Summer Vegetable Pressed Sushi from The Sushi Experience by Hiroko Shimbo
When our neighborhood farmers market at Union Square in New York City is at its most colorful, filled with wonderful just-picked summer vegetables and fruits, I make this sushi to celebrate the sea...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1 tablespoon mirin (sweet cooking wine)
- 2 teaspoons shoyu (soy sauce)
- 1 medium red bell pepper (about 6 ounces)
- 1 small ear sweet corn
- 1 medium green bell pepper (about 6 ounces)
- ¼ pound mildly sharp creamy cow’s milk cheese, cut into 8 slices
- Olive oil for cooking the eggplant
- 4 cups (lightly packed) prepared sushi rice (1 cup for each pressed sushi)
- brown miso-based yuzu sauce
- 1 Japanese eggplant or Italian eggplant or ½ small American eggplant
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