Bamboo Shoot Sushi Recipes

Steps:

• Cook the rice according to directions of the bag. Put the kombu into the water with the cooking rice to flavor it.
• Cut the bamboo sprouts and fried tofu slices into small strips.
• When rice is done cooking, put it in a big bowl and cool it by mixing it and fanning it with a fan or magazine.
• Once the rice has cooled a bit, add the vegan sugar, vinegar, and salt and continue to mix and fan it.
• Lay a piece of the nori paper out on a bamboo sushi roller and spread a thin layer of rice out on the nori.
• Lay the bamboo shoots and sliced fried tofu in a horizontal row on top of the rice layer.
• Roll and cut into bite size pieces with a wet knife.
• Repeat steps 5, 6, and 7 with the rest of the nori. Serve with a small amount of pickled ginger on the side and enjoy!
• Itadakimasu! (Bon appetit!).

Steps:

• Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve.
• Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste.
• Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.