Sushi Night

Put the rice in a small saucepan with 1 cup plus 2 tablespoons water and bring to a boil. Reduce the heat so it bubbles gently but steadily; cover and cook, undisturbed, until the rice is tender and the water is absorbed, 20 to 25 minutes; when it’s ready, remove the pan from the heat and leave it covered.

Rinse and trim the greens; chop the leaves into bite-sized pieces and let them drain in a colander. Rinse, trim, and peel the carrots and daikon; grate or thinly slice them. Rinse the mushrooms, trim only the ends of the stems (leaving the stems whole), and put them on a clean towel to drain. Rinse, trim, and chop the scallions. Reserve the carrots, daikon, mushrooms, and scallions for assembling the sushi.

Rinse and quarter the lemon; reserve 2 quarters for garnish. Squeeze the juice from the other 2 quarters into a small bowl and add the vegan mayonnaise. Add 1/2 teaspoon of the umeboshi (you’ll have extra) and whisk to combine; taste and add more umeboshi if you’d like. Put all but 2 teaspoons of the tamari in another small bowl with 1/2 teaspoon of the wasabi (again, you’ll have extra) and whisk to combine; taste and add more wasabi if you’d like.

When the rice is ready, transfer it to a rimmed baking sheet or large baking dish and sprinkle with the sugar, vinegar, sesame seeds, and a pinch of salt. Toss the rice mixture with a rubber spatula to cool it and combine the seasonings, pressing down gently on the kernels to help them stick together a bit. Cover with a clean damp cloth until you’re ready to assemble the sushi.

Peel and mince the fresh ginger. Put the oil in a large skillet over medium-high heat. Add the greens and edamame and cook, turning occasionally with a spatula until they begin to soften and turn bright green, 3 to 5 minutes. Add the ginger and continue to cook, stirring, for 1 minute more. Add the remaining 2 teaspoons tamari and 2 teaspoons water and toss to coat the vegetables. Once almost all of the liquid has evaporated, remove the pan from the heat. Taste and adjust the seasoning.

To serve, divide the rice among large bowls. Add the desired cooked and raw vegetables and crumble some nori on top; or pass the cooked and raw vegetables and nori sheets at the table to make rolls with your hands. Serve with the lemon wedges and pickled ginger and use the two sauces for drizzling or dipping.