High-quality fish is a must for sushi, if you're going to eat sushi with raw fish. Food writer Mark Bittman offers, as a substitute, an easy, consistent sushi rice recipe and suggestions for converting all kinds of foods into sushi fillings.
For those seeking sushi that's pure of heritage, non-fish sushi has, in fact, long been served in Japan's restaurants and from sushi carts. With that in mind, you can stock up on nori (seaweed) wraps, skip the search for expensive sushi-grade tuna and other fish, and turn to what's in your fridge to make sushi without having it be a special occasion.
Just a few of the no-fish sushi filling ideas from Bittman:
- Raw or seared tofu, cubed
- Roasted eggplant
- Roasted pepper, with or without anchovy
- Sautéed mushrooms
- Spring onions
- Scrambled eggs (or fried or poached quail egg)
- Speck or prosciutto
Dinner-inspiring stuff there, so be sure to look for the sushi rice recipe, in the left-hand sidebar, at the full article. How do you make sushi at home, and what do you put in it?
For Sushi at Home, Skip the Fish [The Minimalist/NYTimes.com]