Sushi!

When I wrote about making spring rolls, I mentioned a time that I tried sushi and it didn't work. This time...still didn't quite work, but they were edible and tasty and I think this will be sort of a trial-and-error-through-practice kind of food.

I managed to get them to look kinda pretty though, so I'll post it here. Have no fear, there is no mat needed, either! I referenced Minimalist Baker's recipe and edited the "no mat needed" part since we don't have any plastic wrap.

Let's get down to it:

Prep time: ~20 minutes

Cook time: 10 minutes

Makes: 3-4 rolls

Ingredients:

3-4 sheets of nori
2 cups instant brown rice
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
1 avocado
1/2 carrot
1/2 small cucumber

Directions:

1. Let's start with the "flavoring" of your sushi rice. I accidentally did the full amount of flavoring for half the rice, but it was still good--just different. I adjusted the recipe for y'all.

In a small saucepan, add in your rice vinegar. (The other recipe calls for rice wine vinegar but this is what my grocery store had.)

Then your sugar.

And your salt.

Stir frequently over medium to medium-low heat until the granules are fully dissolved into the vinegar. Set aside and chill in the fridge.

2. In the same pan (extra flavor!), make your brown rice following the directions.

Stir in the vinegar solution and set aside to cool a bit. (It's hard to make sushi with hot rice. I tried.)

3. Slice up your veggies (/fruit. Avocado is technically a fruit.).

Avocado.

Cucumber.

Carrot.

The thinner, the better. I left the avocados larger since I wanted the rolls to be mostly avocado.

4. Grab a hand towel.

Cover in plastic wrap, if you're following the other recipe, or wax paper if you're following my method. I found that it worked just fine!

Lay out a nori sheet, shiny side down. (I can attest that this does make a difference.)

5. Spoon rice onto your nori roll and pat into an even, thin layer. The heat and moisture from the rice will soften up the nori for rolling.

About 1/4 of the way from the bottom edge, lay out some avocado.

Then cucumber.

And finally carrot.

6. You're ready to roll! ...Maybe.

Curl your wax paper up to start a fairly tight first roll.

This is what your roll will look like underneath.

Keep doing little increments until the roll is complete and tight. Don't be rough on it, though, since nori can be fickle.

7. Here's your roll!

The ends of mine were a little dry since the rice didn't go all the way to the edge, so I just chopped those off.

Slice gently with a very sharp knife--the sharper the knife, the smoother the roll cut will be.

Serve with soy sauce for dipping, or tamari sauce if you're gluten intolerant.

Enjoy!