Vegetarian Sushi Secrets: 101 Healthy and Delicious Recipes - Marisa Baggett (2016)

SAUCES & CONDIMENTS

I am always amazed at the variety of sauces and condiments for sushi that can be created with a handful of the same ingredients. You will already have most of the ingredients stocked in your sushi pantry. While many of these sauce blends and condiments can be purchased, creating them in your own kitchen provides the flexibility to customize them to your tastes as well as to avoid undesired ingredients. Others are unique and will add unexpected flavors to your vegetable sushi creations.

Amazu Sauce

Heating the vinegar changes the flavor profile and offers a less pungent bite to accompany the sweetness of this sauce.

Prep time: 10 minutes

Cook Time: about 5 minutes

Makes about 2 cups (500 ml)

1 cup (250 ml) rice vinegar

1 cup (250 ml) Vegetarian Dashi (page 27)

3 tablespoons sugar

In a small saucepan, combine the rice vinegar, Vegetarian Dashi and sugar. Heat, stirring constantly, until the sugar dissolves,

Bring mixture to a near boil, then remove from heat. Allow to cool before using. Store leftover sauce in the refrigerator for up to two weeks.

Miso Dressing

To keep this dressing light in flavor, use a neutral-flavored oil such as avocado, canola or grapeseed oil. For a nuttier flavor, use dark sesame oil or walnut oil.

Prep Time: 15 minutes

Makes about ½ cup (125 ml)

½ cup (125 ml) white miso paste

4 tablespoons Sushi Rice Dressing (page 20)

4 tablespoons water

1 tablespoon soy sauce

1 tablespoon oil

Combine the white miso paste, Sushi Rice Dressing, water and soy sauce in a bowl and mix to combine. Stir in the vegetable oil. Store in the refrigerator for up to one week.

Sweet Chili Sauce

Bottled versions of this sauce can be found on most grocers’ shelves. With just a few ingredients you most likely have on hand, you can create a tastier homemade version.

Prep Time: 5 minutes

Cook Time: 10 minutes

Makes about 1½ cups (375 ml)

1 cup (250 ml) orange juice

½ cup (125 ml) rice vinegar

¼ cup (50 g) sugar

3 teaspoons garlic chili paste, or more, to taste

½ teaspoon finely grated fresh ginger

1 teaspoon potato starch, dissolved in 1 teaspoon water

¼ teaspoon salt

Heat the orange juice, rice vinegar and sugar in a medium saucepan over moderately high heat. Stir until the sugar dissolves and the mixture begins to boil.

Adjust the temperature so that the mixture stays at a low boil. Add the garlic chili paste and the ginger. Stir well.

Whisk in the potato starch mixture and allow to boil for 5 minutes, or until the sauce no longer appears cloudy.

Remove from heat and stir in the salt. The sauce will thicken as it cools.

Serve sauce warm or at room temperature. Refrigerate tightly covered if not using immediately.

Black Bean Sauce

Black bean sauce isn’t traditionally used for sushi, but I find that its robust flavor pairs well with mild vegetables. Fermented black soybeans add a depth ofumami, a savory basic flavor, to this sauce that cannot be otherwise achieved with substituted ingredients.

Prep Time: 5 minutes

Cook Time: about 5 minutes

Makes about 1 cup (250 ml)

2 teaspoons Chinese black beans

2 tablespoons oil

1 teaspoon finely minced fresh ginger

1 teaspoon finely minced garlic

1 green onion (scallion), thinly sliced

1 cup (250 ml) Vegetarian Dashi (page 27) or low-sodium vegetable stock

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 teaspoon salt

1 tablespoon potato starch or cornstarch (corn flour), dissolved in 2 tablespoons water

Place the Chinese black beans in a bowl and cover with warm water. Allow to soak for 5 minutes, then drain.

Heat the oil in a skillet over medium heat. Add the ginger, garlic and green onion. Sauté for 1 minute to release fragrances.

Add the Vegetarian Dashi or stock, rice vinegar, soy sauce and salt. Bring the mixture to a boil, then reduce the heat and add the potato starch mixture. Stir well to combine. Cook for 2 minutes, or until sauce begins to thicken.

Refrigerate tightly covered if not using immediately.

Vegetarian Ponzu Sauce

Store-bought ponzu often contains bonito flakes to enhance the flavor. This vegetarian version relies on a variety of citrus juices to keep the sauce flavor balanced. If you have access to the juice of the yuzu fruit, a uniquely flavored Japanese citrus, use it in place of the lemon juice.

