<![CDATA[Grist - Comment Feed for A new sustainable sushi book, restaurant, and debate]]> Grist Comment Feed en Comment #1 by PermieWriter http://www.grist.org/article/So-sushi-me/ Tue, 03 Feb 2009 17:11:11 -0800 http://www.grist.org/article/So-sushi-me/1 Veggie sushi

The key is fresh shittakes sauteed with a little sesame oil and tamari. Makes for great rolls with cucumber, carrot and avocado, and use the nicest slices to make nigiri (just don't smush the rice balls too hard - use moistened hands and gently pat them into shape).

For rolls, tempura veggies can also take the place of the ubiquitous (and overfished) tempura shrimp. Tempura green beans have a nice, substantial texture (make sure you de-string as much as possible before dipping and frying). While you're tempura-ing, make sure you do a few green onions. Slice the root end off so that the end is still a little solid, then run a pin through the greens. In the oil the greens will fan out. It's like eating onion-flavored air.

Eat what you grow, grow what you eat

]]> Veggie sushi

The key is fresh shittakes sauteed with a little sesame oil and tamari. Makes for great rolls with cucumber, carrot and avocado, and use the nicest slices to make nigiri (just don't smush the rice balls too hard - use moistened hands and gently pat them into shape).

For rolls, tempura veggies can also take the place of the ubiquitous (and overfished) tempura shrimp. Tempura green beans have a nice, substantial texture (make sure you de-string as much as possible before dipping and frying). While you're tempura-ing, make sure you do a few green onions. Slice the root end off so that the end is still a little solid, then run a pin through the greens. In the oil the greens will fan out. It's like eating onion-flavored air.

Eat what you grow, grow what you eat

]]> Comment #2 by Sam Wells http://www.grist.org/article/So-sushi-me/ Wed, 04 Feb 2009 03:27:01 -0800 http://www.grist.org/article/So-sushi-me/2 More on sushi

I think it's a laudable goal to play with veggies and stuff instead of meat for your Oriential ya-yas. I make some great pot stickers all veggie, too, such a Chinese cabbage, scallions, and of all things, crushed walnut or pecan meats. Yum!

But I guess I was expecting to read how some "sustainable" fish species could be used to make real sushi - from raw fish meat. The main idea is to get people off of bluefin tuna, which is high in mercury anyway. Some chefs are working with species such as the lowly, despised King Mackerel and doing quite well with it. Alaskan Pollock egg roe makes a fine sushi ingredient - a sustainable fish and why throw away all that good stuff?  Infested with sea urchins? They also are delectable.  

Putting things in balance is what I believe in - I don't need a quarter or half a pound of fish meat, just a few bites and fill up on the veggies and fillers like rice and grain and soup. As my Oriental friends sometimes say, "you Americans very funny peoples!"
-sammie

Onward through the fog


]]> More on sushi

I think it's a laudable goal to play with veggies and stuff instead of meat for your Oriential ya-yas. I make some great pot stickers all veggie, too, such a Chinese cabbage, scallions, and of all things, crushed walnut or pecan meats. Yum!

But I guess I was expecting to read how some "sustainable" fish species could be used to make real sushi - from raw fish meat. The main idea is to get people off of bluefin tuna, which is high in mercury anyway. Some chefs are working with species such as the lowly, despised King Mackerel and doing quite well with it. Alaskan Pollock egg roe makes a fine sushi ingredient - a sustainable fish and why throw away all that good stuff?  Infested with sea urchins? They also are delectable.  

Putting things in balance is what I believe in - I don't need a quarter or half a pound of fish meat, just a few bites and fill up on the veggies and fillers like rice and grain and soup. As my Oriental friends sometimes say, "you Americans very funny peoples!"
-sammie

Onward through the fog


]]> Comment #3 by Jason D Scorse http://www.grist.org/article/So-sushi-me/ Wed, 04 Feb 2009 08:08:25 -0800 http://www.grist.org/article/So-sushi-me/3 Sam...

the book is all about sustainable seafood, with only the afterward about veggies so check it out.

PermieWriter- couldn't agree more- I always put suateed shitakes in sushi, plus smoked tofu, sundried tomatoes, avocado, and other good stuff....

We need to focus on the root causes of problems.

]]> Sam...

the book is all about sustainable seafood, with only the afterward about veggies so check it out.

PermieWriter- couldn't agree more- I always put suateed shitakes in sushi, plus smoked tofu, sundried tomatoes, avocado, and other good stuff....

We need to focus on the root causes of problems.

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