Fresh Vegetables For the Sushi Making Experience

Used as fillers and complementary flavors in mostfridge for about a week.
sushi rolls, the right fresh vegetables could makeDaikon Radish Sprouts
or break your sushi making reputation. Since mostSimilar in taste and texture to alfalfa sprouts,
of these vegetables are perishable, they need tothey have a much sharper, peppery taste and will
be purchased and used as soon as possible. Theyadd zip to any sushi recipes that call for them.
can be refrigerated for a short period of timeGingerroot
before use, but the fresher they are the betterUsed as a flavor enhancer in sushi. Look for one
the end result is with your sushi.that is knobby and shiny, not wrinkled and dry.
Below is a list of some vegetables for makingKeeps for about a week in the fridge.
sushi.Scallions
Japanese CucumberAlso known as green onions, this is probably the
There are 4 very good reasons for being specificeasiest vegetable to find. Almost every grocery
about using only Japanese cucumbers in yourstore will have a supply of these.
sushi rolls.Shiso leaves
1. The skin is thin and deliciousKnown as Japanese basil, Shiso is a pretty little
2. They are not watery, so they don't make yournotched leaf herb. It has a minty taste and
rolls soggycomes in red or green varieties. Red is used to
3. No seedscolor pickled vegetables and as a garnish. Green is
4. More tastier than their American or Englishused in making rolls. Make sure you pick leaves
counterpartsthat look fresh, not wilted or turning dark around
Most Japanese cucumbers are about 1 inch thickthe edges.
and grow to about 8 - 9 inches long.There are also some pickled vegetables and
Daikon Radishfrozen ingredients that are used in making sushi.
Looking more like a giant white carrot, the DaikonConsult your recipes before making your final list
Radish is usually shredded and added to soups,so you won't have to make repeated trips to the
stews, sauces and salads. Can be stored in themarket to gather all your sushi making ingredients.