Little Free Libraries are community-run and supported book sharing outposts that are popping up across the nation in mass numbers. The best map for finding these resources in the bay area is one created by an unaffiliated individual who lists all libraries, “official” or not. For more information about the movement, visit LittleFreeLibrary.org.
On paper, one year appears laughably brief. 365 days out of a lifetime is but a flash in the pan, a blip on the radar. Taken into the context of history, millennia in the making, it’s not even worth mentioning. Time continues slipping through our fingers unimpeded even as we speak, turning the most recent set of months into a shockingly short memory. It feels like no time has elapsed at all since I officially set down roots here on the west coast, and yet my calendar tells me that I’ve reached this first milestone, seemingly out of the blue.
Though many more months and a string of variably sketchy apartments in the bay area preceded this count, it’s been one full year that I’ve been parked in the same place, calling the address my own. You know it’s official when you finally set up shop and invest in a stand mixer, after all. Home is where the heavy kitchen equipment is.
While I felt it was essential to commemorate this first anniversary, it couldn’t be with any recipe that took itself too seriously. That just wouldn’t do for the occasion, or for the place. No, I wanted to create something that spoke of San Francisco’s modern whimsy and free spirit; the place that I know, not the place it used to be.
California rolls are something I’ve wanted to make for a while, and with the name of the state built right in, the easy pun was irresistible. Though it’s likely that this American maki originated a bit further down south, with this contemporary reinterpretation, I do hereby propose that we of the bay area reclaim it as our own. To create something truly San Franciscan, nothing short of a rainbow would do.
“Traditional” crab filling is replaced by fishless shredded jackfruit, spiked with vegan fish sauce and a touch of sriracha, if you so desire. This unique, oceanic addition would normally be the big selling point for any sushi roll, but it’s clearly the colors surrounding it that steal the show. 100% natural hues are derived from plant-based sources that are probably sitting around in your pantry or fridge right now, to tint plain sushi rice and transform it into something truly special.
Cheers, San Francisco! Here’s to many more vibrant, colorful years together!
San Francisco, California Sushi Rolls
16 Ounces Young Jackfruit
2 Scallions, White Parts Only, Finely Minced
2 Tablespoons Finely Minced Roasted Red Bell Pepper
1 Tablespoon Vegan Fish Sauce or Soy Sauce
1 Tablespoon Lemon Juice
2 Teaspoons Nutritional Yeast
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Celery Seeds, Ground
3 Tablespoons Vegan Mayonnaise
1/2 – 1 Tablespoon Sriracha (Optional, for Spicy Rolls)
2 Ripe Avocados
2 Persian Cucumbers, Thinly Sliced Lengthwise
8 Sheets Roasted NoriAdditional Sriracha, if Desired
Rainbow Sushi Rice:
2 Cups Sushi Rice
2 1/4 Cups Water
2 Tablespoons Rice Vinegar
2 Tablespoons Mirin
1/4 Teaspoon Salt
Red: 1 Tablespoon Beet Juice
Orange: 1 Tablespoon Beet Juice, 1/2 Teaspoon Ground Turmeric
Yellow: 1/2 Teaspoon Ground Turmeric
Green: 1/2 Teaspoon Spirulina Powder
Blue + Purple: 1/3 Cup Diced Red Cabbage, 1/2 Cup Water, 1/8 Teaspoon Baking Soda (Divided)
It may look like a lot of ingredients, but it’s really quite simple to create your very own sushi rainbows. Prepare the filling first so that it has time to sit and marinate. Shred and/or chop the jackfruit coarsely to break it up and approximate the texture of shredded crab. Add in all of the remaining ingredients and stir well. Cover, place in the fridge, and let sit for at least 1 – 3 hours for the flavors to fully meld. This can also be prepared well in advance; up to a week if stored in an air-tight container.
