These vegetable sushis will surprise you. Despite how healthy sea vegetables are … there are those who struggle with their taste and smell. Children may be scared away by strong tastes. Making sushi rolls is a fun way to incorporate the much-needed vegetables into our daily menus, especially for the younger ones at home. Try them out!
1 CABBAGE LEAF
1 SQUARE PIECE OF DRY MOCHI
1. Bring water to a boil in a pot. You want the water to boil nicely in order to blanch the cabbage leaf for 3 – 4 minutes.
2. Blanch the cabbage leaf. To prevent that the thicker central nverve takes longer to soften, you may “shave it down” it with a peeler.
3. As the water bubbles, put the cabbage leaf into the water and leave for 3 and 5 minutes, covered. After, take it out and put it cold water to stop it overcooking. The leaf should look bright green. Proceed similarly with the carrot shavings.
4. Meanwhile, take the mochi and put in a non-stick pan with a little extra virgin olive oil and salt or tamari (or shoyu). You´ll see it starts puffing up and melting like Dali´s famous melting clocks. Finally cut it into sticks as shown below.
5. Now you have all the necessary ingredients to make your sushi rolls.
6. Place the cabbage leaf (or more) on a sushi mat. Spread a little bit of sauerkraut, umeboshi paste and Dijon mustard. You may now also sprinkle nori flakes.
8. Now add the mochi sticks.
9. Add the blanched carrot.
10. Do not forget the sauerkraut.
11. Finally start rolling.
12. Keep rolling carefully.
13. Finally squeeze the mat with the roll inside so that it all sticks together well. Some liquid will drip down. Not to worry. Let rest for 5 minutes.
14. Finally take the roll out of the sushi mat and and cut it into sushi pieces as you like. The blade should be very sharp. Let the knife do the work, do not press down with the blade as you might press it open.
15. Your cabbage rolls are ready! Garnish with some chives and/or your favourite dressing or dip.