Today, I did more museum work by fleshing out more of the design concept, with regards to the cafe.
One of the biggest featured menu items for the sushi-themed part of the cafe includes international-themed temaki (spherical sushi, as inspired by Instagram creator @leesansushi, one of my biggest culinary inspirations, and a friend and public health expert, former 2012 Badminton Olympian, who cried out, "Food is medicine! People don't understand how important it is" -- I heard her, and am making healthy, delicious, highly crafted, high-quality food as part of the museum), and today I've decided to add a vegan/vegetarian sushi-style roll to the menu -- an original creation.
Here is how I make it:
I prepare the following, in mise en place:
Cook brown sweet rice in a dolsot with sesame oil, then mixed/seasoned with gochujang
Place Korean spicy pickled plums in an open container
Hand-tear a nori sheet by folding and tearing along the edges (rustic style, so the end effect mimics crispy fried fish skin) into 8ths, then toast over an open flame.
Note: The nori must be toasted for the texture! Untoasted nori will not taste as palatable in this dish, and toasted nori gives the right crispy, flaky contrast to the bite and chew of the rice, and the sticky paste of the plum.
I assemble all of the above using chopsticks to delicately wrap the rice and plum pickle in a crispy nori sheet, then serve immediately.
I am happy to have created something I love to eat, with ingredients available to me, that uses both traditional and modern methods, and I hope that others will find it as delicious as I do, and provide an option for vegan/vegetarians, as well as inspire those to eat healthy using techniques and ingredients sourced from nature.
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