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Sushi fillings

Susan Lehman had mentioned that she needed more ideas for things to use for 
sushi.  Two things I have tried have been lightly marinated portabello mushroom 
slices - marinated in soy sauce or tamari.  Add this to a roll with steamed 
asparagus.  As for Japanese pickle, this is most usually daikon, which when 
pickled does turn a rather bizarre shade of yellow and is incredibly salty.  
There are other types, a pickled cucumber that is soft and sweet, and often 
served as a salad in the Japanese restaurant.  For using carrots, my method, 
which I am sure is not optimum but it works for me, I julienne them and steam 
them until just crisp crunchy.  They add a delightful crunch to the maki roll.