What the fushi?

Some of you guessed right about my new lunch – it was Curly Top’s Fushi!  (Fake sushi.)  I can’t believe I only just found her blog.  I need to make some Pbu, stat.

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.

Kabocha-ushi

38-fushi

Ingredients

  • 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)

Directions

  1. 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!
  2. 33-jicama-rice

  3. Shred the kabocha and saute it on high heat with the garlic and sesame oil for 5-6 minutes.  It’ll shrink.
  4. 31-shredded-kabocha

  5. Wash the lettuce and stuff with the “rice” (jicama), kabocha, sprouts, and top with yummy yummy bacon bits.
  6. 32-fushi-setup

  7. Repeat, repeat, repeat, repeat… and dip in soy sauce and wasabi.  I like lots of wasabi.
  8. 34-fushi

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.

25 Replies to “What the fushi?”

  1. That sounds so awesome, Maggie! I should try seasoning my jicama rice sushi style (I tried it just in a salad).

    I tried that apple cider vinegar thing this morning and wooowee it’s not tasty ;). Hopefully I will keep on remembering to try it, so I can see the benefits.

  2. yum! looks so good! my mom pickles the daikon so that when we add it to the sushi, it adds such a refreshing crunch to everything!

  3. This is so cool! I love sushi and this sounds so refreshing. I need to make this. Definitely with avocado for me 🙂

  4. What a great idea for the jicama – especially since its kind of hard to chop by hand!

    I may have to recreate this biz style – I’d add chopped peanuts to mine, and spicy mustard sauce! 😀

    Happy Friday Maggie!

  5. haha, I thought the diced jicama was rice! Everything looks great. I’ll have to try these ingredients. My family eats like this on a regular basis (lettuce filled with ingredients with a tangy dipping sauce), but yeah I’ll have to try it with kabocha and jicama. Thanks for the lunch idea Maggie!

  6. I just found a raw “rice” recipe in my new raw book i won….been dying to try it! I love your “fushi” it looks beautiful. I made some just the other night. it tasted great, looked, well, not so much…

    like your blog’s new look!

  7. I absolutely love your recipes. 🙂

    This looks absolutely wonderful, definitely something I’ll have to try! I think the toppings you and Emily had are great! Love to try them both 😛

    Have a great Friday!
    Meg

  8. this sounds delicious!!! I’ve never had jicama… does i really taste like rice or it just looks like rice?
    this combo is perfect for the warm weather! I’ll get some other veggies for topping I guess, like soy bean sprouts, baked tofu!

  9. Firstly, your blog looks great!
    The “rice” is pretty genius. I don’t know whether I love it or hate it though, because rice is one of my favorite foods so I would miss it from the sushi…on the other hand, having a healthier substitute is really great!

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