Bamboo Shoot Sushi Recipes

BAMBOO SHOOT SUSHI

Steps:

• Cook the rice according to directions of the bag. Put the kombu into the water with the cooking rice to flavor it.
• Cut the bamboo sprouts and fried tofu slices into small strips.
• When rice is done cooking, put it in a big bowl and cool it by mixing it and fanning it with a fan or magazine.
• Once the rice has cooled a bit, add the vegan sugar, vinegar, and salt and continue to mix and fan it.
• Lay a piece of the nori paper out on a bamboo sushi roller and spread a thin layer of rice out on the nori.
• Lay the bamboo shoots and sliced fried tofu in a horizontal row on top of the rice layer.
• Roll and cut into bite size pieces with a wet knife.
• Repeat steps 5, 6, and 7 with the rest of the nori. Serve with a small amount of pickled ginger on the side and enjoy!
• Itadakimasu! (Bon appetit!).

SHRIMP AND BAMBOO SHOOT CURRY

Steps:

• Marinate the shrimp in the lemon juice and salt for 1 hour.
• Heat the oil in a pan (a dekshi in Calcutta), add the onion, and stir fry it over moderate heat until it turns light brown. Add the garlic and ginger and stir fry another minute. Add the tomato and mix well.
• Add the cumin, coriander, turmeric and chili flakes and stir for a minute or two to integrate all the seasonings. Add the shrimp and marinade, bamboo shoots, and the coconut milk and water. Simmer the mixture over low heat for 15-20 minutes. Adjust the salt if necessary.
• Remove the pan from the heat, cover, and let stand for 10 minutes, which allows the coconut milk to be absorbed by the shrimp and bamboo shoots. Garnish with the fresh coriander.
• Serve warm with white rice and a variety of table chutneys and pickles.