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Ken Tominaga’s Spicy Mayonnaise & Vegetables for Sushi

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Tasting Notes

With the perfect balance of flavors in this vegetable roll, you won't miss the fish.

Cool Japanese cucumber and crisp-tender asparagus bring freshness, while pickled daikon radish adds a sweet and acidic crunch. Soy-glazed shiitake mushrooms add umami and saltiness, which gets played up by creamy avocado.

Tips & Techniques

  1. Use your knife skills. Now’s your chance to julienne to your heart’s content. Evenly cut vegetables are easier to distribute throughout the roll, so you get a taste of each flavor in every bite.
  2. Don’t plan too far ahead. You need to have all the vegetables ready before you make your roll, but ideally, you should prep them right before you get rolling to maintain that fresh crunch.
  3. Serve immediately. Don’t put your roll back in the fridge after you prepare it – it’s at its best when the vegetables are freshly cut and the rice is still a bit warm.

Toolbox

These tools are the ones we find especially helpful when making this dish.

  1. Mandolin. To prep vegetables quickly and evenly, use the julienne attachment on a mandolin.

The list below includes all the equipment you’ll want to make this dish.

  • Small Bowl
  • Large spoon
  • Large knife
  • Mandolin
  • Cutting board


Ingredients

For the Vegetables for Sushi: 

  • 2 cups shitake mushrooms, stems removed
  • 2 tablespoons grapeseed oil
  • ¼ cup soy sauce
  • 8 thin stalks asparagus
  • 1 avocado
  • Prepared pickled daikon (found at Asian markets)
  • 1 Japanese cucumber

For the Spicy Mayonnaise:

Serves: 4 

Total Time: 30 minutes

Active Time: 30 minutes

Method

For the Vegetables for Sushi:

  1. Slice the shitake mushrooms into quarter-inch slices. Heat a large sauté pan over high heat. Add enough grapeseed oil to form a thin layer on the bottom of the pan. Add the sliced shitake mushrooms. Sauté the mushrooms until they are golden brown and soft, about 5 minutes. Add ¼ cup soy sauce and reduce the soy sauce down until the mushrooms are glazed. Remove them from the pan and let cool completely.
  2. Trim the ends off the asparagus. Heat a large pot of salted water to a boil. Add the asparagus and blanch for 2 minutes. Remove and shock in ice water. Trim 3-inch pieces from the top of each stalk.
  3. Cut the avocado in half and remove the pit. When ready to roll the sushi rolls, use a spoon to cut out slices of avocado.
  4. Cut the prepared daikon into 3-inch wide pieces and julienne each piece. This can be done with a knife or a mandolin.
  5. Cut the Japanese cucumber into 3-inch long julienne.

For the Spicy Mayonnaise:

  1. Mix the Sriracha with the mayonnaise. Reserve.

Here is a great way to turn this dish into a meal

Crispy spring rolls with a spicy mayonnaise

Make crispy clam spring rolls: soak little neck clams in milk, drain and coat completely in flour that has been seasoned with cayenne pepper. Fry in 2 inches canola oil at 375°F until crispy. Soak rice paper in cold water, remove and add 4-5 pieces of prepared vegetables, 3-4 clams. Drizzle with spicy mayo and roll in rice paper.

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