Pickled Magnolia Blossom Sushi
Bright, crisp, and refreshing, this magnolia blossom sushi has just the most amazing textures and flavors. Rich creaminess from the avocados, crisp freshness from cucumbers, that touch of onion from the chives, and the star of the show, peppery, gingery, acidic pickled magnolia petals. All of that is wrapped in some easy sushi rice and a sheet of nori. My partner, who considers himself a bit of a sushi snob, described these as the best vegan sushi (and maybe the best sushi) he had ever had. I, who am really not a sushi snob, thought it was hecka tasty and moreish. If you’ve got a magnolia tree nearby, or a jar of magnolia pickles in the fridge, give it a try!
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Disclaimer- use caution when foraging wild edibles, and always be certain of your identification. While I assume responsibility for the accuracy of the information provided on this site, I can’t responsible for the accuracy of your information. Consult multiple websites, books and local experts, and when it doubt, do without.
To learn more about picking (and pickling) magnolias, please check out this earlier post.
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How to Make Pickled Magnolia Blossom Sushi
When making sushi, the first step usually is to make the sushi rice, because you have to let it cool before using it. And that’s where we start with this recipe too, with the small caveat that you have to have already made a batch of magnolia pickles. If you haven’t already made your pickles, stop, back up, and go read the instructions for that on this previous post.
Assuming you now have your pickles in hand, get started on your sushi rice. My tips for good sushi rice are as follows- first, rinse your rice. If you don’t get your rice nice and washed, the starches on the outside will make your rice more mushy and gummy, instead of pleasantly sticky. Secondly, after your rice is cooked, season it, generally with rice vinegar, salt, and sugar. Sometimes I use more vinegar than is recommended in this recipe, but since the pickled magnolias have a good amount of vinegar in them as well I wanted to keep the acidity to a pleasant level.
Once the rice is made and cooled, you can get to work rolling your sushi rolls. I find that one cup of raw rice makes enough sushi rice for three sushi rolls. So three rolls we will make. Chop your cucumber, avocados, and chives into batons or sticks, all roughly the same size. The pickled magnolia petals we rolled into thin sticks as well, by rolling together 3-4 petals at a time- it creates a pretty little spiral in the roll. When spreading the sushi rice on your nori, it helps to lightly wet your fingers, and then gently push the rice to cover about 2/3 of the nori in an even layer. Add your vegetables in a row in the middle of your rice portion, and roll it up. Repeat with the other two rolls, and then use a sharp serrated knife to cut the rolls into slices. And you’re done! Enjoy!
Pickled Magnolia Blossom Sushi
Ingredients
- 1 cup sushi rice
- 1 tbsp. rice vinegar
- ½ tbsp. granulated sugar
- ½ tsp. salt
- One jar pickled magnolia petals
- ½ cucumber
- ½ ripe avocado
- A small handful of chives (we used flowering chives)
- 3 sheets sushi nori
Instructions
- First make your sushi rice. Rinse the rice well, until the water coming off is clear and not cloudy. Combine the rice with 1 ¼ cups of water in a medium saucepan, and bring to a boil. Place a lid on the saucepan and cook on low until the water is absorbed. While it cooks, combine the vinegar, sugar, and salt in a small bowl and whisk together. Once the rice is cooked, take off the heat and remove the lid. Add the seasoned vinegar and stir it in, making sure all of the rice gets coated. Let it cool to room temperature before proceeding.
- Once the rice is cooled, prepare your vegetables. Peel the cucumber, if desired, and cut into sticks about 2-3 inches long. Remove half an avocado from the skin and cut into similarly sized strips. Chop your chives into 3-inch pieces. Take around 3 pickled magnolia petals, and roll them together into small logs. Make around 15 of those rolled magnolia bundles.
- Next roll your sushi. Place a sheet of nori on a clean surface in landscape position (as opposed to portrait), and use 1/3 of the rice to cover the bottom 2/3 or so with a thin layer of rice, using your fingers to spread it evenly (it helps to wet your fingers lightly to stop the rice from sticking). In the center of the rice, add a line of the cucumbers, avocados, chives, and rolled magnolia petals. Gently roll the sushi by picking the edge closest to you and rolling it in on itself. Brush a small amount of water on the edge of the nori with no rice to seal it. Repeat with the two remaining rolls. Finally, use a serrated knife to cut the rolls into 8 even pieces. Eat immediately, and serve with soy sauce and wasabi if desired- no need for pickled ginger with these rolls!
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