Sushi Hamantaschen! Fun Purim fusion food!

Sushi hamantaschen combine the triangular shape of a traditional Jewish cookie with the ingredients of Japanese sushi. This fusion dish is a fun and creative Purim food!

Traditional Hamantaschen: A brief overview

Hamantaschen have deep roots in Jewish culinary history. We enjoy them during the festival of Purim, and their distinctive triangular shape is said to mimic either the hat, or the ears, of Haman – the villain from the Purim story.

As such these tasty treats have become a beloved reminder of our joyous overcoming of adversity. Typically, hamantaschen contain sweet fillings like poppy seed (mohn), fruit preserves, or chocolate, which are enveloped in a sweet yeasted bun or a tender, shortbread-like pastry.

The treat’s simplicity makes it the perfect canvas for creativity. Each year talented cooks around the world create numerous sweet and savoury variations, that are enjoyed during the festival. This year, I’m making sushi hamantaschen!

More fun fusion hamantaschen

What is sushi?

The art of sushi is deeply rooted in Japanese culture. Originally a method of preserving fish in fermented rice, sushi has evolved to become a culinary symbol of Japan. It’s important to recognise the level of craftsmanship involved in traditional Japanese sushi making.

Sushi chefs train for years to master various intricate techniques. These include the precise slicing of sashimi (raw fish), and the proper preparation of vinegared rice.

Different types of sushi

Common types of sushi include:

• Nigiri – a slice of raw fish arranged atop a mound of seasoned rice. Common fish types include salmon, tuna and mackerel.
• Maki – rice with fish and/or vegetables, rolled inside seaweed sheets called nori then sliced into bite-size pieces. Types of maki include hosomaki – ‘thin rolls’, futomaki – ‘fat rolls’, and uramaki – ‘inside out rolls’ which have the rice on the outside, typically coated in sesame seeds or other seasonings.
• Temaki – ‘hand rolls’ which consist of rice and fillings inside a simple cone of nori.
• Gunkanmaki – the rice is shaped into an oval and wrapped in a strip of nori. Fish or other items such as omelette are placed on top.
• Chirashi – ‘scattered’ sushi, consisting of a bowl of seasoned rice with toppings.
• Sashimi – simply expertly sliced raw fish, without rice.

Each type of sushi offers a different experience, whether it’s the hands-on satisfaction of grabbing temaki, the visual appeal and flavour of a beautifully assembled nigiri, or the pure, unadulterated taste of sashimi.

Traditional sushi accompaniments — wasabi, soy sauce, and pickled ginger — are provided to enhance the taste of the fish or other components.

Sushi – fish, vegetarian, vegan…

Traditional sushi use a variety of fillings and toppings. The most common of these is fish, including salmon, tuna, mackerel and others. The recipe for sushi hamantaschen below does not include fish. However you can add sushi grade raw salmon, smoked salmon, or even flaked tinned tuna to the vegetable filling if desired.

Vegetarian sushi ingredients include tamago – Japanese omelette – as well as mayonnaise and cream-cream based fillings that are incorporated into more Western styles of sushi.

You can make delicious sushi using entirely vegan ingredients. All kinds of tasty vegetables, tofu, beans and sprouts can be used, and vegan mayonnaise is available where required to create creamy vegan dressings.

The creation of sushi hamantaschen

Sushi hamantaschen is a delightful experiment in cross-cultural cooking. It marries the traditional triangular-shape of this iconic Jewish dessert with the delicious flavours and ingredients of Japanese sushi.

Here is a dish that can celebrate the Jewish festival of Purim with a sushi twist, turning heads and intriguing taste buds!

Fortunately, you don’t need to be a sushi master to create these tantalising Purim bites.

Making sushi hamantaschen

The making of sushi hamantaschen begins by preparing the key components – seasoned sushi rice, carefully shaped nori, and a spicy vegetable filling. However, instead of simply rolling these ingredients to create maki, they are assembled into a triangular form that brings to mind a classic hamantaschen.

By using a carefully folded circular piece of nori to hold the sushi rice and fillings in place, the final presentation pays homage to the hamantaschen’s distinctive shape.

Sushi hamantaschen – ingredients

To make a delicious platter of sushi hamantaschen you will need:

• Sushi rice – I prefer brown rice for its nutty flavour, but white rice will also work.
• Rice vinegar and sugar – to season the sushi rice.
• Nori sheets – to wrap the sushi hamantaschen.
• Vegetables – I used carrot, baby cucumber, radish, red pepper and spring onion. However all kinds of fresh and crunchy veggies work well.
• Mayonnaise and sriracha – for the vegetables’ spicy dressing. Use vegan mayo to make these tasty sushi vegan.
• Sesame seeds – a sprinkle of sesame seeds gives a nod to the poppy seed filling of the traditional hamantaschen. It also adds delicious flavour and texture. I used both black and white sesame seeds because they’re just so pretty!

