Eggilicious-Eggless Raw Nori Rolls

Monday, May 18th, 2009

eggplantsushi2 If each nation were to pick one dish as its ambassador, I think Thailand would probably go with Pad Thai, Malaysia- Beef Rendang, Montreal (ok its a state, but…)- Poutine, France- flaky crusted pastries (drool!), America- all American Cheese Burger, Germany- Bratwurst, Korea- Bulgogi or Soon doobu Chigae (I can’t decide), China- Handmade Shanghai Noodles and Dumplings and then Japan- it’s either ramen or Sushi. ( This is a very limited list I know, and yes, I am being a foodist) but it is hard to break out of conventional pigeon-holing when my cultural experience in this world is anything but wide.

Here is an attempt to convert Tamago sushi to raw, or egg sushi without the egg but still retaining some egginess.

Eggilicious-eggless Raw Nori Rolls

2 Bananas- halved in the middle

1/4 of a Long Cucumber- halved in the middle, thick chunky slices

Marinated Eggplant slices- Amount: 1 large Long Asian variety or 1/2 of the large American variety

3 Raw Nori Sheets

For Marinated eggplant recipe, see CBP’s Orange Marinated Mushroom “Meatballs” but substitute eggplant for mushrooms.

Place one halved banana, 3-4 slices of cucumber, 3-4 slices of marinated eggplant on a nori sheet. Roll using a sushi mat and keep it tight and firm.

Garnish with pickled pink ginger and reconstituted wasabi powder and Tamari or Nama Shoyu dip.

Yields 3 rolls.

eggplant-sushi

What are your favourite international cuisines?

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4 Comments

Susmitha says:

May 19, 2009 at 2:49 AM

Wow that’s innovative!! I never imagined bananas could be used in sushi. They look goooood
cherrybombpie says:

May 19, 2009 at 9:07 AM

hi Susmitha! Thanks for dropping by. I guess anything canbe in sushi these days. Go fusion!
Gladys Lee says:

May 29, 2009 at 11:11 PM

Hi Cherry Bomb Pie,

A good old friend told me about this blog. Have been visiting this website to update on your new found recipe. It’s interesting. Look forward to more new development. May I know why use bananas on sushi? Hope to hear from you.
cherrybombpie says:

May 30, 2009 at 11:36 AM

Hi Gladys!

Thanks for frequenting my site! I’m glad you find them interesting and hopefully useful.

As for the sushi, I used bananas because I was going for an eggy look and mouthfeel; bananas are yellowy and soft and a little sweet, so it kinda reminds of Japanese rolled omelette or Tamago yaki.

The same goes for eggplant’s texture. I love eggplant’s springy texture! They go surprisingly well with bananas. The cucumber is added for an extra crunch.

Rolled tofu sheets (Chinese cuisine) makes great egg omelette substitutes but might not work for raw. This calls for experimentation! lol

I honestly do not like crunchy sushi which most vegan sushi are- crunchy. With carrots. I guess it’s a personal preference thing. I like my sushi, soft with a bit of crunch. Not too much.