Sunday, February 24, 2013

Sushi Night

Although it's time consuming, J and I love making sushi together. It's a great meal to make with someone and there are so many combinations to try - it never gets old! We got hit with yet another snow storm today and decided not to risk driving to restock our fridge, so it was a let's-see-what-the-heck-is-in-the-fridge-and-wing-it kind of night. Wing it nights might be some of my favorite. Somehow we always end up with awesome results!

First, I started by making the rice (while J was kindly shoveling) because it needs to cool before you can handle it. I used Alton Brown's sushi rice recipe and it turned out nice and sticky. While the rice cooked, I chopped up a bunch of different veggies. It's fun to cut up all the options hanging out in your fridge and use whatever you end up using without worrying about not using it all. If you don't use it all, you can throw it into a salad for tomorrow's lunch, or save it in a container for a stir-fry later in the week. In other words, don't sweat it!

So tonight I sliced yellow bell pepper very thinly, some dinosaur kale, sautéed some thinly sliced mushrooms in a little oil and Braggs, julienned a few carrots, diced up a 1/4 cup of cilantro, thinly sliced a 1/4 of a cucumber, and 1/2 of an avocado. I also sliced some tofu in long, thin rows after it had been pressed.

Then J took over and started the assembly process! To accompany the sushi, we made a delicious tahini miso ginger sauce from This Rawsome Vegan Life which J used inside one of the rolls and we also served as a dipping sauce on the side.

While J assembled the sushi rolls, I made a Seaweed Salad similar to the recipe we posted about a year ago. This time, I added some of the sautéed mushrooms and didn't marinate the tofu, but just tossed it in. 

I used some of the leftover sticky rice to make two rice balls which had avocado in the middle. To make rice balls, you'll want to wet your hands with cold water to prevent the rice from sticking so much. Pick up a handful, create a little crater in the middle, and mash the avocado into the crater. Then cover it by patting and rolling the rice into a ball. Sprinkle some sesame seeds and kelp granules in a dish and roll the rice ball around to coat.

We made the table up all fancy and served dinner with sake shipped to us by my best friend straight from Japan.

All fancy sake comes in a juice box with a straw :-)

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