cool in the liquid, then drain and pat dry on kitchen paper. Wash and pat dry the chives. Prepare the rice as usual. Spread the rice on halved nori sheets. Instead of the fish strips, top with the prepared carrot strips, mushrooms, and 1-2 chives. Spread with a little wasabi paste (I like to thin the paste with just a little water; it’s easier to measure then). Roll up the nori sheets using a bamboo mat, chill briefly, and then cut each into 6 pieces. Serve with ginger, wasabi, and soy sauce. How to make Hoso-Maki-style sushi is described, for example, here on the chefkoch.tv website in the June special (2007).