My Chouchoux: Green Spring Sushi Rolls with Miso Tofu and Edamame-Lime Cream 味噌豆干與生菜養生壽司和青檸檬毛豆醬

One of the reasons why I love making vegan/vegetarian sushi at home is because good ones are not easy to find. Typically, rice is one of the key ingredients for sushi, but sometimes I like leaving it out, especially in the spring or summer time. This recipe, which I created for Sabatier Santoku knife, is a really good example! The kale filling gives it a wholesome, crunchy texture and a very refreshing taste, while keeping it light. Since April is Earth Month, I wanted to make something vegan, green and springy. With the rice paper and all the veggie filling, it's across between a spring roll and a sushi roll. Though the roll tastes perfectly good by itself with the miso tofu filling, the edamame-lime cream adds a nice, creamy texture as well as an interesting and subtle flavour. Besides tasting great, it's an excellent way to get your daily veggies!

Green Spring Sushi Rolls with Miso Tofu and Edamame-Lime Cream (makes 3 rolls)

3 C     (packed) chopped kale

1      avocado, cut into 12 slices

1/2     block of extra firm tofu

3      sheets rice paper

3        sheets nori

1-2 t   hemp seeds

Miso Marinade:

2 T      soy sauce

2 T      miso

1 1/2 t sriracha (optional)

1/2 t    maple syrup

1/2 t    grated ginger

2 t extra virgin olive oil

Edamame-Lime Cream:

3 T frozen edamame

1 t toasted wheat germ *Substitute with nutritional yeast for gluten-free

juice and zest of 1/2 lime

2 1/2 T extra virgin olive oil

a pinch of pink Himalayan salt

*T = tbsp, t = tsp, C = cup

For the Miso Tofu:

1. Preheat the oven to 400 F/200 C. Mix all the marinade ingredients. Reserve half of the marinade and set aside.

2. Slice the tofu widthwise into four slabs. Transfer them onto a baking dish and lay them in one layer. Rub both sides with 3/4 of the marinade.

3. Bake the tofu in the preheated oven for 15 minutes. Take it out and rub the rest of the marinade on top. Turn the oven temperature to 425 F/220 C, and bake the tofu for another 5 minutes.

4. Take out the tofu from the oven and let it cool for 5 minutes. Slice each slab into 6 sticks and set aside.

For the Edamame-Lime Cream:

1. In a small pot, bring about 1 cup of water to a boil. Add the edamame and cook for 4-5 minutes until tender.

2. Save 2 tbsp of cooking water. Strain the edamame and place it in a small blender with the reserved liquid and the rest of the ingredients. Blend everything until smooth and creamy. *The sauce can be made in advance and kept in the fridge.

For the Rolls:

1. Mix the chopped kale with the reserved marinade and set it aside.

2. Place the rice paper in a bowl of hot water until soft (10-15 seconds).

3. Place the rice paper on a sushi mat, then lay a sheet of nori over it.

4. Lay out the chopped kale across the center of the nori about 3"/7.5 cm wide. Place some tofu sticks and avocado on the top. *You may have some extra pieces left to snack on!

5. Place your thumbs on the back of the mat and roll the sushi tightly away from you. Be sure to tuck the filling in with the rest of the fingers. Roll the sushi until the edge of the nori is placed under the sushi.

6. Wet the blade of a very sharp knife with water and slice the sushi into even pieces. You may want to wet the knife every 2-4 cuts.

7. Spoon the lime-edamame cream on top of each roll and sprinkle with some hemp seeds to finish. Enjoy!

- Yvonne

*Special thanks to Sabatier for offering me their Santoku knife in exchange for creating this recipe!

平時在家常做的料理之一是壽司，而且我特別喜歡自己做素食的，因為在外面要吃到口味比較特別的素食壽司不是很容易。一般來說，我都會在壽司裡面包飯，但在春季或夏季時，有的時候會選擇只放ㄧ些蔬菜。由於四月是環保月(Earth Month)，所以特別做了個綠色、又是全素的春季壽司。外層加了層薄薄的越南春捲皮、再加上裡面的餡料大部分是蔬菜，吃起來有點像壽司也有點像春捲，非常清爽。壽司的內餡有羽衣甘藍 (在亞洲的朋友們可使用任何其它的綠色生菜)、酪梨和味噌豆腐，直接這樣食用也很好吃，但是要再讓它變的更精緻、味道更特別，可以加上口感細膩的青檸檬毛豆醬ㄧ起食用。除了好吃之外，也非常適合想瘦身、並在料理裡面增加更多健康蔬菜的朋友們喔~

味噌豆干與生菜養生壽司和青檸檬毛豆醬 (3 條)

切碎的羽衣甘藍葉或其它綠色生菜 3 杯

酪梨 1顆

硬豆腐約 200 g *我在國外是使用半塊盒裝的 extra firm tofu

越南春卷米紙 3 張

壽司海苔 3 張

大麻籽或芝麻 1-2 小匙

味噌醃料：

醬油 2 小匙

味噌 2 小匙

拉差醬 (sriracha) 1 1/2 小匙

味淋 1/2 小匙

楓糖或二級砂 1/4 小匙

磨碎的薑泥 1/2 小匙

冷抽橄欖油 2 大匙

青檸檬毛豆醬料：

冷凍去殼的毛豆 3 大匙

烘烤過的小麥培芽 1 小匙 *也可以使用生的，但烘烤過的會比較香

青檸檬汁與皮削取自半顆青檸檬

冷抽橄欖油 2 1/2 大匙

海鹽少許

味噌豆干做法：

1. 將烤箱預熱至 400 F/ 200 C；將所有味噌醃料都拌勻，取一半放置一旁備用。

2. 將豆腐塊橫切為約1 cm厚度的塊狀，將它們放入烤盤中放平，不要重疊，在兩面抹上3/4剩下的醃料。*豆腐的尺寸只供參考，因為不同品牌大小會有所差異。

3. 將豆腐放入烤箱烤15分鐘，取出並在上面抹上剩餘1/4的醃料。將烤箱溫度調高至425 F/220 C，放回烤箱繼續烤5分鐘後取出。

4. 將烤好的豆干放至一旁待涼約5分鐘再切成條狀。

青檸檬毛豆醬做法：

1. 將一杯水煮開，放入毛豆煮4-5分鐘至熟，取2大匙的水保留。

2. 將毛豆瀝乾，與2大匙的水和其它食材放入食物調理機中打至細。*可以將醬事先做好放置冰箱保存備用。

壽司做法：

1. 將切好的生菜與之前保留的味噌醃料拌勻置一旁。

2. 將越南春捲米紙放入ㄧ盆熱水中浸泡約10-15秒至軟後取出。*春捲米紙品牌不同，浸泡的時間也有可能有點差異。

3. 將春捲皮放平置壽司竹簾上，再擺上海苔紙。

4. 將切好的生菜橫擺在海苔紙上中間(約7.5 cm/3"寬)，在上面放上ㄧ些豆干與酪梨。*可能會有多餘的豆干與酪梨。

5. 用竹簾帶著壽司皮往上捲到一半後稍微壓緊，注意不要讓豆干與酪梨掉出來，繼續往上捲完之後再壓緊。

6. 將每條壽司切為八塊，每切2-4塊可以將刀子沾點水會比較好切。

7. 將青檸檬毛豆醬放在壽司上再撒上大麻籽或芝麻即可食用。

- Yvonne