Prep Time: 5 minutes

Resting Time: 24 hours

Makes about 2 cups (500 ml)

1 cup (250 ml) soy sauce

4 tablespoons fresh lemon juice

4 tablespoons fresh white grapefruit juice

½ cup (125 ml) fresh lime juice

4 tablespoons rice vinegar

2 tablespoons mirin

Stir all ingredients together in a medium-sized plastic or glass container. (A large glass jar with a lid works just as well.) Be sure to add any fruit pulp to the container. Cover tightly and place in a cool, dark place for 24 hours.

After the mixture has rested, strain it through a fine-mesh strainer. Store Ponzu Sauce in the refrigerator. Bring to room temperature before using.

Tempura Dipping Sauce

One of the pleasures of Tempura Dipping Sauce is that it is served warm, so be sure to reheat it just before serving. Traditionally, mounds of freshly grated ginger root and freshly grated daikon radish are served alongside this sauce.

Prep Time: 10 minutes

Makes about ¾ cup (185 ml)

½ cup (125 ml) Vegetarian Dashi (page 27)

2 tablespoons mirin

2 tablespoons soy sauce

Stir all ingredients together to combine. Refrigerate sauce until ready for use. Heat before serving.

Vegetarian Eel Sauce

Some brands of eel sauce, a sweetened soy-sauce-based condiment, contain the liquid from cooking sea eels. This vegetarian version is a flavorful substitute. If jaggery or palm sugar are unavailable, use light brown sugar.

Cook Time: 30 minutes (plus time to make Vegetarian Dashi if desired)

Makes about 2¼ cups (565 ml)

1 lb (500 g) brown jaggery or palm sugar, roughly chopped

2 cups (500 ml) Vegetarian Dashi (page 27) or low-sodium vegetable stock

¼ cup (65 ml) sake

¾ cup (185 ml) soy sauce

Combine the jaggery and Vegetarian Dashi or stock in a medium saucepan over medium heat. Stir to dissolve. Add the sake and allow mixture to simmer for about 15 minutes, or until it has reduced by about ¼ cup (65 ml). Stir in the soy sauce and simmer for 10 minutes more. Do not let the mixture boil.

Allow the sauce to cool to room temperature before using. It will thicken as it cools. Store Vegetarian Eel Sauce in the refrigerator.

Vegetarian Dashi

The leftover mushrooms and kombu kelp can be reused once to make a second batch of dashi. Keep the leftover pieces in a covered container in the refrigerator for up to 3 days. To prepare a second dashi with the leftovers, skip soaking the mushrooms and use fresh water.

Prep Time: 5 minutes

Cook Time: 5 minutes

Makes about 2½ cups (625 ml)

3 cups (750 ml) cool water

2 oz (50 g) dried shiitake mushrooms

One 2 x 2-in (5 x 5-cm) piece kombu kelp

Cover the dried shiitake mushrooms with the water and allow to soak for 5 minutes. Drain the mushrooms, reserving 2½ cups (625 ml) of the soaking water.

Wipe the kombu on both sides with a damp cloth. Bring the reserved shiitake water to a boil in a saucepan. Remove from heat and add the kombu and soaked mushrooms.

Stir all ingredients, and then allow to sit for 5 minutes. Strain away mushrooms and kombu to obtain the dashi liquid.

Soak the mushrooms for 5 minutes.

Wipe the kombu with a damp cloth.

Add kombu and mushrooms to hot water.

Strain the liquid.

Sesame Dressing

If tahini is unavailable, substitute an equal amount of creamy peanut butter or almond butter. If using homemade Ponzu Sauce, note that it will need to be made a day in advance.

Prep Time: 15 minutes

Makes about ¾ cup (185 ml)

½ cup (125 ml) Ponzu Sauce (page 26)

4 tablespoons sesame paste (tahini)

½ cup (125 ml) water

1 tablespoon dark sesame oil

1 teaspoon grated fresh ginger

½ teaspoon minced garlic

1 green onion (scallion), thinly sliced

1 teaspoon toasted sesame seeds

Pinch of salt, or more, to taste

Combine all ingredients in a small non-metal bowl and stir to combine. Cover and refrigerate for at least 10 minutes before using to allow the flavors to settle. Stir well before using.

Chia Seed Togarashi

Be sure to use finely chopped dried ginger, not ground ginger powder, in this recipe. To grind the nori, use a clean coffee grinder.

Prep Time: 5 minutes

Makes ½ cup (125 ml)

2 tablespoons black chia seeds

2 tablespoons toasted white sesame seeds

1 teaspoon finely chopped dried orange peel

One 4 x 7-in (10 x 18-cm) nori sheet, finely ground

1 teaspoon cayenne pepper

1 teaspoon red pepper flakes

1 teaspoon hemp seeds

1 teaspoon finely chopped dried ginger root

Place all ingredients in a clean jar. Shake well before using. Store in a cool, dry place.

Ginger Scallion Oil

Try adding a few drops of this oil to soups before serving for extra flavor. This condiment can also be used as the oil in salad dressings.

