Raw Food Thursday 8/28
We were playing around with the vacuum-sealer again, be afraid ;)
Cantaloupe and Watermelon Nigiri-zushi
The watermelon and cantaloupe were vacuum-sealed and then frozen. After 24 hours in the freezer, they're defrosted in the fridge. This compacts the fruit, extracts almost all of the liquid and gives it a completely different texture, taste and appearance.
In all, there were three different "tops" -- compressed watermelon, compressed cantaloupe and red bell pepper (the red bell pepper skin was removed with a microplane zester).
There were four different "bases" in place of the rice (zushi) -- cucumber, daikon, carrot and icicle radish (avocado and apple are planned for next time). They were dipped in a mixture of lemon juice, apple cider vinegar, a wee pinch of sea salt and ginger.
For garnish, instead of fresh wasabi, we made a mixture of 2 tbs. freshly grated horseradish steeped 2 tsp. apple cider vinegar. Also used were black and white sesame seeds. We made a dipping sauce of nama shoyu and lemon juice. They were wrapped with untoasted nori strips or chives.
meanwhile, here's the rest of the spread...
Red Bell Pepper, Cantaloupe and Watermelon Nigiri-zushi
Red Bell Pepper and Icicle Radish Nigiri-zushi with Chive and Black Sesame Seeds
Endive and Watermelon Sushi "Boats"
Endive Rolls, Watermelon and Cantaloupe Nigiri-zushi