Wednesday, August 8, 2012
Easy Vegan Sushi
½ cup cooked short-grain Sticky Brown Rice
Sushi Nori (dried sea weed wrapper)
½ Pickled Ume Plum, finely diced
Vegetable strings - Cucumber, Carrot, Radish, etc. - less than one ounce per roll
While Rice is still warm, mix Rice with Ume Plum.
Place Nori on wax paper and spread Rice evenly over entire piece of Nori, leaving about ¼ inch of nod around edges. Nori will become soft. With the wide end positioned horizontally to you, place Veggie strings on the Rice about ½ inch from the edge of the Rice on the side of the Nori closest to you. Veggie strings should be placed in a row along the entire length of the Nori (horizontally to you).
Starting with the Veggie end, gently roll the Nori "pin-wheel" style away from you, keeping Veggie strings in the middle. Dampen edge of the Nori to allow it to stick to itself when done rolling.
Cut off excess Nori from rolled ends and slice roll into 1 inch pieces with clean sharp knife..
Makes I serving
1 serving = 1 grain
Refer to Sushi instructional books for more information and different rolling techniques. Bamboo rolling assist devices are available at Asian Markets and Whole Foods
I make several of these at once - when rolled, can be wrapped in plastic wrap and frozen prior to cutting. To defrost, take one roll out the night before and put it in the fridge, it's usually ready by dinner the next night - just slice as instructed above when defrosted.
Where to find it?
Sticky Brown Rice: also called sweet brown Rice - found at Whole Foods in bulk bin area
Pickled Ume Plum: found at Whole Foods and in Asian groceries
Serve with Soy Sauce, Wasabi and Pickled Ginger
Great with 8 oz. adzuki beans on the side with 2 cups of stir-fry Veggies for dinner
*contribution from Area II Cookbook 2004