Summer Vegetable Pressed Sushi

Name: Summer Vegetable Pressed Sushi
Cuisine: Japanese
Ingredients: 1 medium red bell pepper (about 6 ounces); 1 medium green bell pepper (about 6 ounces); 1 tablespoon mirin (sweet cooking wine); 2 teaspoons shoyu (soy sauce); 1 small ear sweet corn; 1 tablespoon mirin (sweet cooking wine); 4 cups (lightly packed) prepared sushi rice (1 cup for each pressed sushi); Olive oil for cooking the eggplant; Olive oil for cooking the eggplant; brown miso-based yuzu sauce; ¼ pound mildly sharp creamy cow’s milk cheese, cut into 8 slices; 1 Japanese eggplant or Italian eggplant or ½ small American eggplant; 2 teaspoons shoyu (soy sauce); 1 Japanese eggplant or Italian eggplant or ½ small American eggplant; 1 Japanese eggplant or Italian eggplant or ½ small American eggplant

Natsu yasai no oshi-zushi

Preparation info

Makes
4
pressed sushi (20 bite-size or 40 minisize pieces)

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

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 season. Creamy eggplant, sweet bell peppers, and juicy corn are delicious and beautiful on top of snow-white sushi rice.

One day after loading my shopping bags with summer vegetables, I stopped at the shop of a local cheese maker, Mr. Tonjes, who was selling his handmade sele

Ingredients

Asia
Japan
Starter
Vegetarian
Summer

Ingredients

Method