The Best Kind of Sushi

Sushi has always been one of my favourite things to eat, however because I try  to avoid white rice it’s never easy being able to find good brown rice sushi. So, I figured why not just make it. Most people seem pretty intimidated by the actual process of rolling sushi, and to be honest I definitely was as well. However, once you get the hang of it, it’s such a great skill to have because it means you can prepare this super healthy snack really quickly.

Sushi: 

Ingredients: 

1 cup cooked rice (Note: works best with warm rice, so if you are using left over rice make sure you heat it up as warm brown rice sticks together much better than if it was cool)

1 tablespoon rice wine vinegar

1 teaspoon mirin

1 cucumber thinly slice

1 carrot thinly sliced

Glazed tofu (see instructions below)

Note: I’d usually add avocado as well but sadly we had run out

Directions: 

Combine the rice, vinegar and mirin in a small bowl and let sit while you prepare the glazed tofu (instructions below)

IMG_3947

Glazed Tofu: 

1/4 cup rice bran oil

1/4 cup ABC sauce

Firm Tofu

Directions: 

Thinly slice the tofu and lay flat on paper towel

IMG_3941

Place another sheet of paper towel over the tofu and press down firmly, allowing the moisture in the tofu to be absorbed

IMG_3942

Heath the oil and sauce in a pan over medium heat.

IMG_3938
Add the tofu slices and toss in the sauce, letting each side sit in the bubbling sauce for a couple of minutes

IMG_3943

IMG_3944

Remove from the pan and place on baking paper to cool while you prepare the rest of the sushi.

Place a sheet of seaweed on a bamboo mat (the shiny side down) and place the rice on the seaweed. Spread the rice out on the seaweed ensuring to leave a couple of cm’s at the end.

IMG_3953

Place a few pieces of the carrot, cucumber and tofu across the first 1/4 of the sushi. Some people choose to place the ingredients in the centre, however I find it easier to roll this way. Note: If you’re not vegan I would suggest squeezing some japanese mayonnaise over the fillings, I added it to the sushi for the rest of my family and they loved it

IMG_3957

Fill a very small bowl with water.

IMG_3958

Use your thumbs and forefingers to pick up the edge of the mat closest to you. Use your other fingers to hold the filling while rolling the mat over to enclose.

IMG_3960

Gently pull the mat as you go to create a firm roll

IMG_3964

To stick down the end of the seaweed (the part you didn’t cover in rice) dip your index and middle finger in the small bowl of water and run along seaweed, ensure to wet the whole ways cross. Roll the sushi in the bamboo mat once more to stick down the seaweed.

IMG_3966

Let the sushi roll sit for a few minutes to allow the seaweed to dry and therefore be completely stuck down. The trick to cutting sushi without it difficulty is to wet the knife before.

IMG_3974

IMG_3978

Serve with wasabi, soy and pickled ginger

IMG_3981 IMG_3984 IMG_3987

Advertisements

One thought on “The Best Kind of Sushi

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s