A longtime fan of Shojin's "Pirates of the Crunchy" roll, I attempted to recreate it in my own kitchen.I think I got pretty close, although vegan mayo still freaks me out a bit...
(scroll down for the complete menu from this dinner party)
Crunchy Pirates Roll
(inspired by shojin)
Ingredients
for sushi roll:
nori sheets
mixture of brown and white short-grain rice, fully cooked and seasoned with rice vinegar, salt and sugar
cucumber, peeled and cut into small and very long rectangular prisms
for topping:
vegan mayo (I used spectrum light canola mayo)
sriracha
tamari
tempeh, steamed and finely crumbled
rice crispies
Instructions
1. Make cucumber-rice sushi rolls. Cut into bite-sized pieces and set aside.2. Mix all the topping ingredients. Do not add the rice crispies until you are ready to assemble, serve, and eat; they get soggy within minutes. Top each piece of roll with a generous dollop, and serve immediately.
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The complete menu:- Crunchy Pirates Rolls
- Ramen with not-chicken stock, served with sesame oil, scallions, and chili oil as garnishes
- Tempura mushrooms (I made this recipe, but this one is much better) with dipping sauce
- Steamed kale salad with edamame and shredded carrots; dressing consisted of rice vinegar, lime juice, canola oil, sesame oil, wasabi, tamari, and sesame seeds (see also this kale salad)
Sesame Kale Salad with Carrots and Edamame
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