Let me take this opportunity to congratulate our President re-elect, Barrack Obama!
Now let's get down to business!
Snowy day Vegan/Vegetarian Sushi (Sara the Vegan Mom original)
Ingredients
1 cup Japanese sushi rice
1-2 tbsp. apple cider vinegar
1 large mushroom, sliced
Sea salt, to taste
1 tablespoon tamari
4 Japanese nori sheets
1 small carrot, julienned (even thin strips)
2" zucchini, julienned
1 green avocado, sliced
Directions
Cook the rice according to package directions, and let it
cool.
Marinate the
mushrooms by placing the slices in a container with a lid. Sprinkle sea salt
and tamari on the mushrooms, seal the container, and shake. Let mushroom sit for
about an hour until they are very soft (or a little less time if you have kids
that enjoy crunchy vegetable). With a paper towel dab excess tamari off the mushrooms,
otherwise it will drip out in your sushi roll.
Lay out a sheet of nori on a bamboo rolling mat (there are often grooves in the nori to
show where you should cut your sushi; these lines should be appear parallel to
the direction you’re facing, not perpendicular. Of course you don’t have to be
a stickler… I am just weird like that).
Spoon some rice onto the nori, wet your
hands and spread the rice out to cover the sheet.
Leave about an inch space along one edge of the nori sheet
to seal the roll. Place a row of vegetables onto the rice. Dry your hands then
roll the sheet up, and over the row of vegetables.
Press tightly back as you roll. Do not squish, but make sure
you are getting a tight roll. Press the roll together as you go, finishing with
the strip at the far edge that has no rice to seal the roll. Allow the sushi roll
to sit for a few minutes so that the nori could be softened by the rice, then
cut into slices and serve.
A dipping bowl of tamari, some pickled ginger and some
wasabi (we use a wasabi squeeze) are
the common accompaniments, and it is much more fun to eat with chopsticks (we have a fancy set given to us by my
Shakubuku Mom, Vicki)!
Enjoy!
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