Happy Spooky Month, everyone! Can I just say, October rules–it is the epitome of all that autumn has to offer, my most treasured season. The leaves here are already starting to turn as they give up the ghost to cooler days in one last explosion of color for the year. Ahh…. I daresay nothing else in nature compares to this for me. So get ready to get cozy. I know I am.
As promised, here’s the sushi recipe I’ve been using for the last few months… no fish required!
1 sheet of sushi nori (I bought these on Amazon… they were the absolute cheapest I’ve found, 15 bucks for 50 sheets)
about 1/3 cup cooked brown rice (or sticky sushi rice if you wanna be a pro)
1/4 ripe avocado, cut into thin strips
two 1/2-inch slices peeled cucumber, cut into thin strips
about 1/2 of one umeboshi plum, cut into small pieces (umeboshi plums are pickled plums considered a medicinal food in traditional japanese cooking. Got mine from Whole Foods in the Asian section)
about 1 t of gomasio (optional) (gomasio is a dry condiment made from crushed sesame seeds, seaweed, and sea salt… I kinda put it on everything! Asian section at Whole Foods)
ume plum vinegar or rice vinegar (optional)
…and feel free to garnish with pickled ginger/wasabi if you like that sort of thing
I apologize for the lack of process photos, I guess I got carried away and forgot all about the camera while making the sushi. But here’s a nice video if you like visual instruction. Anyway, here’s what I do:
1. Lay the nori sheet on a flat surface, like a sushi mat or big plate or cutting board.
2. Cover the bottom half of the roll with a thin layer of rice. Wet your hands with water if the rice starts sticking to them–works like a charm.
3. Lay the strips of avocado end to end horizontally on top of the rice. Alternate with rows of cucumber. This usually makes two rows of each for me.
4. Make one row of the umeboshi plum pieces in the middle. It’s OK if things overlap or aren’t perfectly straight.
5. Sprinkle the rice and vegetables with gomasio and ume plum vinegar.
6. Wet your fingers and moisten on the top inch or two of the dry section of nori.
7. Starting from the bottom, tightly roll the sushi, being careful not to rip the nori sheet.
8. When you get to the end, hold it there for a few seconds so it will seal up with the wet portion.
9. Wet a cutting knife under water, then cut the sushi roll into 6-8 sections, using a seesawing motion.
10. Form into a smiley face, obviously 🙂 Serve with soy sauce and/or wasabi paste and/or pickled ginger. Practice your chopsticks skills.
Making your own sushi may seem a bit daunting at first, but it’s super easy and quick once you get the hang of it, you gotta believe me! And much cheaper to make than spending $8+ for basically the same thing at a sushi restaurant. Have it in the afternoon as a darling little meal with green tea, and feel happy knowing that every single ingredient provides wholesome nourishment to your insides. Just marvelous.