|Ingredients||Vegetables, Grains, Eggs|
|Day Part||Dinner, Late Night, Lunch, Snack|
|Menu Part||Appetizer/Small Plate|
Source: Culinary Institute of America
This vegetarian sushi variation substitutes farro for rice but features the same flavor profile as popular sushi rolls. Chef Feldman mixes the farro with rice-wine vinegar and sugar, then adds cucumber, carrots, scallions, edamame, daikon, kale chips and egg. The meal-in-a-bowl is a colorful mix of crunchy textures and bright flavors.
3 lb. liquid eggs
1 1/2 lb. faro
7 1/2 cups water
3 tbsp. rice wine vinegar
3 tbsp. sugar
2 1/4 tsp. salt
3 cups plus 2 tbsp. peeled, thinly sliced cucumber
3 cups plus 2 tbsp. peeled, shredded daikon
3 cups plus 2 tbsp. matchstick carrots
1 1/3 cups edamame
1 cup plus 1 tbsp. thinly sliced scallions
1 1/2 cups teriyaki sauce
Kale chips (recipe follows)
1 1/2 qt. kale in 2-in. pieces, ribs removed
1 1/2 tbsp. olive oil
Pinch kosher salt
- Preheat oven to 350°F. Line sheet pan with parchment paper sprayed with nonstick cooking spray.
- Pour egg mixture onto prepared pan and place in oven. Bake 6 to 8 min. or until egg is completely set. Chill egg and cut into 2-in.-long strips.
- In large saucepan, bring water to a slight simmer. Stir in farro. Cook 30 to 35 min. or until farro is tender; drain.
- Combine rice vinegar, sugar and salt. Pour over warm farro; let stand 5 to 10 min.
- Combine cucumber, daikon, carrots, edamame and scallions in med. Bowl.
- To serve, portion 1 cup farro into a bowl. Top with ¼ cup egg strips and ½ cup vegetable mix. Drizzle with 1 tbsp. teriyaki sauce and top with a kale chip.
- Preheat oven to 275°F.
- Toss kale with olive oil and salt. Spread on sheet pan.
- Put pan in oven and bake 20 to 25 min. or until crispy, stirring halfway through.
- Cool to room temperature.