Bamboo Shoot Sushi Recipes

JAPANESE BAMBOO SHOOTS WITH SANSHO LEAF SAUCE: TAKENOKO NO KINOME AE

Steps:

• Bamboo shoots: Rinse the bamboo shoot removing any debris. Place shoot in a pot and boil for 5 minutes. Peel away the outer layer to reveal the tender inner shoot. Thinly slice the shoot, diagonally
• Sansho Leaf Sauce: Place the miso and sugar in a microwaveable container, microwave on high for 15 to 20 seconds or until the sugar has dissolved or you may also place in a small pot and dissolve on stove top. Rinse and pat dry the sansho leaves. Place leaves in a mortar and pestle and grind until pulpy. Add the vinegar and continue to grind the leaves until smooth. Add the miso paste and the 1/2 cup of sake. Place the bamboo shoots around a plate and pour the sansho leaf sauce over the shoots. Add extra sansho leaves, as garnish.

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!).