Sushi night is such a treat at our house! Fine dining! For those of you that have only had authentic Japanese sushi, you might think I’m strange. But for us, this sushi is SO good!
1 package Sushi Nori Seaweed Wrap (I’ve tried a few brands and Eden is by far the best tasting, worth the extra cost!)
Rice (I use brown rice)- Rinse well, Then soak for 30 minutes, Strain, Boil, Cover and Simmer for 20 minutes or until done. Meanwhile in separate pan, heat and dissolve 2 Tbsp Rice Vinegar (I use Bragg’s Apple Cider Vinegar), 2 Tbsp Brown Rice Syrup (or other sweetener), and 1 tsp salt. Add this mixture to done rice, fluff with fork/ toss gently. Add more salt to taste.
Wasabi (Eden powdered brand is great and healthy). Instructions to mix with a tad bit of water are on side of can. Wasabi is a spicy kick to sushi! If you’ve ever tried horseradish, you’ll recognize the power of wasabi!
Liquid Aminos (a soy sauce substitute sold at health food stores). (Edit: I’ve now switched to Coconut Aminos).
1 Cucumber (sliced lengthwise in thin strips)
2-3 Carrots (in long slices)
Red Bell Pepper (sliced in long strips)
Optional: 1 Avocado (cut in chunks, then add some sea salt to them)
Optional: Mushroom (sliced)
Step One: Lay out one piece of seaweed wrap.
Step Two: Spread rice over wrap. Make sure to get the rice all the way to the edges so your roll will stick well. Keep extra rice covered when not in use so it doesn’t dry out.
Step Three: Put on your veggies. Lay them all lengthwise on one end of the wrap.
Step Four: Roll up your wrap as tight as possible. Using a rolling mat is very helpful, but you can probably do it without one. Just roll tight!
Step Five: Slice your long sushi roll into smaller bite-size rolls.
Step Six: Spray each bite with liquid aminos and a TAD bit of wasabi, if desired. If you get too much wasabi on there, it WILL burn. But a TAD adds so much to the dish! Enjoy!