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Sushi Master Bun Lai’s Sushi Recipes for the Future
Slice: Cut fruits and veggies into long narrow strips. Serve tender fruits, vegetables and herbs raw.
Blanch: Drop hard vegetables, such as carrots, asparagus and sweet potato, into boiling water for about 2 minutes. Transfer to a bowl of ice water. Drain and dry.
Pan Roast: For shiitakes, broccoli rabe stems (without the leaves) and whole scallions, heat a large stainless or cast-iron skillet over high heat until very hot; add vegetables, place a weight on top (such as another skillet or pan) and roast until blackened in spots. Turn and blacken the other side. Toss hot vegetables with a clove of minced garlic, 1/2 teaspoon each reduced-sodium soy sauce, toasted sesame oil and lime juice and a pinch of salt.