I love sushi but I’m getting a little tired of the same ol’ avocado roll, the ubiquitous cucumber roll or a variation of pretty much the same vegetables in a combination roll. I have been to a few Japanese restaurants that do have innovative veggie rolls, but those are usually the exception.
It just seems like the possibilities for creating new and interesting veggie sushi is endless and really unexplored. So I’m going to venture forward and give it a shot myself.
For this first attempt, I didn’t have any sushi rice and knew better than to try to substitute it with long grain rice. I made a hand roll instead with king oyster mushrooms in a spicy sauce, avocado, cucumber and romaine lettuce.
I was very happy and pleased with this taste combination. It’s got a nice balance between the spicy and the cool, the chewy and the crunchy.
But I do need to work on my nori toasting technique – 1. I almost burned myself waving it around a flame 2. The nori did catch on fire (it was quickly put out) and 3. Now it smells all burnt-like in the kitchen.
Despite all that, I believe it’s a successful, good start.