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    Home / Main Courses / Entrees

    DIY Sushi at Home: A Video Collaboration!

    Published Feb 18, 2015

    Jump to Recipe Print Recipe

    Vegetarian and fishy sushi rolls brim with quick carrot-daikon pickles, shiso, shiitake mushrooms, scallions, avocado, cucumber, shiso, and kaiware sprouts. A how-to guide and a video collaboration with Snixy Kitchen. All images and video were shot and styled collaboratively by Sarah and myself.

    My dad instilled in me a love of sushi from an early age. We would sit together at the sushi bar, clean our hands with steamy washcloths, and order directly from the chef – California rolls and yellowtail nigiri for me, more exotic choices for him – until we were full. One of my favorites was a big, fat vegetable roll filled with pickled carrot, avocado, cucumber, sweet egg, and other things I didn't know the name for. 
    tray of sushi rolls

    Sushi remains one of my very favorite things to eat. It's light and clean-feeling, and I can never seem to get enough. Luckily for me, we have a superb sushi restaurant in our neighborhood called Umi. I never miss a chance to take out-of-town guests there, especially my dad, and I use its proximity to our laundromat to my advantage as often as I can get away with. Umi boasts a menu full of unique and sustainable fish, nightly specials ranging from pristine tiny oysters to butterfish to Dungeness crab, and fresh hon wasabi root grated to order. They have a handful of small plates – grilled fish and meats – and delicious vegetable starters such as grilled eggplant and sesame-dressed broccoli rabe.

    sliced veg

    top down shot of pickling veg
    pickled veg

    The only thing Umi doesn't have is a big vegetable roll (though sometimes they'll let you order a vegetable tempura roll off the menu [but you didn't hear it from me]). So when Sarah let on to the fact that she makes sushi on a weekly basis, I gave her sad puppy-dog eyes until she agreed to show me how. I headed to the East Bay to make my veggie futomaki dreams come true.

    cut omelette

    We spent the day buying up everything we could find at Monterey Market and Tokyo Fish Market, then concocting a sushi feast complete with quick carrot-daikon pickles, kaiware and pea sprouts, tamago, shiitake mushrooms, umeboshi, shiso, scallions, cucumber, avocado, and two kinds of fish. (She also fed me this incredibly delicious pineapple fried rice from her blog – yum!)
    sliced fish

    And we made a video!

    top down shot of ingredients
    roillng sushi roll
    cutting sushi roll
    roe places on sushi
    ingredients on table

    Someday I hope to be as good at rolling sushi as Sarah is. Until then, she should expect to find me showing up on her doorstep at odd hours, with a bottle of sake and a hopeful look in my eye.
    top down shot of suhi
    Head over to Snixy Kitchen for Sarah's account of our day and some recipes.
    side shot of sushi rolls
    I hope this post has inspired you to throw a sushi party of your own (and invite me!). And if not, there are always sushi bowls for a quick fix...
    sushi on tray
    More Japanese Recipes:

    • Vegetarian Miso Ramen with Rice Noodles, Roasted Sweet Potato and Broccolini
    • Grapefruit, Ginger and Lemongrass Sake Cocktails
    • Miso Soba Soup with Sriracha Roasted Tofu and Shiitake Mushrooms
    • Japanese Sweet Potato Oven Fries with Wasabi Aioli

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this sushi recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

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    Vegetable Maki with Quick Carrot-Daikon Pickles and Shiitakes

    Print Recipe Pin Recipe
    Vegetarian and fishy sushi rolls brim with quick carrot-daikon pickles, shiso, shiitake mushrooms, scallions, avocado, cucumber, shiso, and kaiware sprouts.
    Alanna Taylor-Tobin
    Prep Time: 40 minutes
    Cook Time: 10 minutes
    Total: 50 minutes
    Servings: 24

    Ingredients

    For the pickles (Makes 1 pint of pickles, enough for many rolls):

    • 1 large or 2 smaller yellow carrots
    • 1 large or 2 smaller orange carrots
    • 1 large watermelon daikon radish
    • 1 small purple (or white)daikon radish
    • 3/4 cup rice vinegar
    • 3/4 cup boiling water
    • 1 T fine sea salt
    • 1 T sugar

    For the shiitake mushrooms:

    • 8 ounces shiitake mushrooms
    • 1-2 tablespoons toasted sesame oil
    • a splash of mirin (sweet cooking rice wine)
    • a big pinch of salt

