There are certain foods that I just will not attempt making. It’s not really about the ambition or time commitment – it’s just mostly me getting the, “If I can get this at the store perfectly made, then why bother making it at home?” kind of feeling. ..Hm, okay. I guess it’s all about the ambition and time commitment. Or lack thereof.
But, really, let’s put this into perspective. Would you really want to make puff pastry at home? Sure, you may think about it, but the supermarket-freezer-kind is quite tasty. Or croissants? C’mon. Let’s leave that to the French. But here’s the most controversial one. Sushi.
I know that a lot of you out there make sushi at home – and even prefer doing that than getting store-bought. But I’ve always been a skeptic. Maybe it is the seaweed. Or the rolling. Or the rolling of the seaweed. Regardless, despite my objections, we attempted sushi for dinner the other night.
We made the rolls without a sushi mat, which resulted in some frustrating moments, during which I eyed the box of cereal for dinner. But as soon as we were able to fit all of our desired fillings in the roll, making sushi wasn’t that bad. It was quite tasty. It’s certainly a quick meal for one, and not even that ambitious! Now, onto the croissants!
Sushi, My Style. Which may not be the best style. But give it a try, eh? (makes 2 rolls)
1 cup dry sushi rice
2 tbsp. rice vinegar
2 sheets nori
Assorted veggies (I used sliced cucumbers, bell pepper, avocado, shitakes, and baked tofu)
Pickled Ginger (optional)
1. Prepare rice as indicated on the package. When ready, mix with 2 tbsp. of rice vinegar.
2. Spread half of the rice on to one sheet of nori. Pat down until an even layer is formed to the ends of the sheet.
3. One one end of the sheet, length-wise, layer veggies.
4. Start rolling the nori, encompassing all of the fillings in one, tight roll.
5. Repeat with remaining ingredients.
Whatever will you do with all that leftover sushi rice? Check back for the next post!