Emily’s was raw, but mine wasn’t. I did different toppings. Here is my take on it, which of course included my not-so-secret lover, kabocha. Yes, Bobby is jealous of my squash boyfriend.
- for the “rice”: 1/2 of a jicama (~1/4 pound or so – maybe a little more than a cup, chopped?); 1 teaspoon brown rice syrup; 1-2 tablespoons rice vinegar
- kabocha topping: shredded kabocha (~1 cup); 3-4 garlic cloves, crushed and chopped (or less; I’m a garlic lover); a few teaspoons sesame oil
- daikon sprouts
- vegan bacon bits
- lettuce leaves (romaine)
- soy sauce and wasabi (for dipping)
- Chop up the jicama. Pulse it in a food processor until it starts to look like rice. Then add the brown rice syrup and the vinegar. This makes it sushi rice-esque!
- Shred the kabocha and saute it on high heat with the garlic and sesame oil for 5-6 minutes. It’ll shrink.
- Wash the lettuce and stuff with the “rice” (jicama), kabocha, sprouts, and top with yummy yummy bacon bits.
- Repeat, repeat, repeat, repeat… and dip in soy sauce and wasabi. I like lots of wasabi.
This was so awesome. I think I’m going to make it for lunch again today. Or maybe we’ll have a sushi night tonight and I’ll make Bobby try it. He’s not going to go for fake rice, so I’ll make him real sushi rice… but maybe I can get him to eat kabocha with me. Nom nom nom. You need to make this.
What toppings would you use? I’m guessing that very few people have tried daikon sprouts… I found them an Han Kook the other day when my mom was here. They’re great.