How to assemble sushi hamantaschen

1. First, cook the sushi rice. I have given directions in the recipe below, but consult the pack to make sure you get perfectly cooked rice.
2. While the rice is cooking, prepare the vegetables. They should be finely diced into small cubes. Add the mayo and sriracha and then mix everything together.
3. Cut 10cm circles from sheets of nori. I did this by folding a sheet into quarters, then cutting out four circles at once using scissors. I used a round cookie cutter as a guide but you can simply eyeball it.
4. Once the rice is cooked, season with the vinegar and sugar, then spread it out on a plate to cool.
5. Place a spoonful of vinegared rice in the centre of a nori circle.
6. Top the rice with some of the prepared vegetables filling.
7. Lightly brush the edge of the nori circle with water, then fold up the sides of the around the filling. Pinch the corners to create a triangular shape.
8. Finally, sprinkle with sesame seeds and enjoy!

How to eat sushi hamantaschen – carefully!

These sushi hamantaschen are savoury, spicy, crunchy and delicious. They are best eaten by hand as they are quite tricky to pick up using chopsticks!

Made as written, this recipe makes “two bite” hamantaschen – i.e. each piece is about two mouthfuls. In our experience, they do tend to fall apart a bit, so are best eaten over a plate. If you plan to serve these as canapés or finger food, I suggest making them slightly smaller so that each one is a single mouthful.

Sushi hamantaschen – not traditional, still delicious!

While these yummy sushi bites may not be traditional hamantaschen, I hope you’ll find they’re equally delicious. Happy Purim to one and all!

Purim Sameach!

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📖 Recipe

Sushi hamantaschen

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Sushi hamantaschen combine the triangular shape of hamantaschen with the deliciousness of sushi. A fun and creative Purim fusion food!

5 from 7 votes

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Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Appetizer, Lunch, Main Course

Cuisine Japanese, Jewish

Servings 8 pieces

Calories 65 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 100 g brown sushi rice (or use white sushi rice)
• 200 ml cold water
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 2 sheets nori (roasted seaweed)
• 1 baby cucumber
• 2 radishes
• ⅓ red pepper
• ⅓ carrot
• 1 spring onion
• 1 tablespoon mayonnaise (or vegan mayo)
• 1 teaspoon sriracha
• 1-2 teaspoon black sesame seeds

Instructions

 

• 100 g (3 ½ oz) brown sushi rice, 200 ml (6/7 cups) cold water
  Wash the sushi rice under running water. Drain and place in a small saucepan with the cold water. Cover with a lid, bring to a gentle simmer, and cook, covered for 25 minutes (or according to the directions on the package).
• 1 tablespoon rice vinegar, 1 teaspoon sugar
  In a small bowl mix the rice vinegar and sugar. Set aside.
• 2 sheets nori
  Cut 10cm (4 inch) circles from the nori sheets. I did this by folding each sheet into quarters then using scissors to cut circles. (I used a 10cm round cookie cutter as a guide but you can do it by eye.) You will need 8 circles.
• 1 baby cucumber, 2 radishes, ⅓ red pepper, ⅓ carrot, 1 spring onion, 1 tablespoon mayonnaise, 1 teaspoon sriracha
  Finely dice the cucumber, radishes, red pepper, and carrot. Slice the spring onion into halves or quarters lengthwise, then slice finely. Mix all the vegetables in a small bowl with the mayonnaise (or vegan mayo) and sriracha.
• Once the rice is cooked, mix in the vinegar-sugar mixture, then spread the rice on a plate to cool.

To assemble the sushi hamantaschen

• Place ⅛ of the rice (roughly 1-1½ tbsp) in the centre of one of your nori circles. Top with 1-2 teaspoon of the vegetable filling.
• Lightly brush the edges of the nori with water, then fold up the sides to create a triangle shape. Pinch the corners together and hold for a few seconds – the water should help the nori to soften and stick together.
• Transfer the sushi hamantasch to a serving plate and continue with the remaining nori, rice and filling. (You may not use all the filling).
• 1-2 teaspoon black sesame seeds
  Sprinkle the sesame seeds over the sushi hamantaschen. Serve and enjoy!

Notes

You might not need all the vegetable mixture to fill your sushi hamantaschen, however any leftovers make a delicious crunchy salad, or a spicy sandwich filling – enjoy!

Nutrition

Nutrition Facts

Sushi hamantaschen

Serving Size

 

1 g

Amount per Serving

Calories

65

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

0.3

g

2

%

Trans Fat

 

0.004

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

0.5

g

Cholesterol

 

1

mg

0

%

Sodium

 

28

mg

1

%

Potassium

 

73

mg

2

%

Carbohydrates

 

11

g

4

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

1

g

2

%

Vitamin A

 

638

IU

13

%

Vitamin C

 

8

mg

10

%

Calcium

 

11

mg

1

%

Iron

 

0.4

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword carrot, cucumber, pepper, radish, rice, spring onion

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