    Other fun things to put in vegetarian sushi:

    • tamago (sweet, cooked egg), sliced
    • scallion greens, slivered
    • ripe but firm avocado, sliced
    • cucumber, sliced
    • umeboshi (pickled plum) paste
    • kaiware (daikon radish)or pea sprouts
    • purple or green shiso leaves
    • seasoned sushi rice
    • toasted nori sheets
    • sesame seeds, for sprinkling

    For serving:

    • wasabi
    • pickled ginger
    • tamari or soy sauce

    Instructions

    Make the pickles:

    • Peel the vegetables and slice them into thin matchsticks short enough to fit in a pint-sized canning jar. Pack them fairly tightly into the jar; you may not need them all. In a heat-proof measuring cup, stir the boiling water with the sugar and salt to until dissolved. Stir in the rice vinegar. Pour the brine over the vegetables in the jar; you may not need it all. Cover the jar and let the pickles sit for at least 30 minutes at room temperature or up to a few days in the refrigerator. To use, pull out a handful, dry on a paper towel, and roll!

    Cook the mushrooms:

    • Place the mushrooms in a colander and rinse briefly under running water (really, it's ok!). Shake dry. Trim off any brown ends and slice them 1/4-inch thick. In a wide skillet, heat the sesame oil until it shimmers. Add the mushrooms and salt and cook, stirring occasionally, until they're soft and golden, adding more oil to the pan if it looks dry. Deglaze with the mirin and taste for seasoning. Let the mushrooms cool a bit before rolling.

    Notes

    Tamago (sweet omelette) can be found in Japanese markets, or make your own. This recipe makes more than enough pickles for a whole lotta rolls; extras will keep refrigerated for weeks and can be put in salads or sandwiches (I'm thinking bahn mi for the rest of mine!).
    We used a combination of yellow and orange carrots, purple and watermelon daikon, but feel free to play with any roots you like. They only need to sit for 30 minutes or so to become tangy, or you can make them a few days ahead and let them do their thing in the refrigerator. I've included my favorite sushi fixings below but feel free to mix and match as you like. 
    Get the rice recipe, fish suggestions, and rolling technique over at Snixy Kitchen.
    Nutritional values are based on one of twenty four servings of pickles and mushroom.

    Nutrition

    Calories: 19kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 303mgPotassium: 109mgFiber: 1gSugar: 2gVitamin A: 850IUVitamin C: 6.5mgCalcium: 10mgIron: 0.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Vegetable Maki with Quick Carrot-Daikon Pickles and Shiitakes

    Tamago (sweet omelette) can be found in Japanese markets, or make your own. This recipe makes more than enough pickles for a whole lotta rolls; extras will keep refrigerated for weeks and can be put in salads or sandwiches (I'm thinking bahn mi for the rest of mine!). We used a combination of yellow and orange carrots, purple and watermelon daikon, but feel free to play with any roots you like. They only need to sit for 30 minutes or so to become tangy, or you can make them a few days ahead and let them do their thing in the refrigerator. I've included my favorite sushi fixings below but feel free to mix and match as you like. 

    Get the rice recipe, fish suggestions, and rolling technique over at Snixy Kitchen.

    For the pickles:
    (Makes 1 pint of pickles, enough for many rolls)
    1 large or 2 smaller yellow carrots
    1 large or 2 smaller orange carrots
    1 large watermelon daikon radish
    1 small purple (or white) daikon radish
    3/4 cup rice vinegar
    3/4 cup boiling water
    1 T fine sea salt
    1 T sugar

    For the shiitake mushrooms:
    8 ounces shiitake mushrooms
    1-2 tablespoons toasted sesame oil
    a splash of mirin (sweet cooking rice wine)
    a big pinch of salt

    Other fun things to put in vegetarian sushi:
    tamago (sweet, cooked egg), sliced
    scallion greens, slivered
    ripe but firm avocado, sliced
    cucumber, sliced
    umeboshi (pickled plum) paste
    kaiware (daikon radish) or pea sprouts
    purple or green shiso leaves
    seasoned sushi rice
    toasted nori sheets
    sesame seeds, for sprinkling

    For serving:
    wasabi
    pickled ginger
    tamari or soy sauce

    Make the pickles:
    Peel the vegetables and slice them into thin matchsticks short enough to fit in a pint-sized canning jar. Pack them fairly tightly into the jar; you may not need them all. In a heat-proof measuring cup, stir the boiling water with the sugar and salt to until dissolved. Stir in the rice vinegar. Pour the brine over the vegetables in the jar; you may not need it all. Cover the jar and let the pickles sit for at least 30 minutes at room temperature or up to a few days in the refrigerator. To use, pull out a handful, dry on a paper towel, and roll!

