Vegan Delicacy: Leek Sushi with Pea Cream and Mushrooms – Healthy Fusion Cuisine

Today we're exploring a creative twist on an old classic: vegetarian leek sushi accompanied by velvety pea cream and aromatic mushrooms. Originating from ancient Japan, the concept of sushi—small, appetizing bites of vinegared rice with various toppings—has established itself worldwide. Our approach celebrates the elegant simplicity that characterizes sushi while daring to step in a new direction. Without fish but full of flavor, we create a dish that will excite both sushi lovers and fans of plant-based cuisine. Join us in experiencing how traditional sushi meets modern vegan cooking!

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Leek Sushi Ingredients

• 1-2 large leeks (depending on required amount)

• 2 tbsp rice vinegar

• 1/2 tsp salt

• Sesame oil

• Nori sheets

• A dash of soy sauce

• Grated zest of one lime

Pea Cream Ingredients

• Peas (fresh or frozen, about 150 g)

• One small onion or shallot

• Garlic clove (to taste)

• 200ml vegetable broth or water (for cooking the peas)

• Some olive oil

• Salt and pepper

• Fresh herbs like mint or parsley

• One tsp wasabi paste

For garnishing:

• Various mushrooms of choice (e.g., button, shiitake, portobello; about 200 g)

• Oil for frying

• Soy sauce or tamari

• Fresh herbs like thyme or rosemary

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Leek Sushi Preparation

1. First, we thoroughly clean the leeks and remove the outer leaves. Then we cut them into sushi-appropriate lengths – about 10 cm.

2. We boil the leek pieces in lightly salted water until they are tender but still have a bite. After boiling, we immediately cool them in ice water and then dry them carefully.

3. In a small bowl, we mix rice vinegar, salt, a dash of sesame oil, and lime zest to create an aromatic marinade.

4. We gently brush the cooled leek pieces with the marinade. We let them marinate briefly to absorb the flavor.

5. While the leek is marinating, we prepare the nori sheets. If they are too large, we split them lengthwise into suitable strips.

6. Now we roll the leek pieces in the nori sheets. We might need a drop of water to seal the nori at the end.

7. Finally, we cut our leek sushi rolls into bite-sized pieces. A sharp knife is very helpful for this

Pea Cream Preparation

1. First, we bring a pot of water to a boil and add a little salt to blanch the peas.

2. While the water is heating, we prepare a bowl of ice water – this is important for shocking the peas immediately after blanching.

3. As soon as the water boils, we add the peas and let them cook for about 1-2 minutes, or until they are just soft but still firm to the bite.

4. After briefly boiling, we quickly scoop out the peas and place them directly into the ice water to stop the cooking process and preserve their vibrant green color.

5. Once the peas are cooled, we drain them and set them aside.

6. We now heat some olive oil in a pot and sauté a finely chopped onion or shallot and garlic until translucent.

7. We add the blanched peas to the onions in the pot, then pour in the vegetable broth or water.

8. We bring everything to a quick boil and then remove it from the heat to puree into a fine cream. We season the cream with salt, pepper, and wasabi paste.

9. Lastly, we mix in the freshly chopped herbs with the cream.

For the Mushroom Garnish

1. First, we carefully clean the mushrooms and slice them, depending on their size, or cut them in half to cook evenly.

2. We heat oil in a pan over medium-high heat until it's hot for frying the mushrooms.

3. We add the mushrooms to the hot pan and fry them until they have a nice golden-brown color. Occasionally, we stir to ensure they brown evenly.

4. While the mushrooms are frying, we finely chop the fresh herbs.

5. Once the mushrooms are well-browned, we reduce the heat and add the soy sauce or tamari to give the mushrooms a savory flavor.

6. We sprinkle the chopped herbs over the mushrooms and let everything simmer together briefly to allow the flavors to fully develop.

7. Finally, we taste again with soy sauce or tamari and adjust the seasoning as needed.

Resumé

This vegan, flexitarian dish is a highlight for health and flavor. It combines nutrient-rich ingredients like leek, peas, and mushrooms, providing a spectrum of vitamins and minerals. The pea cream adds creaminess and vibrant color, while the mushrooms with their umami taste and fresh herbs contribute a savory note. The leek sushi presents itself as an innovative reinterpretation of the classic and connects tradition with modern plant-based cuisine. Ideal for flexitarians, this dish supports a sustainable lifestyle without sacrificing enjoyment – a true testament to how diverse and satisfying vegan dishes can be.

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