SUSHI

Ingredients

2 Cups Cooked Rice - I used brown rice

1/3 Cup Rice Vinegar

1/4 Cup Date Syrup

8 Nori Sheets

Sesame Seeds, Gari (pickled ginger) and Wasabi

Fillings - Avocado, Cucumber, Carrots, Red Cabbage, Sweet Peppers, Spinach, Beets etc.

 

 

Directions

Prepare your rice according to the package. Once cooled add in the rice vinegar and date syrup.

​

Prep your filling. I use a julienne bland on my food processor to prepare firm vegetables into thin sticks.

I used a sushi cannon to perfectly roll the filling. You can use a sushi rolling mat as well to roll the rice and fillings. Lay the tube of rice onto the rough side of a sheet of nori. Using a bit of rice vinegar on your fingers roll the nori around the rice and secure it. Allow it to sit for a moment.

With a very sharp, wet knife slowly cut your sushi slices.

Top them with sesame seeds. Chill until serving.

​

You can see I got creative with some watermelon and cashew cream making mock shrimp. I rolled balls of rice with avocado to make the base. If you want to cut strips of nori make sure it is wet and your knife is wet too.

​

If you are really ambitious, you can easily pickle your own ginger. Peel and thinly slice 1 Cup of Ginger Root. Boil some water. In a container place the ginger, 1/2 TBSP Kosher Salt, 1/4 Cup Rice Vinegar, 1 TBSP Date Syrup and 1/2 Cup Boiling water. Allow the ginger to soak. This can be stored in the fridge up to 4 weeks.

​

 

​

 

 

​

 

​