Saturday, April 21, 2012

Forbidden Rice Daikon Roll with Kimchi

Vegan Test Kitchen 04/21

Forbidden Rice Daikon Roll with Kimchi

A small one bite app that was a play on an inside out sushi roll. It features a daikon piece cut 1/2" thick and then made round with a cookie cutter, then the center cut out with a apple corer.

The daikon rounds were gently poached in a mix of water and rice vinegar for 5 minutes and allowed to cool before assembling.

The center was filled with "Forbidden Rice" (black rice) that was pressure cooked for 25 minutes on the second ring (15 psi) with a 1" piece of kombu. After cooking, it was combined with a mixture of 1/4 cup rice vinegar that was heated to dissolve 1 tbs. of sugar and a pinch of smoked salt.

Rounding out the spoon was a little home made kimchi.

The daikon stayed slightly crisp and was a nice contrast to the chewy earthiness of the black rice. The kimchi added a hit of chile, saltiness and vinegar that reminded us of sushi.

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