What do you say we get back to our pickle talk?
A few weeks ago, I mentioned a quick vinegar pickle recipe featuring asparagus and carrots. Since then, I’ve snacked on pickles straight from the jar and chopped them into many an egg salad sandwich. Both are equally good, but the pickled sushi rolls blend that salty, sweet, sour, and spicy edge seamlessly. It’s the sort of make-shift fare fit for hikes, impromptu dates, airport rides, and road trips. They pack well and are a cinch to make once the hummus, pickles, and rice are made. I can also imagine these rolls starring in a sushi-style potluck with cups of saki on a candlelit table surrounded by close friends.
Let’s get to it.
On the go—Edamame and Pickled Veg Sushi Cone Rolls
makes 8 rolls
4 sheets nori
Quick Asparagus and/or Carrot Pickles
Recycled storage container
Soy sauce packets
makes 4 servings
1 1/2 cup sushi rice
3 cups water
1/4 cup brown rice vinegar
2 tablespoons natural cane sugar
1/2 teaspoon sea salt
Rinse and drain the rice 3 times. Add 2 cups of water and let soak for 40 minutes. Place the rinsed rice and water in a heavy pot with a tight-fitting lid. Cover and bring to a boil, then reduce heat to medium-low and simmer for 45 minutes.
While the rice cooks, combine the vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until the sugar dissolves, a few minutes. Allow the vinegar mixture to cool.
Once the rice is done, let it sit covered (don’t peek) for 10 minutes to allow the starches to slowly release and create a sticky rice). Put the cooked rice in a large bowl. Toss the hot rice with a wooden spoon or spatula. Sprinkle the vinegar mixture over the rice as you continue to toss and cool the rice as it soaks up the vinegar.
makes about 1 cup
1 cup shelled edamame, cooked
1 tablespoon tahini
1 to 2 garlic cloves, peeled and crushed
1 scallion, chopped
juice of 1 lemon
1/4 teaspoon sea salt (more to taste)
a drizzle of olive oil
small squeeze of sriracha
Place the edamame, tahini, garlic, scallion, lemon juice, salt, olive oil, and sriracha in a high speed blender or food processor and puree until smooth. Taste and adjust seasoning if necessary.
Note: you’ll have leftover edamame hummus that you can use as a dip with raw vegetables, spread on toasted bread with your favorite toppings, or toss with noodles for a quick dinner.
Edamame and Pickled Veg Sushi Cone Rolls
makes 8 cones
4 sheets nori, cut into half
1 recipe Sushi Rice
1 recipe Edamame Hummus
Quick Asparagus/Carrot Pickles
To roll cone rolls, lay the longer edge of the nori sheet flush to you from left to right. Spread 3 to 4 tablespoons of edamame hummus on a 45-degree angle from the bottom center of the sheet to the top left-hand corner. Layer 2 tablespoons or so of sushi rice over the hummus. Place a few pickles diagonally over the rice. Fold the bottom left-hand corner over the ingredients toward the op center of the sheet and tuck the edge in. Roll the sheet toward the center and to the right edge and snugly roll until a small corner of nori is left. Place a small drop of water or wasabi paste on the corner to seal the cone and close.
Pack the sushi cones in to-go containers, along with a few pairs of chopsticks and soy sauce packets.