    Cook the mushrooms:

    Place the mushrooms in a colander and rinse briefly under running water (really, it's ok!). Shake dry. Trim off any brown ends and slice them 1/4-inch thick. In a wide skillet, heat the sesame oil until it shimmers. Add the mushrooms and salt and cook, stirring occasionally, until they're soft and golden, adding more oil to the pan if it looks dry. Deglaze with the mirin and taste for seasoning. Let the mushrooms cool a bit before rolling.

    row of sushi rolls

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    Reader Interactions

    Comments

    1. stephanie le says

      February 18, 2015 at 7:43 am

      sushi always reminds me of my dad too! when i was little he always tried to get me to eat sashimi, but i only liked california rolls :)

      what a fun collaboration! i love these colourful little guys. awesome photos, as always!

      Reply
      • Alanna says

        February 18, 2015 at 1:25 pm

        Hip hip for CA rolls - I still love 'em. :) Come make sushi with us too next time!!!

        Reply
    2. Sarah @ Snixy Kitchen says

      February 18, 2015 at 7:58 am

      I had such a fun weekend(s) making sushi with you AND editing this video. I can't wait for our next video #addictedtovideo. I'm super jealous of your sushi-filled childhood - so you know things like what shiso leaves are called;)

      Reply
      • Alanna says

        February 18, 2015 at 1:28 pm

        Oh girl, you and me both! I can't wait. And don't be too jealous of my gourmet upbringing - I inherited sushi tastes with a taco truck budget. :/

        Reply
    3. Neeny says

      February 18, 2015 at 8:02 am

      This post is amazing, I enjoyed reading it so much :)
      I loved all the photos, they look fun and tasty!
      The video was lovely, and the music too
      Sadly, I'm not a big fan of sushi. I've only tried it once, it was a vegetarian one, I took one bite and I couldn't eat it
      I've been meaning to try it again, and will soon!

      neenyslittleblog.blogspot.co.uk

      Reply
      • Alanna says

        February 18, 2015 at 1:29 pm

        Aw, thanks Neeny! We got to get you some good sushi!

        Reply
    4. Sophie says

      February 18, 2015 at 10:25 am

      Hah, this looks like fun! Sushi is our date night (out), and so I love it too (and sashimi....)

      Reply
      • Alanna says

        February 18, 2015 at 1:30 pm

        Lucky you! My beau doesn't like the raw fish or the prices, so I have to resort to begging or trickery. ;)

        Reply
    5. valentina says

      February 18, 2015 at 12:35 pm

      I miss sushi :( I'm vegetarian and here in Italy we haven't good veggie option at the sushi restaurant, and make all this (cooking rice, make fillings) just for me, since my boyfriend hate it, doesn't worth it...but you make me really want to!!

      Reply
      • Alanna says

        February 18, 2015 at 1:32 pm

        When I lived in Bologna for a year, I missed sushi like CRAZY! (Also Mexican food!) You might give my sushi bowls a try - they're much less work and so satisfying. :)

        Reply
    6. Marisa Bergamasco says

      February 18, 2015 at 1:38 pm

      Spectacular work! Congratulations to both of you!!
      From Argentina (the country of great meat I don´t eat hahaha) a big hug and all the best for you and Sara!
      Fondly,
      Marisa

      Reply
      • Alanna says

        February 19, 2015 at 5:29 pm

        Aw, thank you Marisa!

        Reply
    7. [email protected] says

      February 18, 2015 at 5:13 pm

      I love your photos! They´re lighter and "fresher" than ever, making the sushi rolls come alive quite literally and jumping out of my screen & straight into my mouth! And how enviable being familiar with sushi from a young age - coming from a small town in Germany, I learnt about it (and fallen in love with it) only when I was already grown up!

      Reply
      • Alanna says

        February 19, 2015 at 5:41 pm

        Oh, thank you for the super sweet words, Sabine!

