Wednesday, April 24, 2013

We're making sushi, people!!!!

So I have long wanted to make my own sushi... I'm a veggie, I'm not dealing with raw fish, this should be easy... yet, I avoided trying it at home, instead I continued to spend 13 dollars on an avocado maki. NO LONGER!!! Chelsea and I decided it was time that we broke through this scary sushi barrier. And guess what?? It's so easy and surprisingly a lot of fun!!! I am freaking obsessed with making sushi now, I'm not scurd!!! The sky's the limit with these babies, so here are some of the combos that we tried and absolutely loved!!! 
1 cup brown rice, cooked in 2 cups of water 
3-4 sheets of Nori
Avocado
Pea Shoots
Cucumbers
Red Bell Peppers
Carrots
Sweet Potato (cooked)
Bombdiggity Tofu (recipe HERE, you can cut the pieces a little thicker) 
Marinated Portobellos (recipe below)
Gomasio or Black & White Sesame Seeds

Sushi ‘Shrooms
1 portobello mushroom, sliced
1 tablespoon veggie stock + more to cover the ‘shrooms
3 tablespoon chopped onions
1 teaspoon of garlic powder and onion powder
1/4 teaspoon of red pepper flake
pinch of salt 

Cook on high for 20 minutes, then let sit for 30-45 minutes, while the rice is cooking. 
Step 1: Cut a hole in the box... No, that's not right... Cover your rolling mat in plastic wrap and place your nori on the mat. Mats are super cheap, I prefer this style here.


Step 2: Put a thin layer of the cooled brown rice... Now we didn't do the traditional rice wine vinegar and sugar because personally I prefer kitchen rice aka plain rice. We did some rice with a few splashes of ume vinegar, it was awesome. (If you want the rice on the outside, flip flop step 1 and 2. Got it???)
Step 3: Place your chosen veggies at the end closest to you. You can fill them with whatever combo your heart desires, just be sure not to over stuff because you want to be able to fit them in your mouth, insert dirty joke here. Our favorite combos were the sweet potato, mushroom, and red bell pepper which I have named the Ginja, after Emily my favorite ginger ninja. The aptly named Kitchen Sink in which we put just about everything, bombdiggity baked tofu, avocado, cucumber, pea shoots, cucumbers, red bell pepper, AND sweet potato. So good! Then the Green Machine, which I make for lunch at least 3 time a week. It stars cucumbers, pea shoots, and avocados. Simple and delicious. 
Step 4: Roll the mat over and tuck the fillings in and squeeze all along the mat firmly to ensure that your roll doesn't fall apart, do this until you have it all rolled up. If necessary dab a little bit of water along the end to seal the roll. 
Step 5: With a very sharp knife cut your rolls. 
Step 6: Eat, drink and be merry... 

Yeah, they were okay... We were so stuffed and more than a little tipsy, but when you are filling your body with yummy delicious things, you get a treat now and again. This Pine Ridge blend was perfect for our rolls!!! Enjoy!!!!!

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