I love sushi. I love the way it looks. I love the whole ritual involved with eating it. My creation for this week is a departure from the traditional sushi I adore. I didn't have time to go to the grocery store to prepare, so this was pantry digging creativity.
Azuki Sushi Cakes
Makes four 4 inch cakes
1 cup sushi rice
1 1/4 cups cold water
2 Tablespoons rice vinegar
1/2 teaspoon sugar
1 sheet nori crumbled
2/3 cup dried shitake mushrooms
1 c water
1/4 cup tamari
1/4 teaspoon 5 spice powder
3/4 cup azuki beans
2 green onions, green part only chopped
1/2 teaspoons fresh grated ginger
1 teaspoon toasted sesame oil
2 Tablespoons veganaise
1 teaspoon wasabi powder
1 cup panko crumbs
In 2 quart saucepan mix rice and water. Bring to a boil. Reduce to low and cook for about 20 minutes until water is absorbed. When cooked add in rice vinegar and sugar. Let rice cool in large bowl.
While rice is cooling make filling. Bring water, tamari, and 5 spice powder to a boil. Pour over dried shitakes to rehydrate. In a medium sized bowl mix azuki beans, green onions, ginger, sesame oil, veganaise, and wasabi powder together. Salt to taste.
When rice is cool enough, mix in crumbled nori into rice. To make cakes have bowl of cold water handy for hands to prevent rice from sticking while forming. Take about 3 T rice and flaten into a circle. Put about 1 T filling in the center of the cake. Top with approx 2 T more rice. Form into round cake. Put panko in shallow wide bowl. Dredge cake gently into panko. Place in refrigerator until firm, about 1 hour. Preheat large iron skillet. Coat bottom of pan with canola oil adding 1 T toasted sesame oil. When oil is hot, gently place cakes into pan leaving plenty of space between cakes for flipping. When cake is golden flip to the other side* and saute until the other side is golden (approx 5 minutes per side). Drain on paper towels.
1/3 cup veganaise
1 Tablespoon Chinese hot mustard
1 teaspoon mellow miso
Stir together sauce ingredients until smooth.
To serve cakes, place 2 cakes on each plate. Top with dollop of sauce. Garnish with chopped green onion (optional) and sesame seeds.
*Warning - the cakes are very delicate. Flip very gently or they may fall apart.
I had some leftover filling, so I thought I would make some rolls. We had these with hot mustard seasoned tamari.