Veggie Sushi

My husband and I like to do a sushi date roughly every-other-Thursday, but lately we have been cutting back on spending so I decided to take matters into my own hands. Sushi is fun and easy to make.
Here is what you need:

Roasted seaweed
2 cups of sushi rice
2.5 cups of water
2 ounces of rice vinegar
1 ounce of sugar
dash o salt
For fillings I used:
Carrots
Avocado
Cucumber
Sriracha (optional)
Wasabi (optional)
Soy sauce
Directions:
Combine rice and water in a rice steamer and cook.

While rice is cooking, heat rice vinegar, sugar, and salt in a small pan until sugar has dissolved (shouldn’t take more than a minute or so).

Once rice is done, pour vinegar mixture into rice pot and fold mixture in. Don’t stir…you will ruin your rice! Just gently fold with a wooden spoon.
Spread rice onto a flat surface and let cool ~30-45 minutes (or until room temp).
Here’s the fun part! If you have a bamboo roller, great…if not, well there’s no going back now.
Grab your seaweed paper and lay a small handful of rice, like so….

 

Note the placement, the edges need to be free of rice so that they will stick after you roll it up. DON’T PUT TOO MUCH RICE…it goes a long way.
Wouldn’t you rather enjoy this yumminess rather than too much rice? That’s what I thought.
Start rolling! Keep everything as tight as possible
(totally doable without a bamboo roller, by the way)
Note: you will need a little water to dip your finger in to seal the seaweed when finished rolling.

YUMMM

Start slicin’.
Keep your knife wet. The rice will make it sticky and hard to cut.
Don’t be afraid of all the steps, it really isn’t that difficult.
Have a little sake and beer and you will be fine 😉
Happy husband. Annnnd, we got to hangout in PJ’s instead of gettin’ all fancy.
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Posted on June 14, 2011, in Uncategorized. Bookmark the permalink. Comments Off on Veggie Sushi.

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