Broccoli Stem Kimchee Inari Zushi
Spicy broccoli stem and brown sushi rice in simmered tofu packets
I’m one of those people that prefers the broccoli stem over the florets. Not that the florets go to waste in my house. Quite the opposite! But if if were up to me, broccoli would be sold by the stem.
Using the stem to make a quick “kimchee” for sushi (or just for eating) is one of my latest favorite ways to enjoy it. The Broccoli Stem Kimchee is ready to go in less than 15 minutes for instant gratification junkies or can be kept refrigerated for up to a week. And chances are you already have everything you need to make it.
For these spicy sushi packets, I prefer the use of Brown Sushi Rice or MultiGrain Sushi Rice, but Traditional Sushi Rice works, too.
Broccoli Stem Kimchee Inari Zushi
Makes about 6
- 1 palm length piece of broccoli stem, cut into thin slices (Hang on to those leaves and throw them in, too!)
- 1/2 bunch green onion, green parts only, roughly chopped
- 1 small carrot, cut into matchsticks
- 2 tablespoons salt
- 1/2 teaspoon grated garlic
- 1/4 teaspoon grated fresh ginger root
- 1 teaspoon rice vinegar
- 1/4 teaspoon sambal chili paste (or more to taste)
- 6 inari zushi packets
- 1 1/2 cups prepared Brown Sushi Rice or MultiGrain Sushi Rice
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You don’t have to slice the stems super thin.
- Place the broccoli stem slices, green onion and carrot into a bowl with the salt. Toss well and set aside for 10 minutes.
Toss with a hefty amount of salt and set aside for 10 minutes
- Rinse the broccoli stem mixture well with water to remove excess salt. Add the garlic, ginger, vinegar, and sambal chili paste. Toss well.
After 10 minutes, the veggies will feel like they have been lightly boiled.
Once mixed, the kimchee is ready.
- To prepare the sushi packets, place each packet onto a a clean lint free dish towel or paper towel. Gently blot to remove the excess liquid. Flip them over and blot again. Carefully pull each one open.
Be sure not to fill these completely with rice. You’ll need a bit of room for the Broccoli Stem Kimchee.
- Add 1/4 cup of the prepared Brown Sushi Rice or MultiGrain Sushi Rice. Kind of wiggle it in rather than forcing it. You don’t want the sides to tear. Gently flatten the top of the rice with a spoon or your fingers.
- Drain the excess liquid away. You can save the liquid to make more broccoli stem kimchee or discard it. Divide the broccoli stem kimchee evenly across the tops of the 6 packets. Serve immediately.
Broccoli Stem Kimchee Inari Zushi just waiting for a belly to call home
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