        Reply
    8. Karen says

      February 18, 2015 at 6:55 pm

      I love the pickled vegetables in these rolls - genius. I could snack on these all day. Wonderful work!

      Reply
      • Alanna says

        February 19, 2015 at 5:41 pm

        Thanks, Karen!

        Reply
    9. Sarah // The Sugar Hit says

      February 19, 2015 at 1:33 am

      Love love love love love love this! Now I have to immediately go out and buy sushi fixings because I HAVE TO MAKE IT!

      Reply
      • Alanna says

        February 19, 2015 at 5:41 pm

        Aw, thanks!! DO IT! (And invite me! :D)

        Reply
    10. Amy @ Thoroughly Nourished Life says

      February 19, 2015 at 3:04 am

      So many happy memories with various friends at different sushi bars. One in particular where they made a sweet glazed eggplant sushi - hats off to that chef for creative vegetarian sushi! Now, thanks to you and Sarah I am definitely inspired to host a sushi making party. Our next girls' night is going to be awesome! If you ever feel like coming to Queensland, Australia you and Sarah are welcome to our sushi night. I'll even provide the sake ;)

      Reply
      • Alanna says

        February 19, 2015 at 5:42 pm

        Oooh, that eggplant sushi sounds superb! We are so there. :)

        Reply
    11. Amy Lee Scott says

      February 19, 2015 at 2:29 pm

      This is just as delightful a collaborating as they come! What a charming (and super helpful) video! I've never made sushi at home but you guys have inspired me to try :)

      Reply
      • Alanna says

        February 19, 2015 at 5:42 pm

        Do it! :) Thanks so much, Amy!

        Reply
    12. The Blonde Chef says

      February 19, 2015 at 4:39 pm

      Girl, teach me your ways! Seriously! Can I sit in on your of your photo shoots? You are KILLING it!

      Reply
      • Alanna says

        February 19, 2015 at 5:44 pm

        Aw!! Well Sarah was largely responsible for these beautiful images. But you're absolutely welcome to come sit in sometime. :) Your shots are gorgeous, though!

        Reply
    13. Pang @circahappy says

      February 20, 2015 at 12:36 am

      1 word to describe this post.. UBERTASTIC!!!!
      Girls!!!!

      Reply
      • Alanna says

        March 01, 2015 at 4:52 pm

        Awwww! Thanks Pang! <3

        Reply
    14. todd wagner says

      February 20, 2015 at 8:48 pm

      So many vibrant colors, flavors & textures!! A beautiful photos you two!!

      Reply
      • Alanna says

        March 01, 2015 at 4:52 pm

        Ah thank you Todd! :D

        Reply
    15. Eileen says

      February 21, 2015 at 12:41 am

      NICE. Making homemade pickles for these is such a great plan! Also, I am jealous of the growing up eating sushi bit. I only started liking sushi at all after making a concerted attempt to expand my palate to it...which means I didn't like sushi until age 30. Now I could eat this entire platter, though!

      Reply
      • Alanna says

        March 01, 2015 at 4:52 pm

        You gotta make up for lost time! :)

        Reply
    16. Christine says

      February 21, 2015 at 5:09 pm

      I love this collaboration and sweet little video! Sarah has major rolling skills, these look perfect, and all those colourful veggies make this sushi super pretty! Those quick pickles look amazing too!

      Reply
      • Alanna says

        March 01, 2015 at 4:53 pm

        Right?? She's such a pro. Thanks Christine!

        Reply
    17. Anna says

      February 21, 2015 at 6:38 pm

      OMG this looks incredibly delicious <3

      Reply
      • Alanna says

        March 01, 2015 at 4:53 pm

        Thanks!

        Reply
    18. Stephan Tobin says

      February 28, 2015 at 1:31 am

      I really loved watching this video and listening to the charming music. I have many fond memories of our having sushi at various sushi restaurants in the LA area. I was proud of the fact that my little girl would actually like something as exotic as sushi. I think you were even game to eat raw shrimp and the toasted shrimp heads!

      I really have enjoyed eating at Umi with you. You're lucky to have a sushi restaurant in the neighborhood.

      Reply
      • Alanna says

        March 01, 2015 at 4:54 pm

        Aw, thanks Dad. And thanks for all the great sushi growing up. I feel luck to have Umi in the neighborhood, too.

        Reply
    19. Ichi Tokyo says

      March 14, 2019 at 1:32 am

      I love your photos!

      Reply

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