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November 23, 2018

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maiitake mushroom sushi sandwich

 

 

Serves 8

Ingredients:

 

Sushi Sandwich:

 

Fillings:

4-8 cups pre-cooked Brown Sticky Rice

8 nori sheets

1-2 shredded carrots

Spinach

Cilantro

Quick Pickled Cabbage (recipe below)

Chili Tofu (recipe below) 

Garlic Maiitake Mushrooms (recipe below) 

 

Baked Chili Tofu:

2 packages extra firm tofu, sliced in 1.5 inch thick horizontal pieces

Marinade:

1/2 cup liquid aminos

2 teaspoons chili garlic sauce

2 tablespoons rice vinegar

2 tablespoons maple syrup

2 tablespoons sesame oil

2 teaspoons liquid smoke

 

Quick Pickled Cabbage:

1 heaping cup purple cabbage, sliced

1/2 cup red wine vinegar

2 teaspoons salt

 

Ginger Peanut Sauce:

1/2 cup creamy peanut butter


1-2 tablespoons liquid aminos


1 tablespoon sesame oil


1 tablespoon rice vinegar


1 tablespoon fresh ginger


1 tablespoon garlic powder


1 tablespoon lime juice


1/4 cup water 

 

Garlic Maiitake Mushrooms:

8 oz maiitake mushrooms, sliced

2 teaspoons olive oil

1 tablespoon garlic powder

black pepper to taste 

1 tablespoon liquid aminos

How-To:                                                                                           

Preheat oven to 400 degrees F. Lightly grease a large baking dish and set aside.


For Baked Tofu: Combine all marinade ingredients in a bowl and whisk to incorporate, set aside. Add tofu slices to the prepared baking dish and coat slices in the prepared marinade. Allow to marinate for 30 minutes to an hour. Once the tofu is done marinating, place the tofu in the oven and bake for 35-40 minutes, or until tofu is golden brown. Remove from oven and set aside once done baking.

 

For Pickled Cabbage: Add sliced cabbage to a wide-mouthed mason jar and pour vinegar on top. Add salt and cover the jar with a lid. Shake the jar to combine. Allow to soak in vinegar & salt for at least 30 minutes or until you're ready to assemble your sandwiches.

 

For Peanut Sauce: Add all peanut sauce ingredients to a food processor and blend till smooth, adjusting flavors as needed. Pour sauce into a small bowl and set aside. 

 

For Mushrooms: Heat a large skillet on high heat, adding olive oil once the pan is hot. Add mushrooms and leave the mushrooms in place,  allowing them to sear for 2 minutes on one side. Toss mushrooms and add garlic powder + liquid aminos + black pepper. Stir to combine, lower heat to medium-high and cook for another 5-6 minutes. Remove from heat and set aside. 

 

To Assemble: Cut a medium sized rectangle of cling wrap slightly larger than your nori sheet. Place it on a table, and your nori sheet on top, shiny side down and rotated so that the shape resembles a diamond. Wet your hands and grab about 1/4-1/2 cup of sticky rice. Place the rice in the middle of your nori sheet and use your hands to form it into a compact square. Try to make the square as even and compact as possible. Place carrots, spinach, cabbage, tofu, cilantro, and mushrooms on top of the rice, in whatever order you'd like! Next, cover all the stacked components with another 1/4-1/2 cup layer of sticky rice, making sure it is as compact as possible. Once you finish the stack, close all four corners of the nori sheet on top of the filling, wetting the corners of the nori with a bit of water to help it stick. Finally, gather all the cling wrap over the stack and tie at the top. Set aside and allow the seaweed to soften. Repeat this process until you use up all of the tofu and other ingredients. Cut each sandwich in half with a sharp knife.

 

Enjoy! ♡🍴 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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