The real fun comes with the rice. Rinse and thoroughly drain the rice, washing away the excess starch, before bringing the water to a boil. Add the rice, stir once to break up any clumps, and reduce the heat to a gentle simmer. Cover the pot and let cook for 14 – 18 minutes, until the liquid has been absorbed. Mix together the vinegar, mirin, and salt in a separate container before pouring it into the hot rice, mixing thoroughly to incorporate. Keep the rice covered and let steam until fully cooked and tender.
Allow the cooked rice to cool until you can comfortably handle it; about 30 minutes. Divide it equally into 7 bowls (yes, you’ll end up with a lot of dishes to wash, but it will be worth it!). Mix in the designated coloring agent for each individual hue, stirring until the grains are more or less evenly dyed. The only colors that aren’t entirely self explanatory are the blue and purple, which take a little bit more effort to extract. Combine the cabbage and water in a small saucepan and simmer, covered, for 10 – 15 minutes, until the water is a pleasing shade of purple. Strain out the actual cabbage pieces and use 2 – 3 teaspoons of the liquid to create your violet rice. To the remaining water, whisk in the baking soda, and watch the dye magically turn blue. Just as before, mix in 2 – 3 teaspoons to make the blue rice.
Finally, to assemble, lay out thin strips of each colored rice on a sheet of nori in rainbow order, leaving about a 1 1/2-inch span of nori clean. Press down lightly to adhere and even out the lines. Top with the marinated crabby filling, thinly sliced cucumber, and plenty of avocado. If you really like it hot, go ahead and add an extra squirt of sriracha in, too. Carefully roll the whole bundle up as tightly as possible, pressing everything together gently but firmly as you go. Lightly moisten the clean strip of nori to seal the end.
Slice into 6 – 8 pieces and repeat with the remaining ingredients. Serve with soy sauce for dipping and go ahead, taste the rainbow!
Makes 8 Servings
If you’d like to unspool your own kite into these deep blue skies, it’s not such a wild flight of fancy; feel free to click on the last photo above to download the full size image. To save and enjoy it as your desktop wallpaper, right click the larger version, select “Set as Desktop Background,” and choose the “Stretch” option to best fit to your screen.
Dark Side of the Shroom from Judahlicious, San Francisco, CA
Cali Roll from Au Lac, Los Angeles, California
Raw Bruschetta from Counter Culture, Austin, TX
Thai Zucchini Linguine from Core Kitchen, Oakland, CA
Acai Banana Soft Serve from Banán, Honolulu, HI
Sweet and Savory Flaxseed Cones from Raw Daddy, Bay Area, CA
Please don’t call the authorities, but I think I may have just robbed a sandwich shop.
It was an accident, I swear. My intentions were good through the entire transaction, my demeanor nonthreatening, the cashier entirely unconcerned by my presence. It was all so mundane, so unremarkable that I might have forgotten the whole scene by tomorrow if not for that one sticky detail. All I wanted was a sandwich, an honest meal after a long day. Something easy and fast, unchallenging flavors to soothe the ache of comfort food cravings. Indeed, I got precisely that; a glorious banh mi, decked out in crisp pickled vegetables and beautifully burnished lemongrass tofu.
In five minutes flat, from the moment I burst through the door at Cam Huong, my order was ready, stuffed to bursting with bean curd still warm from the fryer. I raced home, cradling my treasure close to my chest, like a precious baby swaddled in deli paper. Only after I tore through the wrapping paper and took my first monstrous bite did I realize my potentially larcenous predicament. Checking my wallet, only three one-dollar bills were missing. That wouldn’t even be enough to cover the tip for most bay area meals. How could that possibly suffice for a full 8 inches of sub satisfaction? Even a prepackaged gas station peanut butter and jelly sandwich would command a 5-spot, at least.
I suppose this makes me a fugitive on the run now. I’m neither armed nor dangerous, but I do command a ferocious appetite, so if you ever need a partner in banh mi crime… I’d gladly become a repeat offender.