Since the mandolin and I are friends again, I decided to julienne some scallions for a raw negimaki roll. We just broke up. Alright, a sharp knife is much safer; use the point of the blade to split the scallions down length wise. And do it again until you have thin strips. I prefer the scallion thin and wave like, not big and cumbersome. In the traditional beef negimaki, it works but we are making a raw plant based version and need a bit more scallion finesse.
The zucchini did make it to the mandolin before I tossed back in the drawer (again) and I sliced it 1/4 inch thin. I sprinkled salt over it to release the moisture and make the zucchini more pliable. Don’t worry about oversalting. As soon as it seems to soften a little, rinse it under tepid water. Cold water tends to revive it again and we want our zucchini in a state of ennui, not perky and happy.
I like the traditional asparagus and red pepper alongside the julienned scallions so thats what I used to stuff the rolls as well as some carrots. The traditional sauce which is basically a teriyaki sauce is too sweet and syrupy for my taste so in this raw version I put a dollop of fermented red miso paste to a couple of tablespoons of nama shoyu, a brimming teaspoon of sesame oil and a touch of raw coconut vinegar. I added a minced garlic clove and equal piece of ginger and mixed it all together in a bowl. A touch of raw honey or agave would be nice to cut through the umami of the miso paste but I have a sharp palate and left it out. But a generous sprinkling of sesame seeds is a must.