If you love sushi … and vegetables, there is a new cookbook that you need to check out!
Memphian Marisa Baggett has just authored her second sushi cookbook … Vegetarian Sushi Secrets.
“When you think of sushi, you often think of these brilliant, vibrant colors and all of these wonderful flavors. And if you think about the number of fruits and vegetables available out there and the combinations you can do with them … then what makes better sushi than vegetables?”
What kind of recipes will we find in the book and what is a favorite?
“My absolute favorite recipe from this book is a version of soft shell crab that is completely vegan. It is created by bundling together enoki mushrooms, frying them in tempura batter, and it even has a recipe for faux roe. And it looks and tastes almost identical to a soft shell crab roll.”
So what is the key to a good sushi roll?
“You have to master the rice. Sushi rice is the absolute basic of making any good sushi. So whether you are using traditional rice, brown rice, a mixture of different grains or even quinoa … as long as that base is delicious, anything you create with it will be also.”
And if you want to find out more about making vegetarian sushi, Marisa has an on-line event you should put on your calendar:
“I’m having an on-line sushi party. If you have never been to an on-line event, I encourage you to come. It is gonna to be a lot of fun with several things going on including new videos and give-aways. The event is October 13 from 6pm to 8pm and you will find this feed on my Facebook page Sushi Secrets with Marisa.”
This is Jennifer Chandler with The Weekly Dish. Bon Appetit.
For more information on Marisa Baggett and her Sushi cookbooks, visit www.marisabaggett.com.
