>> Wednesday, June 16, 2010
If you read yesterday's post about what we ate in ADK, you know we consumed a good amount of sushi after the half marathon. But we couldn't stop there. When we returned home Monday afternoon, we needed more. So, we decided to treat ourselves to a few special items at the grocery store.
What follows are instructions on how to make sushi (an avocado roll with carrots, specifically) -- and they're likely not the "right" or "authentic" methods, but they work. And that's all that matters, right? Right!
What you'll need . . .
- 1 package of toasted seaweed/nori
- 1 cup brown rice (dry)
- 1 avocado, sliced thinly
- 2 carrots, shredded
- 1 tablespoon rice vinegar
- 1/2 tablespoon agave nectar
- Sushi rolling mat (see photos below)
- Ziplock bag
Method . . .
- Prepare rice according to package directions. Allow to cool in refrigerator (you want it to be cool and sticky).
- Whisk together the vinegar and agave, then pour it over the carrot shreds.
- Slice the avocado very thinly (I chopped it into fat chunks that didn't stay inside the roll at first, didn't work).
- Find a clean work surface and Lay out your ingredients for easy placement.
- On your rolling mat, place a piece of the dried seaweed/nori, then place the rice at one end -- covering about 1/3 of the nori sheet. Press down with your hand until flattened (I included a Ziplock bag in the What You Need part because it helps with pressing down the rice so it won't stick to your hands).
- Then top with avocado slices and carrots. You may also use fish or other ingredients (Stephen used a fake lobster of some sort). Go wild. Or keep it simple. Whatever you want.
- Here's the fun part: Rolling. Using the rolling mat, begin to roll the sushi (tightly). You'll want to start at the side nearest to you and roll away.
- Then when you've rolled it entirely, use a little water to help seal the edge. Set aside until you've made more rolls -- then use a serrated knife (it makes the process so much easier, trust me!) to cut into smaller chunks.
- Serve with a low-sodium soy sauce.
Again, I realize these instructions aren't very technical -- nor is the sushi professional looking, but I hope the photos help you. It tastes amazing. It's slightly healthier by using brown rice. That all being said: If you have a better way to make at-home sushi -- we'd love for you to share it with us! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.
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