Growing up in the Midwest, I couldn't get any farther from an ocean if I tried. Because of my landlocked upbringing, my exposure to seafood was somewhat limited. I discovered sushi rolls by accident one night in college. A group of friends and I went to a Japanese restaurant with the sole purpose of consuming half-priced sake bombs (you know - sake, sake, sake BOMB!). This chance encounter was the beginning of a very sweet love affair with these delectable rolls. Since then, I have tried every type of roll under the sun - eel, squid, octopus, salmon roe, sea urchin, you name it.
You know what I find really irritating? If you order a veggie sushi roll at a restaurant, it costs just as much as one with seafood in it. That really irks me. So, Jason and I decided to make our own at home - what a fun date night!
|Can you tell which ones Jason rolled? :)|
Sushi Sticky Rice
Step 1: Pour 2 cups of brown basmati rice into a rice cooker with 2 cups of water.
Step 2: Microwave 2 tbsp rice vinegar + 1 tbsp sugar + 1 tsp salt for 30 seconds.
Step 3: Pour vinegar mixture over warm cooked rice.
Step 4: Let rice cool.
Assemble Your Rolls
Nori (seaweed). Rice. Toasted sesame seeds. Avocado. Tofu. Cucumber. Carrots. Bean spouts. Soy sauce. Wasabi. Pickled ginger.
Turned out better than any restaurant version of veggie sushi I've had.