Prep Time: 10 minutes Resting Time: 30 minutes

Makes ½ cup (125 ml)

½ cup (125 ml) peanut oil

One ½-in (1.5-cm) length fresh ginger root, peeled and roughly chopped

2 green onions (scallions), thinly sliced

Pinch of salt, or more, to taste

Heat the peanut oil to 350°F (175°C) in a saucepan over high heat. Remove from heat and stir in the fresh ginger root and green onions. Cover with a lid or heavy aluminum foil. Allow to sit for 30 minutes.

Strain the oil. Season with the salt. Leftover oil may be stored in the refrigerator for up to a week.

Curry Mayonnaise

The flavor of curry pairs well with sweet and tangy sushi rice. Madras curry powder is preferred for the preparation of this mayonnaise.

Prep Time: 5 minutes

Makes about 1 cup (250 ml)

1 cup (250 ml) mayonnaise

1 teaspoon minced garlic

3 teaspoons Madras curry powder

½ teaspoon garlic chili paste

¼ teaspoon cayenne pepper

Pinch of salt, or more, to taste

Combine all ingredients in a small non-metal bowl and mix to combine. Cover and refrigerate for at least 10 minutes before using to allow the flavors to settle.

Sesame Soy Mustard

This spicy condiment loses its punch after one day, so prepare just enough to use in one sitting.

Prep Time: 5 minutes

Makes 4 tablespoons

4 tablespoons dry mustard powder

3 tablespoons water

2 teaspoons soy sauce

1 teaspoon dark sesame oil

Stir all ingredients together. Let stand for 10 minutes before using to allow the flavors to settle.

Sorghum Soy Aioli

If you enjoy the flavor of a sweetened soy sauce, this sweet and salty mayonnaise will quickly become a new favorite.

Prep Time: 5 minutes

Makes about 1 cup (250 ml)

1 cup (250 ml) mayonnaise

2 teaspoons minced garlic

3 teaspoons sorghum syrup

2 teaspoons soy sauce

Pinch of salt, or more, to taste

Combine all ingredients in a small non-metal bowl and stir to combine. Cover and refrigerate for at least 10 minutes before using to allow the flavors to settle.

Basic Furikake Seasoning

Furikake is a seasoning for steamed rice. It also adds variety to seasoned sushi rice. Try any of the variations over sushi rice, on plain tofu or on salads. Furikake also makes a fantastic seasoning for french fries.

Prep Time: 5 minutes

Makes ½ cup (125 g)

One 4 x 7-in (10 x 18-cm) nori sheet

4 tablespoons toasted sesame seeds

1 teaspoon finely ground golden flax seeds

2 teaspoons salt

½ teaspoon sugar

Use kitchen shears to cut the nori into very thin strips. Place the nori in a food processor and add the sesame seeds, golden flax seeds, sugar and salt. Process until mixed well. Store at room temperature for up to 1 month.

Variation

Pumpkin Furikake

Prepare Basic Furikake.

Heat oven to 350°F (175°C). Line a baking sheet with parchment paper. Stir 1 teaspoon of soy sauce into 4 tablespoons of pumpkin purée. Smear thinly across the parchment paper and bake for 15 minutes. Allow to cool, then break into small pieces.

Add pumpkin pieces and 2 tablespoons chopped roasted pumpkin seeds to the Basic Furikake mix.

Variation

Apple Furikake

Prepare Basic Furikake.

Stir in 4 tablespoons finely chopped dried apple chips.

Variation

Tomato Furikake

Prepare Basic Furikake.

Heat oven to 350°F (175°C). Line a baking sheet with parchment paper. Stir 1 teaspoon of soy sauce into 4 tablespoons of tomato paste. Smear thinly across the parchment paper and bake for 15 minutes. Allow to cool, then break into small pieces.

Add tomato pieces to the Basic Furikake mix.

Variation

Curry Furikake

Prepare Basic Furikake.

Stir in ½ teaspoon celery seeds, ¼ teaspoon cayenne pepper, and 2 teaspoons Madras curry powder.

Pumpkin Furikake

Apple Furikake

Tomato Furikake

Curry Furikake

Chili Daikon

Crisp, peppery daikon is a perfect match for fiery chilies. Try adding a smear or two of Chili Daikon to sushi instead of wasabi paste.

Prep Time: 5 minutes

Makes about ½ cup (125 ml)

One 4-in (10-cm) length daikon radish, peeled

5-8 fresh red chilies

Use a chopstick to poke 5 to 8 holes into the daikon. Insert the chilies into the holes, using the chopstick to help push them in if necessary.

Use a fine grater to grate the daikon into a small bowl. Strain off excess liquid before serving. Leftovers may be stored in the refrigerator for up to 5 days.

Press fresh chilis into daikon radish.

Grate the daikon.