07.02.2026 WS Memories and Recipes

Misaki Matsuura
Feb 7
2 min read

Updated: Feb 8

Improv Vegan Sushi Making

Thank you all so much for joining today's lunch cooking gathering!

The quiet focus we shared gave the gathering a calm and meaningful atmosphere.

The main focus of the day was creating inside-out sushi rolls using vegan ingredients that everyone brought along. Each person contributed something unique, and together we explored flavors in a relaxed, attentive way.

I also came in with a little plan of my own: to serve my porcini broth hot & sour soup and see everyone’s reaction this time. It’s definitely not made with traditional ingredients for this soup, but I really love the flavor, and it felt right to share something a bit unconventional.

Hot & Sour Soup with Porcini (full recipe)

In this blog post, I’m also sharing some of the requested recipes, including a few of the sauces, and the pickled onions. For the inside-out sushi rolling technique, I’m linking to the same method from a past event’s blog, so you can refer to it and recreate this style of sushi at home. While the ingredients may vary slightly, the flavors and techniques remain true to what we created together today.

How to roll Inside-Out Sushi

Chickpea egg

Mix all the ingredients in a small bowl. Just fry both side like a crepe then slice it.

35g chickpea flour

80ml soy milk

1tsp ground golden flax seed ( or cornstarch )

1tsp brewer’s yeast (optional)

A pinch of black salt

A pinch of turmeric

A drizzle of oil for frying

Teriyaki Eggplant & Oyster Mushroom Skewers

Preheat oven for 200℃

Cut one eggplant into bite-sized pieces. Evenly coat the oyster mushrooms with cornstarch. Thread the eggplant and mushrooms onto skewers, lightly brush with sesame oil, and sprinkle with black pepper. Bake in the oven for about 20 minutes.

Once they become dry and lightly crisp, remove them from the oven and brush with teriyaki sauce. Return to the oven and bake for another 5 minutes.

Remove from the oven, garnish with fresh dill, and finish with a drizzle of thickened balsamic vinegar.