Day 23! Going Strong!

Hello!

It has taken me forever to find the time to post my Sushi recipe!  Now I am in love with this recipe! Absolutely vegan, and you can put whatever you want into them.  It was pretty straight forward to make it.  I do not have a rice cooker to make the sushi rice, but it wasn't a problem as long as you have a pot and a wooden spoon you are all set!  I went to a Japanese supermarket about 20 minutes away from my house and everything was easy to find, I am sure if you find any Asian specialty markets around you they will have everything.  You will also need a bamboo mat for this, easy to find and cheap around $2-3.

So here it goes:
1 1/2 Cup Sushi Rice
1 square of the kombu (Seaweed you use to roll Sushi)
3 Tablespoons of this seasoned rice vinegar recipe:
4 1/2 Tablespoons rice vinegar
2 Tablespoons Sugar
1 Tablespoon Salt.

Package of kombu to roll Sushi, there was a whole aisle dedicated to it, so pick whatever you want

For fillings  I did a belle mushrooms, sauteed.  Avocado, and cucumber.  Pick anything you want and add siracha if you want the heat.  Siracha has become my new best friend!

To make the mixture just add to a small sauce pot and heat on stove on medium and mix well, bring up to heat.  Add the kombu when heating up, remove afterwards.

So you are going to want to put the rice in a mesh strainer and rinse the sushi rice until the water doesn't come off murky anymore. about 3 or 4 times.

After you wash the rice add to a pot and add 2 1/4 water for every 1 1/2 cup of rice, let sit in the water and absorb for 30 minutes.

When 30 minutes is done cover and cook on medium, bring to a boil.  Then crank heat for 1 minute, bringing to a higher boil.  DO NOT UNCOVER AT ANY TIME.  Turn to low and cook for 20 minutes, without lifting the lid.  Once done move to side and let sit 10 minutes, still not lifting the lid.

Once done transfer to a bowl, and slowly pour the rice vinegar mixture over your wooden spoon the is hovering over the rice so everything gets coated.

Keep a bowl of cold water nearby to coat hands with, as this will stick to your hands like there is no tomorrow.  Also to clean your knife when cutting, you will want to stick in cold water and wipe off after every time for clean cuts.

Lay bamboo mat done onto a cutting board, you will want a flat surface.  Place a piece of plastic wrap over it and then place kombu on top of that.  Take a small handful of rice and spread on top leaving edges a bit open, do not put a lot of rice on,  I know it sounds weird, but it is harder to roll and will be really heavy to eat.

Add Filling at the bottom of the rice, don't overcrowd.  Make a good line of it, and then start to roll over, be careful not to roll plastic wrap in it, before its completed wet the edges so that the sushi sticks together.

Then do a clean cut through the sushi.

And Serve with soy sauce, wasabi and siracha.  Pickled ginger to if you like that.

And that is it!  I ate with Kikkoman low sodium soy sauce, my favorite kind.

Just remember, that practice makes perfect.  A few rolls won't come out to pretty and you will learn the ratios as you go.  Just remember how good it will all taste in the end.

More recipes to come tomorrow, along with a vegan rice pudding I made from sushi rice!

Namaste,

V