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Perfect sushi at home.
Feb. 19th, 2014 12:12 amWhen you're terribly stressed and upset, and you haven't eaten in awhile, make your favorite food. Tonight, I have chosen to end my night with veggie sushi rolls. First, I made up some perfect sushi rice.
Perfect sushi rice for two maki rolls:
Wash 2/3 cup real sushi rice 3 times with water. Add 1 cup water and bring to a boil. Lower heat, simmer 10 minutes, turn heat off and let sit for 10 minutes.
Rice seasoning: Mix 2 tablespoons rice vinegar with 1 tablespoon honey (or sugar) and a scant tsp salt, microwave 30 seconds and stir until salt and honey dissolve.
To mix in the sweet-salty vinegar, cut it in with a rice paddle or spatula--this will keep the rice from getting too sticky.
As it cooled, I cut carrots and cucumber into matchsticks and blanched two cups of baby spinach for a crunchy juicy Popeye roll. Quick-cooked baby spinach is buttery and gorgeous stuff, and I could eat a very large bowl of it. I cut up half an avocado, for an overstuffed roll. These are big fat thick rolls, not like the tiny maki a sushi chef would serve, but I love them. I sprinkled toasted sesame seeds on each roll as I assembled it. Making the rolls was calming and meditative; the spinach-carrot-cucumber roll is particularly scrumptious. My dipping sauce contains tamari (fermented soy sauce), water (tamari is too rich on its own), wasabi powder, honey and powdered ginger.
Ahhhhhh. Beautiful. I'd intended to make a smoked salmon-cucumber roll, but I ran out of rice!
I feel like I took control of an otherwise terrible night.
Perfect sushi rice for two maki rolls:
Wash 2/3 cup real sushi rice 3 times with water. Add 1 cup water and bring to a boil. Lower heat, simmer 10 minutes, turn heat off and let sit for 10 minutes.
Rice seasoning: Mix 2 tablespoons rice vinegar with 1 tablespoon honey (or sugar) and a scant tsp salt, microwave 30 seconds and stir until salt and honey dissolve.
To mix in the sweet-salty vinegar, cut it in with a rice paddle or spatula--this will keep the rice from getting too sticky.
As it cooled, I cut carrots and cucumber into matchsticks and blanched two cups of baby spinach for a crunchy juicy Popeye roll. Quick-cooked baby spinach is buttery and gorgeous stuff, and I could eat a very large bowl of it. I cut up half an avocado, for an overstuffed roll. These are big fat thick rolls, not like the tiny maki a sushi chef would serve, but I love them. I sprinkled toasted sesame seeds on each roll as I assembled it. Making the rolls was calming and meditative; the spinach-carrot-cucumber roll is particularly scrumptious. My dipping sauce contains tamari (fermented soy sauce), water (tamari is too rich on its own), wasabi powder, honey and powdered ginger.
Ahhhhhh. Beautiful. I'd intended to make a smoked salmon-cucumber roll, but I ran out of rice!
I feel like I took control of an otherwise terrible night.
