Recipe thanks to thekitchencoach.com
1 pkg. Sushi Nori, seaweed wraps
2 Cups Rice of choice. Add 1⁄4 tsp of Turmeric powder + 2 Tbsp Ghee or butter + 1 tsp salt when cooking
1 Tbsp Rice vinegar
sprinkle Sesame seeds (white or black, optional)
1 Yellow Capsicum, sliced thin
1 med Cucumber, julienned
1 med Carrot, yellow if possible, julienned
4 eggs Japanese omelette, described below
1⁄2 Cup Smoked salmon (optional)
DIP: Homemade Mayonnaise or Tamari
Whisk 4 eggs with 2 tsp rice vinegar + 2 tsp coconut sugar. Cook as an omelette in a medium-sized pan on medium-low heat with the lid on for approximately 6-8 min. Let cool and slice into strips for rolling into the sushi.
How to Cook Rice:
The ‘Absorption Method’ is what will allow you to use any kind of rice in sushi. Use 2 Cups of rice + 3 Cups water.
Put rice, water, turmeric, butter or oil and salt into a saucepan and bring to a boil. As soon as it boils, lower the heat to the lowest possible heatsetting and leave the lid on to finish absorbing for approx. 35-45min.
If using a gas stove, you may need to turn the heat off completely after 30min. and let it sit untouched for the remaining time. Many gas stoves run a bit too hot, even on low.
- Once the rice is cooked, remove from heat and spread out on a large tray/plate to cool more quickly. Sprinkle with rice vinegar (“sushi vinegar” is high in sugar) if desired and optional white or black sesame seeds.
- Cut up the capsicum, cucumber, avocados and carrots into thin stripes and assemble them in piles on a plate or cutting board.
- Lay one seaweed paper flat on a dry surface and cover 3⁄4 of it in a THIN layer of rice, leaving the edge furthest from you clear.
- Place your chosen fillings in a long line from left-to-right edges and on the 1⁄4 line, closest to you.
- You will soon discover what volume of fillings to use once you roll a few.
- Begin rolling with the edge closest to you. Fold it over the fillings, and using both hands, firmly roll the wrap towards the empty edge.
- Before it is fully rolled up, wet two fingers and dampen the empty edge of the seaweed.
- Close the roll and continue to dampen the closed edge slightly until it sticks.
- Set the roll down on the seam so it has time to stick shut and move onto the next one.
- Repeat until all wraps or fillings have been used.
- Slice into bite-sized rounds with a very sharp knife.
- Serve immediately or the next day. All ingredients can be kept individually and ready-to-go for a few days with only the roll-assembly happening on the day of eating for easy lunches.
− Sushi works well with buckwheat or with Quinoa + Amaranth instead of rice. Buckwheat has a naturally sticky texture, perfectly suitable for sushi. Pre-soak for ~3hrs then rinse well. Cook 2 cups of soaked buckwheat in the same absorption method with 3 2⁄3 Cup water for 35-45min. Quinoa + Amaranth can be pre-soaked and rinsed in a very fine sieve or cooked without soaking. Use the amaranth to assist in the stickiness required for sushi. Use 1 cup quinoa + 1 cup amaranth with 3 cups water.
− Other wrappers could be rice wraps, lettuce, or lightly steamed cabbage
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