Fresh

Gwen, ah Gwen…If we eat like her will we get to be rich and famous too? And have our own clothing line and…Nah! But it’s fun to dream isn’t it? And while we’re dreaming and listening to Gwen we can make Sushi-I think?

If you don’t have time to fool around with trying to turn these into lovely little rolls or maybe, like me, you don’t own a sushi mat or patience feel free to arrange the prepared ingredients and fillings on a plate, in an attractive manner, of course, and call it De-constructed Vegetable Sushi. Yeah! That works, right?

The recipe for this Philadelphia Roll image is thanks to Group Recipes

Veggie Good Sushi

Thanks to Group Recipes for this one

Ingredients

1 c short grain or sushi rice

1.25 c water

Sushi vinegar (seasoned rice vinegar)

Roasted nori sheets (seaweed)

Toasted sesame seeds (optional)

Gari (pickled ginger)

Wasabi

Tamari

Filling (some ideas):

Seedless cucumber, cut into 1/4″ strips

Carrot, cut into 1/4″ strips

Avocado, sliced thin

Zucchini, cut into 1/4″ strips

Soy tempeh, cut into 1/4″ strips and fried

Sweet potato, cut into 1/4″ strips and fried

Fresh green beans

Sugar snap peas

Spicy hummus

Shredded red cabbage

Flavored almonds, chopped

For rolling: (Like I mentioned, you can de-construct)

Plastic wrap

Bamboo rolling mat

Bowl of water

Directions:

Place rice and water in pot. Bring water to a boil, cover, and reduce to lowest heat. Allow to cook for 25 minutes.

In the meantime, prepare veggies. Fry up tempeh and sweet potato if using.

When rice is finished, take off heat and let it sit covered for another ten minutes.

Stir rice and add vinegar. Rice should be sticky and moist. Add just a little bit more than you think you should, but not so that it’s wet or sloshy. It will get thicker and stickier.

Allow rice to cool to room temperature (I stick it in the fridge for about thirty minutes, stirring it around every ten or so).

Place plastic wrap over bamboo rolling mat if you wish. I suggest it. Place nori on mat and cover with rice, pressing it firmly to the edges and smooshing it down well. It should be a thin layer. Leave about an inch at the side closest to you for the fillings. Wetting your fingers with water will keep the rice from sticking to you.

At this point, you can choose your fillings. I like to spread hummus down and add avocado, cucumber, and fried tempeh. Or, chopped almonds, sweet potato, carrot. The possibilities are endless…just choose whatever looks and sounds good to you, but keep in mind textures. Also, now is when you’ll decide to add the fillings to the side with rice so seaweed is on the outside of the roll, or you can flip it over, add stuff, and roll it so rice is on the outside. I like to do both, and roll the ones with rice on the outside in sesame seeds for looks and taste.

To roll the nori, tightly fold the filling edge over and use the bamboo mat to slowly roll it up and away from you, being careful not to roll your plastic or mat into the roll! Once you’ve done it a few times you’ll get the hang of it.

After you’ve rolled your sushi, wrap the mat around it and press firmly around it to secure the edge. You can add water if you need to seal it better.

Cut into 6 or 8 slices, depending on how thick you want the pieces. Make sure the knife is very sharp, and keep the blade wet to prevent sticking as you cut through it.

Arrange on platter with Nari, Tamari, and Wasabi paste. Enjoy the flavors and your hard work!

Posted on February 1st, 2008 by Ruth
Filed under: Grains and Seeds, Nuts, Rice, Vegetables, Vegetarian